Pająk Paulina, Socha Robert, Królikowska Karolina, Grzyb Jacek, Hetmańczyk Joanna, Zachariasz Piotr
Department of Food Analysis and Evaluation of Food Quality, Faculty of Food Technology, University of Agriculture Balicka Str. 122, 30-149 Krakow, Poland.
Department of Microbiology and Biomonitoring, Faculty of Agriculture and Economics, University of Agriculture Balicka Str. 122, 30-149 Krakow, Poland.
Int J Biol Macromol. 2025 Jan;285:138293. doi: 10.1016/j.ijbiomac.2024.138293. Epub 2024 Dec 4.
The study developed octenyl succinylated (OS) potato starch complexes with ethanolic extracts of honey bee products (HBE) and assess their effects on starch-based films properties. X-ray diffraction and thermogravimetric analysis showed that OS starch films had lower crystallinity and higher thermal stability than native ones. Adding HBE enhanced V-type ordering in OS films. Starch esterification raised the water contact angle (WCA) from 52.9° to 62.3°, with hydrophobicity improvements when HBE was added (WCA >78.9°). OS starch-HBE complexes increased the antioxidant properties compared to non-modified starch films, in the order: propolis > bee bread > bee pollen > buckwheat honey > multiflower honey. The sum of individual phenolic compounds (IPC) in OS starch films was significantly higher compared to native counterparts, showing increases of 35 %, 83 % and 20 % for films with bee pollen, bee bread, and propolis, respectively. The latter film exhibited the highest IPC, totaling 2204.4 mg/100 g. While OS starch did not affect the antimicrobial properties of the films, the incorporation of HBE significantly improved their ability to bacterial inhibition, with propolis showing the strongest effect. Despite reduced optical and sensory properties of OS films, OS starch complexes with bee bread and propolis show great potential for food packaging.
该研究制备了辛烯基琥珀酸酐化（OS）马铃薯淀粉与蜂产品乙醇提取物（HBE）的复合物，并评估了它们对淀粉基薄膜性能的影响。X射线衍射和热重分析表明，OS淀粉薄膜的结晶度低于天然淀粉薄膜，热稳定性更高。添加HBE增强了OS薄膜中的V型有序排列。淀粉酯化使水接触角（WCA）从52.9°提高到62.3°，添加HBE时疏水性得到改善（WCA>78.9°）。与未改性的淀粉薄膜相比，OS淀粉-HBE复合物提高了抗氧化性能，顺序为：蜂胶>蜂粮>蜂花粉>荞麦蜜>多花蜂蜜。与天然对应物相比，OS淀粉薄膜中单个酚类化合物（IPC）的总和显著更高，含有蜂花粉、蜂粮和蜂胶的薄膜分别增加了35%、83%和20%。后一种薄膜的IPC最高，总计2204.4mg/100g。虽然OS淀粉不影响薄膜的抗菌性能，但加入HBE显著提高了它们的抑菌能力，其中蜂胶的效果最强。尽管OS薄膜的光学和感官性能有所下降，但与蜂粮和蜂胶形成的OS淀粉复合物在食品包装方面具有巨大潜力。
