明胶/壳聚糖/迷迭香复合膜的制备与表征
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摘要
为开发新型具有抗氧化活性的包装材料,以壳聚糖、鱼皮明胶为复合膜基质材料,研究添加迷迭香提取物对复合膜物理性质、微观结构及抗氧化性能的影响。结果表明,添加0.1%迷迭香提取物显著(p <0.05)提高了复合膜的抗氧化性能,将膜的DPPH自由基清除率由15%以下提高到60%以上。迷迭香提取物的添加影响了膜的结构与理化性质。其中,膜的热变性温度由130.97℃升至167.52℃,同时水溶解性下降了12.62%,但对膜的力学性质没有显著影响。红外光谱显示添加迷迭香提取物影响了O-H键的弯曲和伸缩振动,干扰了复合膜体间的氢键相互作用。研究结果表明,添加0.1%迷迭香提取物既能提高明胶/壳聚糖复合膜的抗氧化能力,又可使复合膜的热稳定性提高,明胶/壳聚糖/迷迭香复合膜活性包装材料具有良好的应用前景。
In order to obtain antioxidant activity packaging materials,chitosan-gelatin composite films incorporated with rosemary extract were developed,and the microstructure,physical properties and antioxidant activities of the film were also characterized.The results indicated that the antioxidant activity of the film was significantly( p < 0.05) increased after adding0.1% rosemary extract,and the DPPH free radical scavenging rate of the gelatin-chitosan film was increased from lower than15% to more than 60%.The microstructure and physicochemical properties of the film were also affected by adding rosemary extract.The thermal denaturation temperature of the film was increased from 130.97 ℃ to 167.52 ℃,and the water solubility of the film was lower 12.62%. However,the mechanical properties of the film were not significantly affected. Fourier transform infrared spectroscopy( FTIR) showed that the incorporation of rosemary extract brought about the changes of hydroxyl groups.The results indicated that incorporating 0.1% rosemary extracts could enhance the antioxidant activity and thermal stability of the film,which would be a feasible way to develop new composite film for active packaging.
In order to obtain antioxidant activity packaging materials,chitosan-gelatin composite films incorporated with rosemary extract were developed,and the microstructure,physical properties and antioxidant activities of the film were also characterized.The results indicated that the antioxidant activity of the film was significantly( p < 0.05) increased after adding0.1% rosemary extract,and the DPPH free radical scavenging rate of the gelatin-chitosan film was increased from lower than15% to more than 60%.The microstructure and physicochemical properties of the film were also affected by adding rosemary extract.The thermal denaturation temperature of the film was increased from 130.97 ℃ to 167.52 ℃,and the water solubility of the film was lower 12.62%. However,the mechanical properties of the film were not significantly affected. Fourier transform infrared spectroscopy( FTIR) showed that the incorporation of rosemary extract brought about the changes of hydroxyl groups.The results indicated that incorporating 0.1% rosemary extracts could enhance the antioxidant activity and thermal stability of the film,which would be a feasible way to develop new composite film for active packaging.
引文
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[13]Bonilla J,Sobral P J A.Investigation of the physicochemical,antimicrobial and antioxidant properties of gelatin-chitosan edible film mixed with plant ethanolic extracts[J]. Food Bioscience,2016,16:17-25.
[14] Liu J,Meng C G,Liu S,et al. Preparation and characterization of protocatechuic acid grafted chitosan films with antioxidant activity[J]. Food Hydrocolloids,2017,63(2):457-466.
[15]彭勇,李云飞,项凯翔.绿茶多酚提高壳聚糖包装膜的抗氧化性能[J].农业工程学报,2013,29(14):269-276.
[16]Jin L,Hua Y,Zhang J,et al.Preparation and characterization of antioxidant edible chitosan films incorporated with epigallocatechin gallate nanocapsules[J].Carbohydrate Polymers,2017,171:300-306.
[17]Peng Y,Wu Y,Li Y. Development of tea extracts and chitosan composite films for active packaging materials[J].International Journal of Biological Macromolecules,2013,59(4):282-289.
[2]冯守爱,林宝凤,梁兴泉.壳聚糖保鲜膜的研究进展[J].高分子通报,2004(6):68-72.
[3]葛晓军.鱼皮明胶的壳聚糖与酶法复合改性及其膜性能研究[D].青岛:中国海洋大学,2011.
[4]夏田娟.迷迭香叶中鼠尾草酸的分离纯化及其生物活性研究[D].中国林业科学研究院,2015.
[5]López-Córdoba A,Medina-Jaramillo C,Pieros-Hernandez D,et al. Cassava starch films containing rosemary nanoparticles produced by solvent displacement method[J]. Food Hydrocolloids,2017,71:26-34.
[6]吴晓霞,李建科,余朝舟.魔芋葡甘聚糖-壳聚糖-羧甲基纤维素钠复合可食性保鲜膜研究[J].食品工业科技,2008(2):236-238.
[7]Akhtar,Jacquot,Arab-Tehrany,et al. Control of salmon oil photo-oxidation during storage in HPMC packaging film:Influence of film colour[J].Food Chemistry,2010,120:395-401.
[8]Jiang S,Liu C,Wang X,et al.Physicochemical properties of starch nanocomposite films enhanced by self-assembled potato starch nanoparticles[J]. LWT-Food Science and Technology,2016,69(2):251-257.
[9]Etxabide A,Coma V,Guerrero P,et al.Effect of cross-linking in surface properties and antioxidant activity of gelatin films incorporated with a curcumin derivative[J]. Food Hydrocolloids,2016,66:168-175.
[10]Li,Hu,Li,et al. Coating effects of tea polyphenol and rosemary extract combined with chitosan on the storage quality of large yellow croaker(Pseudosciaena crocea)[J]. Food Control,2012,25:101-106.
[11]Bitencourt C M,Fávaro-Trindade C S,Sobral P J A,et al.Gelatin-based films additivated with curcuma ethanol extract:Antioxidant activity and physical properties of films[J]. Food Hydrocolloids,2014,40(10):145-152.
[12]Bonilla J,Fortunati E,Atarés L,et al.Physical,structural and antimicrobial properties of poly vinyl alcohol-chitosan biodegradable films[J]. Food Hydrocolloids,2014,35(1):463-470.
[13]Bonilla J,Sobral P J A.Investigation of the physicochemical,antimicrobial and antioxidant properties of gelatin-chitosan edible film mixed with plant ethanolic extracts[J]. Food Bioscience,2016,16:17-25.
[14] Liu J,Meng C G,Liu S,et al. Preparation and characterization of protocatechuic acid grafted chitosan films with antioxidant activity[J]. Food Hydrocolloids,2017,63(2):457-466.
[15]彭勇,李云飞,项凯翔.绿茶多酚提高壳聚糖包装膜的抗氧化性能[J].农业工程学报,2013,29(14):269-276.
[16]Jin L,Hua Y,Zhang J,et al.Preparation and characterization of antioxidant edible chitosan films incorporated with epigallocatechin gallate nanocapsules[J].Carbohydrate Polymers,2017,171:300-306.
[17]Peng Y,Wu Y,Li Y. Development of tea extracts and chitosan composite films for active packaging materials[J].International Journal of Biological Macromolecules,2013,59(4):282-289.