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Development and characterization of cellulose nanofiber reinforced hydroxypropyl methylcellulose films functionalized with propolis-loaded zein nanoparticles and its application for cheddar cheese storage
被引:2
|作者:
Dag, Damla
[1
]
Jung, Jooyeoun
[1
]
Zhao, Yanyun
[1
]
机构:
[1] Oregon State Univ, Dept Food Sci & Technol, Corvallis, OR 97331 USA
关键词:
Cellulose-based active film;
Zein nanoparticle;
propolis extract;
Cheddar cheese storage;
ANTIOXIDANT ACTIVITY;
BARRIER PROPERTIES;
PACKAGING FILMS;
IMPROVEMENT;
ANTIBACTERIAL;
GELATIN;
OIL;
PH;
TEMPERATURE;
ATTRIBUTES;
D O I:
10.1016/j.ijbiomac.2024.129790
中图分类号:
Q5 [生物化学];
Q7 [分子生物学];
学科分类号:
071010 ;
081704 ;
摘要:
Cellulose nanofiber (CNF) reinforced hydroxypropyl methylcellulose (HPMC) films were functionalized with propolis-loaded zein nanoparticles (ZNP) to develop active, printable, and heat-sealable films. The films with 0, 0.10, 0.25, 0.50, or 0.75 mg/mL propolis-loaded ZNP, named 0ZNP, 0.10ZNP, 0.25ZNP, 0.50ZNP, and 0.75ZNP, respectively, were characterized for their mechanical, physicochemical, structural, functional and optical properties and antioxidant activity. The addition of propolis-loaded ZNP did not change tensile strength (P > 0.05), but increased elongation at break (from 24.72 to 36.58 %) (P < 0.05) for 0.25ZNP film. A water contact angle increased significantly (P < 0.05) for 0.50ZNP (similar to 45 %) and 0.75ZNP (similar to 137 %) films. The 0.25ZNP and 0.75ZNP films were evaluated for packaging cheddar cheese under refrigerated storage for 30 days, and resulted in comparable water activity, pH, titratable acidity, and lipid oxidation (P > 0.05) with those packaged by LDPE film and vacuum package. The developed films can function as eco-friendly alternatives to single -use plastic food packaging.
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页数:13
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