{"title":"添加甘油和/或山梨醇的柠檬和酸樱桃籽精油塑化玉米、马铃薯、大米、木薯和小麦淀粉基食用薄膜的薄膜特性比较","authors":"Merve Basut Kazak, Nurcan Tugrul","doi":"10.1155/2024/9112555","DOIUrl":null,"url":null,"abstract":"In this study, lemon, and sour cherry seed essential oil-added glycerol and/or sorbitol-plasticized corn, potato, rice, tapioca, and wheat starch-based edible films were produced using the casting method. Starch, essential oil type and glycerol and/or sorbitol effects on the thickness, moisture content, water solubility, swelling index, and water vapor transmission rate of the films have been studied. The interaction of the film components was evaluated by Fourier transform infrared spectroscopy. It was seen that wheat starch-based control films give the lowest thickness value (0.010 mm). Wheat starch-based control films (15.50%), sour cherry seed essential oil-added corn starch (17.80%), and lemon essential oil-added rice starch-based composite films (17.70%) have high moisture content. The lowest solubility values were obtained from wheat starch control (22%) and sour cherry seed essential oil-added corn starch composite (16.40%) films. The highest swelling index values were obtained from wheat starch-based control (210.90-289.0%), sour cherry seed essential oil-added tapioca starch (388.80%), and lemon essential oil-added potato starch-based (433.20%) composite films. Rice starch-based control films have the lowest water vapor transmission rate (<span><svg height=\"11.9413pt\" style=\"vertical-align:-0.3499002pt\" version=\"1.1\" viewbox=\"-0.0498162 -11.5914 32.221 11.9413\" width=\"32.221pt\" xmlns=\"http://www.w3.org/2000/svg\" xmlns:xlink=\"http://www.w3.org/1999/xlink\"><g transform=\"matrix(.013,0,0,-0.013,0,0)\"></path></g><g transform=\"matrix(.013,0,0,-0.013,6.24,0)\"></path></g><g transform=\"matrix(.013,0,0,-0.013,9.204,0)\"><use xlink:href=\"#g113-52\"></use></g><g transform=\"matrix(.013,0,0,-0.013,15.444,0)\"></path></g><g transform=\"matrix(.013,0,0,-0.013,24.59,0)\"></path></g></svg><span></span><svg height=\"11.9413pt\" style=\"vertical-align:-0.3499002pt\" version=\"1.1\" viewbox=\"35.076183799999995 -11.5914 68.719 11.9413\" width=\"68.719pt\" xmlns=\"http://www.w3.org/2000/svg\" xmlns:xlink=\"http://www.w3.org/1999/xlink\"><g transform=\"matrix(.013,0,0,-0.013,35.126,0)\"></path></g><g transform=\"matrix(.013,0,0,-0.013,41.366,0)\"><use xlink:href=\"#g113-49\"></use></g><g transform=\"matrix(.0091,0,0,-0.0091,47.653,-5.741)\"></path></g><g transform=\"matrix(.0091,0,0,-0.0091,53.213,-5.741)\"></path></g><g transform=\"matrix(.013,0,0,-0.013,61.086,0)\"></path></g><g transform=\"matrix(.013,0,0,-0.013,71.623,0)\"></path></g><g transform=\"matrix(.013,0,0,-0.013,77.863,0)\"><use xlink:href=\"#g113-47\"></use></g><g transform=\"matrix(.013,0,0,-0.013,80.827,0)\"></path></g><g transform=\"matrix(.013,0,0,-0.013,87.069,0)\"><use xlink:href=\"#g113-49\"></use></g><g transform=\"matrix(.013,0,0,-0.013,96.214,0)\"><use xlink:href=\"#g117-42\"></use></g></svg><span></span><span><svg height=\"11.9413pt\" style=\"vertical-align:-0.3499002pt\" version=\"1.1\" viewbox=\"106.70118380000001 -11.5914 23.399 11.9413\" width=\"23.399pt\" xmlns=\"http://www.w3.org/2000/svg\" xmlns:xlink=\"http://www.w3.org/1999/xlink\"><g transform=\"matrix(.013,0,0,-0.013,106.751,0)\"><use xlink:href=\"#g113-50\"></use></g><g transform=\"matrix(.013,0,0,-0.013,112.991,0)\"><use xlink:href=\"#g113-49\"></use></g><g transform=\"matrix(.0091,0,0,-0.0091,119.278,-5.741)\"><use xlink:href=\"#g54-33\"></use></g><g transform=\"matrix(.0091,0,0,-0.0091,124.838,-5.741)\"><use xlink:href=\"#g50-57\"></use></g></svg>).</span></span> FTIR spectra of edible composite films proved that there is no chemical interaction between the film component and that they kept their structure. The main difference of this study from previous studies was the use of sour cherry seed essential oil for the first time in edible film production and the comparison of the film properties of corn, potato, rice, tapioca, and wheat starch-based edible films plasticized with glycerol or sorbitol.","PeriodicalId":14283,"journal":{"name":"International Journal of Polymer Science","volume":"32 1","pages":""},"PeriodicalIF":3.4000,"publicationDate":"2024-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Comparison of the Film Properties of Lemon and Sour Cherry Seed Essential Oil-Added Glycerol and/or Sorbitol-Plasticized Corn, Potato, Rice, Tapioca, and Wheat Starch-Based Edible Films\",\"authors\":\"Merve Basut Kazak, Nurcan Tugrul\",\"doi\":\"10.1155/2024/9112555\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"In this study, lemon, and sour cherry seed essential oil-added glycerol and/or sorbitol-plasticized corn, potato, rice, tapioca, and wheat starch-based edible films were produced using the casting method. Starch, essential oil type and glycerol and/or sorbitol effects on the thickness, moisture content, water solubility, swelling index, and water vapor transmission rate of the films have been studied. The interaction of the film components was evaluated by Fourier transform infrared spectroscopy. It was seen that wheat starch-based control films give the lowest thickness value (0.010 mm). Wheat starch-based control films (15.50%), sour cherry seed essential oil-added corn starch (17.80%), and lemon essential oil-added rice starch-based composite films (17.70%) have high moisture content. The lowest solubility values were obtained from wheat starch control (22%) and sour cherry seed essential oil-added corn starch composite (16.40%) films. The highest swelling index values were obtained from wheat starch-based control (210.90-289.0%), sour cherry seed essential oil-added tapioca starch (388.80%), and lemon essential oil-added potato starch-based (433.20%) composite films. Rice starch-based control films have the lowest water vapor transmission rate (<span><svg height=\\\"11.9413pt\\\" style=\\\"vertical-align:-0.3499002pt\\\" version=\\\"1.1\\\" viewbox=\\\"-0.0498162 -11.5914 32.221 11.9413\\\" width=\\\"32.221pt\\\" xmlns=\\\"http://www.w3.org/2000/svg\\\" xmlns:xlink=\\\"http://www.w3.org/1999/xlink\\\"><g transform=\\\"matrix(.013,0,0,-0.013,0,0)\\\"></path></g><g transform=\\\"matrix(.013,0,0,-0.013,6.24,0)\\\"></path></g><g transform=\\\"matrix(.013,0,0,-0.013,9.204,0)\\\"><use xlink:href=\\\"#g113-52\\\"></use></g><g transform=\\\"matrix(.013,0,0,-0.013,15.444,0)\\\"></path></g><g transform=\\\"matrix(.013,0,0,-0.013,24.59,0)\\\"></path></g></svg><span></span><svg height=\\\"11.9413pt\\\" style=\\\"vertical-align:-0.3499002pt\\\" version=\\\"1.1\\\" viewbox=\\\"35.076183799999995 -11.5914 68.719 11.9413\\\" width=\\\"68.719pt\\\" xmlns=\\\"http://www.w3.org/2000/svg\\\" xmlns:xlink=\\\"http://www.w3.org/1999/xlink\\\"><g transform=\\\"matrix(.013,0,0,-0.013,35.126,0)\\\"></path></g><g transform=\\\"matrix(.013,0,0,-0.013,41.366,0)\\\"><use xlink:href=\\\"#g113-49\\\"></use></g><g transform=\\\"matrix(.0091,0,0,-0.0091,47.653,-5.741)\\\"></path></g><g transform=\\\"matrix(.0091,0,0,-0.0091,53.213,-5.741)\\\"></path></g><g transform=\\\"matrix(.013,0,0,-0.013,61.086,0)\\\"></path></g><g transform=\\\"matrix(.013,0,0,-0.013,71.623,0)\\\"></path></g><g transform=\\\"matrix(.013,0,0,-0.013,77.863,0)\\\"><use xlink:href=\\\"#g113-47\\\"></use></g><g transform=\\\"matrix(.013,0,0,-0.013,80.827,0)\\\"></path></g><g transform=\\\"matrix(.013,0,0,-0.013,87.069,0)\\\"><use xlink:href=\\\"#g113-49\\\"></use></g><g transform=\\\"matrix(.013,0,0,-0.013,96.214,0)\\\"><use xlink:href=\\\"#g117-42\\\"></use></g></svg><span></span><span><svg height=\\\"11.9413pt\\\" style=\\\"vertical-align:-0.3499002pt\\\" version=\\\"1.1\\\" viewbox=\\\"106.70118380000001 -11.5914 23.399 11.9413\\\" width=\\\"23.399pt\\\" xmlns=\\\"http://www.w3.org/2000/svg\\\" xmlns:xlink=\\\"http://www.w3.org/1999/xlink\\\"><g transform=\\\"matrix(.013,0,0,-0.013,106.751,0)\\\"><use xlink:href=\\\"#g113-50\\\"></use></g><g transform=\\\"matrix(.013,0,0,-0.013,112.991,0)\\\"><use xlink:href=\\\"#g113-49\\\"></use></g><g transform=\\\"matrix(.0091,0,0,-0.0091,119.278,-5.741)\\\"><use xlink:href=\\\"#g54-33\\\"></use></g><g transform=\\\"matrix(.0091,0,0,-0.0091,124.838,-5.741)\\\"><use xlink:href=\\\"#g50-57\\\"></use></g></svg>).</span></span> FTIR spectra of edible composite films proved that there is no chemical interaction between the film component and that they kept their structure. The main difference of this study from previous studies was the use of sour cherry seed essential oil for the first time in edible film production and the comparison of the film properties of corn, potato, rice, tapioca, and wheat starch-based edible films plasticized with glycerol or sorbitol.\",\"PeriodicalId\":14283,\"journal\":{\"name\":\"International Journal of Polymer Science\",\"volume\":\"32 1\",\"pages\":\"\"},\"PeriodicalIF\":3.4000,\"publicationDate\":\"2024-04-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Polymer Science\",\"FirstCategoryId\":\"5\",\"ListUrlMain\":\"https://doi.org/10.1155/2024/9112555\",\"RegionNum\":4,\"RegionCategory\":\"化学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"POLYMER SCIENCE\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Polymer Science","FirstCategoryId":"5","ListUrlMain":"https://doi.org/10.1155/2024/9112555","RegionNum":4,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"POLYMER SCIENCE","Score":null,"Total":0}
Comparison of the Film Properties of Lemon and Sour Cherry Seed Essential Oil-Added Glycerol and/or Sorbitol-Plasticized Corn, Potato, Rice, Tapioca, and Wheat Starch-Based Edible Films
In this study, lemon, and sour cherry seed essential oil-added glycerol and/or sorbitol-plasticized corn, potato, rice, tapioca, and wheat starch-based edible films were produced using the casting method. Starch, essential oil type and glycerol and/or sorbitol effects on the thickness, moisture content, water solubility, swelling index, and water vapor transmission rate of the films have been studied. The interaction of the film components was evaluated by Fourier transform infrared spectroscopy. It was seen that wheat starch-based control films give the lowest thickness value (0.010 mm). Wheat starch-based control films (15.50%), sour cherry seed essential oil-added corn starch (17.80%), and lemon essential oil-added rice starch-based composite films (17.70%) have high moisture content. The lowest solubility values were obtained from wheat starch control (22%) and sour cherry seed essential oil-added corn starch composite (16.40%) films. The highest swelling index values were obtained from wheat starch-based control (210.90-289.0%), sour cherry seed essential oil-added tapioca starch (388.80%), and lemon essential oil-added potato starch-based (433.20%) composite films. Rice starch-based control films have the lowest water vapor transmission rate (). FTIR spectra of edible composite films proved that there is no chemical interaction between the film component and that they kept their structure. The main difference of this study from previous studies was the use of sour cherry seed essential oil for the first time in edible film production and the comparison of the film properties of corn, potato, rice, tapioca, and wheat starch-based edible films plasticized with glycerol or sorbitol.
期刊介绍：
The International Journal of Polymer Science is a peer-reviewed, Open Access journal that publishes original research articles as well as review articles on the chemistry and physics of macromolecules.
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