Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, Guangzhou, 510006，China; School of Chemical Engineering and Light Industry, Guangdong University of Technology, No. 100 Waihuan Xi Road, Panyu District, Guangzhou 510006, People's Republic of China.
School of Chemical Engineering and Light Industry, Guangdong University of Technology, No. 100 Waihuan Xi Road, Panyu District, Guangzhou 510006, People's Republic of China.
Int J Biol Macromol. 2023 Dec 31;253(Pt 4):126859. doi: 10.1016/j.ijbiomac.2023.126859. Epub 2023 Sep 13.
In this study, cinnamon essential oil and tea polyphenols were added to chitosan/ polyvinyl alcohol/ hydroxypropyl methylcellulose/ alizarin composite films to enhance their mechanical and functional properties. Their addition to the composite films enhanced their antibacterial and antioxidant properties and significantly improved its elongation at break (p < 0.05). Cinnamon essential oil reduced the water vapor permeability, water content, and water solubility of composite films and improved their transparency. The composite films with additive exhibited excellent UV-barrier ability and pH responsivity. Fourier Transform infrared spectroscopy and X-Ray Diffraction analyses confirmed hydrogen bond formation between the polymer molecules and additives. The results of Scanning Electron Microscope-Focused Ion Beam revealed improved surface and cross-section morphology of the films, leading to the generation of a cross-linked structure. Thermogravimetric and differential scanning calorimetry analysis indicated enhanced thermal stability of the composite films upon cinnamon essential oil addition. Analysis of storage quality indicators (TBARS value, TVC, and TVB-N) revealed that the composite films could prolong the freshness of surimi. The incorporation of cinnamon essential oil and tea polyphenols into the composite films has demonstrated significant potential as an effective and natural alternative for active food packaging.
在这项研究中，肉桂精油和茶多酚被添加到壳聚糖/聚乙烯醇/羟丙基甲基纤维素/茜素复合薄膜中，以增强其机械和功能特性。它们的添加提高了复合膜的抗菌和抗氧化性能，并显著提高了其断裂伸长率（p < 0.05）。肉桂精油降低了复合膜的水蒸气透过率、含水量和水溶性，并提高了其透明度。添加添加剂的复合膜具有优异的紫外线阻隔能力和 pH 响应性。傅里叶变换红外光谱和 X 射线衍射分析证实了聚合物分子和添加剂之间形成氢键。扫描电子显微镜-聚焦离子束的结果显示，薄膜的表面和横截面形态得到了改善，形成了交联结构。热重分析和差示扫描量热法分析表明，肉桂精油的添加提高了复合膜的热稳定性。贮藏质量指标（TBARS 值、TVC 和 TVB-N）分析表明，复合膜可以延长鱼糜的新鲜度。肉桂精油和茶多酚的加入表明，它们在活性食品包装中具有显著的应用潜力，是一种有效且天然的替代物。
