Food and Fermentation Industries >

2024 , Vol. 50 >Issue 18: 42 - 48;56

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037524

Study on structure and properties of polyvinyl alcohol-sodium alginate-whey protein composite film

  • LIAO Haizhou ,
  • KE Fahui ,
  • YANG Min ,
  • WEI Yanming
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  • 1(College of Science, Gansu Agricultural University, Lanzhou 730070, China)
    2(College of Veterinary Medicine, Gansu Agricultural University, Lanzhou 730070, China)

Received date: 2023-09-29

  Revised date: 2023-11-14

  Online published: 2024-10-14

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Abstract

Polyvinyl alcohol (PVA), sodium alginate (SA), and whey protein (WP) were chosen as the matrix, and tannic acid (TA) as the crosslinking agent, to prepare the composite film using the solution casting method.The effects of heat treatment and ultrasound treatment on the structure and physicochemical properties of the composite films with different PVA∶SA mass ratios (12∶8 and 14∶6) were studied.The effect of the composite film on the freshness of cherry tomatoes during storage was evaluated.Results showed that with the addition of SA, WP, and TA, the viscosity of the mixture for composite film decreased significantly compared to PVA film, the brightness of the film decreased as well, but the water contact angle increased.The moisture content of the composite film increased under heat treatment or ultrasound treatment compared to un-pretreated composite film, whilst the reduction of the water vapor permeability was found after heat treated or ultrasound treated.The composite film with the PVA∶SA ratio of 12∶8 had the highest water contact angle and the lowest water vapor permeability among others.With the addition of SA, the tensile strength of the composite film and elongation increased, among which the film with the PVA∶SA ratio at 14∶6 had the highest tensile strength and elongation.The preservation experiment showed that the shelf life of the cherry tomato was prolonged with the coating of the composite film, which still kept fresh after 30 days of storage.The results could provide the basic references for the preparation of coating film materials for fruit and vegetable preservation.

Key words： polyvinyl alcohol; sodium alginate; whey protein; tannic acid; composite film

Cite this article

LIAO Haizhou , KE Fahui , YANG Min , WEI Yanming . Study on structure and properties of polyvinyl alcohol-sodium alginate-whey protein composite film[J]. Food and Fermentation Industries, 2024 , 50(18) : 42 -48;56 . DOI: 10.13995/j.cnki.11-1802/ts.037524

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