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设计一种包含羟丙基甲基纤维素、纳米粘土和莳萝精油的优化纳米复合薄膜以延长鸡蛋保质期。

Designing an Optimized Nanocomposite Film Comprising Hydroxypropyl Methylcellulose, Nanoclay, and Dill Essential Oil to Extend the Shelf Life of Eggs.

作者信息

Faghei Shahrbabaki Mohammad, Shahab Lavasani Alireza, Zand Nazanin, Nateghi Leila, Eshaghi Mohammad Reza

机构信息

Department of Food Science and Technology, VaP.C., Islamic Azad University, Tehran, Iran.

出版信息

Int J Food Sci. 2025 May 15;2025:6633069. doi: 10.1155/ijfo/6633069. eCollection 2025.

DOI:10.1155/ijfo/6633069
PMID:40406672
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC12097867/
Abstract

The use of films in the food industry is very widespread, with a focus on improving the quality of packaging films using nanoparticles and essential oils. The aim of this study was to optimize the formulation of hydroxypropyl methylcellulose (HPMC) film by combining nanoclay and dill essential oil (DEO). The ideal values of nanoclays and essential oils were determined through response surface design and Design Expert software. The results showed that the responses of water vapor permeability and tensile strength of the film were affected by input factors (amount of nanoclay and amount of essential oil), and the final model was estimated to be 4.26 wt% of nanoclay and 1.70 / of DEO. The optimal film was produced and compared with the samples of HPMC film containing nanoclay and the control sample (film without nanoclay and DEO). The optimal sample had the lowest rupture force (428 N), the lowest water vapor permeability (146.91 g.m/m.s.Pa∗10), the lowest solubility in water (24.12%), and the highest antioxidant and antimicrobial activity (75 DPPH) compared to the other samples. In the second stage of the study, raw egg samples were coated with an optimal HPMC film, and their qualitative properties were investigated. It was observed that egg samples coated with optimal layer had the lowest weight loss (4%) and egg white pH (8.7), while the Haugh index (5.56) and egg yolk index (8.3) had the highest value in samples coated with optimal layer. The sensory evaluation of egg samples showed that the optimal samples had the highest score in flavor coefficient (5.3). Based on the results of this study, it can be stated that the use of HPMC film containing nanoclay and DEO has a significant positive effect on improving the quality properties of eggs ( < 0.05).

摘要

薄膜在食品工业中的应用非常广泛，重点是利用纳米颗粒和精油来提高包装薄膜的质量。本研究的目的是通过将纳米粘土和莳萝精油（DEO）结合来优化羟丙基甲基纤维素（HPMC）薄膜的配方。通过响应面设计和Design Expert软件确定了纳米粘土和精油的理想值。结果表明，薄膜的水蒸气透过率和拉伸强度响应受输入因素（纳米粘土用量和精油用量）影响，最终模型估计纳米粘土含量为4.26 wt%，DEO含量为1.70 /。制备了最佳薄膜，并与含纳米粘土的HPMC薄膜样品和对照样品（不含纳米粘土和DEO的薄膜）进行比较。与其他样品相比，最佳样品的断裂力最低（428 N）、水蒸气透过率最低（146.91 g·m/m·s·Pa∗10）、在水中的溶解度最低（24.12%），抗氧化和抗菌活性最高（75 DPPH）。在研究的第二阶段，用最佳HPMC薄膜对生鸡蛋样品进行包衣，并研究其品质特性。观察到，用最佳涂层包衣的鸡蛋样品失重最低（4%），蛋清pH值最低（8.7），而哈夫单位（5.56）和蛋黄指数（8.3）在最佳涂层包衣的样品中最高。鸡蛋样品的感官评价表明，最佳样品的风味系数得分最高（5.3）。基于本研究结果，可以说使用含纳米粘土和DEO的HPMC薄膜对改善鸡蛋的品质特性具有显著的积极影响（<0.05）。

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