纳米纤维素
多糖
食品包装
化学工程
食品科学
化学
材料科学
高分子科学
纤维素
有机化学
工程类
作者
Lele Cao,Jiayi Liu,Ying Shirley Meng,Zhengmeng Hou,Jie Liu,Yuqi Song,Yanping Wang,Haiqing Song,Rui Zhang,Rong Ning Liang,Xingfeng Guo
标识
DOI:10.1016/j.ijbiomac.2024.130707
摘要
The aim of the study was to develop soybean polysaccharide (SSPS) -carboxylated nanocellulose (CNC) blending films with enhanced mechanical and barrier properties to be used as a tear-free and edible packaging materials. The films were formed by casting method, with CNC as the strengthening unit and glycerol as the plasticizer. The effect of CNC on structural and physical performances of the SSPS-CNC films were studied. SEM indicated that the film will stratify with excess CNC (10 %), but the film remains intact and compact. Incorporation of CNC into SSPS films did not change peak position in the XRD pattern significantly. Hydrogen bonds among SSPS, glycerol and CNC were indicated by the FTIR spectra. The compounding of CNC greatly lessened the light transmittance and hydrophilicity (CA increased from 55.42° to 70.67°), but perfected the barrier (WVP decreased from 3.595 × 10−10 to 2.593 × 10−10 g m−1 s−1 Pa−1) and mechanical properties (TS improved from 0.806 to 1.317 MPa). The results of packaging dehydrated vegetable indicated that the SSPS-8CNC film can effectively inhibit the packaged cabbage absorption water vapor. As a consequence, SSPS film perfected by CNC is hopeful to pack dehydrated vegetables in instant foods.
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