Fu Jun, Alee Mahafooj, Yang Mao, Liu Hongsheng, Li Yanan, Li Zhongxian, Yu Long
Institute of Chemistry, Henan Academy of Sciences, Zhengzhou 450002, China.
School of Materials Science and Engineering, Zhengzhou University, Zhengzhou 450001, China.
Foods. 2022 Oct 18;11(20):3254. doi: 10.3390/foods11203254.
Synergized multi-plasticizers for a starch-based edible film were developed for food packaging. The most popular edible plasticizers, water, glycerol, and sorbitol were used as modal materials to demonstrate the synergized function of multi-plasticizers. The efficiency, stability, and compatibility of each plasticizer, as well as their synergized functions were investigated based on the characterizations of tensile properties after storing under different humidity conditions and for different times. The relationship between the microstructures of the plasticizers and their performances was studied and established. The results showed that water is an efficient plasticizer but is not stable, which results in it becoming brittle under lower humidity conditions; glycerol has a stronger moisture-retaining and absorption capability, which results in a weaker tensile strength under higher humidity conditions; and sorbitol is an efficient and stable plasticizer but needs to work with water, and its function can be synthesized by mixing it with water and glycerol.
为食品包装开发了用于淀粉基可食用薄膜的协同多元增塑剂。最常用的可食用增塑剂水、甘油和山梨醇被用作模型材料，以展示多元增塑剂的协同功能。基于在不同湿度条件下储存不同时间后的拉伸性能表征，研究了每种增塑剂的效率、稳定性和相容性及其协同功能。研究并建立了增塑剂微观结构与其性能之间的关系。结果表明，水是一种高效增塑剂，但不稳定，这导致其在较低湿度条件下变脆；甘油具有较强的保湿和吸湿能力，这导致在较高湿度条件下拉伸强度较弱；山梨醇是一种高效且稳定的增塑剂，但需要与水配合使用，通过将其与水和甘油混合可合成其功能。
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