Thakur Rahul, Saberi Bahareh, Pristijono Penta, Stathopoulos Costas E, Golding John B, Scarlett Christopher J, Bowyer Michael, Vuong Quan V
School of Environmental and Life Sciences, Faculty of Science and Information Technology, University of Newcastle, Brush Road, Ourimbah, NSW 2258 Australia.
Division of Food and Drink, School of Science, Engineering and Technology, University of Abertay, Dundee, DD1 1HG UK.
J Food Sci Technol. 2017 Jul;54(8):2270-2278. doi: 10.1007/s13197-017-2664-y. Epub 2017 Jun 9.
The aim of this study was to develop an optimal formulation for preparation of edible films from chitosan, pea starch and glycerol using response surface methodology. Three independent variables were assigned comprising chitosan (1-2%), pea starch (0.5-1.5%) and glycerol (0.5-1%) to design an empirical model best fit in physical, mechanical and barrier attributes. Impacts of independent variables on thickness, moisture content, solubility, tensile strength, elastic modulus, elongation at break and water vapor permeability of films were evaluated. All the parameters were found to have significant effects on physical and mechanical properties of film. The optimal formulation for preparation of edible film from chitosan, pea starch and glycerol was 1% chitosan, 1.5% pea starch and 0.5% glycerol. Edible films with good physical and mechanical properties can be prepared with this formulation and thus this formulation can be further applied for testing on coating for fruit and vegetables.
本研究的目的是采用响应面法开发一种由壳聚糖、豌豆淀粉和甘油制备可食用薄膜的最佳配方。指定了三个自变量，包括壳聚糖（1-2%）、豌豆淀粉（0.5-1.5%）和甘油（0.5-1%），以设计一个最适合物理、机械和阻隔性能的经验模型。评估了自变量对薄膜厚度、水分含量、溶解度、拉伸强度、弹性模量、断裂伸长率和水蒸气透过率的影响。发现所有参数对薄膜的物理和机械性能都有显著影响。由壳聚糖、豌豆淀粉和甘油制备可食用薄膜的最佳配方为1%壳聚糖、1.5%豌豆淀粉和0.5%甘油。用该配方可制备出具有良好物理和机械性能的可食用薄膜，因此该配方可进一步用于水果和蔬菜涂层的测试。
