{"title":"掺入孜然精油的绿豆蛋白膜的研制与表征","authors":"Majid Mojoodi, M. Nourani","doi":"10.1515/ipp-2021-4213","DOIUrl":null,"url":null,"abstract":"Abstract Biodegradable films based on mung bean protein (1, 3 and 5%) incorporated with cumin essential oil (EO) (0, 0.25 and 0.5 ml/g protein) were developed. Adding cumin oil and increasing the protein content enhanced the thickness, tensile strength and yellowness. Films incorporated with EO exhibited less water vapor permeability and water solubility, as compared to the control films. A higher antioxidant activity was also obtained by increasing the EO and protein ratios. Films with higher levels of protein displayed lower thermal stability with a lower degradation temperature, as suggested by thermo-gravimetric analyses. In addition, the incorporation of EO reduced thermal stability, as confirmed by the higher weight loss and lower degradation temperature. Furthermore, mung bean protein films containing 0.5 ml cumin oil/g protein had suitable physical characteristics, antioxidant activities, water barrier properties and thermal stability; thus, they can be used as appropriate biodegradable packaging materials for food preservation.","PeriodicalId":14410,"journal":{"name":"International Polymer Processing","volume":"37 1","pages":"303 - 315"},"PeriodicalIF":1.1000,"publicationDate":"2022-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Mung bean protein films incorporated with cumin essential oil: development and characterization\",\"authors\":\"Majid Mojoodi, M. Nourani\",\"doi\":\"10.1515/ipp-2021-4213\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Abstract Biodegradable films based on mung bean protein (1, 3 and 5%) incorporated with cumin essential oil (EO) (0, 0.25 and 0.5 ml/g protein) were developed. Adding cumin oil and increasing the protein content enhanced the thickness, tensile strength and yellowness. Films incorporated with EO exhibited less water vapor permeability and water solubility, as compared to the control films. A higher antioxidant activity was also obtained by increasing the EO and protein ratios. Films with higher levels of protein displayed lower thermal stability with a lower degradation temperature, as suggested by thermo-gravimetric analyses. In addition, the incorporation of EO reduced thermal stability, as confirmed by the higher weight loss and lower degradation temperature. Furthermore, mung bean protein films containing 0.5 ml cumin oil/g protein had suitable physical characteristics, antioxidant activities, water barrier properties and thermal stability; thus, they can be used as appropriate biodegradable packaging materials for food preservation.\",\"PeriodicalId\":14410,\"journal\":{\"name\":\"International Polymer Processing\",\"volume\":\"37 1\",\"pages\":\"303 - 315\"},\"PeriodicalIF\":1.1000,\"publicationDate\":\"2022-05-25\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Polymer Processing\",\"FirstCategoryId\":\"5\",\"ListUrlMain\":\"https://doi.org/10.1515/ipp-2021-4213\",\"RegionNum\":4,\"RegionCategory\":\"工程技术\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"ENGINEERING, CHEMICAL\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Polymer Processing","FirstCategoryId":"5","ListUrlMain":"https://doi.org/10.1515/ipp-2021-4213","RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"ENGINEERING, CHEMICAL","Score":null,"Total":0}
Mung bean protein films incorporated with cumin essential oil: development and characterization
Abstract Biodegradable films based on mung bean protein (1, 3 and 5%) incorporated with cumin essential oil (EO) (0, 0.25 and 0.5 ml/g protein) were developed. Adding cumin oil and increasing the protein content enhanced the thickness, tensile strength and yellowness. Films incorporated with EO exhibited less water vapor permeability and water solubility, as compared to the control films. A higher antioxidant activity was also obtained by increasing the EO and protein ratios. Films with higher levels of protein displayed lower thermal stability with a lower degradation temperature, as suggested by thermo-gravimetric analyses. In addition, the incorporation of EO reduced thermal stability, as confirmed by the higher weight loss and lower degradation temperature. Furthermore, mung bean protein films containing 0.5 ml cumin oil/g protein had suitable physical characteristics, antioxidant activities, water barrier properties and thermal stability; thus, they can be used as appropriate biodegradable packaging materials for food preservation.
期刊介绍:
International Polymer Processing offers original research contributions, invited review papers and recent technological developments in processing thermoplastics, thermosets, elastomers and fibers as well as polymer reaction engineering. For more than 25 years International Polymer Processing, the journal of the Polymer Processing Society, provides strictly peer-reviewed, high-quality articles and rapid communications from the leading experts around the world.