School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Sino-Singapore International Joint Research Institute, Knowledge City, Guangzhou 510663, China.
Int J Biol Macromol. 2024 Aug;274(Pt 2):133288. doi: 10.1016/j.ijbiomac.2024.133288. Epub 2024 Jun 20.
Biodegradable packaging materials are increasingly being investigated due to rising concerns about food safety and environmental conservation. This study examines the incorporation of chia mucilage (CM) into starch-based films using the casting method, aiming to understand its effects on the structure and functionality of the films. CM, an anionic heteropolysaccharide, is hypothesized to enhance the mechanical and barrier properties of the films through polymer interactions and hydrogen bonding. Our findings confirm that CM incorporation results in films with uniformly smooth surfaces, indicating high compatibility and homogeneity within the starch matrix. Notably, CM improves film transparency and crystallinity. Mechanical assessments show a remarkable elevation in tensile strength, soaring from 5.21 MPa to 12.38 MPa, while elongation at break decreases from 61.73 % to 31.42 %, indicating a trade-off between strength and flexibility. Additionally, water solubility decreases from 57.97 % to 41.40 %, and water vapor permeability is reduced by 30 % with CM loading. These results highlight the role of CM in facilitating the formation of a dense, interconnected polymeric network within the starch matrix. Given the soluble dietary fiber nature of CM, the CS/CM (corn starch/chia mucilage) blended films are expected to be safe for food packaging and applicable as edible films with health benefits.
由于人们对食品安全和环境保护的日益关注，可生物降解包装材料越来越受到关注。本研究通过浇注法将奇亚胶（CM）掺入淀粉基薄膜中，旨在了解其对薄膜结构和功能的影响。CM 是一种阴离子杂多糖，通过聚合物相互作用和氢键，理论上可以增强薄膜的机械性能和阻隔性能。我们的研究结果证实，CM 的掺入导致薄膜表面均匀光滑，表明在淀粉基质内具有高相容性和均一性。值得注意的是，CM 提高了薄膜的透明度和结晶度。力学评估显示，拉伸强度从 5.21 MPa 显著提高到 12.38 MPa，而断裂伸长率从 61.73%降低到 31.42%，表明在强度和柔韧性之间存在权衡。此外，随着 CM 负载量的增加，薄膜的水溶性从 57.97%降低到 41.40%，水蒸气透过率降低了 30%。这些结果突出了 CM 在促进淀粉基质内形成致密、互联的聚合物网络中的作用。鉴于 CM 的可溶性膳食纤维性质，CS/CM（玉米淀粉/奇亚胶）共混薄膜有望作为安全的食品包装材料，并可作为具有健康益处的可食用薄膜应用。
