Casein/wax blend extrusion for production of edible films as carriers of potassium sorbate-A comparative study of waxes and potassium sorbate effect
Casein/wax blend extrusion for production of edible films as carriers of potassium sorbate-A comparative study of waxes and potassium sorbate effect
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DOI：
10.1016/j.fpsl.2018.01.005
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发表时间：
2018-06-01
影响因子：
8
通讯作者：
Oulahal, Nadia
中科院分区：
文献类型：
--
作者：
Chevalier, Elodie;Chaabani, Asma;Oulahal, Nadia
有机酸如山梨酸钾（KS）作为公认的安全食品防腐剂有着悠久的历史。在这项工作中，KS被纳入凝乳酶酪蛋白片含有蜡（蜂蜡，小烛树蜡和巴西棕榈蜡），其释放和对大肠杆菌的抗菌潜力进行了分析。在15 ℃下研究KS对大肠杆菌ATCC 10536的抗微生物性能。15 ℃是E.大肠杆菌，但通常用于食品储存的奶酪（在成熟的地窖）或干燥的食品，例如。通过溶剂浇铸法将蜡混合到水胶体中以制备涂层或薄膜已经得到了很好的研究，但是这项工作的新奇在于使用双螺杆挤出机来生产薄膜。比较了双螺杆挤出法制备的酪蛋白/蜡共混材料的形态、阻隔性、拉伸性能和抗菌性能。大肠杆菌中，甚至在低浓度下，甚至在15 ℃下20天后，这表明酪蛋白基质作为防腐剂载体的效果。此外，在10%的添加量下，KS对力学性能（TS降低，% E增加）和防水性能表现出增塑作用。对于水蒸气渗透性，在引入片材的蜡中，只有蜂蜡能有效地降低WVP（20%）。没有观察到显着的影响，特别是由于蜡的加入。最后，这里提供的工作可能有助于研究可食用生物聚合物作为防腐剂载体，可以通过一个简单的工业过程（双螺杆挤出）生产。
Organic acids as potassium sorbate (KS) have a long history as being generally recognized as safe food preservatives. In this work, KS was incorporated in rennet casein sheets containing waxes (beeswax, candelilla and carnauba waxes) and its release and antimicrobial potential against Escherichia coli were analysed. KS was studied at 15 degrees C for its antimicrobial properties against Escherichia coli ATCC 10536. 15 degrees C is a non-common incubation temperature for E. coli but is often used for food storage of cheeses (in ripening cellars) or dry foods for example. Waxes are well studied blended to hydrocolloids to make coatings or films by solvent casting method but the novelty of this work is the use of a twin screw extruder to produce films. Morphological, barrier, tensile and antimicrobial properties were compared for casein/wax blends material produced by twin screw extrusion.The presence of KS significantly inhibits E. coli and that even at low concentration and even after 20 days at 15 degrees C, which suggests effect of casein matrix as preservative carrier. Besides, a plasticizing action of KS was demonstrated at 10% addition on mechanical properties (decrease of TS and increase of % E) and on water barrier properties. Concerning water vapor permeability, only beeswax among waxes introduced in sheets was efficient to reduce WVP (by 20%). No significant impact on sheet color parameters was observed especially due to wax addition.Finally, the work provided here might help researches on edible biopolymer as preservative carriers that can be produced by an easily industrial process (twin screw extrusion).