Al-Harrasi Ahmed, Bhtaia Saurabh, Al-Azri Mohammed Said, Makeen Hafiz A, Albratty Mohammed, Alhazmi Hassan A, Mohan Syam, Sharma Ajay, Behl Tapan
Natural & Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman.
School of Health Science, University of Petroleum and Energy Studies, Dehradun 248007, India.
Polymers (Basel). 2022 Apr 27;14(9):1782. doi: 10.3390/polym14091782.
Recent research shows the growing interest in the development of composite edible films (EFs) by using multiple biopolymers for the substantial improvement in the shelf life and quality of food products, via preventing oxidation among other benefits. In the present work, EFs based on chitosan (CS) and porphyran (POR) loaded with ginger essential oil (GEO) have been developed to study the effect of GEO, glycerol (Gly), and POR on the film structure as well as physical and antioxidant properties. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) results showed the level of crystallinity and electrostatic interactions between CS, POR, Gly, and GEO. It was found that electrostatic interactions between CS and POR and the incorporation of GEO substantially improved barrier, thermal, optical, and mechanical properties and reduced the moisture content, swelling index, and thickness values. The color values of the S5 film altered apparently with a shift towards yellowness. SEM micrographs of the composite CS-POR-GEO film (S5) showed improved morphological attributes such as more uniformity and homogeneous structure than other films (S1-S4). Results obtained from total phenolic content assay suggested the presence of high phenolic components (5.97 ± 0.01) mg of GAE/g in GEO. Further, findings obtained from antioxidant assays revealed that the addition of GEO and POR significantly increased the antioxidant effects of CS films. All these findings suggested that GEO loaded CS-POR based films showed better physical and chemical properties with a significant improvement in antioxidant potential and thus can be used as a potential packaging material in the food industry.
最近的研究表明，人们越来越关注通过使用多种生物聚合物来开发复合可食用薄膜（EFs），以通过防止氧化等多种方式显著延长食品的保质期并提高其质量。在本研究中，制备了负载生姜精油（GEO）的壳聚糖（CS）和紫菜多糖（POR）基EFs，以研究GEO、甘油（Gly）和POR对薄膜结构以及物理和抗氧化性能的影响。傅里叶变换红外光谱（FTIR）和X射线衍射（XRD）结果显示了CS、POR、Gly和GEO之间的结晶度水平和静电相互作用。结果发现，CS和POR之间的静电相互作用以及GEO的加入显著改善了阻隔性、热性能、光学性能和机械性能，并降低了水分含量、溶胀指数和厚度值。S5薄膜的颜色值明显改变，向黄色偏移。复合CS-POR-GEO薄膜（S5）的扫描电子显微镜（SEM）照片显示出比其他薄膜（S1-S4）更好的形态学特征，如更均匀和均质的结构。总酚含量测定结果表明，GEO中存在高酚类成分（5.97±0.01）mg GAE/g。此外，抗氧化试验结果表明，GEO和POR的加入显著提高了CS薄膜的抗氧化效果。所有这些结果表明，负载GEO的CS-POR基薄膜具有更好的物理和化学性能，抗氧化潜力显著提高，因此可作为食品工业中潜在的包装材料。
