Pan Liao, Zhang Meiying, Lu Lixin, Ou Bingxian, Chen Xi
Department of Packaging Engineering, Jiangnan University, Wuxi 214122, China.
Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Wuxi 214122, China.
Materials (Basel). 2020 Sep 1;13(17):3857. doi: 10.3390/ma13173857.
Antioxidant packaging is an effective method to protect oxygen-sensitive food from oxidation. In order to concurrently obtain a storage stability and excellent oxygen scavenging of antioxidant film for the high moisture food, a moisture activating oxygen scavenging film was prepared by using tea polyphenols as the oxygen scavenger. The moisture activating function was achieved by introducing the β-cyclodextrin embedding technology, and the tea polyphenols-β-cyclodextrin inclusion complex was co-extruded with low-density polyethylene (LDPE) to improve the storage stability. The results indicate that the tea polyphenols is well embedded by β-cyclodextrin according to the Fourier transform infrared spectra (FT-IR), and a relatively homogeneous dispersion of oxygen scavenger is observed while the oxygen scavenger content is less than 5%. The oxygen scavenging increases with the increase of oxygen scavenger from 1% to 5%, and a maximal oxygen absorption of 0.0150 mol/m is exhibited at oxygen scavenger content value of 5%. Then, the oxygen scavenging significantly decrease under the oxygen scavenger content of 7% and 10%. Moreover, the oxygen scavenging amount sharply increase after steeping in water or storage in extremely high humidity of RH 84% while the oxygen scavenging is restrained under RH 32-75%, indicating that the moisture activating oxygen scavenging is functioning. The oxygen scavenging is obvious restrained under low temperature of 4 °C while the oxygen scavenging is activated at 23 °C and 50 °C with similar oxygen scavenging amount. Besides, both of the tensile and heat-sealing strength deteriorative with the increase of oxygen scavenger content, while they are acceptable at oxygen scavenger content of 5%. Finally, the prepared oxygen scavenging film was used for packaging orange juice and received a good antioxidant effect. Thus, the acquired moisture activating oxygen scavenging film has a good stability under regular storage condition, and shows a potentially application for oxygen-sensitive food with high moisture content.
抗氧化包装是保护对氧气敏感的食品免受氧化的有效方法。为了同时获得用于高水分食品的抗氧化薄膜的储存稳定性和优异的氧气清除性能，以茶多酚作为氧气清除剂制备了一种水分活化氧气清除薄膜。通过引入β-环糊精包埋技术实现了水分活化功能，并且将茶多酚-β-环糊精包合物与低密度聚乙烯（LDPE）共挤出以提高储存稳定性。结果表明，根据傅里叶变换红外光谱（FT-IR），茶多酚被β-环糊精很好地包埋，并且当氧气清除剂含量小于5%时，观察到氧气清除剂有相对均匀的分散。氧气清除率随着氧气清除剂从1%增加到5%而增加，在氧气清除剂含量为5%时表现出最大氧气吸收量为0.0150 mol/m。然后，在氧气清除剂含量为7%和10%时，氧气清除率显著下降。此外，在水中浸泡或在相对湿度84%的极高湿度环境中储存后，氧气清除量急剧增加，而在相对湿度32 - 75%时氧气清除受到抑制，这表明水分活化氧气清除功能正在起作用。在4℃的低温下氧气清除明显受到抑制，而在23℃和50℃时氧气清除被激活且氧气清除量相似。此外，拉伸强度和热封强度都随着氧气清除剂含量的增加而恶化，而在氧气清除剂含量为5%时它们是可接受的。最后，将制备的氧气清除薄膜用于包装橙汁并获得了良好的抗氧化效果。因此，所获得的水分活化氧气清除薄膜在常规储存条件下具有良好的稳定性，并且对高水分含量的对氧气敏感的食品显示出潜在的应用前景。
