基于番茄皮渣微晶膳食纤维改性可食性膜的研究

Edible Film Modified by Microcrystalline Dietary Fiber from Tomato Peel Pomace

以番茄皮渣为原料制备了微晶膳食纤维素(TMCC),并以TMCC为添加剂,采用流延法制备可食性膜;运用红外光谱(FTIR)、扫描电子显微镜(SEM)、X-射线衍射(XRD)表征TMCC的形貌和可食性膜的结晶结构,通过检测薄膜的吸湿性能、力学性能、阻隔性能和热封性能,分析TMCC对基体包装性能的影响。结果表明,在SEM图中TMCC呈50~70μm的短粗棒状,表面存在分丝纵裂现象;TMCC与可食性膜基体相容性较好,且TMCC的加入使可食性膜的结晶度增加、吸湿性降低;同时TMCC的添加有助于可食性膜力学性能、阻隔性能和热封性能的提升,当添加量约为8%时,薄膜综合性能最佳,且TMCC在高湿度条件下对材料的力学性能具有良好的保持作用。

The microcrystal cellulose(TMCC)was prepared from tomato peel pomace.The edible packaging films was prepared with TMCC as addictive by the casting method.FTIR,SEM and XRD were used to characterize the morphology of TMCC and the crystal structure of the films.The moisture absorption,mechanical,barrier and thermal sealing properties of the films were analyzed to research the effects of TMCC on packaging performance of matrix.According to the results,the TMCC prepared showed the morphology of short and thick rod(50~70μm),with the longitudinal splitting on the surface.A good compatibility between TMCC and chitosan was revealed.The crystallinity of edible films increased,and the moisture absorption decreased with the addition of TMCC.The mechanical,barrier and thermal sealing properties of edible film were improved by addition of TMCC.The results revealed that when the mass fraction of TMCC was about 8%,the films showed the best packaging performance,and TMCC had a good effect on maintaining the mechanical properties of the material under the condition of high humidity.