Enhanced oxygen barrier properties of sodium alginate coatings in humid environments: ionic crosslinking of sodium alginate by calcium ions released from calcium hydrogen phosphate and calcium carbonate

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Food Science and Biotechnology Pub Date : 2024-09-14 DOI:10.1007/s10068-024-01711-z

Hong-geon Song, Seongyun Lee, Jaejoon Han

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Abstract

Sodium alginate (SA) was crosslinked by calcium hydrogen phosphate and calcium carbonate (CC), of which the rate was controlled by glucono-delta-lactone to decrease the pH and induce a slow release of Ca²⁺ ions. The crosslinked SA was coated on oriented polypropylene (OPP). The coated films exhibited a low oxygen transmission rate (OTR) under 0% relative humidity (RH). The SA coating crosslinked with CC 0.07 g/g SA exhibited a lower OTR under 50% RH than the OPP/pure SA film due to the dense matrix and the exposure of hydrophobic groups. The coated film was laminated with cast polypropylene, decreasing an OTR by 0.11 cm³/m²·day (0% RH). Additionally, the pouches using the resultant multilayer films exhibited stable oxygen barrier properties against the environment which weakly simulates a boiling process. Furthermore, the pouches efficiently delayed the oxidation of grapeseed oil. Overall, the developed coatings show potential as oxygen barrier layers in food packaging.

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增强海藻酸钠涂层在潮湿环境中的氧气阻隔性能：磷酸氢钙和碳酸钙释放的钙离子使海藻酸钠离子交联

海藻酸钠（SA）由磷酸氢钙和碳酸钙（CC）交联，交联速度由葡萄糖醛酸-δ-内酯控制，以降低 pH 值并诱导 Ca2+ 离子缓慢释放。交联的 SA 被涂布在拉伸聚丙烯（OPP）上。在相对湿度（RH）为 0% 的条件下，涂层薄膜的氧气透过率（OTR）较低。与 OPP/ 纯 SA 薄膜相比，CC 0.07 g/g SA 交联的 SA 涂层在 50% 相对湿度下的氧气透过率更低，这是由于基质致密和疏水基团暴露所致。涂膜与浇注聚丙烯层压后，OTR 降低了 0.11 立方厘米/平方米-天（0% 相对湿度）。此外，使用这种多层薄膜制成的小袋在弱模拟沸腾过程的环境中表现出稳定的氧气阻隔性能。此外，小袋还能有效延缓葡萄籽油的氧化。总之，所开发的涂层显示出在食品包装中用作氧气阻隔层的潜力。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.