The preparation of edible water-soluble films comprising κ-carrageenan/carboxymethyl starch/gum ghatti and their application in instant coffee powder packaging.

Autor: Wu P; College of Food Science and Engineering, Ocean University of China, Qingdao 266003, Shandong, China., Fu Y; College of Food Science and Engineering, Ocean University of China, Qingdao 266003, Shandong, China., Xu J; College of Food Science and Engineering, Ocean University of China, Qingdao 266003, Shandong, China. Electronic address: xujia@ouc.edu.cn., Gao X; College of Food Science and Engineering, Ocean University of China, Qingdao 266003, Shandong, China., Fu X; College of Food Science and Engineering, Ocean University of China, Qingdao 266003, Shandong, China., Wang L; College of Food Science and Engineering, Ocean University of China, Qingdao 266003, Shandong, China.
Jazyk: angličtina
Zdroj: International journal of biological macromolecules [Int J Biol Macromol] 2024 Oct; Vol. 277 (Pt 2), pp. 133574. Date of Electronic Publication: 2024 Jun 29.
DOI: 10.1016/j.ijbiomac.2024.133574
Abstrakt: This study successfully prepared an edible packaging film that rapidly dissolves in water by utilizing a combination of κ-carrageenan, carboxymethyl starch, and gum ghatti. We investigated the influence of these three materials on the microstructure and physical properties of the film, as well as the impact of the film's dissolution on the stability of beverages. SEM, FTIR, and XRD analyses revealed that the κ-carrageenan, carboxymethyl starch, and gum ghatti primarily interacted through hydrogen bonding, resulting in a more uniform and dense film structure. Surface hydrophilicity and swelling tests indicated an increased presence of hydrophilic groups in the composite film. The inclusion of carboxymethyl starch and gum ghatti significantly improves the film's physical properties, resulting in a notable reduction in water solubility time, an increase in elongation at break from 19.5 % to 26.0 %, a rise in the contact angle from 49.1° to 67.0°, and a decrease in water vapor permeability from 7.5 × 10-10 to 6.2 × 10-10 g/m·s·Pa. Furthermore, coffee packaging bags made from this composite film dissolved entirely in hot water in just 40 s. Dissolving these bags significantly improved the stability of instant coffee, reducing centrifugal sedimentation from 3.8 % to 1.7 %. This study highlights the substantial potential of the κ-carrageenan/carboxymethyl starch/gum ghatti composite film as a packaging material for solid beverages.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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