山梨醇和甘油对鱼头明胶和κ-卡拉胶生物可降解食用膜物理和拉伸性能的影响。

IF 2.7 Q2 FOOD SCIENCE & TECHNOLOGY
International Journal of Food Science Pub Date : 2025-01-15 eCollection Date: 2025-01-01 DOI:10.1155/ijfo/7568352
Rosmawati Rosmawati, Sri Fatmah Sari, Asnani Asnani, Wa Embe, Asjun Asjun, Dwiprayogo Wibowo, Irwan Irwan, Nurul Huda, Muhammad Nurdin, Akrajas Ali Umar
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引用次数: 0

摘要

本研究对两种具有不同性能的增塑剂进行了仔细研究,以确定它们在制备生物复合可食用薄膜产品中的适用性。该研究使用不同浓度的蛇头明胶和ĸ-carrageenan,山梨醇或甘油作为增塑剂,揭示了薄膜的物理、拉伸和生物降解特性。可食性薄膜的生物材料为:2% (w/v)的蛇头明胶;ĸ-carrageenan浓度分别为1%、1.5%和2% (w/v);山梨糖醇/甘油15% (v/v)在配方中添加2%的ĸ-carrageenan,膜厚达到0.046±0.005 mm,抗拉强度达到2.05±0.56 MPa,断裂伸长率达到35.00%±2.92%,水蒸气透过率(WVTR)降低到0.17±0.00 g/mm2/h (p < 0.05)。甘油对复合材料的厚度和亮度(L *)没有影响(p > 0.05),但抗拉强度从0.18±0.17 MPa提高到1.03±0.40 MPa (p > 0.05)。山梨醇增加了色差、断裂伸长率和WVTR值,分别为19.77±1.02、25.20%±1.79%和0.28±0.02 g/mm2/h (p < 0.05)。随着ĸ-carrageenan浓度的增加,膜的溶胀指数增加,含水量降低(p < 0.05)。山梨醇的加入使膜的溶解度从71.43%±12.39%降低到42.67%±15.44% (p < 0.05),而甘油对膜的溶解度无影响(p < 0.05)。山梨醇的存在对接触角的影响不显著(p < 0.05),在ĸ-carrageenan浓度较高时,甘油对接触角的影响更大(p < 0.05)。含甘油的膜28天后的分解能力比含山梨醇的膜更显著。傅里叶变换红外分析显示了所有样品的官能团结构,表明它们没有形成新的化合物。山梨醇增塑膜的表面结构更粗糙,更容易破裂,但更致密,而甘油增塑膜由于其吸湿性,表面结构更光滑,裂缝更小。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Influence of Sorbitol and Glycerol on Physical and Tensile Properties of Biodegradable-Edible Film From Snakehead Gelatin and κ-Carrageenan.

Two plasticizers with distinct properties are carefully studied in this research for their suitability in creating biocomposite edible film products. The study uncovers films' physical, tensile, and biodegradability attributes, using snakehead gelatin and ĸ-carrageenan in different concentrations, with sorbitol or glycerol as plasticizers. The biomaterials of the edible film consist of snakehead gelatin (Channa striata) 2% (w/v); ĸ-carrageenan at concentrations of 1%, 1.5%, and 2% (w/v); and sorbitol/glycerol 15% (v/v). The addition of ĸ-carrageenan up to 2% in the formulation increased the film thickness to 0.046 ± 0.005 mm, tensile strength to 2.05 ± 0.56 MPa, and elongation at break to 35.00% ± 2.92% while decreasing the water vapor transmission rate (WVTR) to 0.17 ± 0.00 g/mm2/h (p < 0.05). The effect of glycerol in the composite did not affect thickness and luminosity (L ) (p > 0.05), but the tensile strength increased from 0.18 ± 0.17 to 1.03 ± 0.40 MPa (p > 0.05). Sorbitol increased the value of color difference, elongation at break, and WVTR, namely, 19.77 ± 1.02, 25.20% ± 1.79%, and 0.28 ± 0.02 g/mm2/h, respectively (p < 0.05). The swelling index of the films increased with ĸ-carrageenan concentration, whereas the water content decreased (p < 0.05). The addition of sorbitol reduced the solubility of the film from 71.43% ± 12.39% to 42.67% ± 15.44% (p < 0.05), while glycerol did not affect changes in film solubility (p > 0.05). The presence of sorbitol had no significant effect on the contact angle (p > 0.05) and was more affected by the addition of glycerol at higher ĸ-carrageenan concentrations (p < 0.05). The ability to decompose after 28 days was more remarkable for films containing glycerol than sorbitol. Fourier transform infrared analysis revealed the functional group structures of all samples, indicating that no new compounds were formed in them. The surface structure of the sorbitol-plasticized film was predicted to be rougher and easily cracked, but more compact and dense, while the glycerol-plasticized film tended to be smoother with fainter cracks due to its hygroscopic properties.

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来源期刊
International Journal of Food Science
International Journal of Food Science Agricultural and Biological Sciences-Food Science
CiteScore
6.20
自引率
2.50%
发文量
105
审稿时长
11 weeks
期刊介绍: International Journal of Food Science is a peer-reviewed, Open Access journal that publishes research and review articles in all areas of food science. As a multidisciplinary journal, articles discussing all aspects of food science will be considered, including, but not limited to: enhancing shelf life, food deterioration, food engineering, food handling, food processing, food quality, food safety, microbiology, and nutritional research. The journal aims to provide a valuable resource for food scientists, food producers, food retailers, nutritionists, the public health sector, and relevant governmental and non-governmental agencies.
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