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Antioxidant films from mango kernel components
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DOI：10.1016/j.foodhyd.2019.04.061.png)
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摘要
En 中文
Different compounds were sequentially extracted from mango seed kernels, namely, mango kernel fat (MKF), a phenolic extract (MKPE), and starch (MKS), with yields of about 11%, 17%, and 39% respectively. The main fatty acids in MKF were oleic and stearic. Gallic acid and its derivatives were the predominant phenolics in MKPE. Glycerol-plasticized films were prepared with different weight proportions of MKS (80-100%), MKF (0-20%), and MKPE (0-20%). The presence of fats and phenolics presented plasticizing effects on the starch films, although their elongation has sharply decreased when the MKF content increased from 10 to 20%, probably because of the high saturation of MKF. MKPE was more effective than MKF in decreasing water vapor permeability. Moreover, the phenolics imparted the films with active (antioxidant and UV absorbing) properties, although they also decreased the visible light transparency of films.
Keyword:
Biopolymers
Edible films
Biorefinery
Active food packaging
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期刊
IF:
12.4
论文数:
1.3W
被引数:
9.6W
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引用论文
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