Peighambardoust Seyed Hadi, Fasihnia Seyedeh Homa, Peighambardoust Seyed Jamaleddin, Pateiro Mirian, Domínguez Rubén, Lorenzo José M
Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, Iran.
Faculty of Chemical and Petroleum Engineering, University of Tabriz, Tabriz 5166616471, Iran.
Foods. 2021 Mar 29;10(4):722. doi: 10.3390/foods10040722.
Development of polypropylene (PP) films incorporating antioxidant-antimicrobial agents can inhibit microbial growth and reduce undesirable deteriorating reactions and can preserve the quality of food. This study was aimed to use a combination of sorbic acid (SA), butylated hydroxyanisole (BHA), and butylated hydroxytoluene (BHT) to provide a synergistic effect at their reduced concentrations. A Combination of the additives was more effective in enhancing mechanical properties compared to their single state in film composition. The PP-2%SA-3%BHA film (T) had the highest tensile strength (17.9 MPa) and the lowest elongation at break (7.1%) than other films. The fourier-transform infrared (FTIR) proposed physical mixing of active additives within PP-matrix. Scanning electron microscopy showed uniform dispersion of the additives in PP-2%SA-1%BHT-1%BHA film (T) compared to others. BHT containing films decreased the storage and loss moduli leading to weakening of film viscoelastic behaviour and reducing film melting point. The prepared active films showed higher antioxidant activity than control PP-film following an order of T > T > T corresponding to DPPH radical scavenging values of 89.1, 83.4 and 79.1%, respectively. All active films inhibited gram-negative and gram-positive bacteria growth. The results of this study indicated that the prepared active films possess desirable mechanical, thermal, antioxidant and antimicrobial properties enabling their use in food packaging.
含有抗氧化 - 抗菌剂的聚丙烯（PP）薄膜的开发可以抑制微生物生长，减少不良的变质反应，并能保持食品质量。本研究旨在使用山梨酸（SA）、丁基羟基茴香醚（BHA）和丁基羟基甲苯（BHT）的组合，以在降低浓度时产生协同效应。与它们在薄膜组合物中的单一状态相比，添加剂的组合在增强机械性能方面更有效。PP - 2%SA - 3%BHA薄膜（T）比其他薄膜具有最高的拉伸强度（17.9MPa）和最低的断裂伸长率（7.1%）。傅里叶变换红外光谱（FTIR）表明活性添加剂在PP基体中物理混合。扫描电子显微镜显示，与其他薄膜相比，添加剂在PP - 2%SA - 1%BHT - 1%BHA薄膜（T）中均匀分散。含BHT的薄膜降低了储能模量和损耗模量，导致薄膜粘弹性行为减弱和熔点降低。制备的活性薄膜表现出比对照PP薄膜更高的抗氧化活性，其顺序为T>T>T，对应的DPPH自由基清除值分别为89.1%、83.4%和79.1%。所有活性薄膜均抑制革兰氏阴性菌和革兰氏阳性菌的生长。本研究结果表明，制备的活性薄膜具有理想的机械、热学、抗氧化和抗菌性能，使其可用于食品包装。
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