Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA)-CONICET, CIC, Facultad de Ciencias Exactas - UNLP, 47 y 116, La Plata 1900, Argentina.
Desarrollo e Innovación de Procesos Alimentarios (DESINPA), Facultad de Ingeniería, Departamento de Ingeniería Agroindustrial, Universidad de Sucre, Carrera 28 No 5-267 Barrio Puerta Roja, Sincelejo, Sucre, Colombia.
Int J Biol Macromol. 2019 Mar 1;124:1292-1298. doi: 10.1016/j.ijbiomac.2018.12.114. Epub 2018 Dec 15.
The aim a present study was developed methylcellulose (MC) active edible films with extracts of green apple skin, as model systems of edible coating. Active edible films were developed by incorporation of ethanolic extract of freeze-dried apple skin (EEFD) and aqueous extract of apple skin (AES) at 10, 20 and 25% (v/v) concentrations. Analysis of thermal, mechanical and functional properties was carried out. Results showed that incorporation of green apple skin extracts into MC films contribute to total phenolic content and antioxidant properties. Addition of green apple skin extracts generated shifts toward lower glass transition temperature values regarding MC films without extracts. A lower tensile strength and increased elongation at break in MC-AES films were observed. Mechanical properties of MC-EEFD films were less affected by the increase in extract concentration due to absence of the plasticizing effect of sugars present in AES. The methylcellulose films are important for actives edibles coatings with applications in the food industry.
本研究旨在开发以绿苹果皮提取物为模型体系的甲基纤维素（MC）活性可食用薄膜。通过在 10%、20%和 25%（v/v）浓度下加入冻干苹果皮乙醇提取物（EEFD）和苹果皮水提物（AES），制备活性可食用薄膜。对其热学、力学和功能特性进行了分析。结果表明，将绿苹果皮提取物加入 MC 薄膜中有助于提高总酚含量和抗氧化性能。与不含提取物的 MC 薄膜相比，添加绿苹果皮提取物会导致玻璃化转变温度值向更低的方向移动。MC-AES 薄膜的拉伸强度降低，断裂伸长率增加。由于 AES 中存在的糖没有增塑作用，MC-EEFD 薄膜的力学性能受提取物浓度增加的影响较小。甲基纤维素薄膜是活性可食用涂层的重要组成部分，可应用于食品工业。
