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定制果胶-聚乳酸双层薄膜以获得作为食品包装袋材料的最佳性能。

Tailoring Pectin-PLA Bilayer Film for Optimal Properties as a Food Pouch Material.

作者信息

Said Nurul Saadah, Olawuyi Ibukunoluwa Fola, Lee Won Young

机构信息

School of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea.

Research Institute of Tailored Food Technology, Kyungpook National University, Daegu 41566, Republic of Korea.

出版信息

Polymers (Basel). 2024 Mar 5;16(5):712. doi: 10.3390/polym16050712.

DOI:10.3390/polym16050712
PMID:38475392
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10933983/
Abstract

This study focuses on developing a biodegradable film using a novel hybrid citrus peel pectin. A bilayer approach with PLA was proposed and optimized using Response Surface Methodology (RSM) to complement pectin films' mechanical and barrier property limitations. The optimized film composition (2.90 g PLA and 1.96 g pectin) showed enhanced mechanical strength with a tensile strength (TS) of 7.04 MPa and an elongation at break (EAB) of 462.63%. In addition, it demonstrated lower water vapor (1.45 × 10 g/msPa), oxygen (2.79 × 10 g/ms) permeability, and solubility (23.53%). Compared to single-layer pectin films, the optimized bilayer film had a 25% increased thickness, significantly improved water barrier (3806 times lower) and oxygen barrier (3.68 times lower) properties, and 22.38 times higher stretchability, attributed to hydrogen bond formation, as confirmed by FTIR analysis. The bilayer film, effectively protected against UV and visible light, could be a barrier against light-induced lipid oxidation. Moreover, it demonstrated superior seal efficiency, ensuring secure sealing in practical applications. The bilayer pouch containing mustard dressing exhibited stable sealing with no leakage after immersion in hot water and ethanol, making it suitable for secure food pouch packaging.

摘要

本研究聚焦于使用新型混合柑橘皮果胶开发一种可生物降解薄膜。提出了一种与聚乳酸(PLA)的双层方法,并采用响应面法(RSM)进行优化,以弥补果胶薄膜机械性能和阻隔性能的局限性。优化后的薄膜组成(2.90克PLA和1.96克果胶)显示出增强的机械强度,拉伸强度(TS)为7.04兆帕,断裂伸长率(EAB)为462.63%。此外,它表现出较低的水蒸气透过率(1.45×10克/毫秒帕)、氧气透过率(2.79×10克/毫秒)和溶解度(23.53%)。与单层果胶薄膜相比,优化后的双层薄膜厚度增加了25%,阻水性能显著提高(降低3806倍),阻氧性能提高(降低3.68倍),拉伸性提高22.38倍,这归因于氢键的形成,傅里叶变换红外光谱(FTIR)分析证实了这一点。双层薄膜能有效抵御紫外线和可见光,可作为防止光诱导脂质氧化的屏障。此外,它表现出优异的密封效率,在实际应用中能确保可靠密封。装有芥末酱的双层包装袋在浸入热水和乙醇后密封稳定,无泄漏,适用于可靠的食品包装袋包装。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/75ab/10933983/4f6e30dd1a52/polymers-16-00712-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/75ab/10933983/49d9e29916d1/polymers-16-00712-g001a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/75ab/10933983/604e5020ca76/polymers-16-00712-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/75ab/10933983/e833e4d2c9e9/polymers-16-00712-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/75ab/10933983/4f6e30dd1a52/polymers-16-00712-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/75ab/10933983/49d9e29916d1/polymers-16-00712-g001a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/75ab/10933983/604e5020ca76/polymers-16-00712-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/75ab/10933983/e833e4d2c9e9/polymers-16-00712-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/75ab/10933983/4f6e30dd1a52/polymers-16-00712-g004.jpg

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