凝胶多糖对果胶/百里香精油纳米乳液复合膜特性的改进  

Improvement of pectin/thyme essential oil nanoemulsion composite film properties by curdlan

作　　者：薛思雅 张润峰 李慧雪 陈山[1] XUE Siya;ZHANG Runfeng;LI Huixue;CHEN Shan(College of Light Industry and Food Engineering,Guangxi University,Nanning 530000,China)

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530000

出　　处：《食品与发酵工业》2023年第12期78-84,共7页Food and Fermentation Industries

基　　金：国家自然科学基金地区项目(32260561)。

摘　　要：该文利用凝胶多糖对果胶/百里香精油纳米乳液薄膜进行特性改进,探索不同质量凝胶多糖对薄膜耐水性、机械性能、表面结构、二级结构、热稳定性以及生物活性等的影响。结果表明,复合膜的耐水性和机械性能随凝胶多糖的增加得到提升(P<0.05);二级结构、微观结构、热稳定结果也显示出凝胶多糖有助于改善果胶/百里香精油纳米乳液复合膜的网络结构,且几乎不影响抗菌活性;当添加1.2 g凝胶多糖时,复合膜综合性能最优。该研究证明凝胶多糖能够提升果胶/百里香精油纳米乳液复合膜的耐水性、热稳定性和机械性能,并提升其在活性包装中的应用潜力。Functional films prepared by blending pectin with essential oil nanoemulsions have been extensively studied in recent years.The synergistic effect of the two makes the films have excellent bacteriological resistance,non-toxic,harmless,and degradable.However,the water resistance and mechanical properties of the films still limit their practical applications.This study used curdlan to improve the properties of pectin/thyme essential oil nanoemulsion films and explore the effects of different qualities of curdlan on water resistance,mechanical properties,surface structure,secondary structure,thermal stability,and bioactivity of the films.Results showed that the water resistance and mechanical properties of the composite films were improved with increasing curdlan(P<0.05).The secondary structure,microstructure,and thermal stability results also showed that curdlan could improve the network structure of pectin/thyme essential oil nanoemulsion composite film,and almost had no effect on antibacterial activity.The best comprehensive performance of the composite film was when 1.2 g curdlan was added.This study demonstrates that curdlan can improve the water resistance,thermal stability,and mechanical properties of pectin/thyme essential oil nanoemulsion composite films,and enhance their potential application in active packaging.

关 键 词：果胶 凝胶多糖 百里香精油纳米乳液 复合膜 抗菌活性 

分 类 号：TS206.4[轻工技术与工程—食品科学]