Chemical Engineering Department, Federal University of Ceara, Campus Pici, 60455-760, Fortaleza, CE, Brazil.
Embrapa Agroindústria Tropical, R. Dra. Sara Mesquita, 2270, Pici, 60511-110, Fortaleza, CE, Brazil.
Carbohydr Polym. 2018 Sep 15;196:27-32. doi: 10.1016/j.carbpol.2018.05.017. Epub 2018 May 7.
Bacterial cellulose (BC) is a water resistant and strong material for edible films. Previous studies have been conducted on edible films containing fruit purees, but not using BC. In this study, films with or without fruit (mango or guava) purees were prepared using different ratios of nanofibrillated BC (NFBC) to pectin. The addition of fruit purees increased water vapor permeability (in about 13-18 times), reduced tensile strength (in more than 90%) and modulus (in about 99%), and increased elongation (in about 13 times), due to plasticizing effects of fruit sugars and matrix dilution by the purees. The partial or total replacement of pectin with NFBC resulted in improved physical properties, making the films stronger, stiffer, more resistant to water, and with enhanced barrier to water vapor. Fruit containing films based on pectin are suggested for sachets, whereas applications for food wrapping or coating may benefit from the use of NFBC.
细菌纤维素（BC）是一种防水且高强度的可食用薄膜材料。先前已有研究针对含水果泥的可食用薄膜展开，但未使用 BC。本研究采用不同比例的纳米原纤化纤维素（NFBC）和果胶制备含或不含水果（芒果或番石榴）泥的薄膜。由于水果糖的塑化作用和果泥对基质的稀释作用，添加水果泥会增加水蒸气透过率（增加约 13-18 倍），降低拉伸强度（超过 90%）和模量（约 99%），并增加伸长率（增加约 13 倍）。部分或完全用 NFBC 替代果胶会改善物理性能，使薄膜更坚固、更硬、更能防水，并增强水蒸气阻隔性。基于果胶的含水果薄膜建议用于小袋，而用于食品包装或涂层的应用可能受益于 NFBC 的使用。
