渣
果胶
明胶
食品科学
食品包装
化学
傅里叶变换红外光谱
材料科学
极限抗拉强度
硅胶
复合数
壳聚糖
差示扫描量热法
色谱法
化学工程
复合材料
有机化学
工程类
物理
热力学
作者
Xinqi Ye,Ranran Liu,Xiao-Yan Qi,Xiaohan Wang,Yu Wang,Qi Chen,Xueling Gao
标识
DOI:10.1016/j.foodhyd.2022.107673
摘要
Semi-refined blueberry pectin (SBP) was extracted from the waste following blueberry juice processing. SBP and gelatin (Gel) were used as the base formulation for the preparation of a composite packaging film (SBP/Gel film), while Gel film, SBP film, apple pectin (AP) film, and an AP and Gel composite film (AP/Gel film) were prepared for comparison. The physicochemical properties, microscopic morphology and antioxidant activity of the prepared films were analyzed. The tensile strength and thermal stability of the SBP/Gel film were improved in comparison with the control films, and the moisture content, hygroscopicity and water vapor permeability were reduced when SBP was incorporated into the gelatin film formulation. Scanning electron microscopy verified the compatibility between SBP and Gel in the SBP/Gel film. Fourier-transform infrared spectroscopy showed that SBP changed the secondary structure of the Gel through non-covalent bonds in the SBP/Gel film. Compared with the AP/Gel and Gel films, the light barrier properties and antioxidant activities of the SBP/Gel film were enhanced significantly. When the SBP/Gel composite film was used to package olive oil or lutein, the SBP/Gel film could retard the oxidation of olive oil and delay the photodegradation of lutein, respectively.
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