果胶或/和卡拉胶可食用薄膜在番茄酱的存在

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-06-06 DOI:10.1016/j.foodhyd.2025.111623

Marianthi Zioga, Kalliopi Tsianaka, Christos Pappas, Vasiliki Evageliou

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引用次数: 0

摘要

本研究研究了增加番茄酱浓度（0、5和10% wt）对果胶（高和低甲氧基）和卡拉胶（kappa和iota）单独或1:1 （wt: wt）混合物（总生物聚合物浓度：1.0% wt）形成具有潜在抗氧化性能的可食用薄膜的影响。评估了薄膜的几种性能，即重量、厚度、密度、含水量、颜色、不透明度、机械性能和水蒸气渗透性（WVP）。根据我们的研究结果，番茄酱的存在导致红色薄膜含水量较低，重量、厚度、不透明度、强度、刚度和WVP较大。制备时的抗氧化活性为21.7% ~ 51.4%，贮藏60 d后的抗氧化活性为17.6% ~ 33.3%。质量、厚度、强度、刚度、不透明度和AA值随番茄酱浓度的增加而增加。FT-IR分析表明生物聚合物与番茄酱之间存在相互作用（尤其是氢键）。这两种卡拉胶的存在对薄膜性能有重要影响。而ι-卡拉胶薄膜的[a∗]、[b∗]和AA值较大，WVP也较低。总的来说，薄膜的性能受到番茄酱浓度、所使用的生物聚合物类型及其相互作用的影响。薄膜表现出AA，因此本研究可以成为活性包装材料配方的第一步。

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Pectin or/and carrageenan edible films in the presence of tomato paste

The present work studied the effect of increasing tomato paste concentration (0, 5 and 10 % wt) on the formation of edible films with potential antioxidant properties based on pectin (high and low methoxyl) and carrageenan (kappa and iota), on their own or in 1:1 (wt: wt) mixtures (total biopolymer concentration: 1.0 % wt). Several properties of the films were evaluated, i.e. weight, thickness, density, moisture content, colour, opacity, mechanical properties and water vapour permeability (WVP). According to our findings, the presence of tomato paste led to films of red colour with lower moisture content and greater weight, thickness, opacity, strength, stiffness and WVP. The antioxidant activity (AA) of the tomato paste films upon preparation ranged from 21.7 to 51.4 % whereas after 60 days of storage from 17.6 to 33.3 %. Weight, thickness, strength, stiffness, opacity and AA increased with tomato paste concentration. FT-IR analysis suggested interactions (especially hydrogen bonds) between the biopolymers and tomato paste. The presence of both carrageenans was significant for the film properties. ι-Carrageenan films were the stronger, more flexible and more opaque among the films whereas the ι- and κ-carrageenan films had the greater [a∗], [b∗] and AA values but also the lower WVP. Overall, the properties of the films were affected by both the tomato paste concentration and the type of biopolymer used as well as their interaction. The films exhibited AA and thus the present study can be a first step in the formulation of active packaging materials.

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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.