Abstract The objective of this study was to investigate the effects of gallic acid incorporation and homogenization method (high-speed homogenization and ultrasonication) on the physicochemical characteristics of pea flour based active films and the activity of the films against lipid oxidation. The water vapor permeability results of the active films increased by approximately 16% with the addition of gallic acid. Furthermore, active films had higher elongation and flexibility due to the plasticizing effect of gallic acid and an increase in the free volume of the film structure. Although the phenolic content of the films prepared by ultrasonication was higher than the ones prepared by high-speed homogenization, their antioxidant activities were the same. The films were immersed in a model food, olive oil, and stored at 40 °C for 2 weeks. Peroxide value, TBARS, p-anisidine value, and totox analysis were carried out to test the effects of films on lipid oxidation. Active films reduced the formation of primary lipid oxidation products, hydrogen peroxides, up to 28%. In addition, the use of active films reduced totox values up to 20% as compared to control samples. Regardless of the homogenization method, gallic acid incorporation reduced olive oil oxidation significantly. Therefore, gallic acid incorporated pea flour films can be used as a packaging material to minimize the oxidation of susceptible foods.

中文翻译：

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不同均质方法制备的豌豆粉活性薄膜的研制及其对脂质氧化的影响

摘要 本研究的目的是研究没食子酸掺入和均质方法（高速均质和超声处理）对豌豆粉活性薄膜理化特性和薄膜抗脂质氧化活性的影响。添加没食子酸后，活性薄膜的水蒸气渗透率结果增加了约 16%。此外，由于没食子酸的增塑作用和薄膜结构自由体积的增加，活性薄膜具有更高的伸长率和柔韧性。虽然超声制备的薄膜酚类含量高于高速均质制备的薄膜，但它们的抗氧化活性相同。将薄膜浸入模型食品橄榄油中，并在 40°C 下储存 2 周。进行过氧化值、TBARS、对茴香胺值和毒性分析以测试薄膜对脂质氧化的影响。活性薄膜减少了主要脂质氧化产物，即过氧化氢的形成，高达 28%。此外，与对照样品相比，使用活性薄膜可将 totox 值降低多达 20%。无论采用何种均化方法，没食子酸的掺入都显着减少了橄榄油的氧化。因此，掺有没食子酸的豌豆粉薄膜可用作包装材料，以尽量减少易感食物的氧化。与对照样品相比，使用活性薄膜可将毒性值降低多达 20%。无论采用何种均化方法，没食子酸的掺入都显着减少了橄榄油的氧化。因此，掺有没食子酸的豌豆粉薄膜可用作包装材料，以尽量减少易感食物的氧化。与对照样品相比，使用活性薄膜可将毒性值降低多达 20%。无论采用何种均化方法，没食子酸的掺入都显着减少了橄榄油的氧化。因此，掺有没食子酸的豌豆粉薄膜可用作包装材料，以尽量减少易感食物的氧化。