海藻酸盐/鳄梨酱可食用薄膜在多组分食品中的防潮层作用

IF 4 Q2 FOOD SCIENCE & TECHNOLOGY eFood Pub Date : 2023-08-30 DOI:10.1002/efd2.109
Matheus Carvalho de Matos, Jackson Andson de Medeiros, Leticia Bueno Santos, Henriette M. C. de Azeredo
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引用次数: 0

摘要

在同时含有潮湿和干燥成分的多组分食品(如披萨和玉米卷)中,成分之间的水分迁移会导致不希望的质地变化(如干燥成分的脆度损失)。在这项研究中,不同比例的藻酸盐(膜基质)、鳄梨酱(具有感官吸引力的疏水成分)和甘油(增塑剂)被结合形成可食用的膜,用作多组分食品中潮湿和干燥成分之间的水分屏障。海藻酸盐是对提高膜强度和降低其水蒸气渗透性(WVP)贡献最大的组分。由于鳄梨脂质的存在,鳄梨酱增强了膜的疏水性,尽管没有降低WVP(如预期的那样),因为它促进了藻酸盐结构的不连续性。将WVP最低的薄膜(含有25/60/15的藻酸盐/鳄梨酱/甘油干质量比)插入玉米片和番茄酱之间,能够减少玉米片在50分钟储存期间的脆度损失。
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Alginate/guacamole edible films as moisture barrier layers in multicomponent foods

In multicomponent foods having both moist and dry components (e.g., pizzas and tacos), moisture migration between components causes undesirable texture changes (e.g., loss of crispiness of the dry component). In this study, different proportions of alginate (film matrix), guacamole (hydrophobic component with sensory appeal), and glycerol (plasticizer) were combined to form edible films to be used as a moisture barrier between moist and dry components of multicomponent foods. Alginate was the component that most contributed to increase the film strength and to reduce its water vapor permeability (WVP). Guacamole, due to the presence of avocado lipids, enhanced the film hydrophobicity, although not having decreased the WVP (as expected), since it promoted discontinuities in the alginate structure. The film with the lowest WVP (containing an alginate/guacamole/glycerol dry mass ratio of 25/60/15) was inserted between nachos and tomato sauce, being able to reduce the crispiness loss of nachos during a 50-min storage.

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来源期刊
eFood
eFood food research-
CiteScore
6.00
自引率
0.00%
发文量
44
期刊介绍: eFood is the official journal of the International Association of Dietetic Nutrition and Safety (IADNS) which eFood aims to cover all aspects of food science and technology. The journal’s mission is to advance and disseminate knowledge of food science, and to promote and foster research into the chemistry, nutrition and safety of food worldwide, by supporting open dissemination and lively discourse about a wide range of the most important topics in global food and health. The Editors welcome original research articles, comprehensive reviews, mini review, highlights, news, short reports, perspectives and correspondences on both experimental work and policy management in relation to food chemistry, nutrition, food health and safety, etc. Research areas covered in the journal include, but are not limited to, the following: ● Food chemistry ● Nutrition ● Food safety ● Food and health ● Food technology and sustainability ● Food processing ● Sensory and consumer science ● Food microbiology ● Food toxicology ● Food packaging ● Food security ● Healthy foods ● Super foods ● Food science (general)
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