To develop new food packaging materials, gellan gum was used as film-forming base with glycerol, propylene glycol, and polyethylene glycol 400 as plasticizers and biodegradable packaging films were prepared by casting method. The microstructure, stability, mechanical properties, light transmission, water vapor, and oxygen permeability of the films was investigated. Compatibility analyzed between the three plasticizers and gellan gum by infrared spectroscopy, X-ray diffraction, and electron microscope scanning showed that glycerol> propylene glycol>polyethylene glycol 400. Thermogravimetric analysis showed that the three base films exhibited good and uniform thermal stability in the temperature range of 0-100 ℃ and propylene glycol>glycerol>polyethylene glycol 400. The physical performance test analysis showed that the addition of the three plasticizers increased the thickness, elongation at break, tensile strength, water vapor, and oxygen permeability rates of the base film, and reduced the light transmission performance. When the film was prepared by adding 40% glycerol (mass fraction, gellan gum base), the maximum tensile strength was 32.46 MPa, the maximum elongation at break was 8.33%, and the maximum oxygen permeability rate was 2.11 cm3·mm/(m2·d·atm), the maximum water vapor transmission rate was 2.45×10-10 g/(m·s·Pa), and the maximum light transmission rate was 91.8%, which met the performance requirements of packaging films. These results indicate a theoretical basis for the preparation and application of new degradable packaging films.
[1] 唐赛珍. 关于我国塑料包装材料环境无害化的思考[J].新材料产业, 2021(6):5-9.
TANG S Z.Thoughts on environmental harmlessness of plastic packaging materials in China[J].Advanced Materials Industry, 2021(6):5-9.
[2] 杨涛. 对塑料包装环境污染相关问题的思考[J].塑料包装, 2020, 30(5):22-31;9.
YANG T.The consideration on the environmental pollution of plastic packaging[J].Plastics Packaging, 2020, 30(5):22- 31;9.
[3] 康丁, 张洪斌, 西成胜好.生物医用结冷胶及其改性水凝胶材料[J].化学进展, 2014, 26(7):1 172-1 189.
KANG D, ZHANG H B, XI C S H.Gellan gum and modified gellan gum hydrogels as biomedical materials[J].Progress in Chemistry, 2014, 26(7):1 172-1 189.
[4] 苏杰, 杨月珍, 胡立新.结冷胶的特性及其在食品工业中的应用[J].农产品加工(学刊), 2008, 4(11):60-62.
SU J, YANG Y Z, HU L X.The character of gellan gum and its application in food industry[J].Academic Periodical of Farm Products Processing, 2008,4(11):60-62.
[5] 郭娜, 朱桂兰, 张方艳, 等.结冷胶-沙蒿胶-蓝莓花青素可食性膜的制备及其性能分析[J].食品与发酵工业, 2020, 46(1):172-176.
GUO N, ZHU G L, ZHANG F Y, et al.Preparation and characteristics analysis of gellan gum-Artemisia sphaerocephala Krasch gum-blueberry anthocyanin edible film[J].Food and Fermentation Industries, 2020, 46(1):172-176.
[6] 朱桂兰, 郭娜, 马文艺, 等.结冷胶-茶多酚复合膜性能的研究[J].食品与发酵工业, 2019, 45(14):72-77.
ZHU G L, GUO N, MA W Y, et al.Properties of gellan gum-tea polyphenols compounded films[J].Food and Fermentation Industries, 2019, 45(14):72-77.
[7] 曹琳, 朱莉, 詹晓北, 等.高效液相色谱法测定高酰基结冷胶中乙酰基和甘油酰基含量[J].食品科学, 2015, 36(14):59-64.
CAO L, ZHU L, ZHAN X B, et al.Determination of glyceoyl and acetyl in high acyl gellan gum by HPLC[J].Food Science, 2015, 36 (14):59-64.
[8] 李荣, 马慧婷, 姚兰英, 等.低酰基结冷胶-乳清蛋白混合凝胶的凝胶特性[J].现代食品科技, 2018, 34(1):31-37.
LI R, MA H T, YAO L Y, et al.Gelation properties of low acyl gellan-whey protein mixed gels[J].Modern Food Science and Technology, 2018, 34(1):31-37.
[9] 李梦琦, 汪东风, 高翔, 等.结冷胶琼胶可食性复合膜的研究[J].食品工业科技, 2012, 33(14):319-322;359.
LI M Q, WANG D F, GAO X, et al.Study on the edible composite films of gellan gum and agar[J].Science and Technology of Food Industry, 2012, 33(14):319-322;359.
[10] 梁铁强. 具有可视智能性的沙蒿胶基膜材料的制备与性能研究[D].哈尔滨:东北林业大学, 2019.
LIANG T Q.Study on the preparation and properties of Artemisia sphaerocephala krasch.gum based visually intelligent films[D].Harbin:Northeast Forestry University, 2019.
[11] 高翔. 多糖可食用包装膜的制备与应用研究[D].青岛:中国海洋大学, 2013.
GAO X.Preparation and application of the edible films based on polysaccharides[D].Qingdao:Ocean University of China, 2013.
[12] HAQ M A, HASNAIN A, ALAM JAFRI F, et al.Characterization of edible gum cordia film:Effects of beeswax[J].LWT - Food Science and Technology, 2016, 68:674-680.
[13] SUN G H, LIANG T Q, TAN W Y, et al.Rheological behaviors and physical properties of plasticized hydrogel films developed from κ-carrageenan incorporating hydroxypropyl methylcellulose[J].Food Hydrocolloids, 2018, 85:61- 68.
[14] GHASEMLOU M, KHODAIYAN F, OROMIEHIE A.Physical, mechanical, barrier, and thermal properties of polyol-plasticized biodegradable edible film made from kefiran[J].Carbohydrate Polymers, 2011, 84(1):477-483.
[15] TONG Q Y, XIAO Q, 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.
[16] 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.
LI W, ZHU Z F.Effect of hydroxyl number of hydroxyl-containing plasticizers on their plasticization for starch sizing agents[J].Journal of Donghua University (Natural Science), 2012, 38(1):21-25.
[17] 颜田田, 戚勃, 杨贤庆, 等.增塑剂对卡拉胶可食用膜性能的影响[J].食品与发酵工业, 2019, 45(23):97-102.
YAN T T, QI B, YANG X Q, et al.Effects of plasticizers on properties of carrageenan edible films[J].Food and Fermentation Industries, 2019, 45(23):97-102.
[18] CERQUEIRA M A, SOUZA B W S, TEIXEIRA J A, et al.Effect of glycerol and corn oil on physicochemical properties of polysaccharide films: A comparative study[J].Food Hydrocolloids, 2012, 27(1):175-184.
[19] ZIANI K, OSES J, COMA V,et al.Effect of the presence of glycerol and Tween 20 on the chemical and physical properties of films based on chitosan with different degree of deacetylation[J].LWT - Food Science and Technology, 2008, 41(10):2 159-2 165.
[20] 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.
YUE D T, ZHANG Y X, MA B M, et al.Effects of plasticizers on the structure and properties of wool-based bio-plastics[J].Polymer Materials Science & Engineering, 2016, 32(11):46-50.
[21] SALAMA H E, AZIZ M S A, SABAA M W.Development of antibacterial carboxymethyl cellulose/chitosan biguanidine hydrochloride edible films activated with frankincense essential oil[J].International Journal of Biological Macromolecules, 2019, 139:1 162-1 167.
[22] LIANG T Q, SUN G H, CAO L L, et al.A pH and NH3 sensing intelligent film based on Artemisia sphaerocephala Krasch.gum and red cabbage anthocyanins anchored by carboxymethyl cellulose sodium added as a host complex[J].Food Hydrocolloids, 2018, 87:858-868.
