Siracusa Valentina, Romani Santina, Gigli Matteo, Mannozzi Cinzia, Cecchini Juan Pablo, Tylewicz Urszula, Lotti Nadia
Department of Chemical Science, University of Catania, Viale A. Doria 6, 95125 Catania (CT), Italy.
Department of Agricultural and Food Sciences-DISTAL, Campus of Food Science, University of Bologna, P.zza Goidanich 60, 47521 Cesena, Italy.
Materials (Basel). 2018 Oct 15;11(10):1980. doi: 10.3390/ma11101980.
Thermal, structural and physico-chemical properties of different composite edible films based on alginate and pectin with the addition of citral essential oil (citral EO) as an agent to improve barrier properties, were investigated. The obtained films were clear and transparent, with a yellow hue that increased with citral EO addition. All the films displayed good thermal stability up to 160 °C, with a slight improvement observed by increasing the amount of citral EO in the composites. Gas transmission rate (GTR) strongly depended on the polymer structure, gas type and temperature, with improvement in barrier performance for composite samples. Also, citral EO did not exert any weakening action on the tensile behavior. On the contrary, an increase of the elastic modulus and of the tensile strength was observed. Lastly, water contact angle measurements demonstrated the dependence of the film wettability on the content of citral EO.
研究了不同的基于藻酸盐和果胶并添加柠檬醛精油（柠檬醛EO）作为改善阻隔性能试剂的复合可食用薄膜的热、结构和物理化学性质。所得到的薄膜清晰透明，随着柠檬醛EO添加量增加，呈现出黄色调。所有薄膜在高达160°C时都表现出良好的热稳定性，通过增加复合材料中柠檬醛EO的量可观察到略有改善。气体透过率（GTR）强烈依赖于聚合物结构、气体类型和温度，复合样品的阻隔性能有所提高。此外，柠檬醛EO对拉伸行为没有任何削弱作用。相反，观察到弹性模量和拉伸强度有所增加。最后，水接触角测量表明薄膜润湿性取决于柠檬醛EO的含量。
