Enhancing mechanical and thermal properties of zein films via shellac incorporation using coaxial electrospinning

IF 6.6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY LWT - Food Science and Technology Pub Date : 2025-02-17 DOI:10.1016/j.lwt.2025.117556
Qianfei Jia , Zijian Wu , Limin Wang , Wen Zhang , Yuan Li , Shufen Li , Yuxi Qin
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Abstract

This study aims to investigate the fabrication of composite films using coaxial electrospinning, and the interactions between zein and shellac was investigated through multi-spectroscopic methods. Spectroscopic analysis revealed that shellac quenches the intrinsic fluorescence of zein through both dynamic and static quenching mechanisms, with hydrophobic interactions and hydrogen bonding serving as the primary forces driving this interaction. The zein/shellac composite films exhibited a smooth, bead-free morphology. The addition of shellac significantly enhanced the mechanical properties of the composite films by integrating uniformly into the zein matrix, achieving a maximum tensile strength of 1.15 MPa in the Z-S6 film and an elongation at a break of 55.24%. Additionally, the thermal stability of the zein/shellac composite films improved while their barrier properties were slightly reduced. These findings suggest that incorporating shellac into the zein films enhances their physical properties for food packaging applications.

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用同轴静电纺丝法掺入紫胶提高玉米蛋白薄膜的力学和热性能
本研究旨在研究同轴静电纺丝法制备复合薄膜,并利用多光谱方法研究玉米蛋白与紫胶之间的相互作用。光谱分析表明,紫胶通过动态和静态猝灭机制猝灭玉米蛋白的固有荧光,疏水相互作用和氢键是驱动这种相互作用的主要力量。玉米蛋白/紫胶复合膜具有光滑、无珠状结构。紫胶的加入通过与玉米蛋白基体的均匀融合,显著提高了复合膜的力学性能,Z-S6膜的最大抗拉强度为1.15 MPa,断裂伸长率为55.24%。此外,玉米蛋白/紫胶复合膜的热稳定性得到改善,但其阻隔性能略有下降。这些发现表明,将紫胶掺入玉米蛋白薄膜可以提高其食品包装应用的物理性能。
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公司名称
产品信息
上海源叶
Zein
上海源叶
shellac
阿拉丁
PVP
来源期刊
LWT - Food Science and Technology
LWT - Food Science and Technology 工程技术-食品科技
CiteScore
11.80
自引率
6.70%
发文量
1724
审稿时长
65 days
期刊介绍: LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.
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