Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, Kraków 30-149, Poland.
Department of Chemistry, University of Agriculture, ul. Balicka 122, Kraków 30-149, Poland.
Food Chem. 2023 Jan 30;400:134009. doi: 10.1016/j.foodchem.2022.134009. Epub 2022 Aug 25.
Edible vegan films were obtained on the basis of furcellaran and protein hydrolysates from soybean bran. The aim of the study was to investigate the possibility of using innovative single- and double-layer films with antioxidant properties as packaging materials for vegetarian products. A further objective of the study was to evaluate the degree of biodegradation and potential toxicity with regard to the developed films. The tofu was analysed for changes in physicochemical parameters (weight loss, dry weight texture and colour), microbiological quality (total microbial count, yeast and moulds, psychotropic bacteria), and lipid oxidation (peroxidase and acid values, TBARS, fatty acid profile). It was found that films undergo almost complete biodegradation within 10 days and do not demonstrate any toxicity for cress seeds during their growth. Films are not effective in inhibiting the growth of microorganisms in tofu samples. Furthermore, they are not efficient in inhibiting the oxidation of tofu lipids. Compared to the control, the tofu samples covered with the innovative biopolymer films showed significantly lower moisture content and higher weight loss as well as hardness during the whole storage period.
基于 furcellaran 和大豆麸质蛋白水解物，制备了可食用的纯素薄膜。本研究旨在探讨具有抗氧化特性的创新型单层和双层薄膜作为素食产品包装材料的可能性。本研究的另一个目的是评估所开发薄膜的生物降解程度和潜在毒性。对豆腐进行了物理化学参数（失重、干重质地和颜色）、微生物质量（总微生物计数、酵母和霉菌、精神细菌）和脂质氧化（过氧化物酶和酸值、TBARS、脂肪酸谱）的分析。结果表明，薄膜在 10 天内几乎完全生物降解，在生长过程中对荠菜种子没有任何毒性。薄膜不能有效抑制豆腐样品中微生物的生长。此外，它们对抑制豆腐脂质的氧化也没有效果。与对照组相比，用创新型生物聚合物薄膜覆盖的豆腐样品在整个储存期内的水分含量显著降低，失重和硬度增加。
