An edible antioxidant film of Artemisia sphaerocephala Krasch. gum with sophora japonica extract for oil packaging. (June 2020)

• Record Type: Journal Article
• Authors: Guo, Zhihua; Wu, Xincheng; Zhao, Xin; Fan, Jitao; Lu, Xiang; Wang, Lijuan
• Is Part Of: Food packaging and shelf life. Volume 24(2020)
• Publication Date: 2020-06
• Subjects: Sophora japonica extract -- Artemisia sphaerocephala Krasch. gum -- Antioxidant films -- Oil preservation; Food -- Packaging -- Periodicals; Food -- Preservation -- Periodicals; Food -- Packaging; Periodicals; 664.0905
• DOI: 10.1016/j.fpsl.2019.100460
• Languages: English
• ISSNs: 2214-2894

Abstract

Graphical abstract: Highlights: Artemisia sphaerocephala Krasch. gum (ASKG) films were prepared. Sophora japonica extract was added in AKSG film to gain the antioxidant activity. The antioxidant film could slow the oxidation of lard. The film is potential alternative to plastic food packaging. Abstract: Antioxidant films were prepared by mixing Artemisia sphaerocephala Krasch. gum (ASKG) with sophora japonica extract (SJE). The physical properties, antioxidant properties and application of lard preservation were analyzed. New intermolecular hydrogen bonds formed between SJE and ASKG molecules with the addition of SJE. When the content of SJE increased, elongation at break, light transmission values at 600 nm and tensile strength of the films decreased from 60.60 to 23.00 %, from 57.51 to 10.65 % and from 31.26 to 25.99 MPa, respectively. When the SJE content was 1 %, the oxygen permeability of the films was lowest, and the value was 0.0091 cm 3 mm m −2 day -1 atm -1 . However, the total phenolic content and DPPH scavenging activity of the films increased significantly with SJE addition. Moreover, the films had an inhibitory effect on the oxidation of oil. These findings indicate that the films can be applied to oil preservation packaging to alleviate oil deterioration and improve oil quality.