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Active and Intelligent Films Made from Starchy Sources/Blackberry Pulp

机译:由淀粉来源/黑莓纸浆制成的主动和智能薄膜

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摘要

Functional, active and intelligent films were prepared from biopolymeric matrices (plantain starch and pre-gelatinized plantain flour) with and without the addition of a natural filler (blackberry pulp) using the casting methodology. A thorough examination of the physicochemical, antioxidant and antimicrobial properties of the both the matrices used and the developed films was then carried out. The films developed from matrices incorporating the blackberry pulp were more amorphous, thicker, less sensitive to moisture, and with higher melting temperatures than the films made without this natural filler. The degree of substitution, average molecular weight and attenuated total reflectance Fourier transform infrared spectroscopy of the films made with blackberry pulp suggest that the starch chains were cross-linked. This is probably because the citric acid contained in the pulp functions as a cross-linking agent. Films with added blackberry pulp responded to changes in pH, i.e. were pH-sensitive, and also showed antimicrobial activity especially against Escherichia coli . In general, the addition of blackberry pulp improved the physicochemical and mechanical properties of the films developed due to cross-linking, as well as increasing their antioxidant activity.
机译:使用流延方法,在有或没有添加天然填料(黑莓果肉)的情况下,从生物聚合物基质(车前草淀粉和预糊化的车前草面粉)中制备功能性,活性和智能膜。然后,对所用基质和显影后的薄膜的物理化学,抗氧化剂和抗菌性能进行了全面检查。与没有这种天然填料的薄膜相比,由掺入黑莓果肉的基质制成的薄膜更无定形,更稠,对水分的敏感性更低,熔融温度更高。用黑莓果肉制成的薄膜的取代度,平均分子量和衰减的总反射率傅里叶变换红外光谱表明,淀粉链是交联的。这可能是因为纸浆中所含的柠檬酸起交联剂的作用。添加了黑莓果肉的薄膜对pH的变化有反应,即对pH敏感,并且还显示出抗菌活性,特别是对大肠杆菌的抗菌活性。通常,黑莓果肉的添加改善了由于交联而形成的膜的物理化学和机械性能,并提高了其抗氧化活性。

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