评估和优化食品包装应用中的酯化淀粉和 Canna edulis ker 纤维薄膜

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY
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引用次数: 0

摘要

采用反应挤压工艺,以马来酸酐为改性剂,甘油为增塑剂,产生酯化反应,开发出了以淀粉为基材、用坎纳藻柯纤维增强的薄膜。通过盒-贝肯实验设计和响应面方法,可以建立机械和理化特性模型,并对其进行优化,从而获得柔性或刚性材料,用于不同的食品包装。刚性和柔性材料的最佳成分分别为 10%和 2%(重量比)木质纤维素纤维、30%和 30%(重量比)甘油以及 4%和 4%(重量比)马来酸酐。甘油和马来酸酐是影响材料水溶性和吸水性的关键变量。刚性和柔性材料的弹性模量、拉伸强度、断裂伸长率、水溶性和吸水率分别为 2.58 和 1.51 GPa、112.04 和 104.56 Mpa、6.58 和 10.44 %、21.63 和 21.85 %、139.72 和 141.06。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Evaluation and optimization of esterified starch and Canna edulis ker fiber films for food packaging applications

Evaluation and optimization of esterified starch and Canna edulis ker fiber films for food packaging applications

Starch-based films reinforced with Canna edulis Ker fiber were developed by a reactive extrusion process in which an esterification reaction was generated using maleic anhydride as a modifying agent and glycerin as a plasticizer. A Box-Behnken experimental design and the response surface methodology allowed modeling of the mechanical and physicochemical properties and their subsequent optimization to obtain flexible or rigid materials with different approaches in food packaging. The optimal composition for the rigid and flexible material was 10 and 2 % (w/w) lignocellulosic fibers, 30 and 30 % (w/w) glycerol, and 4 and 4 % (w/w) maleic anhydride, respectively. Glycerol and maleic anhydride were the key variables that influenced the water solubility and water absorption of the materials. The values of the rigid and flexible material properties of elastic modulus, tensile strength, elongation at break, water solubility, and water absorption were 2.58 and 1.51 GPa, 112.04 and 104.56 Mpa, 6.58 and 10.44 %, 21.63 and 21.85 %, and 139.72 and 141.06, respectively.

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来源期刊
Future Foods
Future Foods Agricultural and Biological Sciences-Food Science
CiteScore
8.60
自引率
0.00%
发文量
97
审稿时长
15 weeks
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