RESUMEN
In this study, anthocyanin from Garcinia mangostana shell extract (Mse) was used as pH indicator to prepare intelligent carboxymethyl cellulose (CMC) based composite films. The structure and properties of the CMC-based composite films were characterized and discussed in detail. Results showed that the CMC-based composite films with Mse had excellent mechanical, antibacterial and antioxidant abilities. Especially, the carboxymethyl cellulose/corn starch/Garcinia mangostana shell extract (CMC/Cst/Mse) composite film had best mechanical properties (20.62 MPa, 4.06 % EB), lowest water vapor permeability (1.80 × 10-12 g·cm/(cm2·s·Pa)), excellent ultraviolet (UV) blocking performance, and the best antibacterial and antioxidant abilities. The pH sensitivity of composite films which had Mse obviously changed with time when the fish freshness was monitored at 25 °C. Given the good pH sensitivity of the composite films, it had significant potential for application of intelligent packaging film as a food packaging material to indicate the freshness of fish.
Asunto(s)
Antioxidantes , Garcinia mangostana , Animales , Antioxidantes/química , Antocianinas/farmacología , Carboximetilcelulosa de Sodio/química , Antibacterianos/farmacología , Antibacterianos/química , Embalaje de Alimentos/métodos , Extractos Vegetales/farmacologíaRESUMEN
The anthocyanin-rich litchi shell extract (LE) was mixed with the matrix to prepare active/intelligent food packaging composite films. The microstructure and properties of composite films were characterized. The results showed that the composite films incorporated with LE had texture-oriented layered, compact, uniform cross-sections. The composite films with LE showed different degrees of red. The composite films had similar water vapor transmission rates (1.62-1.65 × 10-12 g·cm/cm2·Pa·s). However, gelatin/chitosan/polyvinyl alcohol/litchi shell extract (Gel/Csa/PVA/LE) film had better UV blocking rates (0-20 %), the best tensile strength (18.6 MPa) and elongation at break (116%). When the composite films monitored for fish freshness at 4 °C (10 d) and 25 °C (3 d), the Gel/Csa/PVA/LE film had the pH sensitivity to show an obvious color change at 25 °C, 1th day. The results suggested that the Gel/Csa/PVA/LE film could be applied to intelligent food packaging film to indicate the freshness of fish.
Asunto(s)
Quitosano , Litchi , Animales , Embalaje de Alimentos , Extractos Vegetales/química , Concentración de Iones de Hidrógeno , Quitosano/químicaRESUMEN
Slow release active packaging films can realize the sustained release of active agents and prolong the shelf life of food. For this aim, a novel slow release active polyvinyl alcohol (PVA) film was developed by using solution casting method. With porous starch loaded with tea polyphenols (PSTP) as core material and maltodextrin (MD) as wall material, PSTP@MD microcapsules were prepared using freeze drying method and used as slow release carrier of tea polyphenols (TP) in the active films. The interactions between PSTP@MD microcapsules and PVA molecular chains were physical interactions. In addition, the relative crystallinity of the slow release active films was reduced to 23.74 %. The addition of PSTP@MD microcapsules can enhance the ductility of active films and reduce the water content and swelling degree of active films by 46.74 % and 54.38 %, respectively. Moreover, the thermal stability, water vapor and ultraviolet barrier properties of active films were promoted. The transparency and antioxidant activity of active films was high, and the radical scavenging activity of active films was 58 %. The encapsulation of TP with PSTP@MD microcapsules can realize the slow release of TP. The slow release active films had antioxidant activity and sustained release properties, which could be used as an active packaging film to extend the shelf life of food.
Asunto(s)
Antioxidantes , Polifenoles , Polifenoles/análisis , Antioxidantes/farmacología , Almidón , Cápsulas , Preparaciones de Acción Retardada , Porosidad , Embalaje de Alimentos , Alcohol Polivinílico , TéRESUMEN
A novel active food packaging film was developed by casting a corn starch/tea polyphenol (TP)-loaded porous starch (PS, obtained by enzymatic hydrolysis) film forming solution, with the latter helping to regulate the slow release of TP. Results showed that PS had a favorable TP adsorption capacity, and the casted films had a homogeneous distribution of the formulation components. Likewise, the active films had good mechanical properties, UV barrier properties, thermal stability, and excellent antioxidant properties. The slow release of TP from the films was sustained, which is a desired characteristic for extending the protection afforded by the active film to the food under consideration.
Asunto(s)
Embalaje de Alimentos , Membranas Artificiales , Polifenoles/química , Almidón/química , Té/química , Antioxidantes/química , Antioxidantes/farmacología , Fenómenos Químicos , Fenómenos Mecánicos , Estructura Molecular , Permeabilidad , Extractos Vegetales/química , Polifenoles/farmacología , Porosidad , Análisis Espectral , Vapor , TermogravimetríaRESUMEN
Due to the poor controlled release ability, bio-based materials are difficult for large scale application on controlled release fertilizers (CRFs). Starch-based polyol (SP) and castor oil (CO) were mutually modified, and a cross-linked polymer film was formed on the surface of urea by in-situ reaction, which improved the slow release ability of the bio-based material. The results showed that increasing the CO ratio reduced porosity of coating and prolonged the nitrogen (N) release period, while the SP changed the high-temperature wrinkle characteristics and regulated the early N release rate. The mutual modification achieved an ultra-long release period of bio-based CRUs for 7 months. The degradation rate during nine months of bio-based coatings (5.05 %) was significantly higher than that of petroleum-based (3.74 %), and the coating was non-toxic to rice seeds. Mutual modification provided a safe and effective solution for the preparation of bio-based CRFs with long-term controlled release capability.
Asunto(s)
Aceite de Ricino/química , Reactivos de Enlaces Cruzados/química , Preparaciones de Acción Retardada/química , Fertilizantes/análisis , Poliuretanos/química , Almidón/química , Urea/metabolismo , Preparaciones de Acción Retardada/farmacología , Oryza/química , Polímeros/química , Urea/químicaRESUMEN
A new type of controlled release fertilizers coated with polyurea was prepared. The granulated urea was firstly changed into a liquid urea by heating as the coating liquid. By spraying uniformly the urea was coated with the polyurea synthesized by the reaction of isocyanates with a liquid urea. The effects of different modifiers on N release characteristics of polyurea-coated urea (PCU) were studied. The morphology and chemical structure of PCU coating materials was investigated by SEM and FTIR. We studied the nitrogen release characteristics of the PCU applied in both water and soil, and the biodegradability of PCU coating after buried in soil. The results showed that PCU reduced nitrogen release rate and exhibited excellent controlled release property. The PCU coating materials could biodegrade in soil. This indicated that the low cost PCU products from urea are expected to use in agricultural and horticultural applications.
RESUMEN
OBJECTIVE: To study the volatile constituents of Loranthus delavayi. METHODS: The volatile constituents were extracted by steam distillation and supercritical CO2 fluid extraction, and the chemical compositions were analyzed by GC-MS techniques. RESULTS: Sixty-one peaks were separated and 41 of them were identified, accounting for 81.15% of the total content from the extracts of steam distillation; Ninty-tuo peaks were separated from the extracts of supercritical CO2 fluid extraction, and 46 of them were identified, accounting for 63.31% of the total content. CONCLUSION: There are great differences between the chemical compositions of the volatile constituents extracted by steam distillation and supercritical CO2 fluid extraction.