Petraru Ancuţa, Amariei Sonia
Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania.
Membranes (Basel). 2022 Aug 17;12(8):789. doi: 10.3390/membranes12080789.
Sunflower oilcake flour (SFOC) resulting from the cold extraction of oil is a rich source of valuable bio-components that stimulated the development of novel, biodegradable and edible films. The films were prepared by incorporating different concentration of sunflower oilcakes (0.1-0.5 g). The obtained films were characterized in terms of physical, water-affinity, antimicrobial and morphological properties. The edible-film properties were affected significantly by the presence and the level of SFOC added. The water vapor permeability and water vapor transmission rate improved with the amount of SFOC added. However, the solubility, oxygen and grease barrier were slightly lower than control film. SEM analysis revealed a rougher but continuous structure with the increases in sunflower oilcake. Moreover, the films with different SFOC levels were opaque, thus presenting good protection against UV radiation. Overall, the SFOC can be use as raw material to produce edible films with suitable properties and microbiological stability for food-packaging applications.
冷榨葵花籽油饼粉（SFOC）富含多种有价值的生物成分，可用于刺激新型可生物降解食用薄膜的开发。通过加入不同浓度的葵花籽油饼（0.1 - 0.5克）制备薄膜。对所得薄膜的物理、亲水性、抗菌和形态学性质进行了表征。添加的SFOC的存在和水平对可食用薄膜的性能有显著影响。随着SFOC添加量的增加，水蒸气透过率和水蒸气透过速率提高。然而，其溶解度、氧气阻隔性和油脂阻隔性略低于对照薄膜。扫描电子显微镜分析显示，随着葵花籽油饼添加量的增加，薄膜结构更粗糙但连续。此外，不同SFOC含量的薄膜是不透明的，因此具有良好的抗紫外线辐射性能。总体而言，SFOC可作为原料用于生产具有合适性能和微生物稳定性的可食用薄膜，用于食品包装应用。
