摘要
为了拓展肉桂精油(cinnamon essential oil,CEO)的应用途径,将CEO作为活性物质加入到氧化羟丙基木薯淀粉中,制备出复合膜。以力学性能、阻隔性能作为测试指标,通过单因素和正交试验优化CEO膜制备工艺,并测定其在不同食品模拟物中的释放速率。结果表明,淀粉质量分数为5.0%(m/v,以蒸馏水体积为基准),CEO、甘油、吐温-80质量分数分别为1.5%、1.0%、1.0%(m/v,以淀粉溶液体积为基准)时,制得薄膜性能最好,断裂伸长率和抗拉强度较大,分别为27.87%和1.42 MPa,水蒸气透过系数与透油数较小,为1.27×10^(-12) g·cm/cm^(2)·s·Pa和0.2131 g·mm/mm^(2)·d,透光率30.56%;在同种食品模拟物中,CEO的释放量达到最大值的时间随着CEO含量增多而延长;在不同食品模拟物中,CEO在水包油乳状液和含酒精食品模拟物中释放速率最快,在脂肪食品模拟物中最慢。结果表明CEO可改善淀粉基膜的阻隔性能和机械性能,制备出的CEO膜有利于油脂类食品的包装,CEO可以缓慢释放,较长时间发挥活性作用。
In order to expand the application of cinnamon essential oil(cinnamon essential oil,CEO),CEO was added to oxidized hydroxypropyl cassava starch as an active substance to prepare composite films.The mechanical properties and barrier properties were taken as the test index,the preparation process of CEO membrane was optimized by single factor and orthogonal experiments,and its release rate in different food simulations was determined.The study found that when the mass fraction of starch was 5.0%(m/v,based on the volume of distilled water),the mass fraction of cinnamon essential oil,glycerin and Tween-80 were 1.5%,1.0%and 1.0%,respectively(m/v,based on the volume of starch solution),the film produced had the best performance.And then,the film had a higher elongation at break and higher tensile strength,which were 27.87%and 1.42 MPa,respectively.The water vapor transmission coefficient and oil permeability were relatively small,at 1.27×10^(-12) g·cm/cm^(2)·s·Pa and 0.2131 g·mm/mm^(2)·d,light transmittance was 30.56%.In the same kind of food simulant,the time for the release of CEO to reach the maximum was prolonged as the content of CEO increases;among different food simulations,the fastest release rate of CEO was oil-in-water emulsion and alcoholic food simulator,and the slowest was fatty food simulator.The results showed that CEO could improve the barrier properties and mechanical properties of starch-based film.The prepared CEO composite film was conducive to the packaging of fatty foods,and the CEO could be released slowly and played an active role for a long time.
作者
周悦
吴雪辉
谢家星
陈嘉慧
何俊华
ZHOU Yue;WU Xuehui;XIE Jiaxing;CHEN Jiahui;HE Junhua(College of Food Science,South China Agricultural University,Guangzhou 510642,China)
出处
《食品工业科技》
CAS
北大核心
2021年第15期170-176,共7页
Science and Technology of Food Industry
基金
广东省林业科技创新项目(2017KJCX006)。
关键词
肉桂精油
复合膜
力学性能
阻隔性能
食品模拟物
释放速率
cinnamon essential oil
composite film
mechanical properties
barrier properties
food simulations
release rate
