Abstract

Porcine plasma protein (PPP), modified PPP (MPPP), chitosan (CS), blended PPP and CS and PPP and MPPP with encapsulated turmeric oil were formed biopolymer films and characterized the properties prior to food application. The PPP-encapsulated films revealed flexibility and seal strength, while the blended film improved water-resistant and thermal properties. CS film presented higher water barrier. Thus, the PPP-based films were formed sachets and pack rice, and the rice quality was determined during storage compared with a polypropylene (PP) sachet. As expected, the total phenolic content, antioxidant activity and total anthocyanin content of rice grains and cooked rice decreased with storage time including the change in textural parameters. Interestingly, the PPP sachet maintained the rice grain quality for not more than 40 days, while the MPPP+ Encapsulated and PP sachets can be used for at least 50 days. Therefore, PPP-based films can be used as food packaging materials to maintain the quality and extend the shelf life of food and agricultural products.

中文翻译：

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壳聚糖或封装的姜黄油掺入猪血浆蛋白基薄膜的食品应用特性和质量

摘要

猪血浆蛋白（PPP），修饰的PPP（MPPP），壳聚糖（CS），PPP和CS的共混物以及PPP和MPPP与封装的姜黄油形成生物聚合物薄膜，并在食品应用之前表征其特性。PPP封装的薄膜具有柔韧性和密封强度，而共混薄膜则提高了防水性和热性能。CS膜具有更高的防水性。因此，形成了基于PPP的薄膜小袋并包装了大米，与聚丙烯（PP）小袋相比，在存储过程中确定了大米的质量。不出所料，稻谷和煮熟的米的总酚含量，抗氧化活性和总花色苷含量随保存时间的延长而降低，包括结构参数的变化。有趣的是，PPP小袋将米粒的品质维持了不超过40天，而MPPP +封装和PP香包可以使用至少50天。因此，基于PPP的薄膜可以用作食品包装材料，以维持食品的质量并延长食品和农产品的保质期。