基于从 Oreochromis sp.加工副产品中提取的胶原蛋白与壳聚糖混合并与 PCL 和 PLA 单层膜组装形成双层膜的生物可降解单层膜

IF 2.7 3区 农林科学 Q3 ENGINEERING, CHEMICAL Journal of Food Process Engineering Pub Date : 2024-07-28 DOI:10.1111/jfpe.14696
Carlos Navarro Arrieta, Vanessa Acevedo-Puello, Edwin Gustavo Fuentes Ordoñez, Heidi Fonseca-Florido, Rodrigo Ortega-Toro
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引用次数: 0

摘要

本研究的目的是利用从罗非鱼(Oreochromis sp.)皮肤和鳞片中提取的胶原蛋白与壳聚糖以及可生物降解的聚酯(聚乳酸(PLA)或聚己内酯(PCL))结合,开发可生物降解的单层和双层薄膜并确定其特性。胶原蛋白用醋酸(0.5 M)提取。在 1.5% 的醋酸中加入壳聚糖(2% w/w)溶液,然后加入浓度为 0.5%、1% 或 2% w/w 的皮肤胶原蛋白,并在 45-50°C 下烘干,通过浇铸工艺形成基于胶原蛋白和壳聚糖的单层薄膜。聚乳酸和 PCL 薄膜是通过压缩成型制成的。根据薄膜的外观、结构、形态、与水的相互作用、热稳定性以及机械和阻隔性能对薄膜进行了表征。结果表明,来自罗非鱼皮和鳞片的胶原蛋白的产量分别为 36.5% 和 2.57%。结果表明,添加壳聚糖后,薄膜的拉伸强度提高了,但伸长率降低了。增加胶原蛋白或壳聚糖的比例可提高热稳定性,还可影响水溶性和水蒸气渗透性。显微镜观察显示,胶原蛋白和壳聚糖之间的界面无裂纹。薄膜的颜色因成分而异,壳聚糖的影响突出表现在黄色和偏红的色调上。与含有 PCL 的双层膜相比,含有 PLA 的双层膜具有更低的水蒸气渗透性和更高的光泽度。该研究旨在利用从罗非鱼皮和鳞片(Oreochromis sp.)中提取的胶原蛋白,结合壳聚糖和可生物降解的聚酯(如聚乳酸或聚己内酯),开发和表征可生物降解的单层和双层薄膜。这项研究的实际应用涉及广泛的工业领域。例如,单层薄膜可用作可持续食品包装,具有更强的阻隔性和生物降解性,从而减少传统包装对环境的影响。此外,双层薄膜还可应用于医疗保健行业,例如利用壳聚糖的抗菌特性制成控释药物贴片或敷料。这项研究还为改善生物降解薄膜的机械、热和阻隔性能提供了宝贵的见解,有可能为各种工业应用生产出更高效、用途更广泛的材料。
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Biodegradable monolayer film based on the collagen extracted from Oreochromis sp. processing byproducts blended with chitosan and assembled with PCL and PLA monolayers to form bilayers films

The objective of the study is to develop and characterize biodegradable monolayer and bilayer films using collagen extracted from tilapia skin and scales (Oreochromis sp.) with chitosan in combination with biodegradable polyester; polylactic acid (PLA) or polycaprolactone (PCL). Collagen extraction was conducted with acetic acid (0.5 M). Monolayer films based on collagen and chitosan were formed by the casting process with a solution of chitosan (2% w/w) in 1.5% acetic acid, followed by the addition of skin collagen at concentrations of 0.5%, 1%, or 2% w/w, and dried at 45–50°C. The PLA and PCL films were made by compression molding. The films were characterized according to their appearance, structure, morphology, interaction with water, thermal stability, and mechanical and barrier properties. The results indicated that collagen from tilapia skin and scales yielded 36.5% and 2.57%, respectively. The results showed that adding chitosan increased the tensile strength but decreased the elongation of the films. An improvement in thermal stability was observed by increasing the proportion of collagen or chitosan, and it also influenced water solubility and water vapor permeability. Microscopy showed a crack-free interface between collagen and chitosan. The color of the films varied depending on the composition, highlighting the influence of chitosan in yellow and reddish tones. The bilayers with PLA had lower water vapor permeability and higher gloss compared to those with PCL. Finally, the developed films showed promising properties for their application in food packaging and promote the use of fishery waste.

Practical applications

The study aims to develop and characterize biodegradable monolayer and bilayer films using collagen extracted from tilapia skin and scales (Oreochromis sp.) combined with chitosan and biodegradable polyester such as polylactic acid or polycaprolactone. The practical applications of this research span a wide range of industrial fields. For instance, monolayer films could be used as sustainable food packaging, offering enhanced barrier properties and biodegradability, thus reducing the environmental impact of conventional packaging. Furthermore, bilayer films could find applications in the healthcare industry, such as controlled-release drug patches or dressings leveraging the antimicrobial properties of chitosan. This research also provides valuable insights into improving the mechanical, thermal, and barrier properties of biodegradable films, potentially leading to the production of more efficient and versatile materials for a variety of industrial applications.

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来源期刊
Journal of Food Process Engineering
Journal of Food Process Engineering 工程技术-工程:化工
CiteScore
5.70
自引率
10.00%
发文量
259
审稿时长
2 months
期刊介绍: This international research journal focuses on the engineering aspects of post-production handling, storage, processing, packaging, and distribution of food. Read by researchers, food and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. Co-Editors M. Elena Castell-Perez and Rosana Moreira, both of Texas A&M University, welcome papers covering the best original research on applications of engineering principles and concepts to food and food processes.
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