Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지
DOI QR코드

DOI QR Code

Zizyphus jujube-based Edible Film Development by the Depolymerization Processes

고분자 분쇄 공정을 이용한 대추 소재 가식성 필름 개발

  • Lee, Hahn-Bit (Department of Food Science and Technology, Seoul Women's University) ;
  • Yang, Hee-Jae (Department of Food Science and Technology, Seoul Women's University) ;
  • Ahn, Jun-Bae (Department of Food Service Industry, Seowon University) ;
  • Lee, Youn-Suk (Department of Packaging, Yonsei University) ;
  • Min, Sea-C. (Department of Food Science and Technology, Seoul Women's University)
  • 이한빛 (서울여자대학교 식품공학과) ;
  • 양희재 (서울여자대학교 식품공학과) ;
  • 안준배 (서원대학교 식품과학부 외식산업학과) ;
  • 이윤석 (연세대학교 패키징학과) ;
  • 민세철 (서울여자대학교 식품공학과)
  • Received : 2011.01.31
  • Accepted : 2011.04.18
  • Published : 2011.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

Edible films were developed from jujube (Zizyphus jujube Miller) using depolymerization processes of ultrasound and high-pressure homogenization. A 4.6% (w/w) jujube hydrocolloid was treated by ultrasound (600W, 20 min) or homogenized at high pressure (172 MPa, 6 s) and mixed with whey protein isolate, glycerol, xanthan, and sucrose esters of fatty acids to form film-forming solutions from which films were formed by drying. The film prepared by highpressure homogenization (HPH film) produced more homogeneous films without particles than those prepared without depolymerization or with the ultrasound treatment. HPH films possessed the highest tensile strength (4.7MPa), the lowest water vapor permeability ($2.9g{\cdot}mm/kPa{\cdot}h{\cdot}m^2$), and the most uniform and dense microstructures among the films. Flavor profiles of jujube powder and the films were distinguishable. Heat seal strength and oxygen permeability of the HPH films were 44.4 N/m and $0.025mL{\cdot}{\mu}m/m^2$/day/Pa, respectively. Antioxidant activities of jujube power and HPH films were not significantly different.

본 연구에서는 대추를 필름 형태의 식품 소재로 개발하였다. 대추 필름 제작에 고분자 분쇄 방법으로 사용된 HPH는 대추 필름의 인장 강도와 수분 투과도를 향상시켰다. 기존에 개발된 많은 다른 생고분자 필름보다 높은 인장 강도와 낮은 수분 투과도는 열접합강도와 함께 식품에 있어 HPH 대추 필름의 상업적 적용 가능성을 보여주었다. 대추 필름은 대추 고유의 형태와 크기에 제한 없이 여러 식품에 코팅 또는 롤 형태로 사용될 수 있을 것으로 기대된다.

Keywords

References

  1. Park NH, Jung HS, Choi OJ. The properties of seolgiddeok by mixed ratio of jujube powder and sugar. Korean J. Human Ecol. 9: 89-98 (2006)
  2. Yu MH, Im HG, Lee HJ, Ji YJ, Lee IS. Components and their antioxidative activities of methanol extracts from sarcocarp and seed of Zizyphus jujuba var. inermis Rehder. Korean J. Food Sci. Technol. 38: 128-134 (2006)
  3. An DS, Woo KL, Lee DS. Processing of powdered jujube juice by spray drying. J. Korean Soc. Food Sci. Nutr. 26: 81-86 (1997)
  4. Debeaufort F, Quezada-Gallo JA, Voillery A. Edible films and coatings: Tomorrow's packaging: A review. Crit. Rev. Food Sci. 38: 299-313 (1998) https://doi.org/10.1080/10408699891274219
  5. Diab T, Biliaderis CG, Gerasopolous D, Sfakiotakis E. Physicochemical properties and application of pullulan edible films and coatings in fruit preservation. J. Sci. Food Agr. 81: 988-1000 (2001) https://doi.org/10.1002/jsfa.883
  6. Han JH, Hwang HM, Min S, Krochta JM. Coating of peanuts with edible whey protein film containing $\alpha$-tocopherol and ascorbyl palmitate. J. Food Sci. 73: E349-E355 (2008) https://doi.org/10.1111/j.1750-3841.2008.00910.x
  7. Krochta JM. Edible protein films and coatings. pp. 529-549. In: Food Proteins and Their Applications. Damodaran S, Paraf A (eds). Marcel Dekker Inc., New York, NY, USA (1997)
  8. Min S, Krochta JM. Ascorbic acid-containing whey protein filmcoatings for control of peanut oxidation. J. Agr. Food Chem. 55: 2964-2969 (2007) https://doi.org/10.1021/jf062698r
  9. Sablani SS, Dasse F, Bastarrachea L, Dhawan S, Hendrix KM, Min SC. Apple peel-based edible film development using a highpressure homogenization. J. Food Sci. 74: E372-E381 (2009) https://doi.org/10.1111/j.1750-3841.2009.01273.x
  10. Gennadios A, Weller CL. Edible films and coatings from wheat and corn proteins. Food Technol. 44: 63-69 (1990)
  11. Gennadios A, Weller CL, Testin RF. Property modification of wheat, gluten-based films. Trans. ASAE 36: 465-470 (1993) https://doi.org/10.13031/2013.28360
  12. Kester JJ, Fennema O. Edible films and coatings: A review. Food Technol. 40: 47-59 (1986)
  13. Yang SB, Cho SY, Rhee C. Preparation of edible films from soybean meal. Korean J. Food Sci. Technol. 29: 452-459 (1997)
  14. Choi SJ, Kim SY, Oh DK, Noh BS. Physical properties of locust bean gum-based edible film. Korean J. Food Sci. Technol. 30: 363-371 (1998)
  15. Han TJ, Kim SS. Physical properties of mixed I/I- and I/E-carrageenan films. Korean J. Food Sci. Technol. 40: 42-46 (2008)
  16. Han YH, Kim SS. Physical properties of methyl cellulose and hydroxyprophlated methyl cellulose films. Korean J. Food Sci. Technol. 39: 521-526 (2007)
  17. Han YJ, Roh HJ, Kim SS. Preparation and physical properties of curdlan composite edible films. Korean J. Food Sci. Technol. 39: 158-163 (2007)
  18. Min SC, Janjarasskul T, Krochta JM. Tensile and moisture barrier properties of whey protein-beeswax layered composite films. J. Sci. Food Agr. 89: 251-257 (2009) https://doi.org/10.1002/jsfa.3434
  19. Peterson M, Stading M. Water vapour permeability and mechanical properties of mixed starch-monoglyceride films and effect of film forming conditions. Food Hydrocolloid. 19: 123-132 (2005) https://doi.org/10.1016/j.foodhyd.2004.04.021
  20. Shellhammer TH, Krochta JM. Whey protein emulsion film performance as affected by lipid type and amount. J. Food Sci. 62: 390-394 (1997) https://doi.org/10.1111/j.1365-2621.1997.tb04008.x
  21. Ahmadi E, Sareminezhad S, Azizi MH. The effect of ultrasound treatment on some properties of methylcellulose films. Food Hydrocolloid. 25: 1399-1401 (2010)
  22. Banerjee R, Chen H, Wu J. Milk protein-based edible film mechanical strength changes due to ultrasound process. J. Food Sci. 61: 824-828 (1996) https://doi.org/10.1111/j.1365-2621.1996.tb12211.x
  23. Cheng W, Chen J, Liu D, Ye X, Ke F. Impact of ultrasonic treatment on properties of starch film-forming dispersion and the resulting films. Carbohyd. Polym. 81: 707-711 (2010) https://doi.org/10.1016/j.carbpol.2010.03.043
  24. Kang HJ, Min SC. Potato peel-based biopolymer film development using high-pressure homogenization, irradiation, and ultrasound. Food Sci. Technol. 43: 903-909 (2010)
  25. Brault D, D'Aprano G, Lacroix M. Formation of free-standing sterilized edible films from irradiated caseinate. J. Agr. Food Chem. 45: 2964-2969 (1997) https://doi.org/10.1021/jf960955u
  26. Ressouany M, Vachon C, Lacroix M. Irradiation dose and calcium effect on the mechanical properties of cross-linked caseinate film. J. Agr. Food Chem. 46: 1618-1623 (1998) https://doi.org/10.1021/jf970805z
  27. Vachon C, Yu HL, Yefsah R, Alain R, St-Gelais D, Lacroix M. Mechanical and structural properties of milk protein edible films cross-linked by heating and $\gamma$-irradiation. J. Agr. Food Chem. 48: 3202-3209 (2000) https://doi.org/10.1021/jf991055r
  28. Zhang Z, Feng H, Niu Y, Eckhoff SR. Starch recovery from degermed corn flour and hominy feed using power ultrasound. Cereal Chem. 82: 447-449 (2005) https://doi.org/10.1094/CC-82-0447
  29. Debet MR, Gidley MJ. Why do gelatinized starch granules not dissolve completely? Roles for amylase, protein, and lipid in granule "Ghost" integrity. J. Agr. Food Chem. 55: 4752-4760 (2007) https://doi.org/10.1021/jf070004o
  30. Iida Y, Tuziuti T, Yasui K, Towata A, Kozuka T. Control of viscosity in starch and polysaccharide solutions with ultrasound after gelatinization. Innov. Food Sci. Emerg. 9: 140-146 (2008) https://doi.org/10.1016/j.ifset.2007.03.029
  31. Seguchi M, Higasa T, Mori T. Study of wheat starch structures by sonication treatment. Cereal Chem. 71: 636-639 (1994)
  32. Bouaouina H, Desrumaux A, Loisel C, Legrand J. Functional properties of whey proteins as affected by dynamic high-pressure treatment. Int. Dairy J. 16: 275-284 (2006) https://doi.org/10.1016/j.idairyj.2005.05.004
  33. Hayes MG, Kelly AL. High pressure homogenization of raw whole bovine milk: (a) Effect on fat globule size and other properties. J. Dairy Res. 70: 297-305 (2003) https://doi.org/10.1017/S0022029903006320
  34. Sanchex C, Pouliot M, Gauthier SF, Paquin P. Thermal aggregation of whey protein isolate containing microparticulated or hydrolyzed whey proteins. J. Agr. Food Chem. 45: 2384-2392 (1997) https://doi.org/10.1021/jf970061p
  35. ASTM. Standard test method for tensile properties of thin plastic sheeting. D822-01. American Society for Testing and Materials, Philadelphia, PA, USA (1997)
  36. McHugh TH, Avena-Bustillos R, Krochta JM. Hydrophilic edible films: Modified procedure for water vapor permeability and explanation of thickness effects. J. Food Sci. 58: 899-903 (1993) https://doi.org/10.1111/j.1365-2621.1993.tb09387.x
  37. Hong EJ, Son HJ, Kang JH, Noh BS. Analysis of binding trimethylamine with rice-washed solution using electronic nose based on mass spectrometer. Korean J. Food Sci. Technol. 41: 509-514 (2009)
  38. ASTM. Standard test method for seal strength of flexible barrier materials. F88. American Society for Testing and Materials, Philadelphia, PA, USA (2005)
  39. ASTM. Standard test method for oxygen gas transmission rate through plastic film and sheeting using a coulometric sensor. D3985-95. American Society for Testing and Materials, Philadelphia, PA, USA (1988)
  40. Chanamai R, McClements DJ. Impact of weighting agents and sucrose on gravitational separation of beverage emulsions. J. Agr. Food Chem. 48: 5561-5565 (2000) https://doi.org/10.1021/jf0002903
  41. Lim S, Jane J, Rajagopalan S, Seib PA. Effect of starch granule size on physical properties of starch-filled polyethylene film. Biotechnol. Progr. 8: 51-57 (1992) https://doi.org/10.1021/bp00013a008
  42. Hong YH, Lim GO, Song KB. Physical properties of Gelidium corneum-gelatin blend films containing grapefruit seed extract or green tea extract and its application in the packaging of pork loins. J. Food Sci. 74: C6-C10 (2009) https://doi.org/10.1111/j.1750-3841.2008.00987.x
  43. McHugh TH, Krochta JM. Sorbitol- vs glycerol-plasticized whey protein edible films: Integrated oxygen permeability and tensile property evaluation. J. Agr. Food Chem. 42: 841-845 (1994) https://doi.org/10.1021/jf00040a001
  44. McHugh TH, Krochta JM. Water vapor permeability properties of edible whey protein-lipid emulsion films. J. Am. Oil Chem. Soc. 71: 307-312 (1994) https://doi.org/10.1007/BF02638058
  45. Park SK, Bae DH. Antimicrobial properties of wheat gluten-chitosan composite film in intermediate-moisture food systems. Food Sci. Biotechnol. 15: 133-137 (2006)
  46. Rhim JW. Characteristics of pullulan-based edible films. Food Sci. Biotechnol. 12: 161-165 (2003)
  47. Ryu SY, Rhim JW, Lee WJ, Yoon JR, Kim SS. Relationship between moisture barrier properties and sorption characteristics of edible composite films. Food Sci. Biotechnol. 14: 68-72 (2005)
  48. Ku KJ, Hong YH, Song KB. Preparation of a silk fibroin film containing catechin and its application. Food Sci. Biotechnol. 17: 1203-1206 (2008)
  49. Abdorreza MN, Cheng LH, Karim AA. Effects of plasticizers on thermal properties and heat sealability of sago starch films. Food Hydrocolloid. 25: 56-60 (2011) https://doi.org/10.1016/j.foodhyd.2010.05.005

Cited by

  1. Antimicrobial edible defatted soybean meal-based films incorporating the lactoperoxidase system vol.54, pp.1, 2013, https://doi.org/10.1016/j.lwt.2013.05.012
  2. Development of Hijiki-based Edible Films Using High-pressure Homogenization vol.44, pp.2, 2012, https://doi.org/10.9721/KJFST.2012.44.2.162
  3. Development of a defatted mustard meal-based composite film and its application to smoked salmon to retard lipid oxidation vol.133, pp.4, 2012, https://doi.org/10.1016/j.foodchem.2012.02.040
  4. Development of Edible Laminate-Composite Films Using Defatted Mustard Meal and Whey Protein Isolate vol.44, pp.6, 2012, https://doi.org/10.9721/KJFST.2012.44.6.711