含花青素之纖維素-澱粉智能複合膜之開發
Other Title
Development of anthocyanin contained carboxymethyl cellulose/starch composite film for intelligent packaging
Journal
2024臺大學士論文獎
Date Issued
2024
Author(s)
Xin Yi Chai
Advisor
Abstract
The purpose of this study is to develop a carboxymethyl cellulose-starch (CMC-NS) intelligent composite film containing anthocyanin (ATH) with pH sensing function for food packaging applications. In the experiment, the effect of carboxymethyl cellulose (CMC) addition on the mechanical properties and hydrophobicity of the starch film was firstly investigated to determine the amount of CMC added. At the same time, the extraction of anthocyanins from butterfly pea flower was carried out. Then, the CMC-NS composite film containing ATH was prepared and the storage test of packaged food was conducted to evaluate its feasibility as intelligent packaging. In the test, to explore the CMC addition (0, 5, 10, 15 and 20% (starch base)) on the effect of starch film. The results show that with the increase of CMC concentration, the mechanical properties are enhanced. The tensile strength of C15S was the highest (54.90MPa, increased by 18.6%); the elongation at break of C5S was the highest (0.75%, increased by 142%), and then gradually decreased with the increase of CMC concentration. The light transmittance of CMC-NS films is higher than that of pure corn starch films, but decreases with the increase of CMC concentration. SEM observation shows that after the addition of CMC, the starch ghosts disintegrate into small fragments, resulting in an increase in the surface smoothness of the film, but at a higher concentration (15-20% CMC), the cross-section of the composite film shows wrinkles produced by the aggregation of CMC. The trend of water vapor permeability is similar to mechanical strength, which reaches the lowest at C15S (WVP decreases by 3.4%), but increases by 18% at C20S; water solubility wasn’t affected while the degree of swelling was inversely proportional to the concentration of CMC added. Since intelligent packaging detection film needs to have appropriate mechanical strength, water vapor permeability, water solubility and expansion to ensure the integrity and detection function of the film during storage, C10S and C15S were selected for the anthocyanin addition test. The anthocyanin content of butterfly pea flower extract in this test was 29.10mg/L, and there was a significant color change in the pH 1-12 buffer solution, which was sufficient for detecting changes in the pH value of the environment. In the simulated environment of 1M ammonia solution, the color difference (ΔE=10) of the composite films (C10SA3 and C15SA3) with the addition of 3% ATH could be recognized by the naked eye within 5 min. The tensile strength (64.29MPa) and elongation at break (0.94%) of C10SA3 increased, while the mechanical strength of C15SA3 decreased. The FTIR results show that ATH was mainly embedded in the composite film by hydrogen bonding and electrostatic attraction, and no new chemical bonding is formed. The water vapor permeability of C15SA3 was reduced by 14% compared with that of the pure corn starch film, while water solubility of C10SA3 and C15SA3 were significantly improved while the swelling power decreased when anthocyanin was added. Finally, the result of storage test (8°C/10d) of packaged food sensing film using C10SA3 showed obvious color change before reaching the highest standard value (TVB-N=35) allowed for salmon meat in the refrigerated state by the Ministry of Health and Welfare. This obvious change can serve as a warning to consumers. Therefore, the anthocyanin (ATH)-carboxymethylcellulose-starch (CMC-NS) composite film prepared in this test can effectively detect the change of freshness during the storage period of fresh fish and achieve the function of intelligent packaging.
Subjects
intelligent composite film
pH-sensing film
butterfly pea flower anthocyanin
Publisher
國立臺灣大學農業化學系
Description
指導教授：賴喜美
Type
thesis
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