Lu Xiaomeng, Chen Zhizhou, Ma Qianyun, Mu Jianlou, Li Xiaoyuan, Liu Han
College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.
College of Mechanical and Electrical Engineering, Hebei Agricultural University, Baoding 071000, China.
Polymers (Basel). 2022 Apr 21;14(9):1693. doi: 10.3390/polym14091693.
This work was dedicated to improving the utilization rate of yellow peach peel (YPP), with the addition of sodium alginate (SA) and glycerol (G) to prepare a biodegradable antioxidant film. First, the formulation of the film was optimized via response surface methodology (RSM) combined with the multi-index comprehensive evaluation method, considering physical properties including tensile strength (TS), elongation at break (E%), water solution (WS) and light transmittance (T). The RSM results displayed the best process condition was 2.50% of YPP, 0.60% SA and 0.80% of G (based on water) and compared with pure YPP film and YPP-SA film, the optimized (YPP-SA-G) film presented excellent properties with TS of 21.52 MPa, E of 24.8%, T of 21.56% on 600 nm, and WS of 41.61%, the comprehensive evaluation score of the film was 0.700. Furthermore, the films were characterized by Fourier transform infrared (FTIR) spectroscopy, scanning electron microscope (SEM), X-ray diffraction (XRD), and thermogravimetric analysis (TGA). FTIR analysis showed the main interaction of hydrogen between YPP, SA and G make the film has excellent compatibility, and the SEM images displayed that the film was dense and compacted with a little roughness. In addition, the optimized film had excellent thermal stability, suggested by TGA and XRD showed that the film's crystal structure has been changed significantly when the SA and G were mixed in. The TPC and the ability of DPPH radical scavenging of the YPP-SA-G film was 17.68 mg·g of GAE and 18.65%, then potential packaging applications were evaluated using soybean oil and the YPP-SA-G antioxidant film significantly decreased peroxide value (POV) to delay oil oxidation during storage. Therefore, the YPP-SA-G film is expected to provide a new theoretical basis for the use of food processing by-products and the packaging industry.
本研究致力于提高黄桃皮（YPP）的利用率，通过添加海藻酸钠（SA）和甘油（G）制备一种可生物降解的抗氧化薄膜。首先，采用响应面法（RSM）结合多指标综合评价法对薄膜配方进行优化，考虑的物理性能包括拉伸强度（TS）、断裂伸长率（E%）、水溶性（WS）和透光率（T）。RSM结果表明，最佳工艺条件为YPP 2.50%、SA 0.60%和G 0.80%（基于水），与纯YPP薄膜和YPP-SA薄膜相比，优化后的（YPP-SA-G）薄膜具有优异的性能，TS为21.52 MPa，E为24.8%，600 nm处的T为21.56%，WS为41.61%，薄膜的综合评价得分0.700。此外，通过傅里叶变换红外（FTIR）光谱、扫描电子显微镜（SEM）、X射线衍射（XRD）和热重分析（TGA）对薄膜进行表征。FTIR分析表明，YPP、SA和G之间主要存在氢键相互作用，使薄膜具有优异的相容性，SEM图像显示薄膜致密且紧实，略有粗糙度。此外，TGA表明优化后的薄膜具有优异的热稳定性，XRD表明SA和G混合后薄膜的晶体结构发生了显著变化。YPP-SA-G薄膜的总酚含量（TPC）和DPPH自由基清除能力分别为17.68 mg·g没食子酸当量（GAE）和18.65%，然后使用大豆油评估其潜在的包装应用，YPP-SA-G抗氧化薄膜显著降低了过氧化值（POV），以延缓储存过程中的油脂氧化。因此，YPP-SA-G薄膜有望为食品加工副产物的利用和包装工业提供新的理论依据。
