Effect of synergism between sodium alginate and xanthan gum on characteristics of composite film and gloss of areca nut coating  

作　　者：Quan Wen Xuejiao Wang Bingjie Liu Lin Lu Xiaoming Zhang Caleb John Swing Shuqin Xia 

机构地区：[1]State Key Laboratory of Food Science and Technology,Jiangnan University,1800 Lihu Road,Wuxi,Jiangsu,214122,PR China [2]School of Food Science and Technology,Collaborative Innovation Center of Food Safety and Quality Control,Jiangnan University,1800 Lihu Road,Wuxi,Jiangsu,214122,PR China [3]Department of Animal Sciences,Colorado State University,350 W.Pitkin St.,Fort Collins CO,80523-1171,USA

出　　处：《Food Bioscience》2022年第6期1083-1091,共9页食品生物科学（英文）

基　　金：support of National Nature Science Foundation of China(32272244);program of“Collaborative innovation center of food safety and quality control in Jiangsu Province”.

摘　　要：In this study, two polysaccharides of sodium alginate (SA) and xanthan gum (XG) were compounded in proportions of 100:0, 75:25, 50:50, 25:75, 0:100 with 1% total mass concentration and then coated on areca nuts. The effects of their synergistic interactions on the optical appearance of the edible coating were investigated for the first time. Areca nuts coated by 50:50 SA-XG presented the highest gloss (2.69 GU) and maximum spreading coefficient (−33.95 mN/m), indicating the improved wettability of the coating solution on the fruit's surface. The polarized light microscopy exhibited the unique birefringence phenomenon caused by the liquid crystal state, resulting in the better optical properties of the coating. UV–vis transmittance, Fourier transform infrared, and scanning electron microscopy indicated the good compatibility of SA and XG. The SA-XG film was more compactly arranged and had a denser microstructure due to hydrogen bonding. Additionally, the SA-XG combination improved the mechanical properties and water resistance compared to a single polysaccharide films and enhanced the water retention properties for the areca nut coating. Therefore, the SA-XG combination is promising to prepare edible films with improved optical properties for areca nuts.

关 键 词：Sodium alginate Xanthan gum Composite film Edible coating GLOSS Areca nut 

分 类 号：TS206[轻工技术与工程—食品科学]