以脐橙皮渣纳米纤维素增强的可溶性膳食纤维可食用包装薄膜的制备与表征
Preparation and Characterization of Soluble Dietary Fiber Edible Packaging Films Reinforced by Nanocellulose from Navel Orange Peel Pomace.
作者信息
Chen Lili, Wu Yincai, Guo Yuntian, Yan Xiaofeng, Liu Wenliang, Huang Si
机构信息
Key Laboratory of Advanced Packaging Materials and Technology of Hunan Province, Hunan University of Technology, Zhuzhou 412007, China.
Art Institute, Hengyang Normal University, Hengyang 421010, China.
出版信息
Polymers (Basel). 2024 Jan 24;16(3):315. doi: 10.3390/polym16030315.
The packaging problem with petroleum-based synthetic polymers prompts the development of edible packaging films. The high value-added reuse of navel orange peel pomace, which is rich in bioactive compounds, merited more considerations. Herein, nanocellulose (ONCC) and soluble dietary fiber (OSDF) from navel orange peel pomace are firstly used to prepare dietary fiber-based edible packaging films using a simple physical blend method, and the impact of ONCC on the film's properties is analyzed. Adopting three methods in a step-by-step approach to find the best formula for edible packaging films. The results show that dietary-fiber-based edible packaging films with 4 wt.% ONCC form a network structure, and their crystallinity, maximum pyrolysis temperature, and melting temperature are improved. What's more, dietary-fiber-based edible packaging films have a wide range of potential uses in edible packaging.
基于石油的合成聚合物的包装问题促使了可食用包装薄膜的发展。富含生物活性化合物的脐橙皮渣的高附加值再利用值得更多关注。在此，首次使用来自脐橙皮渣的纳米纤维素（ONCC）和可溶性膳食纤维（OSDF），通过简单的物理共混方法制备基于膳食纤维的可食用包装薄膜，并分析了ONCC对薄膜性能的影响。采用三种方法逐步寻找可食用包装薄膜的最佳配方。结果表明，含有4 wt.% ONCC的基于膳食纤维的可食用包装薄膜形成了网络结构，其结晶度、最大热解温度和熔点均有所提高。此外，基于膳食纤维的可食用包装薄膜在可食用包装方面具有广泛的潜在用途。
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