Monasterio Angela, Núñez Emerson, Brossard Natalia, Vega Ricardo, Osorio Fernando A
Department of Food Science and Technology, Technological Faculty, University of Santiago-Chile, USACH. Av. El Belloto 3735, Estación Central, Santiago 9170022, Chile.
Department of Fruit Production and Enology, School of Agricultural and Forest Science, Pontificia Universidad Católica de Chile, Av. Vicuña Mackenna 4860, Macul, Santiago 7820436, Chile.
Polymers (Basel). 2023 Sep 15;15(18):3774. doi: 10.3390/polym15183774.
Edible composite coatings (ECC) formulated from biopolymers that incorporate antioxidant molecules represent an innovative alternative to improve food texture and provide health benefits. Tannins have aroused great interest due to their ability to stabilize suspensions and counteract the effects of free radicals. The mechanical and surface properties are crucial to establishing its quality and applicability. In this study, the objective was to analyze the mechanical and surface properties of ECC made with nanoliposomes that encapsulate grape seed tannins (TLS) and polysaccharides such as hydroxypropylmethylcellulose (HPMC) and kappa carrageenan (KCG) for their future direct application in foods susceptible to oxidation. The inclusion of HPMC or KCG affected the density, showing values in the range of 1010 to 1050 [kg/m], evidencing significant changes ( < 0.05) in the surface tension in the TLS/FS-HPMC and TLS/FS mixtures. KCG and in the dispersion coefficients, with values in the range of -2.9 to -17.6 [mN/m] in HPS (S) and -17.6 to -40.9 [mN/m] in PDMS (S). The TLS/FS-HPMC coating showed higher stiffness and elastic recovery capacity than the TLS/FS-KCG coating, suggesting that the presence of TLS influenced the stiffness of the polymer. HPMC is recommended as a suitable polymer for coating solids, while KCG is more appropriate for suspensions. These findings provide valuable information for directly applying these ECC compounds to food products, potentially offering better preservation and health benefits.
由包含抗氧化分子的生物聚合物制成的可食用复合涂层（ECC）是一种创新的替代品，可改善食品质地并带来健康益处。单宁因其稳定悬浮液和抵消自由基影响的能力而引起了极大的兴趣。机械性能和表面性能对于确定其质量和适用性至关重要。在本研究中，目的是分析用纳米脂质体包裹葡萄籽单宁（TLS）以及多糖如羟丙基甲基纤维素（HPMC）和κ-卡拉胶（KCG）制成的ECC的机械性能和表面性能，以便其未来直接应用于易氧化的食品。HPMC或KCG的加入影响了密度，其值在1010至1050[kg/m]范围内，表明在TLS/FS-HPMC和TLS/FS混合物中表面张力有显著变化（<0.05）。KCG以及分散系数方面，在HPS（S）中的值在-2.9至-17.6[mN/m]范围内，在PDMS（S）中的值在-17.6至-40.9[mN/m]范围内。TLS/FS-HPMC涂层比TLS/FS-KCG涂层表现出更高的刚度和弹性恢复能力，这表明TLS的存在影响了聚合物的刚度。建议将HPMC作为涂覆固体的合适聚合物，而KCG更适合用于悬浮液。这些发现为将这些ECC化合物直接应用于食品产品提供了有价值的信息，可能带来更好的保存效果和健康益处。
