Carrageenan-based polysaccharide edible film was prepared with carrageenan as film-forming material, and glycerol, sorbitol and propanediol were used as plasticizers in this study. Thereby, the effects of the type and addition amount of plasticizer on the mechanical properties, water vapor permeability, thickness, transparency and chromatic aberration of the carrageenan film were investigated. Research showed that when the plasticizer addition increased from 0.5% to 2.5% (w/w) carrageenan film exhibited a rise in the breaking elongation, water vapor permeability and thickness in comparison with the control group. The results could rise the most significantly up to 68.13%, 10.528 0 (g·mm)/(m2·d·kPa) and 0.176 mm, respectively, when adding 2.5% of glycerin. Meanwhile, the tensile strength and opacity showed a downtrend, among which the related indicators dropped at the slowest pace when adding 0.5% of propanediol. In addition, the brightness of the film decreased slightly, but its yellowness increased. In conclusion, this experiment will provide a more scientific reference for the further development and utilization of carrageenan in the food field.
YAN Tiantian
,
QI Bo
,
YANG Xianqing
,
YANG Shaoling
,
CHEN Shengjun
,
RONG Hui
. Effects of plasticizers on properties of carrageenan edible films[J]. Food and Fermentation Industries, 2019
, 45(23)
: 97
-102
.
DOI: 10.13995/j.cnki.11-1802/ts.020642
[1] 刘朝艳. 2016～2017年世界塑料工业进展(I) [J]. 塑料工业, 2018, 46(3):1-12;32.
[2] 冯亚净,王瑞鑫,李书国. 食品中苯并芘的来源及减控方法的研究[J]. 粮食与油脂, 2017, 30(2):72-75.
[3] 张静. 塑料袋装热食危害多[J]. 农家参谋, 2017(8):35-35.
[4] 李婷婷,韦曙光,严敏. 基于环境安全性的废塑料资源化产品的风险评价[J]. 塑料工业, 2017, 45(11): 157-160.
[5] 赵国华,郑刚,刘丽丹,等. 抗菌木薯淀粉可食膜的研究[J]. 食品与发酵工业, 2010,36(4):84-87.
[6] 谌小立,赵国华. 影响可食性淀粉膜性能的因素研究[J]. 食品与发酵工业, 2008, 34(2):100-103.
[7] 吴佳敏,谌小立,赵国华. 食品胶对甘薯淀粉膜机械及渗透性能的影响[J]. 食品科学, 2009, 30(23):161-165.
[8] 谌小立,吴佳敏,赵国华.食品胶对甘薯淀粉膜性能的响应面法优化实验[J]. 食品科学,2010,31(4):46-52.
[9] 叶卓亮.基于海藻多糖的可生物降解塑料及其制备方法:福建,CN106084310A[P]. 2016-11-09.
[10] 张雁飞,孟繁蓉,郭艺伟,等. 食品包装用卡拉胶-甲基纤维素膜的制备及表征[J]. 食品科技, 2017,38(11): 62-66.
[11] 王铭和. 琼胶和卡拉胶的生产和应用[M]. 北京:海洋出版社,2001.
[12] 谌小立,赵国华. 增塑剂对甘薯淀粉膜机械及渗透性能的影响[J]. 食品工业科技, 2009,30(9):255-258.
[13] 卞紫秀,董增,张旭,等. 海藻酸钠与卡拉胶复合膜的制备及性能[J]. 塑料工业, 2018, 46(9):39-43.
[14] 郑迪,许加超,高昕,等. 响应面法优化卡拉胶-刺槐豆胶软胶囊胶皮的制备工艺[J]. 食品工业科技, 2016, 37(14):238-243.
[15] 敬翔,谭颖,徐昆,等. 氧化淀粉/卡拉胶复合膜制备与性能研究[J]. 化工新型材料, 2016,44(1):77-79.
[16] GB/T 6672—2001. 塑料薄膜和薄片厚度测定-机械测量法[S]. 北京:中国标准出版社, 2002.
[17] 贾晓云,张顺亮,刘文营,等. 乳酸链球菌素-普鲁兰多糖-海藻酸钠可食用抗菌共混膜的制备及其在生鲜肉保鲜中的应用[J]. 肉类研究, 2017, 31(4):17-22.
[18] SUKHIJA S, SINGH S, RIAR C S. Analyzing the effect of whey protein concentrate and psyllium husk on various characteristics of biodegradable film from lotus (Nelumbo nucifera) rhizome starch [J]. Food Hydrocolloids, 2016, 60:128-137.
[19] MU C, GUO J, LI X, et al. Preparation and properties of dialdehyde carboxymethyl cellulose crosslinked gelatin edible films [J]. Food Hydrocolloids, 2012, 27(1):22-29.
[20] 郭开红,张蕾蕾,吴晓翠,等. 鲢鱼皮明胶-海藻酸钠复合膜的制备与性能[J]. 食品科学, 2018, 39(7):243-248.
[21] 支雅雯,张华江,王晓琪,等. 不同增塑剂对大豆蛋白包装薄膜机械性能稳定性的影响[J]. 食品科学, 2018, 39(3):245-251.
[22] TONG Q, QIAN X, LIM L T. Effects of glycerol, sorbitol, xylitol and fructose plasticisers on mechanical and moisture barrier properties of pullulan–alginate–carboxymethylcellulose blend films [J]. International Journal of Food Science & Technology, 2013, 48(4):870-878.
[23] 李伟,祝志峰. 羟基增塑剂的羟基数目对淀粉浆料增塑作用的影响[J]. 东华大学学报(自然科学版), 2012, 38(1):21-25.
[24] YAN Q, HOU H, GUO P, et al. Effects of extrusion and glycerol content on properties of oxidized and acetylated corn starch-based films [J]. Carbohydrate Polymers, 2012, 87(1):707-712.
[25] FARHAN A, HANI N M. Characterization of edible packaging films based on semi-refined kappa-carrageenan plasticized with glycerol and sorbitol [J]. Food Hydrocolloids, 2017, 64:48-58.
[26] 贾超,王利强,卢立新,等. 增塑剂对马铃薯淀粉基复合膜物理机械性能的影响[J]. 包装工程, 2012,33(13): 48-52;127.
[27] 岳冬婷,张奕璇,马博谋,等. 增塑剂对羊毛基生物塑料结构性能的影响[J]. 高分子材料科学与工程, 2016, 32(11):46-50.
[28] JOUKI M, KHAZAEI N, GHASEMLOU M, et al. Effect of glycerol concentration on edible film production from cress seed carbohydrate gum[J]. Carbohydrate Polymers, 2013, 96(1):39-46.
[29] PRASEPTIANGGA D, MAIMUNI B H, MANUHARA G J, et al. Mechanical and barrier properties of semi refined kappa carrageenan-based composite edible film and its application on minimally processed chicken breast fillet [C]. IOP Conference Series Materials Science and Engineering, 2018: 333.
[30] RHIM J W. Physical-mechanical properties of agar/κ-carrageenan blend film and derived clay nanocomposite film [J]. Journal of Food Science, 2012,77(12):66-73.
