采用简单向心混合设计优化含有蜂蜡的新型可持续海藻酸 Dictyota mertensii 薄膜

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2024-10-24 DOI:10.1016/j.foodhyd.2024.110782

Luiz Paulo de Oliveira Queiroz , Edna Maria Mendes Aroucha , Ricardo Henrique de Lima Leite

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引用次数: 0

摘要

合成聚合物的环境风险促使人们需要创新和可持续的薄膜和包装解决方案。本研究优化了由提取自棕色海藻 Dictyota mertensii（ADM）的海藻酸盐、甘油、蜂蜡和吐温 80 组成的薄膜配方，旨在改善其性能。在开发和优化复合薄膜的过程中，采用了简单的中心混合设计。根据薄膜的形态特性、含水量 (MC)、接触角 (CA)、溶解度 (S)、水蒸气渗透性 (WVP)、颜色参数（L∗、a∗ 和 b∗）、不透明度、拉伸强度 (TS)、断裂伸长率 (EB) 和弹性模量 (E) 对薄膜进行了表征。根据所研究的变量绘制了等值线，预测了四阶多项式模型，分析了混合成分的影响，并对响应变量进行了方差分析（ANOVA）和置信度为 95% 的 F 检验。实验验证了预测条件。MC、WVP、溶解度、不透明度、a∗ 和 b∗ 最小，而 CA、L∗、TS、EB 和 E 最大，结果是 MC = 6.85%，WVP = 16.37 g mm/h。kPa.m2, S = 28.87%, CA = 83.86°, 不透明度 = 5.60 AU.nm.mm-1, L∗ = 70.31, a∗ = 4.79, b∗ = 21.00, TS = 11.76 MPa, EB = 12.70%, E = 96.47 MPa。总体可取性指数为 0.70，因此最佳生物聚合物基质为 75.00% ADM、5.00% 甘油、7.50% 蜂蜡和 12.50% 吐温 80。研究结果凸显了由棕色海藻 Dictyota mertensii 制作的海藻酸盐薄膜的潜力，以及对天然海洋资源的可持续利用。

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Optimization of novel sustainable Dictyota mertensii alginate films with beeswax using a simplex centroid mixture design

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Optimization of novel sustainable Dictyota mertensii alginate films with beeswax using a simplex centroid mixture design

The environmental risks of synthetic polymers drive the need for innovative and sustainable film and packaging solutions. This study optimized the formulation of films composed of alginate derived from the brown seaweed Dictyota mertensii (ADM), glycerol, beeswax, and tween 80, aiming to improve their properties. A simplex-centroid blend design was employed to develop and optimize the composite films. The films were characterized based on their morphological properties, moisture content (MC), contact angle (CA), solubility (S), water vapor permeability (WVP), color parameters (L∗, a∗, and b∗), opacity, tensile strength (TS), elongation at break (EB), and elastic modulus (E). Contour surfaces were plotted from the studied variables, fourth-order polynomial models were predicted, the influence of the blend components was analyzed, and the response variables were subjected to analysis of variance (ANOVA) and the F test with 95% confidence. The predicted conditions were experimentally validated. MC, WVP, solubility, opacity, a∗, and b∗ were minimized, whereas CA, L∗, TS, EB, and E were maximized, resulting in MC = 6.85%, WVP = 16.37 g mm/h.kPa.m², S = 28.87%, CA = 83.86°, Opacity = 5.60 AU.nm.mm⁻¹, L∗ = 70.31, a∗ = 4.79, b∗ = 21.00, TS = 11.76 MPa, EB = 12.70%, and E = 96.47 MPa. The overall desirability index was 0.70, resulting in an optimal biopolymer matrix of 75.00% ADM, 5.00% glycerol, 7.50% beeswax, and 12.50% Tween 80. The results highlight the potential of alginate films made from the brown seaweed Dictyota mertensii and the sustainable use of natural marine resources.

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.