为了明确不同来源精油对明胶复合膜性质的影响,以生姜精油、大蒜精油、肉桂精油、薄荷精油和百里香精油为改性剂制备具有抗菌性的鱼明胶复合膜,通过抗菌活性、物理性能和感官评价来评价不同来源精油制备复合膜的性质。结果表明,添加生姜精油、大蒜精油和肉桂精油制备复合膜的膜厚、水蒸气透气性值、断裂伸长率和水溶解性值较低,拉伸强度和不透光性较高,其抗菌性较强、物理性能较好。但感官评价结果表明,生姜精油复合膜的感官评价效果最好,而大蒜精油复合膜和肉桂精油复合膜具有突出的精油气味,不适合作为食品包装膜。因此,生姜精油更适合作为生物改性剂用于制备高品质的抗菌膜。
In order to figure out the effects of different essential oils on the properties of gelatin composite film, five essential oil including ginger essential oil, garlic essential oil, cinnamon essential oil, mint essential oil and thyme essential oil were used as modifiers to prepare antimicrobial gelatin composite film. The effects of different essential oils on the antibacterial activity, physical properties and sensory analysis of the composite film were studied. The results showed that, film prepared with gingere essential oil, garlic essential oil and cinnamon essential oil had stronger antimicrobial activity and good physical properties compared with the other samples. These properties including lower value in film thickness, water vapor permeability, elongation at break and water solubility, higher value in tensile strength and opacity. However, the results of sensory evaluation showed that the garlic essential oil film and cinnamon essential oil film had prominent smell of essential oil and were not suitable for food packaging film. Therefore, ginger essential oil was more suitable as biological modifier for the preparation of antimicrobial film.
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