Preparation, Characterization and Preservation of Composite Membranes of Polyvinyl Alcohol-Enoki Mushroom Aqueous Extract Based on Principal Component Analysis

ZHANG Xuesong; LIU Li; TANG Yujuan; XIE Yile; BIAN Xinyu

doi:10.13386/j.issn1002-0306.2023060164

Volume 45 Issue 9

Apr. 2024

Turn off MathJax

Article Contents

Abstract

References

Supplements

Science and Technology of Food Industry > 2024 > 45(9): 205-217. > DOI: 10.13386/j.issn1002-0306.2023060164

ZHANG Xuesong, LIU Li, TANG Yujuan, et al. Preparation, Characterization and Preservation of Composite Membranes of Polyvinyl Alcohol-Enoki Mushroom Aqueous Extract Based on Principal Component Analysis[J]. Science and Technology of Food Industry, 2024, 45(9): 205−217. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023060164.

Citation:

PDF (5025 KB)

Preparation, Characterization and Preservation of Composite Membranes of Polyvinyl Alcohol-Enoki Mushroom Aqueous Extract Based on Principal Component Analysis

1.
College of Tea and Food Science and Technology, Jiangsu Polytechnic College of Agriculture and Forestry, Jurong 212400, China
2.
School of Food Science, Nanjing XiaoZhuang University, Nanjing 211171, China

More Information

Received Date: June 15, 2023
Available Online: March 03, 2024

Graphical Abstract

Abstract

Abstract

To develop a new type of food packaging film and improve the level of resource utilization of enoki mushroom, polyvinyl alcohol (PVA) was used as the film-forming substrate, and the composite film of PVA-enoki mushroom aqueous extract was prepared by blending with enoki mushroom aqueous extract. The physical properties of the composite film, such as tensile strength, elongation at break, water resistance, thickness, opacity and water vapor transmission rate were taken as parameters to study the effects of PVA addition, 2-acetyltriethyl citrate (ATEC) addition, enoki mushroom aqueous extract addition, drying time and drying temperature on the physical properties of the composite film. Principal component analysis was used to comprehensive evaluation of composite film performance. The multiple regression equation model was established for the preparation of PVA-enoki mushroom aqueous extract composite film by response surface analysis, and the conditions for the preparation of the composite film were optimized. The effects of composite film on freshness indexes such as browning degree, weight loss, vitamin C and malondialdehyde of strawberries during storage (6 d) at 20 ℃ were also investigated. The results showed that 4.0 g of PVA, 4.0 g of ATEC, 3.9 g of aqueous extract of enoki mushroom, 62 ℃ drying temperature and 3.5 h drying time were the optimal conditions for composite film preparation. The tensile strength of the composite film was 31.76±0.50 N/cm², elongation at break was 97.99%±0.25%, water vapor transmission rate was 1.44×10⁻⁹±1.53×10⁻¹¹ g·mm/m²·h·kPa, water resistance was 549.14±0.94 s/mm, film thickness was 0.062±0.002 mm, opacity was 20.97±0.39, and a combined physical property score of 102.25±0.16, with a relative error of 0.57% from the model prediction. Infrared spectroscopy, scanning electron microscopy and X-ray diffraction analyses showed that the composite film was structurally intact, and the aqueous extract of enoki mushroom was compatible with the matrix and bound by hydrogen bonding. According to the indicators including the browning degree, weight loss, vitamin C, and malondialdehyde, the prepared composite film showed a better preservation effect during strawberry storage.
- enoki mushroom extract,
- polyvinyl alcohol,
- principal component analysis,
- response surface analysis

FullText(HTML)

References (26)

References

[1]	PIRSA S, MAHMUDI M, EHSANI A. Biodegradable film based on cress seed mucilage, modified with lutein, maltodextrin and alumina nanoparticles:Physicochemical properties and lutein controlled release[J]. International Journal of Biological Macromolecules,2022,224:1588−1599.
[2]	张钰. 可得然多糖/聚乙烯醇共混膜的制备及其在冷鲜肉保鲜中的应用[D]. 南京:南京农业大学, 2019. [ZHANG Y. Preparation of curdlan and polyvinyl alcohol blending films and its application in chilled meat preservation[D]. Nanjing:Nanjing Agricultural University, 2019.] ZHANG Y. Preparation of curdlan and polyvinyl alcohol blending films and its application in chilled meat preservation[D]. Nanjing: Nanjing Agricultural University, 2019.
[3]	陶海燕, 赵丽凤, 陈刚, 等. 富含苹果皮根皮素壳聚糖-聚乙烯醇抗氧化保鲜膜的研制[J]. 华中师范大学学报(自然科学版),2022,56(4):648−655. [TAO H Y, ZHAO L F, CHEN G, et al. Preparation of chitosan-PVA composite membranes containing phloretin and used as antioxidant film[J]. Journal of Central China Normal University (Nature Science),2022,56(4):648−655.] TAO H Y, ZHAO L F, CHEN G, et al. Preparation of chitosan-PVA composite membranes containing phloretin and used as antioxidant film[J]. Journal of Central China Normal University （Nature Science）, 2022, 56（4）: 648−655.
[4]	PIRSA S, SANI I K. Nano-biocomposite based color sensors:Investigation of structure, function, and applications in intelligent food packaging[J]. Food Packaging and Shelf Life,2022,31:100789. doi: 10.1016/j.fpsl.2021.100789
[5]	PIRSA S, ASADI S. Innovative smart and biodegradable packaging for margarine based on a nano composite polylactic acid/lycopene film[J]. Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment,2021,38(5):856−869.
[6]	刘启燕, 戚俊, 王卓仁, 等. 我国金针菇工厂化生产现状与思考[J]. 中国食用菌,2021,40(12):83−88,92. [LIU Q Y, QIE J, WANG Z R, et al. Current situation and thinking of Flammulina filiformis in industrialized production in China[J]. Edible Fungi of China,2021,40(12):83−88,92.] LIU Q Y, QIE J, WANG Z R, et al. Current situation and thinking of Flammulina filiformis in industrialized production in China[J]. Edible Fungi of China, 2021, 40（12）: 83−88,92.
[7]	李晨, 肖林刚, 胡亚鹏, 等. 金针菇提取物不同组分的抗氧化活性[J]. 食品研究与开发,2016,37(23):5−9. [LI C, XIAO L G, HU Y P. Antioxidant activity of Flmmulina velutipes with different polarities[J]. Food Research and Development,2016,37(23):5−9.] doi: 10.3969/j.issn.1005-6521.2016.23.002 LI C, XIAO L G, HU Y P. Antioxidant activity of Flmmulina velutipes with different polarities[J]. Food Research and Development, 2016, 37（23）: 5−9. doi: 10.3969/j.issn.1005-6521.2016.23.002
[8]	李家辉. SPI/PVA/MMT复合膜的制备及其在金针菇、白玉菇保鲜中的应用[D]. 石家庄:河北科技大学, 2018. [LI J Y. Preparation of SPI/PVA/MMT film and its application in Flammulina velutipes and beech mushroom[D]. Shijiazhuang:Hebei University of Science and Technology, 2018.] LI J Y. Preparation of SPI/PVA/MMT film and its application in Flammulina velutipes and beech mushroom[D]. Shijiazhuang: Hebei University of Science and Technology, 2018.
[9]	高喜平, 王晓, 杜丽媛, 等. 多糖类天然高分子/PVA可生物降解共混膜的研究进展[J]. 包装工程,2016,37(9):74−79,88. [GAO X P, WANG X, DU L Y, et al. Research progress in polysaccharide nature polymer/PVA biodegradable blend films[J]. Packaging Engineering,2016,37(9):74−79,88.] GAO X P, WANG X, DU L Y, et al. Research progress in polysaccharide nature polymer/PVA biodegradable blend films[J]. Packaging Engineering, 2016, 37（9）: 74−79,88.
[10]	YANG H, WANG J, YANG F X, et al. Active packaging films from ethylene vinyl alcohol copolymer and clove essential oil as shelf life extenders for grass carp slice[J]. Packaging Technology & Science,2016,29(7):383−396.
[11]	赵晓彤, 徐丽娜, 张宏, 等. 超声辅助提高大豆蛋白纳米复合膜包装性能及其保鲜应用[J]. 食品科学,2020,41(19):230−237. [ZHAO X T, XU L N, ZHANG H, et al. Ultrasonic treatment for improved properties of soybean protein nanocomposite packaging film and its application in preservation of cherry tomatoes[J]. Food Science,2020,41(19):230−237.] doi: 10.7506/spkx1002-6630-20190903-040 ZHAO X T, XU L N, ZHANG H, et al. Ultrasonic treatment for improved properties of soybean protein nanocomposite packaging film and its application in preservation of cherry tomatoes[J]. Food Science, 2020, 41（19）: 230−237. doi: 10.7506/spkx1002-6630-20190903-040
[12]	成军, 刘群, 高亚惠, 等. 聚乙烯醇/壳聚糖/芒果皮提取物复合膜的制备与表征[J]. 食品工业科技,2021,42(12):95−102. [CHENG J, LIU Q, GAO Y H, et al. Preparation and characterization of polyvinyl alcohol/chitosan/mango peel extract composite film[J]. Science and Technology of Food Industry,2021,42(12):95−102.] CHENG J, LIU Q, GAO Y H, et al. Preparation and characterization of polyvinyl alcohol/chitosan/mango peel extract composite film[J]. Science and Technology of Food Industry, 2021, 42（12）: 95−102.
[13]	张万利, 王沛芸, 谭幼玲, 等. 物理提取法对金针菇提取物营养及风味的影响[J]. 中国食品添加剂,2012,115(6):181−185. [ZHANG W L, WANG P Y, TAN Y L, et al. The effect of physical extracting method on the nutrition and flavor of Flammulina velutipes extract[J]. China Food Additives,2012,115(6):181−185.] doi: 10.3969/j.issn.1006-2513.2012.06.023 ZHANG W L, WANG P Y, TAN Y L, et al. The effect of physical extracting method on the nutrition and flavor of Flammulina velutipes extract[J]. China Food Additives, 2012, 115（6）: 181−185. doi: 10.3969/j.issn.1006-2513.2012.06.023
[14]	李悦, 李晓娇, 张云娟, 等. 葛根淀粉可食膜的制备及其性能研究[J]. 食品研究与开发,2021,42(12):108−115. [LI Y, LI X J, ZHANG Y J, et al. Preparation and physical properties of Pueraria lobata starch edible film[J]. Food Research and Development,2021,42(12):108−115.] doi: 10.12161/j.issn.1005-6521.2021.12.018 LI Y, LI X J, ZHANG Y J, et al. Preparation and physical properties of Pueraria lobata starch edible film[J]. Food Research and Development, 2021, 42（12）: 108−115. doi: 10.12161/j.issn.1005-6521.2021.12.018
[15]	徐愉聪, 张艳娜, 张晓虎, 等. 南五味子木脂素复合涂膜液在草莓保鲜中的应用[J]. 农学学报,2022,12(10):35−43,86. [XU Y C, ZHANG Y N, ZHANG Y H, et al. Application of Kadsura longipedunculata lignan compound coating solutionin strawberry preservation[J]. Journal of Agriculture,2022,12(10):35−43,86.] doi: 10.11923/j.issn.2095-4050.cjas2021-0135 XU Y C, ZHANG Y N, ZHANG Y H, et al. Application of Kadsura longipedunculata lignan compound coating solutionin strawberry preservation[J]. Journal of Agriculture, 2022, 12（10）: 35−43,86. doi: 10.11923/j.issn.2095-4050.cjas2021-0135
[16]	李新明, 郭霄飞, 郭尚. 壳聚糖、淀粉、苹果多酚复合膜对双孢蘑菇保鲜效果的影响[J]. 北方园艺,2022(15):98−105. [LI X M, GUO X F, GUO S. Effects of chitosan/starch/apple polyphenol composite film on fresh-keeping effect of Agaricus bisporus[J]. Northern Horticulture,2022(15):98−105.] LI X M, GUO X F, GUO S. Effects of chitosan/starch/apple polyphenol composite film on fresh-keeping effect of Agaricus bisporus[J]. Northern Horticulture, 2022（15）: 98−105.
[17]	张群利, 马瑞博, 崔琳琳. 聚乙烯醇/淀粉/凤仙透骨草提取物复合膜的制备及性能[J/OL]. 精细化工. [2023-5-16]. https://doi.org/10.13550/j.jxhg.20230052. [ZHANG Q L, MA R B, CUI L L. Preparation and properties of polyvinyl alcohol/starch/fenugreek turbinado extract composite films[J]. Fine Chemicals 2023-5-16]. https://doi.org/10.13550/j.jxhg.20230052.
[18]	ZEHRA K, NAWAB A, ALAM F, et al. Development of novel biodegradable water chestnut starch/PVA composite film. Evaluation of plasticizer effect over physical, barrier, and mechanical properties[J]. Journal of Food Processing and Preservation,2022,46(3):16334−16346.
[19]	邹小波, 蒋彩萍, 张俊俊, 等. 紫薯花青素与淀粉/PVA复合膜的制备与表征[J]. 现代食品科技,2018,34(1):148−153,110. [ZOU X B, JIANG C P, ZHANG J J, et al. Preparation and characterization of starch/PVA composite films incorporated with anthocyanins of purple sweet potato[J]. Modern Food Science and Technology,2018,34(1):148−153,110.] ZOU X B, JIANG C P, ZHANG J J, et al. Preparation and characterization of starch/PVA composite films incorporated with anthocyanins of purple sweet potato[J]. Modern Food Science and Technology, 2018, 34（1）: 148−153,110.
[20]	邹小波, 王圣, 石吉勇, 等. 天然花青素提取物与壳聚糖明胶复合膜的制备和表征[J]. 农业工程学报,2016,32(17):294−300. [ZOU X B, WANG S, SHI J Y, et al. Preparation and characterization of chitosan/gelatin composite films incorporated with four natural pigments[J]. Transactions of the Chinese Society of Agricultural Engineering,2016,32(17):294−300.] doi: 10.11975/j.issn.1002-6819.2016.17.039 ZOU X B, WANG S, SHI J Y, et al. Preparation and characterization of chitosan/gelatin composite films incorporated with four natural pigments[J]. Transactions of the Chinese Society of Agricultural Engineering, 2016, 32（17）: 294−300. doi: 10.11975/j.issn.1002-6819.2016.17.039
[21]	闫秀玲. 辐照聚乙烯醇的红外谱图分析[J]. 伊犁师范学院学报(自然科学版),2010,13(1):35−37. [YAN X L. The infrared spectra of irradiated PVA analysis[J]. Journal of Yili Normal University (Nature Science Edition),2010,13(1):35−37.] YAN X L. The infrared spectra of irradiated PVA analysis[J]. Journal of Yili Normal University （Nature Science Edition）, 2010, 13（1）: 35−37.
[22]	CHEN Y, CAO X D, PETER R C. Comparative study on the films of poly (vinyl alcohol)/pea starch nanocrystals and poly (vinyl alcohol)/native pea starch[J]. Carbohydrate Polymers,2007,73(1):8−17.
[23]	程丹. 猴头菇褐变原因及其保鲜技术研究[D]. 福州:福建农林大学, 2013. [CHENG D. Study on browning reason of Hericium erinaceus and fresh-keeping technology of Hericium erinaceus[D]. Fuzhou:Fujian Agriculture and Forestry University, 2013.] CHENG D. Study on browning reason of Hericium erinaceus and fresh-keeping technology of Hericium erinaceus[D]. Fuzhou: Fujian Agriculture and Forestry University, 2013.
[24]	BOZKURT F, TORNU F, TOKER O S, et al. Effect of vaporized ethyl pyruvate as a novel preservation agent for control of post-harvest quality and fungal damage of strawberry and cherry fruits[J]. LWT-Food Science and Technology,2016,65:1044−1049. doi: 10.1016/j.lwt.2015.09.043
[25]	李朋超, 孟陆丽, 程谦伟, 等. 不同温度对香蕉果实丙二醛、呼吸速率和能量代谢影响[J]. 食品工业,2021,42(9):152−157. [LI P C, MENG L L, CHEN Q W, et al. Effects of different temperature on malondialdehyde respiration rate and energy metabolism of banana fruits[J]. The Food Industry,2021,42(9):152−157.] LI P C, MENG L L, CHEN Q W, et al. Effects of different temperature on malondialdehyde respiration rate and energy metabolism of banana fruits[J]. The Food Industry, 2021, 42（9）: 152−157.
[26]	马雪, 胡亚哲. 细胞凋亡和丙二醛在长时间大强度运动模型大鼠骨骼肌中的表达[J]. 中国组织工程研究,2018,22(12):1928−1933. [MA X, HU Y Z. Cell apoptosis and expression of malondialdehyde in the skeletal muscle in a model rat undergoing long-term and high-intensity exercise[J]. Chinese Journal of Tissue Engineering Research,2018,22(12):1928−1933.] MA X, HU Y Z. Cell apoptosis and expression of malondialdehyde in the skeletal muscle in a model rat undergoing long-term and high-intensity exercise[J]. Chinese Journal of Tissue Engineering Research, 2018, 22（12）: 1928−1933.

[1]	LI Suixin, HUO Yunlei, WU Yunpeng, LI Jiahui, CHEN Bo, WANG Yan. Preparation,Characterization and Adsorption Properties of Hydrophilic Syringostrobin Molecularly Imprinted Microspheres[J]. Science and Technology of Food Industry, 2021, 42(5): 72-77,92. DOI: 10.13386/j.issn1002-0306.2020050050
[2]	YAN Xiang, ZHANG Shao-fei, WANG Du-liu, PEI Ping, WANG Wen-jian, LI Juan, LI Fei, ZHAO Yan-xia. Study on Preparation of Activated Carbon from Soybean Straw and Its Adsorption Performance on Cu²⁺[J]. Science and Technology of Food Industry, 2021, 42(1): 68-74. DOI: 10.13386/j.issn1002-0306.2019080216
[3]	ZHOU You-quan, TANG Ting-fan, CHENG Hao, HUANG Fang-li, TIAN Yu-hong. Study on Adsorption Properties of Chitosan for Tannic Acid in Sucrose Solution[J]. Science and Technology of Food Industry, 2020, 41(3): 12-15,21. DOI: 10.13386/j.issn1002-0306.2020.03.003
[4]	WU Chun, SUN Tian-yi, MA Lin. Evaluation of Adsorption Property of Modified Magnetic Chitosan to Carmine[J]. Science and Technology of Food Industry, 2020, 41(1): 25-31,37. DOI: 10.13386/j.issn1002-0306.2020.01.005
[5]	CAI Hong-mei, MENG Wen-jing. Preparation of molecularly imprinted polymer foam and selective adsorption and separation of cyhalothrin[J]. Science and Technology of Food Industry, 2017, (22): 46-50. DOI: 10.13386/j.issn1002-0306.2017.22.010
[6]	ZHANG Nai-pian, WANG Cheng-ming, AO Wen-fang, LI Ke-chao, BAI Juan. Preparation and characterization of phytic acid molecularly imprinted polymer and its adsorption performance[J]. Science and Technology of Food Industry, 2017, (17): 75-79. DOI: 10.13386/j.issn1002-0306.2017.17.015
[7]	CHEN Xi, KUANG Ying, XIAO Man, WU Kao, YAN Wen-li, JIANG Fa-tang, HUANG Jing. Study on adsorption of plant polysaccharide aerogels[J]. Science and Technology of Food Industry, 2017, (11): 96-101. DOI: 10.13386/j.issn1002-0306.2017.11.010
[8]	ZHANG Xin-lin, LONG Wei, YU Shu-juan, YANG Yong-jun, ZHU Si-ming. Adsorption performance and kinetics of macroporous resin on sugarcane molasses pigments[J]. Science and Technology of Food Industry, 2015, (22): 111-114. DOI: 10.13386/j.issn1002-0306.2015.22.014
[9]	TANG Yi-wei, GAO Zi-yuan, GAO Jing-wen, WEI Li-qiao, LAN Jian-xing, LI Yi, GAO Xue, ZHANG De-fu, LI Jian-rong. Study on preparation and adsorption properties of pymetrozine molecularly imprinted polymers[J]. Science and Technology of Food Industry, 2015, (05): 91-94. DOI: 10.13386/j.issn1002-0306.2015.05.010
[10]	Study on the adsorption performance of molecular imprinting cross-linked chitosan resin on cadmium[J]. Science and Technology of Food Industry, 2013, (07): 126-129. DOI: 10.13386/j.issn1002-0306.2013.07.088

Supplements (1)

Supplements
Other Related Supplements

Cited By

Cited by

Periodical cited type(3)

1.	肖曼青，李芳，王展，沈汪洋. 物理改性对荞麦蛋白结构和理化特性的影响. 食品研究与开发. 2025(01): 98-105 .
2.	甘传发，郭金英，白周亚. 姜黄素与蛋白质相互作用研究进展. 中国调味品. 2023(02): 199-204 .
3.	张旭，卢娜，李兆杰，薛勇，袁诗涵，薛长湖，唐庆娟. 姜黄素光动力对牡蛎脂质氧化水解酶的影响. 食品工业科技. 2020(24): 1-6+12 . 本站查看