Socaciu Maria-Ioana, Fogarasi Melinda, Semeniuc Cristina Anamaria, Socaci Sonia Ancuţa, Rotar Mihaela Ancuţa, Mureşan Vlad, Pop Oana Lelia, Vodnar Dan Cristian
Department of Food Science, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania.
Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania.
Polymers (Basel). 2020 Aug 5;12(8):1748. doi: 10.3390/polym12081748.
The effects of heat treatment and the addition of tarragon essential oil on physical and mechanical properties of films prepared with 5% whey protein isolate (WPI) and 5% glycerol were investigated in this study. Heat treatment of the film-forming solution caused increases in thickness, moisture content, swelling degree, water vapor permeability (WVP), -value, Δ-value, transmittance values in the 200-300-nm region, transparency, and puncture resistance of the film, but decreases in water solubility, -value, -value, transmittance values in the 350-800-nm region, and puncture deformation. When incorporated with tarragon essential oil, heat-treated films have the potential to be used as antimicrobial food packaging. The addition of tarragon essential oil in film-forming solution caused increases in moisture content, solubility in water, WVP, -value, -value, Δ-value, and transparency of the film; decreases in transmittance values in the range of 600-800 nm; and variations in swelling degree, -value, transmittance values in the range of 300-550 nm, puncture resistance, and puncture deformation. Nevertheless, different tendencies were noticed in UNT (untreated) and HT (heat-treated) films with regards to transparency, light transmittance, puncture resistance, and puncture deformation. Based on these findings, HT films show improved physical and mechanical properties and, therefore, are more suitable for food-packaging applications.
本研究考察了热处理及添加龙蒿精油对含5%乳清蛋白分离物（WPI）和5%甘油的薄膜物理和机械性能的影响。对成膜溶液进行热处理会使薄膜的厚度、水分含量、溶胀度、水蒸气透过率（WVP）、-值、Δ-值、200 - 300 nm区域的透光率、透明度和抗穿刺性增加，但水溶性、-值、-值、350 - 800 nm区域的透光率和穿刺变形减小。当与龙蒿精油结合时，经热处理的薄膜有潜力用作抗菌食品包装材料。在成膜溶液中添加龙蒿精油会使薄膜的水分含量、水溶性、WVP、-值、-值、Δ-值和透明度增加；600 - 800 nm范围内的透光率降低；溶胀度、-值、300 - 550 nm范围内的透光率、抗穿刺性和穿刺变形发生变化。然而，在未处理（UNT）和热处理（HT）薄膜的透明度、透光率、抗穿刺性和穿刺变形方面观察到了不同的趋势。基于这些发现，HT薄膜显示出改善的物理和机械性能，因此更适合用于食品包装应用。
