基于墨西哥牛至-大豆的可食用薄膜的水蒸气透过率、机械性能及抗氧化作用

Water vapor permeability, mechanical properties and antioxidant effect of Mexican oregano-soy based edible films.

作者信息

Pruneda E, Peralta-Hernández J M, Esquivel K, Lee S Y, Godínez L A, Mendoza S

机构信息

Programa de Posgrado en Alimentos del Centro de la Republica, Research and Graduate Studies in Food Science, Chemistry School, Univ. Autónoma de Querétaro, Querétaro, Qro., 76010, Mexico.

出版信息

J Food Sci. 2008 Aug;73(6):C488-93. doi: 10.1111/j.1750-3841.2008.00843.x.

DOI:10.1111/j.1750-3841.2008.00843.x

PMID:19241539

Abstract

Water-soluble extracts from Mexican oregano (Lippia graveolens) were incorporated into soy protein isolate (SPI) films. Water vapor permeability, mechanical properties, and antioxidant ability were evaluated. All the extracts were capable of scavenging DPPH radicals in a concentration-dependent fashion; the IC50 values were obtained. Oregano extracts were incorporated into SPI films plasticized with sorbitol, glycerol, and glycerol-sorbitol 1:1. The addition of the extracts resulted in an increase in the water vapor permeability values and provided a dark reddish film appearance. Changes in tensile strength as well as elongation values were observed. The oregano SPI films exhibited antioxidant properties in a concentration-dependent fashion.

摘要

将墨西哥牛至（Lippia graveolens）的水溶性提取物加入到大豆分离蛋白（SPI）薄膜中。评估了水蒸气透过率、机械性能和抗氧化能力。所有提取物均能以浓度依赖的方式清除DPPH自由基；获得了IC50值。将牛至提取物加入到用山梨醇、甘油以及甘油 - 山梨醇1:1增塑的SPI薄膜中。提取物的添加导致水蒸气透过率值增加，并使薄膜呈现暗红色外观。观察到拉伸强度和伸长率值的变化。牛至SPI薄膜呈现出浓度依赖的抗氧化性能。