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首页> 外文期刊>Coatings >Gelatin-Based Nanocomposite Film with Bacterial Cellulose–MgO Nanoparticles and Its Application in Packaging of Preserved Eggs
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Gelatin-Based Nanocomposite Film with Bacterial Cellulose–MgO Nanoparticles and Its Application in Packaging of Preserved Eggs

机译：基于明胶基纳米复合膜，具有细菌纤维素-MgO纳米粒子及其在保存卵包装中的应用

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摘要

Preserved eggs are prone to lose water during storage, which causes the preserved eggs to shrink and have poor taste, bad flavor, and reduced quality. By studying a degradable coating agent and applying it to preserved eggs, we explored its effect on the quality of preserved eggs during storage. In this paper, the structure and performance of gelatin film (GF), gelatin–bacterial cellulose film (GBF), and gelatin–bacterial cellulose–MgO nanocomposite film (GBMF) were explored by adding bacterial cellulose (BC) and MgO nanoparticles to gelatin. The results showed that the BC solution increased the particle size and absolute value of the zeta potential. The cross-sectional microstructure of the film showed fewer and smaller pores. The water vapor permeability (WVP) decreased, and the elongation at break (EB) increased significantly. The addition of MgO nanoparticles increased the particle size and reduced the absolute value of the zeta potential. The cross section of the film became denser and more uniform by adding MgO nanoparticles, and the surface hydrophobicity of the film increased, and the EB decreased. After coating the preserved eggs with these films, the weight loss rate, the content of total volatile base nitrogen (TVB-N), and the hardness were lower than that of uncoated preserved eggs. The pH of the uncoated preserved eggs also dropped faster than the coated preserved eggs. Moreover, the preserved egg coated with GBMF had the lowest weight loss rate and the highest sensory score. It can be seen that these three films had a certain preservation effect on preserved eggs, and the GBMF had the best preservation effect.
机译：保存的鸡蛋在储存期间易于失去水，这导致保存的鸡蛋缩小并具有差的味道，味道不良和质量降低。通过研究可降解的涂料并将其涂抹在保存的卵中，我们探讨了储存期间保存鸡蛋质量的影响。本文通过将细菌纤维素（BC）和MgO纳米颗粒添加到明胶，探讨了明胶膜（GF），明胶 - 细菌纤维素膜（GBF）和明胶 - 细菌纤维素-MGO纳米复合膜（GBMF）的结构和性能。结果表明，BC溶液增加了Zeta电位的粒度和绝对值。薄膜的横截面微结构显示较少且较小的孔隙。水蒸气渗透率（WVP）降低，断裂（EB）的伸长率显着增加。添加MgO纳米颗粒增加了粒度并降低了Zeta电位的绝对值。通过添加MgO纳米颗粒，膜的横截面变得更浓，更均匀，并且膜的表面疏水性增加，EB减少。在用这些薄膜涂覆保存的卵后，重量损失率，总挥发性碱氮（TVB-N）的含量低于未涂覆的保存卵的含量。未涂覆的保存鸡蛋的pH也比涂覆的保存鸡蛋更快地降低。此外，涂有GBMF的保存卵具有最低的减肥率和最高的感官分数。可以看出，这三部薄膜对保存的鸡蛋有一定的保存效果，而GBMF具有最佳的保存效果。

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