Linares-Castañeda Alejandra, Franco-Hernández Marina Olivia, Gómez Y Gómez Yolanda de Las Mercedes, Corzo-Rios Luis Jorge
Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional. Av. Acueducto S/N, Barrio La Laguna, Col. La Laguna Ticomán, 07340 Mexico City, Mexico.
Food Sci Biotechnol. 2023 Jul 26;33(4):889-902. doi: 10.1007/s10068-023-01393-z. eCollection 2024 Mar.
Edible films elaborated from macromolecules, like carbohydrates, proteins, and lipids, must protect and maintain the integrity of foods during their handling, storage, and transportation. In this work, the effect of the concentration of zein (1-2% w/v), sodium alginate (1.5-2% w/v), and glycerol (2-4% w/v) on edible films physicochemical properties was evaluated. The Zein-Alginate-Glycerol interaction was evidenced by the FTIR analysis, the high permeability to water vapor and contact angles less than 90° of the polymer matrices formed. The film made with 2% zein, 1.5% sodium alginate and 4% glycerol preserved the quality of the chili pepper during 15 days of storage at 20 °C, the edible films allowed 3 more days of shelf life for weight loss and 10 more days for firmness. Edible films could be used in chili peppers that are destined for industrial processing, and before use, remove the film with a simple wash.
The online version contains supplementary material available at 10.1007/s10068-023-01393-z.
由大分子（如碳水化合物、蛋白质和脂质）制成的可食用薄膜必须在食品的处理、储存和运输过程中保护并维持其完整性。在这项工作中，评估了玉米醇溶蛋白（1 - 2% w/v）、海藻酸钠（1.5 - 2% w/v）和甘油（2 - 4% w/v）的浓度对可食用薄膜物理化学性质的影响。通过傅里叶变换红外光谱分析证明了玉米醇溶蛋白 - 海藻酸钠 - 甘油之间的相互作用，所形成的聚合物基质对水蒸气具有高渗透性且接触角小于90°。用2%玉米醇溶蛋白、1.5%海藻酸钠和4%甘油制成的薄膜在20°C下储存15天期间保持了辣椒的品质，这种可食用薄膜使辣椒在重量损失方面的货架期延长了3天，在硬度方面延长了10天。可食用薄膜可用于 destined for industrial processing的辣椒，并且在使用前，通过简单冲洗即可去除薄膜。
在线版本包含可在网址10.1007/s10068 - 023 - 01393 - z获取的补充材料。
“destined for industrial processing”这里原文表述不太准确完整，推测可能是“用于工业加工的”之类意思，但按要求未做修改。
