College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
Int J Biol Macromol. 2019 Feb 1;122:388-394. doi: 10.1016/j.ijbiomac.2018.10.194. Epub 2018 Oct 30.
The effects of cinnamon essential oil (CEO) and Tween 80 addition on the structural, physical, antioxidant and antimicrobial properties of the pullulan-based edible films were investigated in this study. The results demonstrated that the incorporation of CEO in pullulan-based composite films decreased their tensile strength, transparency, water content and water vapor permeability, but considerably increased the antioxidant and antimicrobial properties. The films with 12% CEO exhibited the strongest antioxidant and antimicrobial capacities. With regard to the influences of Tween 80 on the films, SEM micrographs indicated that the submicroscopic micelle formed in the films by the addition of Tween 80. Tween 80 improved the stability of the composite films and reduced the loss of CEO, but weakened the physical properties including transparency and water barrier properties.
本研究考察了肉桂精油（CEO）和吐温 80 添加对基于普鲁兰多糖的可食用膜的结构、物理、抗氧化和抗菌性能的影响。结果表明，CEO 掺入普鲁兰多糖基复合膜降低了其拉伸强度、透明度、水分含量和水蒸气透过率，但显著提高了抗氧化和抗菌性能。含有 12% CEO 的薄膜表现出最强的抗氧化和抗菌能力。关于吐温 80 对薄膜的影响，SEM 显微照片表明，吐温 80 的添加在薄膜中形成了亚微观胶束。吐温 80 提高了复合膜的稳定性，减少了 CEO 的损失，但削弱了物理性能，包括透明度和水阻隔性能。
