Zhu Jianfei, Chen Xiaomei, Huang Tingting, Tian Dongling, Gao Ruiping
School of Environment and Resources, Chongqing Technology and Business University, Chongqing, 400067 China.
Chongqing Engineering Research Center for Processing, Storage & Transportation of Characterized Agro-Products, Chongqing, 400067 China.
Food Sci Biotechnol. 2022 Sep 20;32(2):157-167. doi: 10.1007/s10068-022-01178-w. eCollection 2023 Feb.
In this paper, chitosan/ethyl-vanillin (CS-EV) Schiff-base edible films with CS and EV at different concentrations and ratios were successfully prepared. The optical barrier properties, water contact angle, mechanical performance, water vapor transmission, antioxidant properties, thermal properties, and morphological structure of the films were compared. The results suggested that the tensile strength (TS) attained a maximum value of 64.63 MPa at a concentration of 4% EV. Moreover, water diffusion was prevented through the compact structure of the CS-EV edible film. Additionally, the two sides of the CS-EV film show different textures due to their different hydrophilicity/hydrophobicity. In particular, the films of CS possessed superior thermal stability, while those of CS-EV exhibited higher antioxidant activity.
在本文中,成功制备了具有不同浓度和比例壳聚糖(CS)和乙基香草醛(EV)的壳聚糖/乙基香草醛(CS-EV)席夫碱可食用薄膜。比较了薄膜的光学阻隔性能、水接触角、机械性能、水蒸气透过率、抗氧化性能、热性能和形态结构。结果表明,在EV浓度为4%时,拉伸强度(TS)达到最大值64.63MPa。此外,CS-EV可食用薄膜的致密结构阻止了水分扩散。此外,由于CS-EV薄膜两侧的亲水性/疏水性不同,其质地也不同。特别是,CS薄膜具有优异的热稳定性,而CS-EV薄膜表现出更高的抗氧化活性。