Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, A.M.U., Aligarh, U.P, India.
Department of Food Science & Technology, School of Applied Sciences & Technology, University of Kashmir, Srinagar 190006, J&K, India; Department of Food Technology, School of Engineering & Technology, Islamic University of Science & Technology, Awantipora 192122, J&K, India.
Int J Biol Macromol. 2023 Aug 1;245:125562. doi: 10.1016/j.ijbiomac.2023.125562. Epub 2023 Jun 26.
There has been a shift from use of petroleum-based plastics, causing serious environmental pollution, towards innovative and biodegradable edible packaging. The present study documents the development of composite edible films based on the flaxseed gum (FSG) modified by the incorporation of betel leaf extract (BLE). The films were assessed for physicochemical, mechanical, morphological, thermal, antimicrobial and structural characteristics. Scanning electron microscopy images indicated that the roughness decreased with an increase in BLE concentration. The water vapor permeability of the FSG-BLE films ranged from 4.68 to 1.59 × 10 g s m Pa, lower than that of the control sample (6.77 × 10 g s m Pa). The BLE4 (containing 10 % BLE) films had the highest tensile strength of 32.46 MPa compared to the control sample (21.23 MPa). Similarly, EAB and seal strength of the films incorporated with BLE were ameliorated. X-ray diffraction pattern and FTIR illustrated the shift of amorphous to crystalline behavior and a significant interaction among the BLE and FSG functional groups. Furthermore, the thermal stability of the treated films was not affected significantly however, they showed improved antimicrobial activity with the highest diameter of inhibition zone in the BLE4 sample. This study concluded that the FSG-BLE composite films (BLE4 in particular) can be considered as novel packaging material for food conservation coupled with a potential to enhance the shelf life of perishable food products.
人们已经从使用造成严重环境污染的石油基塑料转向创新的可生物降解的可食用包装。本研究记录了基于亚麻籽胶（FSG）的复合可食用膜的开发，该胶通过加入菝葜叶提取物（BLE）进行了改性。对这些薄膜进行了物理化学、机械、形态、热学、抗菌和结构特性的评估。扫描电子显微镜图像表明，随着 BLE 浓度的增加，粗糙度降低。FSG-BLE 薄膜的水蒸气透过率范围为 4.68 至 1.59×10-10g·s·m-1·Pa-1，低于对照样品（6.77×10-10g·s·m-1·Pa-1）。与对照样品（21.23 MPa）相比，BLE4（含 10% BLE）薄膜具有最高的拉伸强度 32.46 MPa。同样，BLE 加入后，EAB 和薄膜的密封强度得到了改善。X 射线衍射图谱和 FTIR 表明，无定形向结晶行为的转变以及 BLE 和 FSG 功能基团之间的显著相互作用。此外，处理后的薄膜的热稳定性没有受到显著影响，但它们表现出了改善的抗菌活性，BLE4 样品的抑菌圈直径最大。本研究得出结论，FSG-BLE 复合薄膜（尤其是 BLE4）可用作食品保鲜的新型包装材料，同时具有延长易腐食品保质期的潜力。
