Mikus Magdalena, Galus Sabina
Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland.
Molecules. 2025 Apr 28;30(9):1960. doi: 10.3390/molecules30091960.
In this article, the effects of different phenolic acids, such as ferulic, gallic, caffeic, coumaric, protocatechuic, and sinapic, as active compounds on the sorption and wetting properties of apple pectin-based edible films were evaluated. The control pectin films and those with added phenolic acids differed in appearance and physical properties. The water content of the films was reduced and ranged from 8.91 ± 0.01% to 13.44 ± 0.01% for films containing phenolic acids compared to the control films (14.31 ± 0.01%). The swelling index value of the films ranged from 86.63% for films with protocatechuic acid to 88.33% for films with the addition of caffeic acid. It was observed that the sorption isotherms had a similar shape for all the obtained films, while scanning electron microscopy (SEM) allowed for the observation of changes in the structure resulting from the film composition. It was shown that the lowest water contact angle values at the initial time (0 s) were observed for pectin films with ferulic acid (47.00° ± 4.47) and the highest for the control films (58.44° ± 5.62). After 60 s, the highest water contact angle value was recorded for the film with caffeic acid (66.39° ± 5.18) and the lowest for the film with ferulic acid (14.72° ± 5.70). Films containing gallic acid and protocatechuic acids showed the lowest water vapour permeability values among active films. The edible films developed in this study showed desirable features that could be used as bioactive packaging for food industry applications, both as protective edible coatings and active packaging films.
在本文中，评估了阿魏酸、没食子酸、咖啡酸、香豆酸、原儿茶酸和芥子酸等不同酚酸作为活性化合物对苹果果胶基可食用薄膜的吸附和润湿性能的影响。对照果胶薄膜和添加了酚酸的薄膜在外观和物理性质上有所不同。与对照薄膜（14.31±0.01%）相比，含酚酸薄膜的含水量降低，范围为8.91±0.01%至13.44±0.01%。薄膜的溶胀指数值范围从含原儿茶酸薄膜的86.63%到添加咖啡酸薄膜的88.33%。观察到所有获得的薄膜的吸附等温线形状相似，而扫描电子显微镜（SEM）允许观察由薄膜组成引起的结构变化。结果表明，在初始时间（0秒），含阿魏酸的果胶薄膜的水接触角值最低（47.00°±4.47），对照薄膜的水接触角值最高（58.44°±5.62）。60秒后，含咖啡酸的薄膜的水接触角值最高（66.39°±5.18），含阿魏酸的薄膜的水接触角值最低（14.72°±5.70）。含没食子酸和原儿茶酸的薄膜在活性薄膜中显示出最低的水蒸气透过率值。本研究开发的可食用薄膜具有理想的特性，可作为食品工业应用的生物活性包装，既可用作保护性可食用涂层，也可用作活性包装薄膜。
