食品模拟剂影响了壳聚糖基复合膜中精油的迁移和膜结构

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-10-03 DOI:10.1007/s13197-024-06100-2

Lingdong Pei, Xiaoyan Zhang, Yong Peng, Jingying Shi

{"title":"食品模拟剂影响了壳聚糖基复合膜中精油的迁移和膜结构","authors":"Lingdong Pei, Xiaoyan Zhang, Yong Peng, Jingying Shi","doi":"10.1007/s13197-024-06100-2","DOIUrl":null,"url":null,"abstract":"The migration of essential oil from film depends on its dissolution in food simulants.The migration of essential oil was inconsistent with the polarity of food simulants.Cinnamon essential oil significantly restricts the swelling of chitosan film compared with thyme and lemon essential oil.","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 6","pages":"1152 - 1163"},"PeriodicalIF":2.7010,"publicationDate":"2024-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Food simulants affected the migration of essential oil and film structure in chitosan based composite films\",\"authors\":\"Lingdong Pei, Xiaoyan Zhang, Yong Peng, Jingying Shi\",\"doi\":\"10.1007/s13197-024-06100-2\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The migration of essential oil from film depends on its dissolution in food simulants.The migration of essential oil was inconsistent with the polarity of food simulants.Cinnamon essential oil significantly restricts the swelling of chitosan film compared with thyme and lemon essential oil.\",\"PeriodicalId\":632,\"journal\":{\"name\":\"Journal of Food Science and Technology\",\"volume\":\"62 6\",\"pages\":\"1152 - 1163\"},\"PeriodicalIF\":2.7010,\"publicationDate\":\"2024-10-03\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Science and Technology\",\"FirstCategoryId\":\"1\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s13197-024-06100-2\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science and Technology","FirstCategoryId":"1","ListUrlMain":"https://link.springer.com/article/10.1007/s13197-024-06100-2","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}

引用次数: 0

摘要

精油从薄膜中的迁移取决于其在食品模拟物中的溶解。精油的迁移与食品模拟物的极性不一致。与百里香和柠檬精油相比，肉桂精油对壳聚糖膜的溶胀有明显的抑制作用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Food simulants affected the migration of essential oil and film structure in chitosan based composite films

The migration of essential oil from film depends on its dissolution in food simulants.

The migration of essential oil was inconsistent with the polarity of food simulants.

Cinnamon essential oil significantly restricts the swelling of chitosan film compared with thyme and lemon essential oil.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Journal of Food Science and Technology

自引率

0.00%

发文量

期刊介绍： The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.