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首页> 外文期刊>Journal of food engineering >Effect of essential oils on properties of film forming emulsions and films based on hydroxypropylmethylcellulose and chitosan
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Effect of essential oils on properties of film forming emulsions and films based on hydroxypropylmethylcellulose and chitosan

机译:精油对成膜乳液和基于羟丙基甲基纤维素和壳聚糖的薄膜性能的影响

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摘要

Film-forming dispersions (FFD) and films, prepared by incorporating different concentrations of berga-mot (BO), lemon (LO) and tea tree (TTO) essential oils into hydroxyproplymethylcellulose (HPMC) and chitosan (CH) were obtained and their physico-chemical properties were characterised. Results showed that the increment of essential oil (EO) content promoted significant changes in the size and surface charge of the FFD particles. As regards the film properties, the higher the EO content, the lower the water vapour permeability and the moisture sorption capacity. In general, the addition of EO into the HPMC or CH matrix leads to a significant decrease in gloss, transparency, tensile strength and elastic modulus of the composite films. Discriminant analyses of obtained data revealed that the polymer type was the main factor which defined the FFD and composite film behaviour. For a given polymer, although both the nature and concentration of the EO influenced FFD behaviour, the concentration played a more important role. In film properties, the discriminant analyses did not reveal different groups associated to the different nature or concentration of the essential oils, although composite films with BO appeared to differ slightly from the rest.
机译:通过将不同浓度的佛手柑(BO),柠檬(LO)和茶树(TTO)精油掺入羟丙基甲基纤维素(HPMC)和壳聚糖(CH)中而制得成膜分散液(FFD)和薄膜,并获得了其理化性质-化学性质被表征。结果表明,精油(EO)含量的增加促进了FFD颗粒的大小和表面电荷的显着变化。关于膜性质,EO含量越高,水蒸气渗透性和水分吸收能力越低。通常,在HPMC或CH基体中添加EO会导致复合膜的光泽度,透明度,拉伸强度和弹性模量显着降低。所得数据的判别分析表明,聚合物类型是决定FFD和复合膜性能的主要因素。对于给定的聚合物,尽管EO的性质和浓度都会影响FFD行为,但浓度起着更重要的作用。在膜性能上,判别分析没有发现与香精油的不同性质或浓度相关的不同基团,尽管含BO的复合膜似乎与其余的略有不同。

著录项

  • 来源
    《Journal of food engineering》 |2011年第2期|p.246-253|共8页
  • 作者单位

    Departamento de Tecnologia de Alimentos, Institute) Universitario de Ingenierta de Alimentos para el Desarrollo, Universidad Politecnica de Valencia,Camino de Vera s, 46022 Valencia, Spain;

    Departamento de Tecnologia de Alimentos, Institute) Universitario de Ingenierta de Alimentos para el Desarrollo, Universidad Politecnica de Valencia,Camino de Vera s, 46022 Valencia, Spain;

    Departamento de Tecnologia de Alimentos, Institute) Universitario de Ingenierta de Alimentos para el Desarrollo, Universidad Politecnica de Valencia,Camino de Vera s, 46022 Valencia, Spain;

    Departamento de Tecnologia de Alimentos, Institute) Universitario de Ingenierta de Alimentos para el Desarrollo, Universidad Politecnica de Valencia,Camino de Vera s, 46022 Valencia, Spain;

  • 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    tea tee oil; bergamot oil; lemon oil; water vapour permeability; mechanical properties; particle size distribution;

    机译:茶三通油;佛手柑油柠檬油水蒸气渗透率;机械性能粒度分布;

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