Romani Viviane Patrícia, Martins Paola Chaves, da Rocha Meritaine, Bulhosa Maria Carolina Salum, Kessler Felipe, Martins Vilásia Guimarães
Laboratory of Food Technology, Federal University of Rio Grande, Rio Grande 96203-900, RS, Brazil.
Federal Institute of Paraná-Pitanga Campus, Pitanga 85200-000, PR, Brazil.
Antioxidants (Basel). 2024 Apr 26;13(5):517. doi: 10.3390/antiox13050517.
UV radiation was combined with the incorporation of fish protein hydrolysates to improve the performance of active bio-based films for food packaging. UV radiation was not used previously to enhance the packaging performance of blend films of starch/protein, and fish protein hydrolysates were not incorporated in bio-based polymer surfaces previously. Rice starch and fish proteins (from Whitemouth croaker muscle) were utilized to prepare films by the casting technique, which were UV-radiated under different exposure times (1, 5, and 10 min). The packaging performance of the films was determined according to the mechanical and barrier performance, solubility, and color. Fish protein hydrolysates (from Argentine croaker muscle) were then incorporated into the films (bulk structure or surface). The results showed that UV radiation for 1 min increased the tensile strength and modified the optical properties of films. It also altered the structure of the polymeric matrix, as demonstrated by the microstructure and thermal analysis, in agreement with the data obtained in packaging properties. The evaluation of antioxidant capacity through 2,2-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) and reducing power indicated that incorporating fish protein hydrolysates either in the films' bulk structure or film surface promoted antioxidant properties; control films (produced with rice starch/fish proteins without hydrolysates) also presented antioxidant potential. According to the peroxide value and thiobarbituric acid reactive substance (TBARS) assays, control films and the films containing hydrolysates in their bulk structure or on the surface could prevent the lipid oxidation of Italian salami. Thus, combining UV radiation to shape the characteristics of bio-based materials with fish protein hydrolysates to reduce lipid oxidation contributes to the performance of active bio-based films for food packaging.
紫外线辐射与鱼蛋白水解物的添加相结合，以改善用于食品包装的活性生物基薄膜的性能。此前未使用紫外线辐射来提高淀粉/蛋白质共混薄膜的包装性能，且鱼蛋白水解物此前也未被添加到生物基聚合物表面。利用大米淀粉和鱼蛋白（来自白口鱼肌肉）通过流延技术制备薄膜，并在不同照射时间（1、5和10分钟）下进行紫外线辐射。根据机械性能、阻隔性能、溶解性和颜色来测定薄膜的包装性能。然后将鱼蛋白水解物（来自阿根廷无须鳕肌肉）添加到薄膜中（整体结构或表面）。结果表明，1分钟的紫外线辐射提高了薄膜的拉伸强度并改变了其光学性能。微观结构和热分析表明，它还改变了聚合物基体的结构，这与在包装性能方面获得的数据一致。通过2,2'-联氮-双-3-乙基苯并噻唑啉-6-磺酸（ABTS）和还原能力对抗氧化能力进行评估，结果表明，在薄膜的整体结构或薄膜表面添加鱼蛋白水解物可促进抗氧化性能；对照薄膜（由大米淀粉/鱼蛋白制成，不含水解物）也具有抗氧化潜力。根据过氧化值和硫代巴比妥酸反应性物质（TBARS）测定，对照薄膜以及在整体结构或表面含有水解物的薄膜可以防止意大利萨拉米香肠的脂质氧化。因此，将紫外线辐射与鱼蛋白水解物相结合，既能塑造生物基材料的特性，又能减少脂质氧化，这有助于提高用于食品包装的活性生物基薄膜的性能。
