Flores Zoila, San-Martin Diego, Beldarraín-Iznaga Tatiana, Leiva-Vega Javier, Villalobos-Carvajal Ricardo
Facultad de Ciencias Tecnológicas, Universidad Nacional de Agricultura, Carretera a Dulce Nombre de Culmí, km 215 Barrio El Espino, Catacamas, Honduras.
Food Engineering Department, Universidad del Bío-Bío, Av. Andrés Bello 720, P.O. Box 447, Chillán 3800708, Chile.
Foods. 2021 Jan 12;10(1):141. doi: 10.3390/foods10010141.
The use of EOs nanoemulsion to develop active edible films offers a new way to modify transport properties and to release active compounds while improving mechanical resistance, transparency, and antioxidant and antimicrobial activity. The aim of this study was to study the influence of homogenization conditions and carvacrol content on the microstructure and physical properties of edible nanoemulsified chitosan films. Film-forming emulsions (FFE) were prepared with chitosan (1.5%), Tween 80 (0.5%), and carvacrol (0.25%, 0.5%, and 1.0%); two homogenization methods were used (rotor-stator and rotor-stator followed by high-pressure homogenization). Film internal and surface microstructure was characterized by scanning electron microscopy (SEM) and film physical properties, such as mechanical, optical, and water barrier, were evaluated. Results showed that the high-pressure homogenization method promoted a significant change on film microstructure, leading to improved properties. Carvacrol droplets were smaller and homogeneously distributed in the film when 0.5% (/) carvacrol was incorporated (1:1 Tween 80: carvacrol ratio). As a consequence, emulsified films obtained at high pressure were less opaque, had greater elongation, and had a lower permeability to water vapor than those obtained by the rotor-stator method. Therefore, high-pressure homogenization is a good method to obtain edible emulsified films with desirable properties for food preservation.
使用精油纳米乳液来开发活性可食用薄膜为改变传输特性、释放活性化合物提供了一种新方法，同时还能提高机械抗性、透明度以及抗氧化和抗菌活性。本研究的目的是研究均质条件和香芹酚含量对可食用纳米乳化壳聚糖薄膜微观结构和物理性能的影响。用壳聚糖（1.5%）、吐温80（0.5%）和香芹酚（0.25%、0.5%和1.0%）制备成膜乳液（FFE）；使用了两种均质方法（转子-定子均质和转子-定子均质后再进行高压均质）。通过扫描电子显微镜（SEM）对薄膜的内部和表面微观结构进行表征，并评估薄膜的物理性能，如机械性能、光学性能和阻水性能。结果表明，高压均质方法促使薄膜微观结构发生显著变化，从而改善了性能。当加入0.5%（/）香芹酚（吐温80与香芹酚比例为1:1）时，香芹酚液滴在薄膜中更小且分布均匀。因此，与通过转子-定子方法获得的薄膜相比，高压均质获得的乳化薄膜透明度更低、伸长率更高且水蒸气透过率更低。所以，高压均质是一种获得具有理想性能用于食品保鲜的可食用乳化薄膜的良好方法。
