Agricultural Research Center, Food Technology Research Institute, Giza 12611, Egypt.
Agricultural Research Center, Food Technology Research Institute, Giza 12611, Egypt; Department of Food Technology, Faculty of Agriculture, Kafrelsheikh University, Egypt.
Int J Biol Macromol. 2023 Jun 15;240:124474. doi: 10.1016/j.ijbiomac.2023.124474. Epub 2023 Apr 17.
The current study was conducted to develop biodegradable films with matrix composed from carboxymethyl cellulose (CMC), sodium alginate (SA) and different concentrations from Thymus vulgaris purified leaves extract (TVE). The color properties, physical properties, shape of surface, manners of crystallinity, mechanical properties and thermal properties of produced films were investigated. The continuous addition of TVE up to 1.6 % inside films matrix imparted the yellow color of extract that increased opacity to 2.98 and reduced moisture, swelling, solubility and water vapor permeability (WVP) of films up to 10.31 %, 30.17 %, 20.18 % and (1.12× 10 g.m s pa), respectively. Furthermore, the surface micrographs showed smoother surface after using small concentrations of TVE and turned to irregular with rough surface at higher concentrations. The FT-IR analysis indicated typically bands that demonstrated physical interaction between TVE extract and CMC/SA matrix. The fabricated films showed suitable thermal stability with decreasing trend by incorporation of TVE inside CMC/SA films. Furthermore, the developed CMC/SA/TVE2 showed significant effects on preserving the levels of moisture content, titrable acidity, force to puncture and sensory properties of cheddar cheese during cold storage days compared with commercial packaging materials.
本研究旨在开发一种可生物降解的薄膜，其基质由羧甲基纤维素（CMC）、海藻酸钠（SA）和不同浓度的百里香（Thymus vulgaris）纯化叶提取物（TVE）组成。研究了所制备薄膜的颜色特性、物理性能、表面形貌、结晶方式、力学性能和热性能。在薄膜基质中连续添加高达 1.6%的 TVE 赋予了提取物的黄色，使不透明度增加到 2.98，并将薄膜的水分、溶胀度、溶解度和水蒸气透过率（WVP）降低至 10.31%、30.17%、20.18%和（1.12×10-9g.m-1.s-1.pa-1）。此外，表面形貌图显示，在使用低浓度 TVE 时，表面更加光滑，而在使用高浓度 TVE 时，表面变得不规则且粗糙。FT-IR 分析表明，TVE 提取物与 CMC/SA 基质之间存在物理相互作用的典型谱带。所制备的薄膜显示出适宜的热稳定性，随着 TVE 掺入 CMC/SA 薄膜，热稳定性呈下降趋势。此外，与商业包装材料相比，CMC/SA/TVE2 在冷藏天数内对保持切达干酪的水分含量、可滴定酸度、穿刺力和感官特性具有显著的影响。
