Yekta Reza, Dabbagh Moghaddam Arasb, Hosseini Hedayat, Sharifan Anousheh, Hadi Saeed, Hosseini-Shokouh Seyyed-Javad
Infectious Diseases Research Center Aja University of Medical Sciences Tehran Iran.
Department of Public Health and Nutrition, Faculty of Medicine Aja University of Medical Sciences Tehran Iran.
Food Sci Nutr. 2024 Jan 25;12(4):2702-2723. doi: 10.1002/fsn3.3951. eCollection 2024 Apr.
This study presents a novel packaging film based on whey protein isolate/κ-carrageenan (WC) with red grape pomace anthocyanins (RGA) to investigate its impact on some qualitative attributes of emergency food bars (EFBs) for 6 months at 38°C. Increasing the RGA dose in WC films from 5% (WCA5) to 10% (WCA10) reduced hydrogen bonding between polymers and polymer homogeneity in the matrix according to FTIR and SEM. Tensile strength slightly declined in WCA5 from 7.47 ± 0.26 to 6.97 ± 0.12, while elongation increased from 27.74 ± 1.36 to 32.36 ± 1.25% compared to WC film. The maximum weight loss temperature (T) increased by incorporating 5 wt% RGA from 182.95°C to 244.36°C, whereas T declined to 187.19°C in WCA10 film. WVP and OTR slightly changed in WCA5 (from 7.83 ± 0.07 and 2.57 ± 0.18 to 8.41 ± 0.03 g HO.m/m.Pa.s × 10 and 1.79 ± 0.32 cm O/m.d.bar, respectively), but significantly impaired in WCA10 compared to WC film. WCA5 and WCA10 films had high AA%, 68.77%, and 79.21%, respectively. WCA10 film presented great antimetrical properties against with an inhibition zone of 6.00 mm. The light transmission of RGA-contained films in the UV spectrum was below 10%. The WCA5 film effectively restrained moisture loss and hardness increment until the end of the storage period, which were 14.33% and 28.76%, respectively, compared to day 0. Antioxidant films provided acceptable resistance against oxidation to EBF treatment. Sensory panels scored WCA5 and WCA10 higher in overall acceptance with 5.64 and 5.40 values, respectively, while complaining about the hardness of OPP treatment. The results of this investigation demonstrated that incorporating RGA, preferably 5 wt%, into WC-based film effectively improved the qualitative properties of EFB during the 6-month shelf life. This film might be a promising alternative for packaging light and oxygen-sensitive food products.
本研究提出了一种基于乳清分离蛋白/κ-卡拉胶（WC）并添加红葡萄皮渣花青素（RGA）的新型包装薄膜，以研究其在38°C下对应急食品棒（EFB）某些品质属性的影响，为期6个月。根据傅里叶变换红外光谱（FTIR）和扫描电子显微镜（SEM）分析，将WC薄膜中的RGA剂量从5%（WCA5）增加到10%（WCA10）会降低聚合物之间的氢键以及基质中聚合物的均匀性。WCA5的拉伸强度从7.47±0.26略微下降至6.97±0.12，而与WC薄膜相比，伸长率从27.74±1.36增加到32.36±1.25%。通过加入5 wt%的RGA，最大失重温度（T）从182.95°C提高到244.36°C，而在WCA10薄膜中T降至187.19°C。WCA5的水蒸气透过率（WVP）和氧气透过率（OTR）略有变化（分别从7.83±0.07和2.57±0.18变为8.41±0.03 g HO·m/m²·Pa·s×10⁻¹⁰和1.79±0.32 cm³ O₂/m²·d·bar），但与WC薄膜相比，WCA10中的这些指标显著受损。WCA5和WCA10薄膜的花青素含量（AA%）分别高达分别为68.77%和79.21%。WCA10薄膜对[具体对象未明确]呈现出良好的抑菌性能，抑菌圈直径为6.00 mm。含RGA薄膜在紫外光谱中的透光率低于10%。WCA5薄膜在储存期结束前有效抑制了水分损失和硬度增加，与第0天相比，水分损失和硬度增加分别为14.33%和28.76%。抗氧化薄膜为EFB提供了可接受的抗氧化性能。感官评价小组对WCA5和WCA10的总体接受度评分较高，分别为5.64和5.40，同时抱怨OPP包装处理的产品硬度较大。本研究结果表明，在基于WC的薄膜中加入RGA，优选5 wt%，可在6个月保质期内有效改善EFB的品质特性。这种薄膜可能是包装对光和氧敏感食品的一种有前途的替代品。
