Tahsiri Zahra, Hedayati Sara, Niakousari Mehrdad
Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran.
Int J Biol Macromol. 2023 Feb 28;229:746-751. doi: 10.1016/j.ijbiomac.2022.12.321. Epub 2022 Dec 31.
The application of edible films in food packaging is limited due to their poor functional properties. Cold plasma treatment (CPT) is an emerging technology for the modification of edible films. In this study, edible films were developed from different ratios of wild almond protein isolate (WAPI) and Persian gum (PG). The characterization of films revealed that the sample containing 90 % WAPI and 10 % PG had the highest elongation at break (E), the highest tensile strength (TS), and the lowest water vapor permeability (WVP). Therefore, it was selected as having the best WAPI:PG ratio and exposed to CPT for 5, 10, and 15 min. The results revealed that the application of CPT significantly increased the thickness, TS, and E of edible films, while WVP and solubility were not affected. FTIR spectra showed slight increases in peak intensities at 1628, 1538, and 1400 cm. The micrographs revealed that the roughness of composite films increased with increased cold plasma treatment time. In general, edible films treated by CPT for 10 min demonstrated the best functional properties.
可食用薄膜因其功能特性不佳，在食品包装中的应用受到限制。冷等离子体处理（CPT）是一种用于可食用薄膜改性的新兴技术。在本研究中，采用不同比例的野生杏仁分离蛋白（WAPI）和波斯胶（PG）制备了可食用薄膜。薄膜表征结果显示，含有90%WAPI和10%PG的样品具有最高的断裂伸长率（E）、最高的拉伸强度（TS）和最低的水蒸气透过率（WVP）。因此，它被选为具有最佳WAPI:PG比例的样品，并分别进行5、10和15分钟的冷等离子体处理。结果表明，冷等离子体处理显著增加了可食用薄膜的厚度、TS和E，而WVP和溶解度不受影响。傅里叶变换红外光谱（FTIR）显示，在1628、1538和1400 cm处的峰强度略有增加。显微照片显示，复合薄膜的粗糙度随着冷等离子体处理时间的增加而增大。总体而言，经10分钟冷等离子体处理的可食用薄膜表现出最佳的功能特性。
