以百香果皮为原料制备纤维素纳米晶体，提高电纺玉米蛋白/聚环氧乙烷纳米纤维膜的性能

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-03-16 DOI:10.1016/j.foodhyd.2025.111355

Baoying Fan , Lei Zhou , Lujuan Xing , Wangang Zhang

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引用次数: 0

摘要

百香果皮是一种含有大量纤维素的食品副产品。研究了从百香果皮中提取的纤维素纳米晶体（CNC）对负载牛至油（OEO）的电纺玉米蛋白/聚环氧乙烷（OZP）纳米纤维膜性能的影响。这些纳米纤维薄膜是用于猪肉保鲜的活性包装材料，其中OEO为抗菌物质，玉米蛋白和PEO为具有电可纺性和成膜性的膜基质。新材料CNC具有高宽高比（27.9）的刚性棒状结构，表明百香果皮CNC比其他来源的近球形CNC能更好地增强材料的性能。与百香果皮粉（PP, 27.31%）和果皮纤维素粉（PPC, 48.83%）相比，CNC的结晶度（64.87%）更高。在OZP薄膜中加入CNC后，静电纺丝纤维的平均直径增加，孔隙率也随之降低。此外，CNC的加入提高了OEO的包埋率，延缓了OEO从静电纺纳米纤维膜中的释放。此外，含有CNC的OZP薄膜（C-OZP）表现出更高的抗拉强度和水蒸气阻隔性，因为CNC与薄膜基体形成的氢键为纳米纤维薄膜提供了更高的结晶度。3%的C-OZP抑制了冷藏猪肉在贮藏过程中TVB-N和TVC的增加趋势，使猪肉的保质期从5 d延长至7 d。综上所示，百香果皮CNC可以提高OZP静电纺丝纳米纤维膜的性能，具有作为活性食品包装材料的巨大潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Fabricating cellulose nanocrystals from passion fruit peel to enhance the properties of electrospun zein/poly(ethylene oxide) nanofibrous films

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Fabricating cellulose nanocrystals from passion fruit peel to enhance the properties of electrospun zein/poly(ethylene oxide) nanofibrous films

Passion fruit peel is a food by-product containing a large amount of cellulose. This study investigated the effect of extracted cellulose nanocrystals (CNC) from passion fruit peel on the properties of electrospun zein/poly (ethylene oxide) (OZP) nanofibrous films loaded with oregano essential oil (OEO). These nanofibrous films were active packaging for pork preservation, in which OEO was the antimicrobial substance, while zein and PEO were film matrix with electrospinnability and film-forming property. The newly sourced CNC had a rigid rod-like structure with a high aspect ratio (27.9), which indicated that CNC from passion fruit peel could reinforce the better properties of materials than the near-spherical CNC from other sources. CNC had the higher crystallinity (64.87 %) compared with that of passion fruit peel powder (PP, 27.31 %) and cellulose powder from peel (PPC, 48.83 %). After the addition of CNC to OZP films, the average diameter of the electrospun fibers increased, which also led to a decrease in porosity. Furthermore, CNC addition improved the embedding ratio of OEO and retarded its release from the electrospun nanofibrous films. In addition, OZP films incorporating CNC (C-OZP) exhibited a higher tensile strength and water vapor barrier because hydrogen bonding formed by CNC and films matrix provided nanofibrous films with a higher crystallinity. The 3 % C-OZP suppressed the increasing trend of TVB-N and TVC of chilled pork during storage and prolonged the shelf-life of pork from 5 to 7 d. In conclusion, this study demonstrated that CNC from passion fruit peel can enhance the properties of OZP electrospun nanofibrous films, which had the significant potential as an active food packaging material.

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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.