Preparation of Ternary-component Sodium Alginate- Low-methyl Pectins-Locust Bean Gum Film and Its Application in Explosion Puffing Drying of Shiitake Mushrooms
This study focused on the preparation of a ternary composite edible film using sodium alginate (SA), low-methoxyl pectin (LMP), and locust bean gum (LBG) as film-forming materials. The film, termed sodium alginate-low-methoxyl pectin-locust bean gum (SPL), was optimized by adjusting the mass ratio o...
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The editorial department of Science and Technology of Food Industry
2025-06-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060082 |
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| author | Dawei CHANG Na REN Jiayi CAO Huxuan WANG Yujiao SUN Wen SHEN Sendi Sara Xiaohong ZHI |
| author_facet | Dawei CHANG Na REN Jiayi CAO Huxuan WANG Yujiao SUN Wen SHEN Sendi Sara Xiaohong ZHI |
| author_sort | Dawei CHANG |
| collection | DOAJ |
| description | This study focused on the preparation of a ternary composite edible film using sodium alginate (SA), low-methoxyl pectin (LMP), and locust bean gum (LBG) as film-forming materials. The film, termed sodium alginate-low-methoxyl pectin-locust bean gum (SPL), was optimized by adjusting the mass ratio of the components. The rheological properties of the composite film solution were thoroughly analyzed, and critical performance indicators such as mechanical properties (including tensile strength and elongation at break), water vapor permeability coefficient, water solubility, light transmittance, and water contact angle of the film were measured. Scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FTIR) were utilized to characterize the surface morphology, internal structure, and intermolecular interactions of the composite film. Additionally, this study explored the application effect of SPL ternary composite film coating pretreatment in the explosion puffing drying (EPD) process of shiitake mushrooms. The experimental results indicated that when the mass ratio of SA, LMPs, and LBG was 50:20:30, the prepared SPL ternary composite film exhibited superior comprehensive properties, with a tensile strength of 13.54±0.95 MPa, an elongation at break of 58.15%±4.32%, and a light transmittance of 79.70%±2.31% at a wavelength of 600 nm, demonstrating good mechanical strength and optical properties. The surface of the composite film was smooth, with a uniform and dense internal structure, indicating good interactions and molecular compatibility among SA, LMPs, and LBG. Compared to untreated shiitake mushrooms and those pretreated with only SA film, the quality of EPD shiitake mushrooms pretreated with the SPL ternary composite film, combined with Ca2+ crosslinking, was significantly enhanced. |
| format | Article |
| id | doaj-art-1a6c8619d4ac4a4fbe40f9dd90426df4 |
| institution | DOAJ |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-06-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-1a6c8619d4ac4a4fbe40f9dd90426df42025-08-20T03:13:03ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-06-01461123224110.13386/j.issn1002-0306.20240600822024060082-11Preparation of Ternary-component Sodium Alginate- Low-methyl Pectins-Locust Bean Gum Film and Its Application in Explosion Puffing Drying of Shiitake MushroomsDawei CHANG0Na REN1Jiayi CAO2Huxuan WANG3Yujiao SUN4Wen SHEN5Sendi Sara6Xiaohong ZHI7College of Food Science and Engineering, Shaanxi University of Science & Technology, Xi'an 710021, ChinaCollege of Food Science and Engineering, Shaanxi University of Science & Technology, Xi'an 710021, ChinaCollege of Food Science and Engineering, Shaanxi University of Science & Technology, Xi'an 710021, ChinaCollege of Food Science and Engineering, Shaanxi University of Science & Technology, Xi'an 710021, ChinaCollege of Food Science and Engineering, Shaanxi University of Science & Technology, Xi'an 710021, ChinaCollege of Food Science and Engineering, Shaanxi University of Science & Technology, Xi'an 710021, ChinaCollege of Food Science and Engineering, Shaanxi University of Science & Technology, Xi'an 710021, ChinaXianyang Food and Drug Inspection and Testing Center, Xianyang 712000, ChinaThis study focused on the preparation of a ternary composite edible film using sodium alginate (SA), low-methoxyl pectin (LMP), and locust bean gum (LBG) as film-forming materials. The film, termed sodium alginate-low-methoxyl pectin-locust bean gum (SPL), was optimized by adjusting the mass ratio of the components. The rheological properties of the composite film solution were thoroughly analyzed, and critical performance indicators such as mechanical properties (including tensile strength and elongation at break), water vapor permeability coefficient, water solubility, light transmittance, and water contact angle of the film were measured. Scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FTIR) were utilized to characterize the surface morphology, internal structure, and intermolecular interactions of the composite film. Additionally, this study explored the application effect of SPL ternary composite film coating pretreatment in the explosion puffing drying (EPD) process of shiitake mushrooms. The experimental results indicated that when the mass ratio of SA, LMPs, and LBG was 50:20:30, the prepared SPL ternary composite film exhibited superior comprehensive properties, with a tensile strength of 13.54±0.95 MPa, an elongation at break of 58.15%±4.32%, and a light transmittance of 79.70%±2.31% at a wavelength of 600 nm, demonstrating good mechanical strength and optical properties. The surface of the composite film was smooth, with a uniform and dense internal structure, indicating good interactions and molecular compatibility among SA, LMPs, and LBG. Compared to untreated shiitake mushrooms and those pretreated with only SA film, the quality of EPD shiitake mushrooms pretreated with the SPL ternary composite film, combined with Ca2+ crosslinking, was significantly enhanced.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060082polysaccharidesedible filmshiitake mushroomsexplosion puffing dryingcoatings pretreatment |
| spellingShingle | Dawei CHANG Na REN Jiayi CAO Huxuan WANG Yujiao SUN Wen SHEN Sendi Sara Xiaohong ZHI Preparation of Ternary-component Sodium Alginate- Low-methyl Pectins-Locust Bean Gum Film and Its Application in Explosion Puffing Drying of Shiitake Mushrooms Shipin gongye ke-ji polysaccharides edible film shiitake mushrooms explosion puffing drying coatings pretreatment |
| title | Preparation of Ternary-component Sodium Alginate- Low-methyl Pectins-Locust Bean Gum Film and Its Application in Explosion Puffing Drying of Shiitake Mushrooms |
| title_full | Preparation of Ternary-component Sodium Alginate- Low-methyl Pectins-Locust Bean Gum Film and Its Application in Explosion Puffing Drying of Shiitake Mushrooms |
| title_fullStr | Preparation of Ternary-component Sodium Alginate- Low-methyl Pectins-Locust Bean Gum Film and Its Application in Explosion Puffing Drying of Shiitake Mushrooms |
| title_full_unstemmed | Preparation of Ternary-component Sodium Alginate- Low-methyl Pectins-Locust Bean Gum Film and Its Application in Explosion Puffing Drying of Shiitake Mushrooms |
| title_short | Preparation of Ternary-component Sodium Alginate- Low-methyl Pectins-Locust Bean Gum Film and Its Application in Explosion Puffing Drying of Shiitake Mushrooms |
| title_sort | preparation of ternary component sodium alginate low methyl pectins locust bean gum film and its application in explosion puffing drying of shiitake mushrooms |
| topic | polysaccharides edible film shiitake mushrooms explosion puffing drying coatings pretreatment |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060082 |
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