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首页> 外文会议>International Conference on Green Technology and Sustainable Development >Carboxymethyl Cellulose /Aloe Vera Gel Edible Films For Food Preservation
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Carboxymethyl Cellulose /Aloe Vera Gel Edible Films For Food Preservation

机译：羧甲基纤维素/芦荟凝胶可食用薄膜用于食品保存

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摘要

Carboxymethyl cellulose (CMC) - based edible coatings have been widely investigated and used for fruits and vegetables preservation. In this study, the CMC edible films incorporated with Aloe vera gel (AVG) powder at different proportions (5/0, 5/1, 4/1, 3/1, and 3/2) were prepared and characterized to evaluate their applicability in food preservation. FT-IR spectra of the prepared films indicated that no major chemical differences in comparison to individual material. Mechanical strength test showed that as the Aloe vera gel proportion increased, the tensile strength and puncture resistance of the CMC/AVG films decreased, while the elongation at break significantly increased. The addition of Aloe vera gel not only lowered the water vapor permeability and but also increased the water solubility of CMC based films. Especially, all the tested CMC/AVG films were impermeable to oil. These results suggested that CMC/AVG edible films are applicable to postharvest preservation of some fruits such as banana, custard apple, and dragon fruit. In addition, CMC/ AVG films are also suitable for packaging high fat-containing food products, such as the manufacturing of oil packets of instant noodles due to their high oil resistance and high dissolvability in hot water.
机译：羧甲基纤维素（CMC）的可食用涂料已被广泛研究并用于水果和蔬菜保存。在该研究中，制备了以不同比例的芦荟凝胶（AVG）粉末（5/0,5 / 1,4 / 1,3 / 1和3/2）的CMC可食用薄膜制备并表征以评估其适用性在食品保存。制备薄膜的FT-IR光谱表明与个体材料相比没有主要的化学差异。机械强度试验表明，随着芦荟凝胶比例增加，CMC / AVG薄膜的拉伸强度和刺穿性降低，而断裂伸长率显着增加。加入芦荟凝胶不仅降低了水蒸气渗透性，而且还增加了基于CMC的薄膜的水溶性。特别是，所有测试的CMC / AVG薄膜都是不可渗透的。这些结果表明，CMC / AVG可食用薄膜适用于一些水果的采后保存，如香蕉，蛋奶咖啡苹果和龙果。此外，CMC / AVG薄膜也适用于包装高脂肪的食品产品，例如由于其高耐油性和热水中的高溶解性而制造方便面的油包。

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