聚乙烯醇
复合数
热重分析
材料科学
壳聚糖
差示扫描量热法
化学工程
傅里叶变换红外光谱
接触角
活性包装
精油
化学
核化学
食品包装
复合材料
有机化学
色谱法
食品科学
工程类
物理
热力学
作者
Hongpeng Yu,Qing Zhou,Dong He,JinJin Yang,Kegang Wu,Xianghua Chai,Yuzhi Xiang,Xuejuan Duan,Xuejian Wu
标识
DOI:10.1016/j.ijbiomac.2023.126859
摘要
In this study, cinnamon essential oil and tea polyphenols were added to chitosan/ polyvinyl alcohol/ hydroxypropyl methylcellulose/ alizarin composite films to enhance their mechanical and functional properties. Their addition to the composite films enhanced their antibacterial and antioxidant properties and significantly improved its elongation at break (p < 0.05). Cinnamon essential oil reduced the water vapor permeability, water content, and water solubility of composite films and improved their transparency. The composite films with additive exhibited excellent UV-barrier ability and pH responsivity. Fourier Transform infrared spectroscopy and X-Ray Diffraction analyses confirmed hydrogen bond formation between the polymer molecules and additives. The results of Scanning Electron Microscope-Focused Ion Beam revealed improved surface and cross-section morphology of the films, leading to the generation of a cross-linked structure. Thermogravimetric and differential scanning calorimetry analysis indicated enhanced thermal stability of the composite films upon cinnamon essential oil addition. Analysis of storage quality indicators (TBARS value, TVC, and TVB-N) revealed that the composite films could prolong the freshness of surimi. The incorporation of cinnamon essential oil and tea polyphenols into the composite films has demonstrated significant potential as an effective and natural alternative for active food packaging.
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