肉桂精油可食性膜的制备与性能分析

Preparation and Performance Analysis of Edible Film with Cinnamon Essential Oil

[目的]研制一种具有抗氧化性的新型可食性包装材料。[方法]利用壳聚糖和玉米醇溶蛋白为成膜材料,以肉桂精油作为抗氧化成分,制备不同精油添加量的壳聚糖/玉米醇溶蛋白可食性膜,研究精油添加量对膜的阻隔性能(透气性、透水性)、机械特性(抗拉强度、断裂伸长率)、抗氧化性以及微观结构的影响。[结果]添加精油后,膜液黏度下降,有更好的铺展性,添加9%精油的膜断裂伸长率最好,为44.05%。随着精油含量的增大,膜的阻隔性和抗氧化能力均有所增强,其中含12%精油的膜自由基清除率最大,为90.12%。SEM结果表明复合膜中壳聚糖与玉米醇溶蛋白分子相容性较好,表面光滑平整。[结论]该研究可为肉桂精油复合膜的开发提供科学依据。

[Objective]To develop a new edible packaging material with antioxidant properties.[Method]Chitosan and zein were used as film-forming materials and cinnamon essential oil was used as antioxidant components to prepare the edible films with different amount of essential oil.The physical properties, barrier properties and mechanical properties of the films were studied.The influence of essential oil on mechanical properties, oxidation resistance and microstructure were analyzed.[Result]The results showed that the viscosity of film decreased after adding essential oil, and the elongation at break of the membrane with 9% essential oil was the best, which was 44.05%.With the increase of essential oil content, the barrier property and antioxidant capacity of film were enhanced.The free radical scavenging rate of film containing 12% essential oil was the highest, which was 90.12%.The results of microscopic observation showed that the molecular compatibility of chitosan and zein was good, and the surface was smooth.[Conclusion]This study can provide a scientific basis for the development of cinnamon essential oil composite membrane.