PDF(Pubmed)
Abstract：
Gelatin (bovine/porcine)-based edible films are considered as an excellent carrier for essential oils (EOs) to preserve food quality and extend their shelf life. Spearmint essential oil (SEO) is known for its potential antioxidant and antimicrobial effects; nevertheless, its food applications are limited due to the volatile nature of its active components. Thus, edible films loaded with essential oil can be an alternative to synthetic preservatives to improve their food applications. In the present study, the effect of SEO addition was investigated on the physicochemical properties of bovine and porcine gelatin films, and antioxidant activity was assessed. GCMS (Gas chromatography mass spectrometry) analysis revealed the presence of carvone (55%) and limonene (25.3%) as major components. The incorporation of SEO into the films decreased the opacity, moisture content, water solubility, and elongation at break of bovine and porcine gelatin films. However, with the addition of EO, the thickness and water vapor permeability of bovine and porcine-based gelatin films increased. Moreover, the addition of SEO increased the tensile strength (TS) of the porcine-based film, whereas bovine samples demonstrated a decrease in tensile strength. XRD (X-ray diffraction) findings revealed a decrease in the percentage crystallinity of both types of gelatin films. SEM (scanning electron microscope) results showed the changes in the morphology of films after the addition of SEO. Antioxidant properties significantly increased with the incorporation of EO (p < 0.05) when compared with control films. Therefore, the addition of SEO to gelatin-based edible films could be an effective approach to prepare an active food packaging material to prevent food oxidation.
摘要：
基于明胶（牛/猪）的可食用膜被认为是精油（EO）的优良载体，以保持食品质量并延长其保质期。留兰香精油（SEO）以其潜在的抗氧化和抗菌作用而闻名；尽管如此，由于其活性成分的挥发性，其食品应用受到限制。因此，载有精油的可食用薄膜可以替代合成防腐剂，以改善其食品应用。在本研究中,研究了添加SEO对牛和猪明胶薄膜理化性质的影响，并评估抗氧化活性。GCMS(气相色谱质谱)分析显示存在香芹酮(55%)和柠檬烯(25.3%)作为主要组分。在电影中加入SEO降低了不透明度，水分含量,水溶性，牛和猪明胶膜的断裂伸长率。然而,随着EO的加入，牛和猪基明胶膜的厚度和水蒸气渗透性增加。此外，SEO的添加增加了猪基膜的拉伸强度（TS），而牛样品显示拉伸强度降低。XRD（X射线衍射）结果表明，两种类型的明胶膜的结晶度均降低。SEM(扫描电子显微镜)结果显示添加SEO后薄膜的形貌发生了变化。当与对照膜相比时,抗氧化性能随着EO的掺入而显著增加(p<0.05)。因此,在明胶基可食用膜中添加SEO可能是制备活性食品包装材料以防止食品氧化的有效途径。
