阿拉伯树胶
乳状液
大豆蛋白
极限抗拉强度
Zeta电位
玻璃化转变
化学
氢键
化学工程
食品科学
微观结构
水溶液
疏水效应
双水相体系
材料科学
聚合物
有机化学
复合材料
纳米技术
结晶学
分子
纳米颗粒
工程类
作者
Feng Xue,Yachun Gu,Yi Wang,Chen Li,Benu Adhikari
标识
DOI:10.1016/j.foodhyd.2019.05.014
摘要
Emulsions containing essential oils (EOs) of oregano (OG-EO), lemon (LM-EO), fruit of Amomum tsaoko Crevost et Lemaire (ACL-EO) or grapefruit (GF-EO) were used as dispersed phase and aqueous solution of soy protein isolates-gum acacia (SPI-GA) conjugates was used as continuous phase to produce edible films. The viscosity, oil droplet size distribution, zeta (ζ)-potential, storage and loss moduli and microstructure of film forming emulsions were affected by the type or nature of the EOs used. The microstructure, glass transition temperature (Tg), tensile strength, elongation at break, water vapor permeability, surface hydrophobicity, electrostatic interactions, hydrogen bonds, hydrophobic interactions, disulfide bonds, antioxidative and antibacterial properties as well as the release pattern of EO from the EO containing films were affected by the nature of the EO used. Among these films, the film containing GF-EO showed the best water vapor barrier properties, the highest tensile strength and Tg compared to the films prepared from other EOs. The films containing LM-EO and OG-EO showed the highest radical scavenging activity and antibacterial activity, respectively. The release profiles of EOs from their respective films were fitted well by Peppas model.
科研通智能强力驱动
Strongly Powered by AbleSci AI