文章摘要
陈 曦;卢立新;丘晓琳;唐亚丽.内嵌混合乳化剂微球的海藻酸钠食品抗菌包装膜的机械和释放性能研究[J].中国食品学报,2019,19(8):166-172
内嵌混合乳化剂微球的海藻酸钠食品抗菌包装膜的机械和释放性能研究
  
DOI:
中文关键词: 海藻酸钠  肉桂精油  混合乳化剂  吐温80  微球  释放
英文关键词: sodium alginate  cinnamon essential oil  mixed emulsifiers  tween 80  microsphere  release
基金项目:国家重点研发计划课题(2016YFD0400701)
作者单位
陈 曦;卢立新;丘晓琳;唐亚丽 江南大学包装工程系江苏无锡214122江苏省食品先进制造装备技术重点实验室江苏无锡214122 
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中文摘要:
      研究制备了内嵌混合乳化剂包裹肉桂精油微球的海藻酸钠食品包装膜,并表征其乳液的形貌,膜的机械性能和膜中肉桂精油的单侧释放性能。混合乳化剂由明胶/阿拉伯胶(GA)、明胶/吐温80(GT)和明胶/阿拉伯胶/吐温80(GAT)3种组合组成,以单一乳化剂明胶(G)作为对照。乳液形貌与粒径分布结果表明,乳液中形成大量微球,吐温80的加入使微球大量聚集,并显著降低了乳液的中值粒径。膜的机械性能表明,混合乳化剂膜GAT的机械性能显著优于对照膜G,吐温80的加入对膜的机械性能有提升的趋势。膜中肉桂精油的释放性能表明,混合乳化剂显著降低了肉桂精油的释放速率,吐温80的加入显著降低了肉桂精油的释放速率。
英文摘要:
      Sodium alginate (SA) bio-based food packaging films embedded with cinnamon essential oil (CEO) microspheres encapsulated in mixed emulsifiers (ME) were fabricated and characterized. ME were composed of gelatin (G0)/gum acacia (A0), G0/tween 80(T) and G0 / A0 / T, respectively, compared with single bio-polymeric emulsifier G0 as control. Emulsion morphology and particle size distribution results suggested substantial microspheres were formed in all emulsions, and the incorporation of T caused agglomeration of microspheres and significant decrease in medium diameter of emulsions. The mechanical properties presented that the tensile strength (TS) of film GAT was significantly larger than film GA, indicating T had a significant influence on mechanical properties of film. The diffusion coefficient (D) representing release rate of CEO decreased significantly with the incorporation of A0 and T.
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