College of Chemistry and Materials Science, Hubei Engineering University, Xiaogan 432000, China.
College of Chemistry and Materials Science, Hubei Engineering University, Xiaogan 432000, China.
Int J Biol Macromol. 2018 Oct 15;118(Pt A):707-715. doi: 10.1016/j.ijbiomac.2018.06.126. Epub 2018 Jun 27.
More and more attention was attached to food safety, it is necessary to endow food packaging films with good antibacterial and antioxidant properties Edible films based on chitosan (CH), hardleaf oatchestnut starch (HOS) and Litsea cubeba oil (LEO) were prepared by solution casting. The properties and structures of the blend film with different proportion (xCH/yHOS) were evaluated. The CH-HOS films were firstly prepared by blending CH solution with HOS paste. The tensile strength (TS) and DPPH radical scavenging ability of CH-HOS films increased from 27.33 MPa to 33.54 MPa and 20.67% to 52.34%, respectively, and water vapor permeability (WVP) decreased from 1.531 × 10 g m pa s to 1.491 × 10 g m pa s, with the HOS content increased from the ratio of 1:0 to 1:1. Then, the LEO was added to 1CH-1HOS films. Tensile strength (TS), water vapor permeability, moisture absorption and total soluble matter (TSM) of the 1CH-1HOS film were remarkably decreased with 16%LEO. Meanwhile, the static contact angle and antimicrobial activity of 1CH-1HOS-16LEO film increased significantly. Hence, this blend film system has great potential for food packaging in the future.
越来越多的人关注食品安全，有必要赋予食品包装薄膜良好的抗菌和抗氧化性能。采用溶液浇铸法制备了壳聚糖（CH）、坚叶山核桃淀粉（HOS）和山苍子油（LEO）基可食用薄膜。评估了不同比例（xCH/yHOS）共混膜的性能和结构。首先，将 CH 溶液与 HOS 糊混合制备 CH-HOS 薄膜。CH-HOS 薄膜的拉伸强度（TS）和 DPPH 自由基清除能力分别从 27.33 MPa 增加到 33.54 MPa 和从 20.67%增加到 52.34%，而水蒸气透过率（WVP）从 1.531×10-10g m-1pa-1s-1 降低至 1.491×10-10g m-1pa-1s-1，随着 HOS 含量从 1:0 增加到 1:1。然后，将 LEO 添加到 1CH-1HOS 薄膜中。1CH-1HOS 薄膜的拉伸强度（TS）、水蒸气透过率、吸湿性和总可溶物（TSM）随着 16%LEO 的加入而显著降低。同时，1CH-1HOS-16LEO 薄膜的静态接触角和抗菌活性显著增加。因此，该共混膜体系在未来具有很大的食品包装潜力。
