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| Optimization of preparation process of zein-ethyl cellulose composite film and its characteristics and application |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240194 |
| KeyWord:zein ethyl cellulose edible film barrier property oxidative rancidity of peanut chunks coating preservation |
| FundProject:国家自然科学基金(32201938) |
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| Abstract: |
| To prepare a coating preservation packaging material applied in foods with high oil content, zein and ethyl cellulose (EC) were used as the raw materials to prepare composite film, the effects of mass ratio of zein to EC, ethanol volume fraction, type and dosage of plasticizers, and curing temperature on the mechanical properties, water vapor and oxygen barrier property of the composite film were investigated by single factor experiment to optimize the preparation process of the composite film. Cross-sectional morphology, chemical structure, and surface water contact angle of the composite film were analyzed. The applied effects of the composite film were also investigated. The results showed that the optimal preparation conditions were as follows: mass ratio of zein to EC 3∶ 7, ethanol volume fraction 87%, oleic acid as plasticizer with the dosage of 0.2 g/g (based on the total solid mass), and curing temperature 60 ℃. Under these conditions, the tensile strength of the composite film was 23.29 MPa, elongation at break was 12.03%, water vapor permeability was 5.99 g·mm/(m2·d·kPa), and the growth rate of peroxide value of tung oil sealed with the prepared film was 29940%. The composite film was well-compatible, the two film-forming substrates were physically compounded. The water contact angle of the composite film was 82.0°, which was higher than that of the zein or EC film, indicating that its surface hydrophobicity was improved. Accelerative oxidation experiment at 60 ℃ showed that compared with the initial peroxide value, the peroxide value of uncoated peanut chunks increased by 1.53 times, while the peroxide value of coated peanut chunks increased by 1.32 times, demonstrating that film coating can slow down the oxidation rate of peanut chunks. In summary, an edible film with excellent mechanical and water and oxygen barrier properties for coating preservation is successfully prepared, which can improve the oxidative stability of foods with high oil content and extend their shelf life. |
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