Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand.
Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand; Center for Advanced Studies for Agriculture and Food, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand.
Food Chem. 2020 Dec 15;333:127537. doi: 10.1016/j.foodchem.2020.127537. Epub 2020 Jul 10.
Antifungal bioplastic films were developed based on poly(lactic acid) (PLA) and poly(butylene adipate-co-terephthalate) (PBAT) blends as PLA60/PBAT40 (PLA/PBAT) and PBAT60/PLA40 (PBAT/PLA) with incorporated trans-cinnamaldehyde using cast-extrusion. Trans-cinnamaldehyde was more compatible in PLA which exhibited plasticization that increased molecular mobility, crystallinity, permeability but limited volatile release and reduced film strength. Interaction of trans-cinnamaldehyde modified CO functional groups of PLA and PBAT. Phase separation was higher in PBAT/PLA films due to less surface adhesion in PBAT networks. Higher release of trans-cinnamaldehyde enhanced bread crystallinity but gave lower rate of hardness increase due to plasticization of starch and protein and reduced lipid crystallinity. Increased bread hardness correlated with decreased water activity that was effectively prevented by higher release of trans-cinnamaldehyde. Films containing trans-cinnamaldehyde (2-10%) showed high antifungal efficacy against Penicillium sp. and Aspergillus niger but low effective against Rhizopus sp. Trans-cinnamaldehyde reduced bacterial and fungal growth in breads, extending shelf-life for 21 days.
基于聚乳酸（PLA）和聚对苯二甲酸丁二醇酯-己二酸酯（PBAT）共混物开发了抗真菌生物塑料薄膜，采用挤出成型法将反式肉桂醛掺入其中，制成 PLA60/PBAT40（PLA/PBAT）和 PBAT60/PLA40（PBAT/PLA）。反式肉桂醛在 PLA 中更具相容性，表现出增塑作用，增加了分子迁移率、结晶度、渗透性，但限制了挥发性物质的释放，降低了薄膜强度。反式肉桂醛改性 PLA 和 PBAT 的 CO 官能团相互作用。由于 PBAT 网络中的表面附着力较低，因此 PBAT/PLA 薄膜中的相分离程度更高。反式肉桂醛的较高释放促进了面包结晶度的提高，但由于淀粉和蛋白质的增塑作用以及脂质结晶度的降低，导致硬度增加率降低。面包硬度的增加与水活度的降低相关，而反式肉桂醛的较高释放有效地阻止了水活度的降低。含有 2-10%反式肉桂醛的薄膜对青霉属和黑曲霉具有高效的抗真菌功效，但对根霉属的效果较低。反式肉桂醛抑制了面包中的细菌和真菌生长，将保质期延长了 21 天。
