Promhuad Khwanchat, Bumbudsanpharoke Nattinee, Wadaugsorn Kiattichai, Sonchaeng Uruchaya, Harnkarnsujarit Nathdanai
Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand.
Center for Advanced Studies for Agriculture and Food, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand.
Polymers (Basel). 2022 Dec 7;14(24):5342. doi: 10.3390/polym14245342.
Maltol is widely used as a flavor enhancer in baked goods and has an antimicrobial function. Maltol can also be incorporated into biopolymer films to produce active biodegradable packaging for bakery products. This research investigated the incorporation of 1-10% maltol into acetylated cassava starch films as functional packaging for shelf-life extension of butter cake. Films were determined for morphology, chemical interaction and packaging properties. Infrared absorption indicated H-bonding between starch and maltol, while plasticization effects decreased mechanical relaxation temperature. Microstructures showed enhanced smoothness at up to 3% maltol, while maltol crystallization occurred at higher concentrations, giving non-homogeneous matrices. Tensile strength and elongation at break reduced by 37% and 34%, respectively, with the addition of maltol up to 10%. Maltol concentration modified the hydrophilicity and molecular mobility of the matrices, impacting water vapor and oxygen permeability. Films incorporated with maltol were used as packaging for preservative-free butter cake and delayed visible mold growth at room temperature. Starch films with maltol at 1-5% delayed fungal growth by up to 2.7-times, while films containing 10% maltol inhibited mold growth by 6-times (up to 19 days of storage). Incorporating maltol into starch films produced bioactive materials, extending shelf-life while maintaining the aroma of bakery products.
麦芽酚在烘焙食品中被广泛用作风味增强剂，且具有抗菌功能。麦芽酚还可被掺入生物聚合物薄膜中，以生产用于烘焙食品的活性可生物降解包装材料。本研究调查了将1 - 10%的麦芽酚掺入乙酰化木薯淀粉薄膜中，作为延长黄油蛋糕保质期的功能性包装材料的情况。对薄膜的形态、化学相互作用和包装性能进行了测定。红外吸收表明淀粉和麦芽酚之间存在氢键，而增塑作用降低了机械松弛温度。微观结构显示，麦芽酚含量高达3%时薄膜的光滑度增强，而在较高浓度下会出现麦芽酚结晶，导致基质不均匀。添加高达10%的麦芽酚后，拉伸强度和断裂伸长率分别降低了37%和34%。麦芽酚浓度改变了基质的亲水性和分子流动性，影响了水蒸气和氧气的渗透性。掺入麦芽酚的薄膜被用作无防腐剂黄油蛋糕的包装材料，在室温下延缓了可见霉菌的生长。含有1 - 5%麦芽酚的淀粉薄膜使真菌生长延缓了2.7倍，而含有10%麦芽酚的薄膜抑制霉菌生长达6倍（储存长达19天）。将麦芽酚掺入淀粉薄膜中可生产生物活性材料，在延长保质期的同时保持烘焙食品的香气。
