Pirsa Sajad, Bener Mustafa, Şen Furkan Burak
Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran.
Istanbul University, Faculty of Science, Department of Chemistry, Fatih 34134, Istanbul, Turkiye.
Food Chem. 2024 Jul 1;445:138721. doi: 10.1016/j.foodchem.2024.138721. Epub 2024 Feb 13.
The aim of this study was to modify carboxymethyl cellulose (CMC) films with onion peel extract (OPE) (0-2 g), onion peel powder (OPP) (0-2 g) and boron nitride nanoparticles (BN) (0-100 mg). 17 different CMC/OPE/OPP/BN films were provided and the physicochemical properties of films were studied. The release of active compounds of the composite film was investigated over time. The obtained results showed that OPE, OPP and BN increased the physical resistance and flexibility of the films. The percentage of moisture and solubility of the films decreased with the increase of OPE, OPP and BN. By adding BN, OPE and OPP, the structure of the film became stronger and the permeability to water vapor decreased. Addition of OPE and OPP significantly increased the antioxidant property of the film. In general, it can be said that the antioxidant substances of the onion peel are protected inside the film by preparing a CMC/OPE/OPP/BN film, which, in addition to stabilizing the antioxidants, can play an effective role in the controlled release of these antioxidant substances.
本研究的目的是用洋葱皮提取物(OPE)(0 - 2克)、洋葱皮粉(OPP)(0 - 2克)和氮化硼纳米颗粒(BN)(0 - 100毫克)对羧甲基纤维素(CMC)薄膜进行改性。制备了17种不同的CMC/OPE/OPP/BN薄膜,并研究了薄膜的理化性质。对复合薄膜中活性化合物的释放随时间进行了研究。所得结果表明,OPE、OPP和BN提高了薄膜的物理抗性和柔韧性。薄膜的水分百分比和溶解度随OPE、OPP和BN的增加而降低。通过添加BN、OPE和OPP,薄膜结构变得更强,水蒸气渗透性降低。添加OPE和OPP显著提高了薄膜的抗氧化性能。总体而言,可以说通过制备CMC/OPE/OPP/BN薄膜,洋葱皮中的抗氧化物质在薄膜内部得到保护,这除了能稳定抗氧化剂外,还能在这些抗氧化物质的控释中发挥有效作用。