含有大豆分离蛋白衍生淀粉样纤维稳定的丁香精油乳液的聚乙烯醇薄膜：制备、表征及其在活性包装中的应用。
Polyvinyl alcohol films incorporated with clove essential oil emulsions stabilized by soy protein isolate-derived amyloid fibrils: Fabrication, characterization, and its application for active packaging.
作者信息
Yang Suhua, Ban Zhaojun, Jin Linxuan, Chen Cunkun, Li Li, Yi Guohui, Abdollahi Mehdi, Liu Lingling
机构信息
School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Hangzhou 310023, China.
Institute of Agricultural Products Preservation and Processing Technology (National Engineering Technology Research Center for Preservation of Agriculture Product), Tianjin Academy of Agricultural Sciences, Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Ministry of Agriculture of the People's Republic of China, Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Tianjin 300384, China.
出版信息
Food Chem. 2024 May 15;440:138245. doi: 10.1016/j.foodchem.2023.138245. Epub 2023 Dec 22.
This study aimed to prepare a novel emulsion film with high stability, using soy protein-derived amyloid fibrils (SAFs) as an emulsifier incorporating clove essential oil (CEO) as the active component, and the polyvinyl alcohol (PVA) matrix to stabilize the system. The results demonstrated that SAFs can successfully stabilize CEO. Emulsion prepared by SAF and CEO (SAC) exhibited a small droplet size and better dispersibility compared with SPI and CEO (SC) emulsion. According to FT-IR results, PVA addition increased the hydrogen bond interactions among emulsion film components, thus further reinforcing the protein matrix, increasing the tensile strength (TS) (41.18 MPa) and elongation at break (E) (121.62 %) of the films. The uniform appearance of SAC-PVA (SACP) emulsion films was confirmed by SEM images. Furthermore, SACP emulsion films show distinctive barrier properties, optical properties, and outstanding antioxidant properties. Finally, emulsion films exhibited excellent preservation of strawberries, resulting in an effective decline of the decay rate.
本研究旨在制备一种具有高稳定性的新型乳剂膜，使用大豆蛋白衍生的淀粉样纤维（SAFs）作为乳化剂，并入丁香精油（CEO）作为活性成分，以及聚乙烯醇（PVA）基质来稳定该体系。结果表明，SAFs能够成功地稳定CEO。与SPI和CEO（SC）乳剂相比，由SAF和CEO制备的乳剂（SAC）呈现出较小的液滴尺寸和更好的分散性。根据傅里叶变换红外光谱（FT-IR）结果，添加PVA增加了乳剂膜组分之间的氢键相互作用，从而进一步增强了蛋白质基质，提高了膜的拉伸强度（TS）（41.18MPa）和断裂伸长率（E）（121.62%）。扫描电子显微镜（SEM）图像证实了SAC-PVA（SACP）乳剂膜外观均匀。此外，SACP乳剂膜表现出独特的阻隔性能、光学性能和出色的抗氧化性能。最后，乳剂膜对草莓具有优异的保鲜效果，有效降低了腐烂率。
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