柳橙皮基可降解膜的制备及其性能研究
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摘要
为探索新型可降解膜材料的制备方法及其性能,以柳橙皮为成膜基材,海藻酸钠和羧甲基纤维素钠为增稠剂,甘油为增塑剂,采用流延法制备柳橙皮膜,并探究了柳橙皮浓度、增稠剂浓度、增塑剂浓度对膜力学性能和阻隔性能的影响。结果表明:柳橙皮浓度为1.5%,海藻酸钠浓度为0.1%,羧甲基纤维素钠浓度为0.2%,甘油浓度为0.2%,此时膜的综合性能最佳。其主要指标:抗拉强度为24.08 MPa,断裂伸长率为15.73%,水蒸气透过系数为1.686×10~(-12)g·cm·cm~(-2)·s~(-1)·Pa~(-1)。研究表明,柳橙皮成膜性较好,且具有良好的力学性能和阻隔性能,是一种具有开发潜力的新型包装材料。
To assess the preparation and performance of the a new biodegradable film, tape casting was applied to prepare a citrus pericarp based film using sodium alginate and carboxymethyl cellulose as a thickening agent, and glycerin as a plasticizer. The influence of different concentrations of citrus pericarp, thickening agent, and plasticizer on the mechanical and barrier properties of the film were investigated. As a result, each index was present well while citrus pericarp mass concentration was 1.5% , sodium alginate mass concentration was 0.1% , carboxymethyl cellulose mass concentration was 0.2% and glycerin mass concentration was 0.2% . At this composition,the tensile strength was 24.08 MPa, the elongation of the film at the breaking point was 15.73% , and the water vapor permeability was 1.686 ×10~(-12) g·cm·cm~(-2)·s~(-1)·Pa~(-1). In conclusion, the citrus pericarp is shown to be a good base for a biodegradable film.It produces a film with good mechanical and barrier properties and has promising potential for the production of new packaging materials.
To assess the preparation and performance of the a new biodegradable film, tape casting was applied to prepare a citrus pericarp based film using sodium alginate and carboxymethyl cellulose as a thickening agent, and glycerin as a plasticizer. The influence of different concentrations of citrus pericarp, thickening agent, and plasticizer on the mechanical and barrier properties of the film were investigated. As a result, each index was present well while citrus pericarp mass concentration was 1.5% , sodium alginate mass concentration was 0.1% , carboxymethyl cellulose mass concentration was 0.2% and glycerin mass concentration was 0.2% . At this composition,the tensile strength was 24.08 MPa, the elongation of the film at the breaking point was 15.73% , and the water vapor permeability was 1.686 ×10~(-12) g·cm·cm~(-2)·s~(-1)·Pa~(-1). In conclusion, the citrus pericarp is shown to be a good base for a biodegradable film.It produces a film with good mechanical and barrier properties and has promising potential for the production of new packaging materials.
引文
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[17]Razavi S M A,Amini A M,Zahedi Y.Characterisation of a new biodegradable edible film based on sage seed gum:Influence of plasticiser type and concentration[J].Food Hydrocolloids,2015,43:290-298.
[18]Sothornvit R,Krochta J M.Oxygen permeability and mechanical properties of films from hydrolyzed whey protein[J].Journal of Agricultural&Food Chemistry,2000,48(9):3913-3916.
[19]Sothornvit R,Krochta J M.Plasticizer effect on mechanical properties ofβ-lactoglobulin films[J].Journal of Food Engineering,2001,50(3):149-155.
[20]Wang X W,Sun X X,Liu H,et al.Barrier and mechanical properties of carrot puree films[J].Food and Bioproducts Processing,2011,89(2):149-156.
[21]Rojas-GraüM A,Avena-Bustillos R J,Olsen C,et al.Effects of plant essential oils and oil compounds on mechanical,barrier and antimicrobial properties of alginate-apple puree edible films[J].Journal of Food Engineering,2007,81(3):634-641.
[22]Sain M,Panthapulakkal S.Green fibre thermoplastic composites[M].Green Composites:Polymer Composites and the Environment.2004:181-206.
[2]王新伟,孙秀秀,贺连斌,等.可食性果蔬纸的研究进展[J].中国农业科技导报,2010,12(3):34-38.WANG Xin-wei,SUN Xiu-xiu,HE Lian-bin,et al.Research progress on edible fruit-vegetable film[J].Journal of Agricultural Science and Technology,2010,12(3):34-38.
[3]Dhall R K.Advances in edible coatings for fresh fruits and vegetables:a review.[J].Critical Reviews in Food Science&Nutrition,2013,53(5):435-450.
[4]Otoni C G,Moura M R R D,Aouada F A,et al.Antimicrobial and physical-mechanical properties of pectin/papaya puree/cinnamaldehyde nanoemulsion edible composite films[J].Food Hydrocolloids,2014,41:188-194.
[5]Sothornvit R,Pitak N.Oxygen permeability and mechanical properties of banana films[J].Food Research International,2007,40(3):365-370.
[6]孙玉廷,王家俊,帅宁,等.番茄皮渣/玉米淀粉膜的制备与研究[J].包装工程,2015,36(13):35-39.SUN Yu-ting,WANG Jia-jun,SHUAI Ning et al.Preparation and research of tomato peel waste-corn starch films[J].Packaging Engineering,2015,36(13):35-39.
[7]单杨.我国柑橘工业现状及发展趋势[J].农业工程技术(农产品加工业),2014(4):13-17.SHAN Yang.Present situation and development trend of citrus industry in China[J].Agricultural Engineering Technology(Agricultural products processing industry),2014(4):13-17.
[8]孙旭东,刘燕德.柑橘皮渣中功能性物质综合利用研究[J].安徽农业科学,2008,36(19):8295-8296.SUN Xu-dong,LIU Yan-de.Study on comprehensive utilization of function material in citrus pericarp[J].Journal of Anhui Agricultural Sciences,2008,36(19):8295-8296.
[9]付复华,李忠海,单杨,等.柑橘皮渣综合利用技术研究进展[J].食品与机械,2009,25(5):178-184.FU Fu-hua,LI Zhong-hai,SHAN Yang,et al.Research progress in comprehensive utilization of citrus peel and residue[J].Food and Machinery,2009,25(5):178-184.
[10]潘旭琳,卞雪,曹龙奎.豆渣可食性膜的制备及性能研究[J].包装工程,2011,32(11):34-37.PAN Xu-lin,BIAN Xue,CAO Long-kui.Soybean residue edible film preparation and performance study[J].Packaging Engineering,2011,32(11):34-37.
[11]王晓璇,周婧,隋思瑶,等.可食性南瓜纸的制备及其性能研究[J].食品与发酵工业,2014,40(5):166-170.WANG Xiao-xuan,ZHOU Jing,SUI Si-yao,et al.Study on the preparation and properties of edible pumpkin paper[J].Food and Fermentation Industries,2014,40(5):166-170.
[12]廖兰,李章发,刘卫平,等.响应面分析法优化脐橙渣纸型食品成膜工艺[J].中国食品学报,2014,14(12):80-85.LIAO Lan,LI Zhang-fa,LIU Wei-ping,et al.Optimization of the filmforming technique of navel orange residue for papier-mache food by response surface methodology[J].Journal of Chinese Institute of Food Science and Technology,2014,14(12):80-85.
[13]邓靖,谭兴和,刘雨华,等.增稠剂和交联剂对海藻酸钠膜性能的影响[J].食品研究与开发,2010,31(10):18-21.DENG Jing,TAN Xing-he,LIU Yu-hua,et al.Influence of plasticizers and cross linkers on properties of sodium alginate film[J].Food Research and Development,2010,31(10):18-21.
[14]陈维新.CMC可食性复合膜的研制[J].现代食品科技,2004,20(3):80-82.CHEN Wei-xin.Study of CMC edible films[J].Modern Food Science and Technology,2004,20(3):80-82.
[15]Forssell P,Lahtinen R,Lahelin M,et al.Oxygen permeability of amylose and amylopectin films[J].Carbohydrate Polymers,2002,47(2):125-129.
[16]王新伟,刘欢,马中苏.壳聚糖/玉米淀粉/明胶/胡萝卜可食性膜的性能[J].吉林大学学报(工学版),2011,41(3):887-892.WANG Xin-wei,LIU Huan,MA Zhong-su.The properties of chitosancorn starch-gelation-carrot edible films[J].Journal of Jilin University(engeering and technology edition),2011,41(3):887-892.
[17]Razavi S M A,Amini A M,Zahedi Y.Characterisation of a new biodegradable edible film based on sage seed gum:Influence of plasticiser type and concentration[J].Food Hydrocolloids,2015,43:290-298.
[18]Sothornvit R,Krochta J M.Oxygen permeability and mechanical properties of films from hydrolyzed whey protein[J].Journal of Agricultural&Food Chemistry,2000,48(9):3913-3916.
[19]Sothornvit R,Krochta J M.Plasticizer effect on mechanical properties ofβ-lactoglobulin films[J].Journal of Food Engineering,2001,50(3):149-155.
[20]Wang X W,Sun X X,Liu H,et al.Barrier and mechanical properties of carrot puree films[J].Food and Bioproducts Processing,2011,89(2):149-156.
[21]Rojas-GraüM A,Avena-Bustillos R J,Olsen C,et al.Effects of plant essential oils and oil compounds on mechanical,barrier and antimicrobial properties of alginate-apple puree edible films[J].Journal of Food Engineering,2007,81(3):634-641.
[22]Sain M,Panthapulakkal S.Green fibre thermoplastic composites[M].Green Composites:Polymer Composites and the Environment.2004:181-206.