Department of Food Science and Technology, University of California-Davis, Davis, CA 95616, USA.
Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145, Anam-ro, Seongbuk-gu, Seoul 02841, Republic of Korea.
Food Chem. 2023 Nov 15;426:136555. doi: 10.1016/j.foodchem.2023.136555. Epub 2023 Jun 5.
This study developed sweet potato starch (SPS) based edible films and investigated several methods (acetylation, amidated pectin (AP), and CaCl use) to improve the edibility and different processing methods (casting and extruding) to package food possible in commercial use. Starch acetylation was conducted with up to 8 mL of acetic acid (A8) and improved the stretchability and solubility of the film. The AP addition [∼30 wt% (P3)] enhanced the film strength, further increasing solubility. CaCl addition [∼150 mg/g of AP (C3)] also positively influenced the film solubility and water barrier properties of the films. The SPS-A8P3C3 film showed 3.41 times higher solubility than the native SPS film. Both casted and extruded SPS-A8P3C3 films drastically dissolved in high-temperature water. When applied to oil packaging, two films could delay the lipid oxidation of the packaged samples. These results demonstrate the usability of edible packaging and extruded film for commercial use.
本研究开发了基于甘薯淀粉（SPS）的可食用薄膜，并采用多种方法（乙酰化、酯化果胶（AP）和使用 CaCl₂）来提高其可食用性，并采用不同的加工方法（浇铸和挤出）来包装食品，使其在商业上成为可能。淀粉乙酰化最高可达 8 mL 乙酸（A8），可提高薄膜的拉伸性和可溶性。AP 的添加[约 30wt%（P3）]增强了薄膜的强度，进一步提高了可溶性。CaCl₂的添加[约 150 mg/g AP（C3）]也对薄膜的可溶性和水阻隔性能产生了积极的影响。SPS-A8P3C3 薄膜的溶解度比天然 SPS 薄膜高 3.41 倍。浇铸和挤出的 SPS-A8P3C3 薄膜在高温水中迅速溶解。应用于油脂包装时，两种薄膜都能延缓包装样品的脂质氧化。这些结果表明可食用包装和挤出薄膜具有商业用途。
