Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai, 400 085, India.
St Xavier's College, Mumbai, 400 001, India.
Carbohydr Polym. 2020 Jan 1;227:115303. doi: 10.1016/j.carbpol.2019.115303. Epub 2019 Sep 17.
The potential of citric acid (CA) included as a crosslinker for development of CMC-PVA films with better mechanical and lower solubility was examined. To make functional active packaging films for storage of perishable food products, the role of Aloe vera (AV) was also investigated. Addition of CA effectively improved the mechanical properties, reduced the water solubility, moisture content and water vapour permeability of the film. FTIR analysis confirmed that incorporation of CA led to formation of ester bonds and hence cross linking. AV the active component of the composite film, didn't interfere with the barrier properties of the film and served as a protector against UV light. The film delayed lipid peroxidation and microbial growth of packaged minced chicken meat. Thus, incorporation of CA and AV were efficacious in developing an eco-friendly, water-resistant active packaging film that extended the shelf-life of minced meat.
考察了柠檬酸 (CA) 作为交联剂用于开发具有更好机械性能和更低溶解度的 CMC-PVA 薄膜的潜力。为了制备用于储存易腐食品的功能性活性包装薄膜，还研究了库拉索芦荟 (AV) 的作用。CA 的添加有效地提高了薄膜的机械性能，降低了薄膜的水溶性、水分含量和水蒸气透过率。傅里叶变换红外光谱 (FTIR) 分析证实，CA 的加入导致酯键的形成，从而形成交联。AV 是复合膜的活性成分，它不会干扰膜的阻隔性能，并能防止紫外线的侵害。该薄膜能延缓包装鸡肉碎的脂质过氧化和微生物生长。因此，CA 和 AV 的加入能有效开发出一种环保、耐水的活性包装薄膜，延长了鸡肉碎的保质期。
