Frangopoulos Theofilos, Marinopoulou Anna, Goulas Athanasios, Likotrafiti Eleni, Rhoades Jonathan, Petridis Dimitrios, Kannidou Eirini, Stamelos Alexios, Theodoridou Maria, Arampatzidou Athanasia, Tosounidou Alexandra, Tsekmes Lazaros, Tsichlakis Konstantinos, Gkikas Giorgos, Tourasanidis Eleftherios, Karageorgiou Vassilis
Department of Food Science and Technology, International Hellenic University, P.O. Box 141, 57400 Thessaloniki, Greece.
A. Hatzopoulos SA, Stadiou 21, Kalohori, 57009 Thessaloniki, Greece.
Foods. 2023 Jul 24;12(14):2812. doi: 10.3390/foods12142812.
A definitive screening design was used in order to evaluate the effects of starch, glycerol and montmorillonite (MMT) concentrations, as well as the drying temperature, drying tray type and starch species, on packaging film's functional properties. Optimization showed that in order to obtain films with the minimum possible thickness, the maximum elongation at break, the maximum tensile strength, as well as reduced water vapor permeability and low opacity, a combination of factors should be used as follows: 5.5% wt starch concentration, 30% wt glycerol concentration on a dry starch basis, 10.5% wt MMT concentration on a dry starch basis, 45 °C drying temperature, chickpea as the starch species and plexiglass as the drying tray type. Based on these results, starch films were prepared, and fresh minced meat was stored in them for 3 days. It was shown that the incorporation of MMT at 10.5% wt on a dry starch basis in the packaging films led to a decreased mesophilic and psychrotrophic bacteria growth factor compared to commercial packaging. When assessed for their biodegradability, the starch films disintegrated after 10 days of thermophilic incubation under simulated composting conditions. Finally, to prove their handling capability during industrial production, the starch films were rewound in a paper cylinder using an industrial-scale rewinding machine.
为了评估淀粉、甘油和蒙脱石（MMT）浓度以及干燥温度、干燥托盘类型和淀粉种类对包装薄膜功能特性的影响，采用了一种确定性筛选设计。优化结果表明，为了获得具有尽可能最小厚度、最大断裂伸长率、最大拉伸强度、降低的水蒸气透过率和低不透明度的薄膜，应采用如下因素组合：淀粉浓度为5.5%（重量），基于干淀粉的甘油浓度为30%（重量），基于干淀粉的MMT浓度为10.5%（重量），干燥温度为45℃，淀粉种类为鹰嘴豆，干燥托盘类型为有机玻璃。基于这些结果，制备了淀粉薄膜，并将新鲜碎肉储存在其中3天。结果表明，与商业包装相比，在包装薄膜中基于干淀粉掺入10.5%（重量）的MMT导致嗜温菌和嗜冷菌生长因子降低。在评估其生物降解性时，淀粉薄膜在模拟堆肥条件下进行嗜热培养10天后分解。最后，为了证明其在工业生产过程中的处理能力，使用工业规模的复卷机将淀粉薄膜复卷到纸筒中。
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