Structure, physical and antioxidant properties of quinoa protein /hsian-tsao gum composite biodegradable active films

• Published in: Food science & technology 2022-02, Vol.155, p.112985, Article 112985
• Main Authors: Zhao, Yating, Chen, Fenglian, Gao, Chengcheng, Feng, Xiao, Tang, Xiaozhi
• Format: Article
• Language: English
• Subjects: Antioxidant activity; antioxidants; biodegradability; composite films; Film properties; Hsian-tsao gum; Hsian-tsao leaf gum; hydrogen; microstructure; Morphology; Quinoa protein; rancidity; tensile strength; vegetable oil
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2021.112985

The effects of hsian-tsao (HG) on the microstructure, physical and antioxidant properties of quinoa protein (QP) based edible films were studied. The structure and morphology of the composite films were studied using FTIR, XRD and SEM. FTIR and XRD tests indicated hydrogen bonding and electrostatic interactions occurred between QP and HG, giving rise to a good compatibility of the system. SEM proved that a low proportions of HG (QP:HG = 9:1) made the composite film more compact, while cracks appeared in the presence of higher proportions of HG. Therefore, the presence of low content of HG could improve the tensile strength, elongation at break and water barrier properties of QP films. The addition of HG also significantly improved the antioxidant activity of QP films and delayed the oxidative rancidity of vegetable oil. This work suggested that the QP/HG composite films have potentials to be utilized as biodegradable active food packaging. •Low proportions of HG led to improved mechanical and water barrier properties.•HG significantly improved the antioxidant activities of QP films.•The QPI/HG composite film delayed the oxidative rancidity of vegetable oil.