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Effects of Curcumin, Phycocyanin, or Modified Lycopene Colorants on the Physicochemical and Sensory Properties of Whey Protein–Cellulose Nanocrystal Packaging Films
Food Chemistry ( IF 8.8 ) Pub Date : 2023-01-27 , DOI: 10.1016/j.foodchem.2023.135541
Hongbo Sun 1 , Yue Huang 1 , Yuying Chen 1 , Xinnan Liu 1 , Xiaojing Leng 1
Affiliation  

To utilize natural hydrophobic/hydrophilic colorants to manufacture good quality and attractive packaging films, we investigated the effects of natural colorants (curcumin, phycocyanin, modified lycopene, and their mixed colorants) on the physicochemical and sensory properties of whey protein isolate–cellulose nanocrystal packaging film. Owing to the improvement in hydrophobicity and spatial density, moisture content (MC) and water vapor permeability (WVP) of films containing curcumin were reduced by 16.91% and 8.49%, respectively, in contrast to that, MC and WVP increased by 10.75% and 4.09%, respectively, in film containing modified lycopene. Mechanical testing, infrared spectra, and X-ray diffraction revealed the retention of structural properties of protein matrix. Rate-All-That-Apply evaluation indicated that films containing colorants enriched tactile and visual sensory characteristics. The eye tracking testing of packed foods showed that preferential attraction depends on the color of the food itself. Thus, a consumer‐oriented multi-colored packaging film with good performance was achieved.



中文翻译:

姜黄素、藻蓝蛋白或改性番茄红素着色剂对乳清蛋白-纤维素纳米晶体包装薄膜理化和感官特性的影响

为了利用天然疏水/亲水着色剂制造优质和有吸引力的包装薄膜,我们研究了天然着色剂(姜黄素、藻蓝蛋白、改性番茄红素及其混合着色剂)对乳清分离蛋白-纤维素纳米晶体包装的理化和感官特性的影响电影。由于疏水性和空间密度的提高,含有姜黄素的薄膜的水分含量(MC)和水蒸气渗透率(WVP)分别降低了16.91%和8.49%,相比之下,MC和WVP增加了10.75%和在含有改性番茄红素的薄膜中分别为 4.09%。机械测试、红外光谱和 X 射线衍射揭示了蛋白质基质结构特性的保留。Rate-All-That-Apply 评估表明,含有着色剂的薄膜增强了触觉和视觉感官特性。包装食品的眼动追踪测试表明,优先吸引取决于食品本身的颜色。因此,实现了一种性能良好的面向消费者的多色包装薄膜。

更新日期:2023-02-01
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