Go Eun-Jeong, Song Kyung Bin
Department of Food Science and Technology, Chungnam National University, Daejeon, 34134 Republic of Korea.
Food Sci Biotechnol. 2020 Mar 9;29(7):909-915. doi: 10.1007/s10068-020-00740-8. eCollection 2020 Jul.
A new composite film was developed by combining (GC) with chitosan to enhance the physicochemical characteristics of GC film. In addition, to confer new functional property on the GC-chitosan composite film, various amounts (0.5%, 1.0%, and 1.5%) of java citronella essential oil (JCEO) were incorporated into the film. As the concentration of JCEO increased, the extensibility of the GC-chitosan film improved. In addition, the film became more opaque due to decreased light transmission. Especially, ultraviolet light was completely blocked in the composite films containing JCEO. Radical scavenging activities of the films also increased with increasing JCEO content, indicating that the films have antioxidant activity. Therefore, GC-chitosan composite film containing JCEO is applicable in food packaging to preserve food quality by retarding lipid oxidation.
通过将明胶（GC）与壳聚糖结合，开发出一种新型复合膜，以增强GC膜的物理化学特性。此外，为了赋予GC-壳聚糖复合膜新的功能特性，将不同量（0.5%、1.0%和1.5%）的爪哇香茅精油（JCEO）掺入该膜中。随着JCEO浓度的增加，GC-壳聚糖膜的延展性得到改善。此外，由于透光率降低，该膜变得更加不透明。特别是，含有JCEO的复合膜能完全阻挡紫外线。膜的自由基清除活性也随着JCEO含量的增加而提高，表明这些膜具有抗氧化活性。因此，含有JCEO的GC-壳聚糖复合膜适用于食品包装，通过延缓脂质氧化来保持食品质量。
