Prajapati Rushikesh A, Jadeja Girirajsinh C
Department of Chemical Engineering, Sardar Vallabhbhai National Institute of Technology, Surat, Gujarat India.
J Food Sci Technol. 2024 Sep;61(9):1686-1700. doi: 10.1007/s13197-024-05940-2. Epub 2024 Mar 3.
In this study, an active biofilm was developed by incorporating red dragon fruit peel (RDF) extract into soy protein isolate (SPI) film matrix for sustainable food packaging. The addition of betalain-rich-RDF extract (1-7 wt%) significantly improved UV-blocking and antioxidant properties of the film compared to the control film. As wt% of RDF-extract increased, water vapor permeability, water solubility, and elongation at break decreased by 1.06 × 10 g m m s Pa, 34.25%, and 133.25%, respectively. On the other hand, Tensile strength increased significantly ( < 0.05) by 78.76%. FTIR results confirmed the intermolecular interaction between RDF extract and SPI through hydrogen bonding, while XRD result showed a decrease in the crystallinity degree of the film with RDF extract addition. However, no significant change in the TGA curve between extract-incorporated SPI films was observed. SEM analysis revealed that SPI B and SPI D films had a more compact and denser structure than the control film, while AFM analysis showed an increase in R and R values representing higher surface roughness of SPI D film. SPI D film also significantly ( < 0.05) decreased the weight loss and increased total soluble solids of freshly cut apples over 7-day storage period.
The online version contains supplementary material available at 10.1007/s13197-024-05940-2.
在本研究中，通过将红龙果皮（RDF）提取物掺入大豆分离蛋白（SPI）薄膜基质中，制备了一种活性生物膜用于可持续食品包装。与对照薄膜相比，添加富含甜菜红素的RDF提取物（1-7 wt%）显著改善了薄膜的紫外线阻隔性能和抗氧化性能。随着RDF提取物重量百分比的增加，水蒸气透过率、水溶性和断裂伸长率分别降低了1.06×10 g m m s Pa、34.25%和133.25%。另一方面，拉伸强度显著提高（<0.05）了78.76%。傅里叶变换红外光谱（FTIR）结果证实了RDF提取物与SPI之间通过氢键形成分子间相互作用，而X射线衍射（XRD）结果表明添加RDF提取物后薄膜的结晶度降低。然而，在掺入提取物的SPI薄膜之间的热重分析（TGA）曲线未观察到显著变化。扫描电子显微镜（SEM）分析表明，SPI B和SPI D薄膜的结构比对照薄膜更致密，而原子力显微镜（AFM）分析表明，代表SPI D薄膜更高表面粗糙度的R和R值增加。在7天的储存期内，SPI D薄膜还显著（<0.05）降低了鲜切苹果的重量损失并增加了总可溶性固形物。
在线版本包含可在10.1007/s13197-024-05940-2获取的补充材料。
