加入番茄红素和 β-胡萝卜素的可生物降解海藻酸钠薄膜,用于食品包装。

IF 1.8 4区 农林科学 Q3 CHEMISTRY, APPLIED
Food Science and Technology International Pub Date : 2025-01-01 Epub Date: 2023-05-01 DOI:10.1177/10820132231172362
Diego Santiago Tupuna-Yerovi, Helena Schmidt, Alessandro de Oliveira Rios
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引用次数: 0

摘要

在海藻酸钠薄膜中加入类胡萝卜素可赋予其食品包装应用的功能特性。番茄红素和β-胡萝卜素在生物聚合物基质中的含量分别为 0.1%、0.3% 和 0.5%(类胡萝卜素/克聚合物)。添加类胡萝卜素的海藻酸钠薄膜厚度(45 ± 1 μm)没有明显差异(p > 0.05)。然而,类胡萝卜素的低含量足以使薄膜的拉伸性能发生显著变化。添加番茄红素或β-胡萝卜素的薄膜的拉伸强度和断裂伸长率均低于对照薄膜。类胡萝卜素的加入降低了(p
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Biodegradable sodium alginate films incorporated with lycopene and β-carotene for food packaging purposes.

Incorporating carotenoids into sodium alginate films can give them functional properties for food packaging applications. The lycopene and β-carotene were included in the biopolymer matrix at 0.1%, 0.3%, and 0.5% (g carotenoid/g polymer). There was no significant difference (p > 0.05) in film thickness (45 ± 1 μm) of sodium alginate films with carotenoids. Nevertheless, the low quantity of carotenoids was enough to promote significant variations in the tensile properties of films. The films with lycopene or β-carotene showed lower tensile strength and elongation at break than control films. The carotenoid incorporation promoted a reduction (p < 0.05) in water vapor permeability, mainly by adding 0.5%. In the same way, it improved the light transmission and thermal stability of films and did not affect the water solubility of films. The scanning electron microscopy of films showed a homogeneous surface, but the films with lycopene or β-carotene showed a more compact structure than the control film. The sodium alginate films incorporated with 0.3% lycopene or β-carotene showed a remarkable protective effect on sunflower oil against oxidation compared with traditional commercial plastic packaging under accelerated storage conditions (heat and light). Therefore, they can be considered a potential material for food packaging purposes.

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来源期刊
Food Science and Technology International
Food Science and Technology International 工程技术-食品科技
CiteScore
5.80
自引率
4.30%
发文量
63
审稿时长
18-36 weeks
期刊介绍: Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).
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