Bhatia Saurabh, Al-Harrasi Ahmed, Al-Azri Mohammed Said, Ullah Sana, Makeen Hafiz A, Meraya Abdulkarim M, Albratty Mohammed, Najmi Asim, Anwer Md Khalid
Natural and 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, Prem Nagar, Dehradun 248007, India.
Polymers (Basel). 2022 Sep 28;14(19):4065. doi: 10.3390/polym14194065.
In the current work, we fabricated gelatin-casein-based edible films (GC-EFs) crosslinked with gallic acid (GA). We analyzed the physiochemical characteristics, crystallinity, thermal stability, and surface properties of the EFs using Fourier-transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), thermogravimetric analysis (TGA), and scanning electron microscopy (SEM). It was found that the edible films possessed a semi-crystalline structure. Addition of GA enhanced the thermal stability of the edible films as well as the surface properties of the films. It was found that a higher concentration of GA (4-5% /) significantly improved the surface properties, observed in the surface and cross-sectional examination of SEM micrographs. EFs containing higher amounts of GA showed more compact and denser structures with smoother and more homogeneous surfaces than the control samples. In addition, swelling degree (SD), thickness, water solubility (WS), moisture content (MC), and water vapor permeability (WVP) were found to be low in EFs containing more GA concentration. Mechanical parameters revealed that the Young modulus (Ym) and tensile strength (TS) increased with a rise in GA concentration, and elongation at break (EB) reduced with a rise in GA concentration. In transparency and color analysis, it was observed that GA positively affected the transparency of the edible films.
在当前工作中，我们制备了与没食子酸（GA）交联的明胶-酪蛋白基可食用薄膜（GC-EFs）。我们使用傅里叶变换红外（FTIR）光谱、X射线衍射（XRD）、热重分析（TGA）和扫描电子显微镜（SEM）分析了可食用薄膜的物理化学特性、结晶度、热稳定性和表面性质。结果发现，可食用薄膜具有半结晶结构。添加GA提高了可食用薄膜的热稳定性以及薄膜的表面性质。结果发现，较高浓度的GA（4-5%/）显著改善了表面性质，这在SEM微观照片的表面和横截面检查中可以观察到。与对照样品相比，含有较高量GA的可食用薄膜显示出更致密、更紧凑的结构，表面更光滑、更均匀。此外，发现含有较高GA浓度的可食用薄膜的溶胀度（SD）、厚度、水溶性（WS）、水分含量（MC）和水蒸气透过率（WVP）较低。力学参数表明，杨氏模量（Ym）和拉伸强度（TS）随着GA浓度的升高而增加，断裂伸长率（EB）随着GA浓度的升高而降低。在透明度和颜色分析中，观察到GA对可食用薄膜的透明度有积极影响。
