Chang Hui, Zhao Ying, Zhang Jie, Chen Jian, Yang Tao
School of Pharmacy, International Collaborative Research Center for the Development and Utilization of Tropical Food for Special Medical Purpose, Hainan Medical University, Haikou 571199, China.
Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China.
Food Chem X. 2025 Jun 20;29:102677. doi: 10.1016/j.fochx.2025.102677. eCollection 2025 Jul.
White pollution is an increasingly serious concern. Consequently, the development of green degradable packaging materials has become a research focus. We incorporated different concentrations of clove essential oil (Ceo) (0 %, 0.5 %, 0.75 %, 1.0 %, and 1.25 %, ) into modified tapioca starch to formulate bacteriostatic compound films. The test results indicated that the barrier properties of the Ceo-series composite films surpassed those of the tapioca starch (TS) film. Specifically, the oxygen permeability of the 1.25 % Ceo film was 7.31 g/m·s, the water vapor permeability decreased to 1.35 g/m·s, and the oil permeability was reduced to 0.15 g mm m d. In addition, the 1.25 % Ceo film exhibited inhibition zones of 4.23 ± 0.28 mm against and 5.02 ± 0.31 mm against In the sustained release test, the Ceo-series composite films demonstrated a uniform and stable release. Furthermore, their degradability reached approximately 70 % by the 20th day. The 1.25 % Ceo film extended the shelf-life of bread to 9 days, exceeding than that of the commercially available polyethylene (PE) plastic wrap. These results highlight that Ceo-series composite films possess outstanding characteristics as active food packaging materials, particularly for noncontact food preservation.
白色污染问题日益严重。因此，绿色可降解包装材料的开发已成为研究热点。我们将不同浓度的丁香精油（Ceo）（0%、0.5%、0.75%、1.0%和1.25%）加入改性木薯淀粉中，制备抑菌复合膜。测试结果表明，Ceo系列复合膜的阻隔性能优于木薯淀粉（TS）膜。具体而言，1.25%Ceo膜的氧气透过率为7.31 g/m·s，水蒸气透过率降至1.35 g/m·s，油脂透过率降至0.15 g·mm/(m²·d)。此外，1.25%Ceo膜对大肠杆菌的抑菌圈直径为4.23±0.28 mm，对金黄色葡萄球菌的抑菌圈直径为5.02±0.31 mm。在缓释试验中，Ceo系列复合膜表现出均匀稳定的释放性能。此外，到第20天时，它们的降解率达到约70%。1.25%Ceo膜将面包的保质期延长至9天，超过了市售聚乙烯（PE）保鲜膜。这些结果表明，Ceo系列复合膜作为活性食品包装材料具有优异的特性，尤其适用于非接触式食品保鲜。
