Anca Peter, Lucica Pop, Leonard Mihaly Cozmuta, Camelia Nicula, Anca Mihaly Cozmuta, Goran Drazic, Klara Magyari, Marieta Muresan-Pop, Milica Todea, Lucian Baia
{"title":"面包包装用蜂蜡-聚乙烯醇复合薄膜。","authors":"Anca Peter, Lucica Pop, Leonard Mihaly Cozmuta, Camelia Nicula, Anca Mihaly Cozmuta, Goran Drazic, Klara Magyari, Marieta Muresan-Pop, Milica Todea, Lucian Baia","doi":"10.1016/j.fochx.2024.102053","DOIUrl":null,"url":null,"abstract":"<p><p>The study aimed to improve the barrier characteristics of polyvinyl alcohol (PVA) film by adding beeswax (BW) and glycerin and by heat treatment in order to become a potential suitable material for bread packaging. XRD, FTIR and XPS showed new cross-links between PVA and beeswax demonstrating the composite nature of the film. TGA-DTA showed that glycerin reduced the dehydration and that the beeswax improved theirs thermal stability. The best PVA-beeswax film formula has water vapor permeability (WVP) only 7.5 times higher than that of polyethylene (PE), while PVA is 29 times more permeable. The correlation coefficients, linear (MLR) and stepwise (SR) regression modelling showed a direct correlation between WVP, solubility in food simulants, swelling capacity and biodegradability. Principal Component Analysis (PCA) demonstrated that the analyzed films have different behavior from PE, and among them the most similar is that of the PVA with 2 g of beeswax and no glycerin sample. This film type also showed efficiency in bread packaging.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"102053"},"PeriodicalIF":6.5000,"publicationDate":"2024-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11665305/pdf/","citationCount":"0","resultStr":"{\"title\":\"Beeswax-poly(vinyl alcohol) composite films for bread packaging.\",\"authors\":\"Anca Peter, Lucica Pop, Leonard Mihaly Cozmuta, Camelia Nicula, Anca Mihaly Cozmuta, Goran Drazic, Klara Magyari, Marieta Muresan-Pop, Milica Todea, Lucian Baia\",\"doi\":\"10.1016/j.fochx.2024.102053\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>The study aimed to improve the barrier characteristics of polyvinyl alcohol (PVA) film by adding beeswax (BW) and glycerin and by heat treatment in order to become a potential suitable material for bread packaging. XRD, FTIR and XPS showed new cross-links between PVA and beeswax demonstrating the composite nature of the film. TGA-DTA showed that glycerin reduced the dehydration and that the beeswax improved theirs thermal stability. The best PVA-beeswax film formula has water vapor permeability (WVP) only 7.5 times higher than that of polyethylene (PE), while PVA is 29 times more permeable. The correlation coefficients, linear (MLR) and stepwise (SR) regression modelling showed a direct correlation between WVP, solubility in food simulants, swelling capacity and biodegradability. Principal Component Analysis (PCA) demonstrated that the analyzed films have different behavior from PE, and among them the most similar is that of the PVA with 2 g of beeswax and no glycerin sample. This film type also showed efficiency in bread packaging.</p>\",\"PeriodicalId\":12334,\"journal\":{\"name\":\"Food Chemistry: X\",\"volume\":\"24 \",\"pages\":\"102053\"},\"PeriodicalIF\":6.5000,\"publicationDate\":\"2024-11-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11665305/pdf/\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry: X\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1016/j.fochx.2024.102053\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2024/12/30 0:00:00\",\"PubModel\":\"eCollection\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1016/j.fochx.2024.102053","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2024/12/30 0:00:00","PubModel":"eCollection","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Beeswax-poly(vinyl alcohol) composite films for bread packaging.
The study aimed to improve the barrier characteristics of polyvinyl alcohol (PVA) film by adding beeswax (BW) and glycerin and by heat treatment in order to become a potential suitable material for bread packaging. XRD, FTIR and XPS showed new cross-links between PVA and beeswax demonstrating the composite nature of the film. TGA-DTA showed that glycerin reduced the dehydration and that the beeswax improved theirs thermal stability. The best PVA-beeswax film formula has water vapor permeability (WVP) only 7.5 times higher than that of polyethylene (PE), while PVA is 29 times more permeable. The correlation coefficients, linear (MLR) and stepwise (SR) regression modelling showed a direct correlation between WVP, solubility in food simulants, swelling capacity and biodegradability. Principal Component Analysis (PCA) demonstrated that the analyzed films have different behavior from PE, and among them the most similar is that of the PVA with 2 g of beeswax and no glycerin sample. This film type also showed efficiency in bread packaging.
期刊介绍：
Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
