Liu Mengying, Shen Ruheng, Wang Liyuan, Yang Xue, Zhang Li, Ma Xiaotong, He Long, Li Aixia, Kong Xiangying, Shi Hongmei
College of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China.
Qinghai Haibei Animal Husbandry and Veterinary Science Research Institute, Haibei 810200, China.
Foods. 2024 May 13;13(10):1506. doi: 10.3390/foods13101506.
The aim of this study is to produce a biodegradable food packaging material that reduces environmental pollution and protects food safety. The effects of total solids content, substrate ratio, polyphenol content, and magnetic stirring time on bovine bone gelatin/sodium carboxymethylcellulose nanoemulsion (BBG/SCMC-NE) were investigated using particle size, PDI, turbidity, rheological properties, and zeta potential as evaluation indexes. The micro, structural, antioxidant, encapsulation, and release properties were characterized after deriving its optimal preparation process. The results showed that the nanoemulsion was optimally prepared with a total solids content of 2%, a substrate ratio of 9:1, a polyphenol content of 0.2%, and a magnetic stirring time of 60 min. SEM showed that the nanoemulsion showed a dense and uniform reticulated structure. FTIR and XRD results showed that covalent cross-linking of proteins and polysaccharides altered the structure of gelatin molecular chains to a more compact form but did not change its semi-crystalline structure. DSC showed that the 9:1 BBG/SCMC-NE had a higher thermal denaturation temperature and greater thermal stability, and its DPPH scavenging rate could reach 79.25% and encapsulation rate up to 90.88%, with excellent slow-release performance. The results of the study provide basic guidance for the preparation of stable active food packaging with excellent properties.
本研究的目的是制备一种可生物降解的食品包装材料，以减少环境污染并保障食品安全。以粒径、多分散指数（PDI）、浊度、流变学性质和zeta电位为评价指标，研究了总固形物含量、底物比例、多酚含量和磁力搅拌时间对牛骨明胶/羧甲基纤维素钠纳米乳液（BBG/SCMC-NE）的影响。在得出其最佳制备工艺后，对其微观结构、抗氧化、包封和释放性能进行了表征。结果表明，当总固形物含量为2%、底物比例为9:1、多酚含量为0.2%、磁力搅拌时间为60分钟时，纳米乳液的制备效果最佳。扫描电子显微镜（SEM）显示，该纳米乳液呈现出致密且均匀的网状结构。傅里叶变换红外光谱（FTIR）和X射线衍射（XRD）结果表明，蛋白质和多糖的共价交联使明胶分子链结构转变为更紧密的形式，但未改变其半结晶结构。差示扫描量热法（DSC）表明，9:1的BBG/SCMC-NE具有更高的热变性温度和更大的热稳定性，其对二苯基苦味酰基自由基（DPPH）的清除率可达79.25%，包封率高达90.88%，具有优异的缓释性能。该研究结果为制备具有优异性能的稳定活性食品包装提供了基础指导。
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