Luiz Paulo de Oliveira Queiroz , Edna Maria Mendes Aroucha , Ricardo Henrique de Lima Leite
{"title":"采用简单向心混合设计优化含有蜂蜡的新型可持续海藻酸 Dictyota mertensii 薄膜","authors":"Luiz Paulo de Oliveira Queiroz , Edna Maria Mendes Aroucha , Ricardo Henrique de Lima Leite","doi":"10.1016/j.foodhyd.2024.110782","DOIUrl":null,"url":null,"abstract":"<div><div>The environmental risks of synthetic polymers drive the need for innovative and sustainable film and packaging solutions. This study optimized the formulation of films composed of alginate derived from the brown seaweed <em>Dictyota mertensii</em> (ADM), glycerol, beeswax, and tween 80, aiming to improve their properties. A simplex-centroid blend design was employed to develop and optimize the composite films. The films were characterized based on their morphological properties, moisture content (MC), contact angle (CA), solubility (S), water vapor permeability (WVP), color parameters (L∗, a∗, and b∗), opacity, tensile strength (TS), elongation at break (EB), and elastic modulus (E). Contour surfaces were plotted from the studied variables, fourth-order polynomial models were predicted, the influence of the blend components was analyzed, and the response variables were subjected to analysis of variance (ANOVA) and the F test with 95% confidence. The predicted conditions were experimentally validated. MC, WVP, solubility, opacity, a∗, and b∗ were minimized, whereas CA, L∗, TS, EB, and E were maximized, resulting in MC = 6.85%, WVP = 16.37 g mm/h.kPa.m<sup>2</sup>, S = 28.87%, CA = 83.86°, Opacity = 5.60 AU.nm.mm<sup>−1</sup>, L∗ = 70.31, a∗ = 4.79, b∗ = 21.00, TS = 11.76 MPa, EB = 12.70%, and E = 96.47 MPa. The overall desirability index was 0.70, resulting in an optimal biopolymer matrix of 75.00% ADM, 5.00% glycerol, 7.50% beeswax, and 12.50% Tween 80. The results highlight the potential of alginate films made from the brown seaweed <em>Dictyota mertensii</em> and the sustainable use of natural marine resources.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110782"},"PeriodicalIF":11.0000,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Optimization of novel sustainable Dictyota mertensii alginate films with beeswax using a simplex centroid mixture design\",\"authors\":\"Luiz Paulo de Oliveira Queiroz , Edna Maria Mendes Aroucha , Ricardo Henrique de Lima Leite\",\"doi\":\"10.1016/j.foodhyd.2024.110782\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>The environmental risks of synthetic polymers drive the need for innovative and sustainable film and packaging solutions. This study optimized the formulation of films composed of alginate derived from the brown seaweed <em>Dictyota mertensii</em> (ADM), glycerol, beeswax, and tween 80, aiming to improve their properties. A simplex-centroid blend design was employed to develop and optimize the composite films. The films were characterized based on their morphological properties, moisture content (MC), contact angle (CA), solubility (S), water vapor permeability (WVP), color parameters (L∗, a∗, and b∗), opacity, tensile strength (TS), elongation at break (EB), and elastic modulus (E). Contour surfaces were plotted from the studied variables, fourth-order polynomial models were predicted, the influence of the blend components was analyzed, and the response variables were subjected to analysis of variance (ANOVA) and the F test with 95% confidence. The predicted conditions were experimentally validated. MC, WVP, solubility, opacity, a∗, and b∗ were minimized, whereas CA, L∗, TS, EB, and E were maximized, resulting in MC = 6.85%, WVP = 16.37 g mm/h.kPa.m<sup>2</sup>, S = 28.87%, CA = 83.86°, Opacity = 5.60 AU.nm.mm<sup>−1</sup>, L∗ = 70.31, a∗ = 4.79, b∗ = 21.00, TS = 11.76 MPa, EB = 12.70%, and E = 96.47 MPa. The overall desirability index was 0.70, resulting in an optimal biopolymer matrix of 75.00% ADM, 5.00% glycerol, 7.50% beeswax, and 12.50% Tween 80. The results highlight the potential of alginate films made from the brown seaweed <em>Dictyota mertensii</em> and the sustainable use of natural marine resources.</div></div>\",\"PeriodicalId\":320,\"journal\":{\"name\":\"Food Hydrocolloids\",\"volume\":\"160 \",\"pages\":\"Article 110782\"},\"PeriodicalIF\":11.0000,\"publicationDate\":\"2024-10-24\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Hydrocolloids\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0268005X24010567\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X24010567","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Optimization of novel sustainable Dictyota mertensii alginate films with beeswax using a simplex centroid mixture design
The environmental risks of synthetic polymers drive the need for innovative and sustainable film and packaging solutions. This study optimized the formulation of films composed of alginate derived from the brown seaweed Dictyota mertensii (ADM), glycerol, beeswax, and tween 80, aiming to improve their properties. A simplex-centroid blend design was employed to develop and optimize the composite films. The films were characterized based on their morphological properties, moisture content (MC), contact angle (CA), solubility (S), water vapor permeability (WVP), color parameters (L∗, a∗, and b∗), opacity, tensile strength (TS), elongation at break (EB), and elastic modulus (E). Contour surfaces were plotted from the studied variables, fourth-order polynomial models were predicted, the influence of the blend components was analyzed, and the response variables were subjected to analysis of variance (ANOVA) and the F test with 95% confidence. The predicted conditions were experimentally validated. MC, WVP, solubility, opacity, a∗, and b∗ were minimized, whereas CA, L∗, TS, EB, and E were maximized, resulting in MC = 6.85%, WVP = 16.37 g mm/h.kPa.m2, S = 28.87%, CA = 83.86°, Opacity = 5.60 AU.nm.mm−1, L∗ = 70.31, a∗ = 4.79, b∗ = 21.00, TS = 11.76 MPa, EB = 12.70%, and E = 96.47 MPa. The overall desirability index was 0.70, resulting in an optimal biopolymer matrix of 75.00% ADM, 5.00% glycerol, 7.50% beeswax, and 12.50% Tween 80. The results highlight the potential of alginate films made from the brown seaweed Dictyota mertensii and the sustainable use of natural marine resources.
期刊介绍:
Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication.
The main areas of interest are:
-Chemical and physicochemical characterisation
Thermal properties including glass transitions and conformational changes-
Rheological properties including viscosity, viscoelastic properties and gelation behaviour-
The influence on organoleptic properties-
Interfacial properties including stabilisation of dispersions, emulsions and foams-
Film forming properties with application to edible films and active packaging-
Encapsulation and controlled release of active compounds-
The influence on health including their role as dietary fibre-
Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes-
New hydrocolloids and hydrocolloid sources of commercial potential.
The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.