Division of Glycoscience, Department of Chemistry, School of Engineering Sciences in Chemistry, Chemistry, Biotechnology and Health, KTH Royal Institute of Technology, AlbaNova University Centre, Stockholm, Sweden; Departamento de Tecnología de Alimentos, Instituto de Ingeniería de Alimentos para el Desarrolla, Universitat Politécnica de Valencia, Spain.
Departamento de Tecnología de Alimentos, Instituto de Ingeniería de Alimentos para el Desarrolla, Universitat Politécnica de Valencia, Spain.
Carbohydr Polym. 2019 Jun 15;214:142-151. doi: 10.1016/j.carbpol.2019.03.022. Epub 2019 Mar 7.
This study explores the preparation of antioxidant starch food packaging materials by the incorporation of valuable phenolic compounds extracted from sunflower hulls, which are an abundant by-product from food industry. The phenolic compounds were extracted with aqueous methanol and embedded into starch films. Their effect on starch films was investigated in terms of antioxidant activity, optical, thermal, mechanical, barrier properties and changes in starch molecular structure. The starch molecular structure was affected during thermal processing resulting in a decrease in molar mass, smaller amylopectin molecules and shorter amylose branches. Already 1-2% of extracts were sufficient to produce starch films with high antioxidant capacity. Higher amounts (4-6%) of extract showed the highest antioxidant activity, the lowest oxygen permeability and high stiffness and poor extensibility. The phenolic extracts affected predominantly the mechanical properties, whereas other changes could mainly be correlated to the lower glycerol content which was partially substituted by the extract.
本研究探索了通过将从葵花皮中提取的有价值的酚类化合物掺入到抗氧化淀粉食品包装材料中的方法，葵花皮是食品工业的丰富副产物。酚类化合物用含水甲醇提取并嵌入到淀粉膜中。根据抗氧化活性、光学、热学、机械、阻隔性能以及淀粉分子结构的变化，研究了它们对淀粉膜的影响。在热加工过程中，淀粉分子结构受到影响，导致摩尔质量降低、较小的支链淀粉分子和较短的直链淀粉分支。已经有 1-2%的提取物就足以生产出具有高抗氧化能力的淀粉膜。更高含量（4-6%）的提取物表现出最高的抗氧化活性、最低的氧气透过率以及高刚性和低延展性。酚类提取物主要影响机械性能，而其他变化主要与甘油含量降低有关，部分甘油被提取物取代。
