Singh Anika, Gu Yixin, Castellarin Simone D, Kitts David D, Pratap-Singh Anubhav
Food, Nutrition, and Health, Faculty of Land & Food Systems, 2205 East Mall, University of British Columbia, Vancouver, BC V6T 1Z4, Canada.
Wine Research Centre, Faculty of Land and Food Systems, 2205 East Mall, University of British Columbia, Vancouver, BC V6T 1Z4, Canada.
Foods. 2020 Nov 3;9(11):1599. doi: 10.3390/foods9111599.
This work focused on the development of starch-based (potato, corn, sweet potato, green bean and tapioca) edible packaging film incorporated with blueberry pomace powder (BPP). The optical, mechanical, thermal, and physicochemical properties were subsequently tested. The film color was not affected by the addition of BPP. BPP incorporated into corn and green bean starch films showed increased light barrier properties, indicating a beneficial effect to prevent UV radiation-induced food deterioration. Film thickness and transparency were not primarily affected by changing the starch type or the BPP concentration, although the corn starch films were the most transparent. Furthermore, all films maintained structural integrity and had a high tensile strength. The water vapor transmission rate of all the films was found to be greater than conventional polyethylene films. The average solubility of all the films made from different starch types was between 24 and 37%, which indicates the usability of these films for packaging, specifically for low to intermediate moisture foods. There were no statistical differences in Differential Scanning Calorimetry parameters with changes in the starch type and pomace levels. Migration assays showed a greater release of the active compounds from BPP into acetic acid medium (aqueous food simulant) than ethanol medium (fatty food simulant). The incorporation of BPP into starch-chitosan films resulted in the improvement of film performance, thereby suggesting the potential for applying BPP into starch-based films for active packaging.
这项工作聚焦于开发含有蓝莓果渣粉（BPP）的淀粉基（马铃薯、玉米、甘薯、绿豆和木薯）可食用包装薄膜。随后对其光学、机械、热学和物理化学性质进行了测试。薄膜颜色不受BPP添加的影响。掺入玉米和绿豆淀粉薄膜中的BPP显示出增加的阻光性能，表明对防止紫外线辐射引起的食品变质有有益作用。尽管玉米淀粉薄膜最透明，但改变淀粉类型或BPP浓度对薄膜厚度和透明度的影响并不显著。此外，所有薄膜都保持了结构完整性并具有较高的拉伸强度。发现所有薄膜的水蒸气透过率均高于传统聚乙烯薄膜。由不同淀粉类型制成的所有薄膜的平均溶解度在24%至37%之间，这表明这些薄膜可用于包装，特别是用于中低水分含量的食品。差示扫描量热法参数随淀粉类型和果渣含量的变化没有统计学差异。迁移试验表明，与乙醇介质（脂肪类食品模拟物）相比，活性化合物从BPP向乙酸介质（水性食品模拟物）中的释放量更大。将BPP掺入淀粉-壳聚糖薄膜中可改善薄膜性能，从而表明将BPP应用于基于淀粉的活性包装薄膜的潜力。
