College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an, PR China.
College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an, PR China.
Food Chem. 2022 Aug 1;384:132541. doi: 10.1016/j.foodchem.2022.132541. Epub 2022 Feb 23.
The structural and physicochemical properties of agar/maltodextrin-beeswax films in the presence of three emulsifiers, including glycerol monostearate, sodium stearoyl lactylate, and polysorbate 80 were investigated. Scanning electron microscopy revealed that addition of lower hydrophilic-lipophilic balance value emulsifiers produced smaller size and more uniform distribution of beeswax in the film matrix. X-ray diffraction and differential scanning calorimetry indicated that the emulsifiers with lower hydrophilic-lipophilic balance values promoted the compatibility between agar/maltodextrin and beeswax more effectively. The incorporation of different emulsifiers showed diverse impacts on the film network structure and physicochemical properties. Agar/maltodextrin-beeswax-polysorbate 80 film showed maximum stiffness (861.99 MPa). Agar/maltodextrin-beeswax-glycerol monostearate film exhibited the highest tensile strength (26.79 MPa), elongation at break (31.83%), water vapor barrier (7.64 × 10 g·m·s·Pa) and oxygen barrier properties (3.82 × 10 cm·s·Pa), which could be more effective for packaging foods that are prone to oxidize.
研究了在三种乳化剂（包括单硬脂酸甘油酯、硬脂酰乳酸钠和吐温 80）存在下，琼脂/麦芽糊精-蜂蜡薄膜的结构和物理化学性质。扫描电子显微镜显示，添加亲水性-亲脂性平衡值较低的乳化剂会使蜂蜡在薄膜基质中的粒径更小，分布更均匀。X 射线衍射和差示扫描量热法表明，亲水性-亲脂性平衡值较低的乳化剂更有效地促进了琼脂/麦芽糊精与蜂蜡之间的相容性。不同乳化剂的加入对薄膜网络结构和物理化学性质表现出不同的影响。琼脂/麦芽糊精-蜂蜡-吐温 80 薄膜表现出最大的刚性（861.99 MPa）。琼脂/麦芽糊精-蜂蜡-单硬脂酸甘油酯薄膜表现出最高的拉伸强度（26.79 MPa）、断裂伸长率（31.83%）、水蒸气阻隔性（7.64×10 g·m·s·Pa）和氧气阻隔性（3.82×10 cm·s·Pa），这对于包装易氧化的食品可能更有效。
