芝麻饼中多酚提取物对壳聚糖膜物理化学性能的交联效应。
Cross-linking effect of polyphenolic extracts of Lepidium sativum seedcake on physicochemical properties of chitosan films.
机构信息
Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai 400019, India.
Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai 400019, India.
出版信息
Int J Biol Macromol. 2018 Jul 15;114:1240-1247. doi: 10.1016/j.ijbiomac.2018.04.018. Epub 2018 Apr 6.
Lepidium sativum seedcake phenolic extract (LSE), as compared to tannic acid (TA), was evaluated for its effect on film forming ability of chitosan. The films were investigated for their structural, mechanical, optical, thermal and in vitro antioxidant activity release profile. At 5% (v/v of film-forming solution), LSE led to improved 32.2% of tensile strength and 109% elongation, compared to the effect of TA in chitosan films. Moisture content, WVP, and crystallinity decreased with the increasing LSE concentration. Changes in absorbance intensity by FT-IR indicated structural modification. The DSC thermograph indicted a change in the melting point. SEM showed smooth and homogeneous surface cross-section composite film with LSE. The films exhibit dose-dependent and time-dependent release of total polyphenols and antioxidant activity in the water, 50% ethanol, and 95% ethanol. Hence, the current work help valorization of L. sativum seedcake after oil extraction for an alternative as novel active-packaging material for food and pharmaceutical application.
水芹籽饼酚提取物（LSE）与鞣酸（TA）相比，评估其对壳聚糖成膜能力的影响。研究了薄膜的结构、机械、光学、热学和体外抗氧化活性释放特性。在 5%（成膜溶液的体积比）时，与 TA 对壳聚糖薄膜的影响相比，LSE 导致拉伸强度提高了 32.2%，伸长率提高了 109%。水分含量、WVP 和结晶度随 LSE 浓度的增加而降低。FT-IR 的吸光度强度变化表明结构发生了变化。DSC 热图表明熔点发生了变化。SEM 显示，LSE 表面光滑均匀，横断面为复合膜。薄膜在水中、50%乙醇和 95%乙醇中表现出剂量和时间依赖性的总多酚和抗氧化活性释放。因此，本工作有助于在提取油后对水芹籽饼进行增值利用，为食品和制药应用提供一种新型的活性包装材料。
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