Luo Yinghua, Wu Yanbei, Wang Yali, Yu Liangli Lucy
College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China.
School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
Foods. 2021 Nov 17;10(11):2831. doi: 10.3390/foods10112831.
Gelatin is a renewable, biodegradable, and inexpensive food polymer. The insufficient mechanical and functional properties of gelatin-based films (GBF) restrict their commercial application in food packaging. This work proposed a facile strategy to prepare an active and robust GBF that has the potential to be used in food packaging.
A strong and active GBF was prepared based on the principle of supramolecular chemistry via the incorporation of gallic acid (GA) as an active crosslinking agent and of microfibrillated cellulose (MFC) as a reinforcing agent.
Under the appropriate concentration (1.0 wt%), MFC was evenly dispersed in a gelatin matrix to endow the film with low surface roughness and compact structure. Compared with the GF, the tensile strength and elongation at break of the resultant film reached 6.09 MPa and 213.4%, respectively, representing the corresponding improvement of 12.8% and 27.6%. Besides, a significantly improved water vapor barrier (from 3.985 × 10 to 3.894 × 10 g·m·Pa·s) and antioxidant activity (from 54.6% to 86.4% for ABTS radical scavenging activity; from 6.0% to 89.1% for DPPH radical scavenging activity) of GBFs were also observed after introducing the aromatic structure of GA and nano-/microfibrils in MFC. Moreover, the UV blocking performance and thermal stability of GGF and GGCFs were also enhanced.
this work paves a promising way toward facile preparation of multifunctional GBFs that have great potential to be used in fabricating active and safe food packaging materials for food preservation.
明胶是一种可再生、可生物降解且价格低廉的食品聚合物。基于明胶的薄膜（GBF）机械性能和功能特性不足，限制了其在食品包装中的商业应用。本研究提出了一种简便策略，以制备具有活性且坚固的GBF，其具有用于食品包装的潜力。
基于超分子化学原理，通过引入没食子酸（GA）作为活性交联剂和微纤化纤维素（MFC）作为增强剂，制备了一种坚固且活性的GBF。
在适当浓度（1.0 wt%）下，MFC均匀分散在明胶基质中，使薄膜具有低表面粗糙度和致密结构。与GF相比，所得薄膜的拉伸强度和断裂伸长率分别达到6.09 MPa和213.4%，分别提高了12.8%和27.6%。此外，在引入GA的芳香结构和MFC中的纳米/微纤后，GBF的水蒸气阻隔性能（从3.985×10到3.894×10 g·m·Pa·s）和抗氧化活性（ABTS自由基清除活性从54.6%提高到86.4%；DPPH自由基清除活性从6.0%提高到89.1%）也得到了显著改善。此外，GGF和GGCFs的紫外线阻隔性能和热稳定性也得到了增强。
本研究为简便制备多功能GBF铺平了一条有前景的道路，该GBF在制造用于食品保鲜的活性和安全食品包装材料方面具有巨大潜力。
