Área de Tecnología de Alimentos, Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Ciencias, Universidade de Santiago de Compostela, 27002 Lugo, Spain.
Área de Nutrición y Bromatología, Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Ciencias, Universidade de Santiago de Compostela, 27002 Lugo, Spain.
Int J Mol Sci. 2019 Mar 12;20(5):1246. doi: 10.3390/ijms20051246.
The use of flours as a material for biopolymer-based film preparation has gained interest due to the fact that they are a natural mixture of compatible macromolecules and due to their low cost. Chickpea flour shows a promising composition for the development of edible films. The aim of this study was to characterize and evaluate the properties of chickpea flour films as affected by pH (7 or 10) and plasticizer concentration (1% or 3% /) of film-forming solutions. Water vapor permeability, solubility, color, opacity, mechanical properties, thermal stability, structural changes by Fourier transform infrared analysis, and microstructure of the films were determined. Glycerol content and pH influenced chickpea flour film properties, microstructure and structural organization; interactions were also observed. The 1% glycerol films showed lower water vapor permeability, thickness, radical scavenging capacity, elongation at break and puncture deformation, and higher dry matter content, swelling, opacity, elastic modulus, and tensile and puncture strengths than 3% glycerol films. Film-forming solutions at pH 10 produced films with higher thickness and swelling, and were greener than those from solutions at neutral pH. The changes were more intense in 1% glycerol films. Glycerol concentration and pH could be combined in order to obtain chickpea flour films with different properties according to different food packaging requirements.
由于面粉是天然的大分子混合物，且成本低廉，因此作为生物聚合物基薄膜制备的原料，其应用受到了关注。鹰嘴豆粉在开发可食用薄膜方面表现出了良好的应用前景。本研究旨在通过测定水蒸汽透过率、溶解度、颜色、不透明度、力学性能、热稳定性、傅里叶变换红外分析的结构变化以及薄膜的微观结构等，对受 pH 值（7 或 10）和增塑剂浓度（1%或 3%/）影响的鹰嘴豆粉薄膜的特性进行评估和表征。甘油含量和 pH 值影响了鹰嘴豆粉薄膜的性能、微观结构和结构组织；还观察到了相互作用。与 3%甘油溶液相比，1%甘油溶液制备的薄膜具有更低的水蒸汽透过率、厚度、自由基清除能力、断裂伸长率和穿刺变形，以及更高的干物质含量、溶胀度、不透明度、弹性模量以及拉伸强度和穿刺强度。pH 值为 10 的成膜溶液制备的薄膜厚度和溶胀度更高，且比中性 pH 值的溶液制备的薄膜颜色更绿。在 1%甘油溶液中，这些变化更为显著。可以根据不同的食品包装要求，将甘油浓度和 pH 值相结合，从而获得具有不同性能的鹰嘴豆粉薄膜。
