Syarifuddin Adiansyah, Haliza Nur, Izzah Nur, Tahir Mulyati Muhammad, Dirpan Andi
Department of Agricultural Technology, Hasanuddin University, Makassar 90245, Indonesia.
Center of Excellence in Science and Technology on Food Product Diversification, Makassar 90245, Indonesia.
Foods. 2025 Mar 31;14(7):1219. doi: 10.3390/foods14071219.
Polysaccharides and proteins are the primary components of edible films used for food packaging. Adding plasticizers such as glycerol or sorbitol during manufacturing can help enhance the properties of films derived from biopolymer combinations. In this study, we aimed to produce sodium alginate/gum arabic/gluten edible films and evaluate the effects of various concentrations of glycerol and sorbitol used as plasticizers on the films' physical, mechanical, barrier, and optical properties. Using solvent casting, an edible film based on sodium alginate/gum arabic/gluten was plasticized with either glycerol or sorbitol at concentrations of 2, 4, and 6% (/). The properties of the edible films were then characterized. Decreases in solubility, tensile strength, and water vapor transmission rate were observed when higher glycerol and sorbitol concentrations were added. The films plasticized with 6% glycerol and 6% sorbitol had the lowest solubility, tensile strength, and water vapor transmission rates. In addition, the films plasticized with glycerol, regardless of concentration, had lower transparency values than those plasticized with sorbitol. The addition of glycerol and sorbitol had insignificant effects on the thickness properties and L values of the films. The absorption peaks of the Fourier-transform infrared spectra patterns of the films plasticized with sorbitol and glycerol were similar, confirming there was an interaction between the plasticizers and polymers. Together, the results demonstrate that sorbitol and glycerol are compatible with sodium alginate/gum arabic/gluten film-forming solutions, indicating that the films obtained could be employed for food packaging.
多糖和蛋白质是用于食品包装的可食用薄膜的主要成分。在制造过程中添加甘油或山梨醇等增塑剂有助于提高由生物聚合物组合制成的薄膜的性能。在本研究中，我们旨在制备海藻酸钠/阿拉伯胶/面筋可食用薄膜，并评估用作增塑剂的不同浓度甘油和山梨醇对薄膜的物理、机械、阻隔和光学性能的影响。采用溶剂浇铸法，以2%、4%和6%（/）的浓度用甘油或山梨醇对基于海藻酸钠/阿拉伯胶/面筋的可食用薄膜进行增塑。然后对可食用薄膜的性能进行表征。当添加较高浓度的甘油和山梨醇时，观察到溶解度、拉伸强度和水蒸气透过率降低。用6%甘油和6%山梨醇增塑的薄膜具有最低的溶解度、拉伸强度和水蒸气透过率。此外，无论浓度如何，用甘油增塑的薄膜的透明度值都低于用山梨醇增塑的薄膜。甘油和山梨醇的添加对薄膜的厚度性能和L值影响不显著。用山梨醇和甘油增塑的薄膜的傅里叶变换红外光谱图的吸收峰相似，证实增塑剂与聚合物之间存在相互作用。总之，结果表明山梨醇和甘油与海藻酸钠/阿拉伯胶/面筋成膜溶液相容，表明所获得的薄膜可用于食品包装。
