食品与发酵工业 >

2023 , Vol. 49 >Issue 13: 191 - 199

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032957

研究报告

百里香精油/磷酸化淀粉晶/明胶复合膜的制备及性能研究

  • 王耀 ,
  • 陈萍 ,
  • 王朋凯 ,
  • 洪鹏志
展开
  • 1(广东海洋大学 食品科技学院,广东省水产品加工与安全重点实验室,广东省海洋食品工程技术研究中心,广东省现代农业科技创新中心,广东 湛江,524088)
    2(大连工业大学,海洋食品精深加工关键技术省部共建协同创新中心,辽宁 大连,116034)
第一作者:硕士研究生(王朋凯讲师和洪鹏志教授为共同通信作者,E-mail:wangpengkai6688@163.com;hongpengzhi@126.com)

收稿日期: 2022-07-13

  修回日期: 2022-08-02

  网络出版日期: 2023-08-07

基金资助

广东省湛江市南海科学与工程实验室项目(ZJW-2019-07);广东省区域联合基金-青年基金项目(2021A1515110385);广东海洋大学博士科研启动金项目(060302042105);广东省农业技术体系创新团队项目(2021KJ150)

收起

Preparation and properties of thyme essential oil/phosphorylated starch crystal/gelatin composite film

  • WANG Yao ,
  • CHEN Ping ,
  • WANG Pengkai ,
  • HONG Pengzhi
Expand
  • 1(College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food,Guangdong Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China)
    2(Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China)

Received date: 2022-07-13

  Revised date: 2022-08-02

  Online published: 2023-08-07

Fold

摘要

以明胶为原料,通过添加磷酸化淀粉晶改善明胶膜的机械性能和表面疏水性能,研究不同质量分数(4%,6%,8%,相对于干基总质量)的百里香精油对明胶/磷酸化淀粉晶的结构和功能特性的影响。傅里叶变换红外光谱表明,明胶/磷酸化淀粉晶/百里香精油组分之间发生了氢键相互作用。扫描电镜表明,添加百里香精油后,复合膜表面变得较为粗糙。接触角结果显示,添加精油的复合膜表面疏水性随着精油添加量的增大而降低。相比于明胶和明胶/磷酸化淀粉晶的薄膜,添加质量分数为4%的百里香精油,复合膜兼具良好的疏水性、抗菌和抗氧化活性,随着其质量分数增加到8%时,复合膜呈现出优异的体外抗氧化和抗菌活性,同时具有较强的紫外屏蔽性能。动力学迁移实验表明,添加精油的复合膜均可在水体环境中形成长效控释。因此,可根据食品原料属性的差异性,通过调控百里香精油的含量,为开发多功能食品保鲜膜奠定理论基础。

关键词： 磷酸化淀粉晶; 明胶; 百里香精油; 复合膜

本文引用格式

王耀 , 陈萍 , 王朋凯 , 洪鹏志 . 百里香精油/磷酸化淀粉晶/明胶复合膜的制备及性能研究[J]. 食品与发酵工业, 2023 , 49(13) : 191 -199 . DOI: 10.13995/j.cnki.11-1802/ts.032957

Abstract

The hydrophobicity and mechanical property of gelatin films were improved by the addition of phosphorylated starch crystals using gelatin as a raw material. The effect of thyme essential oil at different mass fractions (4%, 6%, and 8%, relative to the total mass of the dry base) on the structural and functional properties of gelatin/phosphorylated starch crystals was investigated. The results of the Fourier transform infrared spectrum showed that molecular interaction of the composite film within the components of gelatin/phosphorylated starch crystal/thyme essential oil were non-covalent linkages, containing hydrogen bonds, hydrophobic interactions, and electrostatic interactions. The scanning electron microscopy revealed that the surface of the composite film became rough after adding thyme essential oil. The results of the contact angle indicated that the surface hydrophobicity of the composite film decreased with the amount of thyme essential oil added. Compared with gelatin and gelatin/phosphorylated starch crystal films, adding 4% thyme essential oil, composite films showed excellent hydrophobicity and antibacterial and antioxidant activities. As the thyme essential oil mass fraction increased to 8%, composite films performed strong antibacterial and antioxidant activities and also had strong UV shielding performance. In addition, dynamic migration experiments showed the effective controlled release formed by composite films in a water environment. Therefore, the theoretical basis for the development of multifunctional food preservation films can be established by adjusting the content of thyme essential oil.

Key words： phosphorylated starch crystal; gelatin; thyme essential oil; composite film

参考文献

[1] 杨晖, 马良, 韩霜, 等.甘油添加量对兔皮明胶膜性能与结构的影响[J].食品科学, 2016, 37(17):14-18.
YANG H, MA L, HAN S, et al.Effect of glycerol content on properties and structure of rabbit skin gelatin film[J].Food Science, 2016, 37(17):14-18.
[2] 陈婷, 赵九阳, 刘玉梅.明胶-壳聚糖抗菌膜中啤酒花提取物的释放行为[J].食品科学, 2020, 41(3):151-158.
CHEN T, ZHAO J Y, LIU Y M.Release behavior of incorporated hop extract from gelatin-chitosan antibacterial film[J].Food Science, 2020, 41(3):151-158.
[3] 董宇豪, 陈浩, 刘世永, 等.甜菜果胶-鱼明胶复合可食膜的制备及特性研究[J].食品科学技术学报, 2019, 37(2):88-93;101.
DONG Y H, CHEN H, LIU S Y, et al.Preparation and properties of sugar beet pectin-fish gelation edible composite film[J].Journal of Food Science and Technology, 2019, 37(2):88-93;101.
[4] 张立娟, 李昕, 杨深怡, 等.磷酸化协同超声波处理对玉米淀粉改性的研究[J].食品研究与开发, 2021, 42(15):124-131.
ZHANG L J, LI X, YANG S Y, et al.Modification of corn starch by combining phosphorylation and ultrasonication[J].Food Research and Development, 2021, 42(15):124-131.
[5] 王颖, 王亮, 李冬雪, 等.调味香料麻椒及花椒属植物精油的研究进展综述[J].中国调味品, 2021, 46(8):174-179.
WANG Y, WANG L, LI D X, et al.Review on the research progress of essential oils from flavoring spices pepper and Zanthoxylum plants[J].China Condiment, 2021, 46(8):174-179.
[6] 张金磊, 陈兴煌.明胶柑橘精油复合膜对草莓保鲜效果的影响[J].农产品加工, 2021(19):17-20;24.
ZHANG J L, CHEN X H.Effect of gelatin and citrus essential oil composite film on strawberry preservation[J].Farm Products Processing, 2021(19):17-20;24.
[7] SHANG Y Q, CHAO C, YU J L, et al.Starch spherulites prepared by a combination of enzymatic and acid hydrolysis of normal corn starch[J].Journal of Agricultural and Food Chemistry, 2018, 66(25):6357-6363.
[8] XIE Y, ZHANG B, LI M N, et al.Effects of cross-linking with sodium trimetaphosphate on structural and adsorptive properties of porous wheat starches[J].Food Chemistry, 2019, 289:187-194.
[9] WANG P K, WANG Y, HONG P Z, et al.Di-aldehyde starch crystal:A novel bio-crosslinker for strengthening the structure and physio-chemical properties of gelatin-based films[J].Food Bioscience, 2021, 43:101308.
[10] BI J R, TIAN C, ZHANG G L, et al.Novel procyanidins-loaded chitosan-graft-polyvinyl alcohol film with sustained antibacterial activity for food packaging[J].Food Chemistry, 2021, 365:130534.
[11] CHEN Y, HAO Y C, TING K, et al.Preparation and emulsification properties of dialdehyde starch nanoparticles[J].Food Chemistry, 2019, 286:467-474.
[12] KWAK H W, LEE H, PARK S, et al.Chemical and physical reinforcement of hydrophilic gelatin film with di-aldehyde nanocellulose[J].International Journal of Biological Macromolecules, 2020,146:332-342.
[13] SÁNCHEZ-GONZÁLEZ L, CHÁFER M, GONZÁLEZ-MARTÍNEZ C, et al.Study of the release of limonene present in chitosan films enriched with bergamot oil in food simulants[J].Journal of Food Engineering, 2011,105(1):138-143.
[14] JOUKI M, ALI MORTAZAVI S, YAZDI F T, et al.Characterization of antioxidant-antibacterial quince seed mucilage films containing thyme essential oil[J].Carbohydrate Polymers, 2014, 99:537-546.
[15] 王枫林, 王秀华, 张宇哲, 等.杀鱼假交替单胞菌2515的抗弧菌效果及在对虾养殖中的应用[J].中国水产科学, 2021, 28(7):903-913.
WANG F L, WANG X H, ZHANG Y Z, et al.Anti-vibrio effect of Pseudoalteromonas piscicida 2515 and its application in shrimp culture[J].Journal of Fishery Sciences of China, 2021, 28(7):903-913.
[16] XIA S L, ZHAI Y C, WANG X, et al.Phosphorylation of polysaccharides:A review on the synthesis and bioactivities[J].International Journal of Biological Macromolecules, 2021, 184:946-954.
[17] FARDOUS J, OMOSO Y, JOSHI A, et al.Development and characterization of gel-in-water nanoemulsion as a novel drug delivery system[J].Materials Science & Engineering.C, Materials for Biological Applications, 2021, 124:112076.
[18] 戴理民. 淀粉纳米晶的高效制备及其复合涂膜的构建与应用研究[D].杭州:浙江大学, 2020.
DAI L M.Efficient preparation of starch nanocrystals and construction and application of its composite coating[D].Hangzhou:Zhejiang University, 2020.
[19] TONGNUANCHAN P, BENJAKUL S, PRODPRAN T.Physico-chemical properties, morphology and antioxidant activity of film from fish skin gelatin incorporated with root essential oils[J].Journal of Food Engineering, 2013,117(3):350-360.
[20] 张群利, 罗灏, 崔琳琳, 等.鱼鳞明胶/壳聚糖/薰衣草精油抗菌复合膜的制备及性能[J].精细化工, 2022, 39(11):2259-2267.
ZHANG Q L, LUO H, CUI L L, et al.Preparation and properties of fish scale gelatin/chitosan/lavender essential oil antibacterial composite membrane[J].Fine Chemicals, 2022, 39(11):2259-2267.
[21] 周文艺, 蔡文韬, 吴泽玲, 等.植物精油壳聚糖基活性包装膜的制备及保鲜效果研究[J].食品与发酵工业, 2022, 48(24):157-165.
ZHOU W Y, CAI W T, WU Z L, et al.Study on preparation and preservation effect of chitosan-based active packaging film of plant essential oil[J].Food and Fermentation Industries, 2022, 48(24):157-165.
[22] ACEVEDO-FANI A, SALVIA-TRUJILLO L, ROJAS-GRA M A, et al.Edible films from essential-oil-loaded nanoemulsions:Physicochemical characterization and antimicrobial properties[J].Food Hydrocolloids, 2015, 47:168-177.
[23] 李鑫, 涂宗财, 沙小梅, 等.添加不同来源精油对鱼明胶复合膜抗菌性质及物理性能的影响[J].食品与发酵工业, 2020, 46(20):33-39.
LI X, TU Z C, SHA X M, et al.Effects of adding different essential oils on antimicrobial activity and physical properties of fish gelatin composite films[J].Food and Fermentation Industries, 2020, 46(20):33-39.
[24] KARIM M, FATHI M, SOLEIMANIAN-ZAD S.Incorporation of zein nanofibers produced by needle-less electrospinning within the casted gelatin film for improvement of its physical properties[J].Food and Bioproducts Processing, 2020, 122:193-204.
[25] LI X X, YANG X, DENG H, et al.Gelatin films incorporated with thymol nanoemulsions:Physical properties and antimicrobial activities[J].International Journal of Biological Macromolecules, 2020, 150:161-168.
[26] TURAL S, TURHAN S.Properties and antioxidant capacity of anchovy (Engraulis encrasicholus) by-product protein films containing thyme essential oil[J].Food Technology and Biotechnology, 2017, 55(1):77-85.
[27] ALMASI H, AZIZI S, AMJADI S.Development and characterization of pectin films activated by nanoemulsion and Pickering emulsion stabilized marjoram (Origanum majorana L.) essential oil[J].Food Hydrocolloids, 2020,99:105338.
[28] MEHRAN M, MASOUM S, MEMARZADEH M.Microencapsulation of Mentha spicata essential oil by spray drying:Optimization, characterization, release kinetics of essential oil from microcapsules in food models[J].Industrial Crops and Products, 2020, 154:112694.
[29] 胡清宇, 罗爱国, 岳羽艳.核桃枝多酚含量测定及体外抗氧化活性研究[J].广州化工, 2021, 49(18):25-27;30.
HU Q Y, LUO A G, YUE Y Y.Antioxidant activity of walnut branch polyphenols in vitro[J].Guangzhou Chemical Industry, 2021, 49(18):25-27;30.
[30] 程珊, 王稳航, 滕安国, 等.羧甲基纤维素强化胶原纤维膜的制备及其性能分析[J].食品科学, 2019, 40(3):194-201.
CHENG S, WANG W H, TENG A G, et al.Preparation and property analysis of carboxymethyl cellulose-reinforced collagen fiber film[J].Food Science, 2019, 40(3):194-201.
[31] PARK J, NAM J, YUN H, et al.Aquatic polymer-based edible films of fish gelatin crosslinked with alginate dialdehyde having enhanced physicochemical properties[J].Carbohydrate Polymers, 2021,254:117317.
[32] 高丹丹, 徐学玲, 江连洲, 等.普鲁兰多糖-明胶可食性膜的特性[J].食品科学, 2014, 35(1):69-73.
GAO D D, XU X L, JIANG L Z, et al.Properties of pullulan-gelatin composite films[J].Food Science, 2014, 35(1):69-73.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司