食品与发酵工业 >

2024 , Vol. 50 >Issue 3: 149 - 156

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034410

研究报告

柑橘皮/壳聚糖复合膜制备及性能研究

  • 王俊杰 ,
  • 冉露霞 ,
  • 朱桢栀 ,
  • 刘鹏 ,
  • 成臣 ,
  • 朱博
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  • 1(赣南师范大学 生命科学学院,江西 赣州,341000)
    2(国家脐橙工程技术研究中心,江西 赣州,341004)
第一作者:硕士研究生(朱博教授为通信作者,E-mail:nczb615@163.com)

收稿日期: 2022-11-23

  修回日期: 2023-01-02

  网络出版日期: 2024-03-15

基金资助

科技部国家重点计划项目(SQ2020YFF0417721);江西省研究生创新专项资金项目(YC2021-S724);江西省教育厅科学技术研究项目(GJJ201435);赣州市科技局重点研发项目(赣市科发[2019]60号)

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Study on preparation and properties of citrus peel/chitosan composite film

  • WANG Junjie ,
  • RAN Luxia ,
  • ZHU Zhenzhi ,
  • LIU Peng ,
  • CHENG Chen ,
  • ZHU Bo
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  • 1(Life Sciences College, Gannan Normal University, Ganzhou 341000, China)
    2(National Navel Orange Engineering Research Center, Ganzhou 341004, China)

Received date: 2022-11-23

  Revised date: 2023-01-02

  Online published: 2024-03-15

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摘要

柑橘废弃物处理困难是限制柑橘加工业发展的重要因素。为了将柑橘果皮加工成生物基复合薄膜,并研究其结构和性能,先以脐橙皮、壳聚糖和甘油为原料,最大拉伸强度和断裂伸长率为响应值,通过响应面中心组合试验,制备力学性能较佳的脐橙皮/壳聚糖复合膜。再以优化后的配方制备马家柚皮复合膜、南丰蜜桔皮复合膜和纯壳聚糖膜,通过扫描电子显微镜和傅里叶变换红外光谱对壳聚糖膜和3种柑橘皮复合膜进行表征,并测定了薄膜的水蒸气渗透性、光阻隔性和抗氧化能力。响应面优化结果为壳聚糖含量1.10%,脐橙皮含量4.10%,甘油含量0.90%(均为质量分数)。优化后脐橙皮复合膜拉伸强度为(15.76±0.66) MPa,断裂伸长率为(19.23±1.52)%。表征结果显示柑橘皮均匀分散在薄膜结构中,与壳聚糖具有良好的混溶性,两者可能通过氢键进行结合。此外,柑橘皮复合膜在紫外光区和可见光区的光透射率均低于10%,在食品模拟物(体积分数为10%的乙醇溶液和95%乙醇溶液)中能够释放抗氧化物质。综上所述,柑橘皮与壳聚糖能够加工成具有一定力学性能、良好光阻隔性和抗氧化活性的生物基薄膜,为脐橙、南丰蜜桔和马家柚果皮资源化利用提供参考。

关键词： 复合膜; 柑橘皮; 壳聚糖; 阻隔性能; 抗氧化性能

本文引用格式

王俊杰 , 冉露霞 , 朱桢栀 , 刘鹏 , 成臣 , 朱博 . 柑橘皮/壳聚糖复合膜制备及性能研究[J]. 食品与发酵工业, 2024 , 50(3) : 149 -156 . DOI: 10.13995/j.cnki.11-1802/ts.034410

Abstract

The difficulty of citrus waste treatment is an important factor limiting the development of the citrus processing industry. To process citrus peels into bio-based composite film and study their structures and properties, the navel orange peel composite film was prepared by response surface central composite test with navel orange peel, chitosan, and glycerol as raw materials, tensile strength and elongation at break as response values. Majia pomelo peel composite film, Nanfeng tangerine peel composite film, and pure chitosan film were prepared with the optimized formula. Chitosan film and citrus films were characterized by scanning electron microscopy and Fourier transform infrared spectroscopy. The water vapor permeability, light barrier, and oxidation resistance of the films were measured. The results of response surface optimization were as follows: chitosan content of 1.10%, navel orange peel content of 4.10%, and glycerol content of 0.90%. After optimization, the tensile strength of navel orange peel film was (15.76±0.66) MPa and the elongation at break was (19.23±1.52)%. The characterization results showed that citrus peels were uniformly dispersed in the film structure and had good miscibility with chitosan. Citrus peels and chitosan may be bonded through hydrogen bonds. In addition, citrus films had light transmittance below 10% in both the UV and visible regions and were able to release antioxidant substances in food simulants (10% ethanol and 95% ethanol, volume fraction). Citrus peels and chitosan could be processed into bio-based films with certain mechanical properties, good light barrier, and antioxidant activity, which had the potential to delay the oxidative deterioration of food. The results provided a reference for the resource utilization of navel orange peels, Nanfeng tangerine peels, and Majia pomelo peels.

Key words： composite film; citrus peel; chitosan; barrier performance; antioxidant properties

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