Artificial edible casings mainly use edible materials such as collagen, wheat gluten, soy protein and whey protein isolate. Due to their biodegradability, they all have defects such as low mechanical properties, poor barrier properties and water resistance, which reduces The quality and safety of casings.
The addition of High-Quality Cinnamaldehyde significantly increases the tensile strength of the casing film. With the increase of the amount of cinnamaldehyde, the tensile strength first increases and then decreases, and the elongation at break first decreases and then increases. When the cinnamaldehyde content accounted for 13% of the total mass of both gelatin and chitosan, the tensile strength reached 40.2 MPa, which was 195% higher than the blank. Because cinnamaldehyde can crosslink with the amino groups of gelatin and chitosan to a certain extent, it can effectively increase the connection between molecular chains.
The film without Cinnamaldehyde is completely dissolved during the cooking process and does not have water resistance. This is due to the strong hydrophilicity of gelatin. The hydrophilic side chain residues are fully exposed under high temperature conditions, which destroys the network structure and causes the membrane to disintegrate. . With the increase in the amount of cinnamaldehyde added, the water absorption of the casing film decreases and the water resistance gradually improves.
The increase in the amount of cinnamaldehyde added gradually improved the barrier properties of the film. When the amount of cinnamaldehyde added was large, the oxygen permeability became worse and the moisture permeability remained basically stable. When cinnamaldehyde reached 13% of the total mass of both gelatin and chitosan, the oxygen permeability and moisture permeability increased by about 17% and 10%, respectively.
Observing the microstructure of the film under the state of magnification of 10 000 times, the structure difference is more obvious after adding cinnamaldehyde. The rough structure of gelatin-chitosan membrane indicates that molecular cross-linking and entanglement occurred between the two, forming a dense and complex spatial network structure. After adding cinnamaldehyde, the membrane structure changed significantly, and the membrane structure was dense and uniform and arranged in an orderly manner. There is no hole phenomenon in the membrane, and no macroscopic phase separation, indicating that the components have good compatibility.
The film added with cinnamaldehyde has great similarity with the control group, indicating good compatibility. The amide A band peak appears at about 3 300 cm-1, which is the stretching vibration of the O—H bond and N—H bond in gelatin. After adding cinnamaldehyde, the band shifts to low waves, indicating that a strong hydrogen bond is formed , And the peak intensity increases, due to the C—H stretching vibration on the aromatic ring. The 1 729.36 cm-1 is caused by the C=C stretching vibration of cinnamaldehyde and the C=N stretching vibration, which also proves that the carbonyl group of cinnamaldehyde and the amino group of gelatin and chitosan form a Schiff base.
The addition of cinnamaldehyde has a greater impact on the film. When the addition of cinnamaldehyde is 13% of the total mass of gelatin and chitosan, the mechanical properties and water resistance of the film are significantly enhanced, and the barrier properties and thermal stability are improved. The microstructure is compact and uniform, with good compatibility, which improves the quality and safety of the casing. To purchase, please contact the Cinnamaldehyde Supplier.