Guadarrama-Lezama A Y, Castaño J, Velázquez G, Carrillo-Navas H, Alvarez-Ramírez J
1Facultad de Química, Universidad Autónoma del Estado de México, Paseo Colon esq. Paseo Tollocan s/n, Col. Residencial Colón, C.P. 50120 Toluca, Estado de México Mexico.
2Facultad de Ingeniería y Tecnología, Universidad San Sebastián, Lientur No. 1457, C.P. 4080871 Concepción, Chile.
J Food Sci Technol. 2018 Sep;55(9):3739-3748. doi: 10.1007/s13197-018-3304-x. Epub 2018 Jul 9.
This study considered the effect of the nopal mucilage (NM) fraction on the physical, barrier and mechanical properties of citric pectin-based (CP) films. Pectin aqueous dispersion 75 mL (2.0 g/100 g water) were mixed with 5 mL of glycerol and 20 mL of NM aqueous dispersions at different concentrations; namely, 5, 10, 12, 14 16, 18 and 20 g/100 g water. Films containing the highest NM content (20 g/100 g water) exhibited improved thermal stability. The addition of NM at relatively low concentration (0-10 g/100 g water) led to important modifications of mechanical properties, including elongation to break, tensile strength, and elasticity. Microstructural analysis showed that films containing between 14 and 20 g/100 g water of NM presented rough and fractured surfaces. As mucilage concentration in films was increased, the vapor water permeability decreased as result of better internal cohesiveness of components. The modification of the physical properties in CP films resulted from molecular and physical interaction of its components. In general, the combination of NM and CP for forming edible films led to enhanced thermal stability and higher water vapor permeability, which are prescribed properties for applications as food packaging.
本研究考察了仙人掌黏液（NM）组分对柠檬酸果胶基（CP）薄膜的物理、阻隔和机械性能的影响。将75 mL果胶水分散液（2.0 g/100 g水）与5 mL甘油以及20 mL不同浓度的NM水分散液混合；具体而言，浓度分别为5、10、12、14、16、18和20 g/100 g水。含有最高NM含量（20 g/100 g水）的薄膜表现出更高的热稳定性。在相对较低浓度（0 - 10 g/100 g水）下添加NM会导致机械性能发生重要变化，包括断裂伸长率、拉伸强度和弹性。微观结构分析表明，含有14至20 g/100 g水NM的薄膜呈现出粗糙和破裂的表面。随着薄膜中黏液浓度的增加，由于组分内部凝聚力增强，水蒸气透过率降低。CP薄膜物理性能的改变是其组分分子和物理相互作用的结果。总体而言，NM和CP组合形成可食用薄膜可提高热稳定性并具有更高的水蒸气透过率，这些都是食品包装应用所需的性能。
