Effects of micro-fluidization homogenization on properties of CMC-essential oil edible film

Authors

ZHANG Huiyun, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
LIANG Ying, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
LI Xinling, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
KANG Huaibin, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China

Abstract

It was focused on the evaluation of physical and mechanical properties of carboxymethyl cellulose-based edible films formed from nanoemulsions of EOs (essential oils) in this study. Nanoemulsions containing clove essential oil, cinnamon essential oil or oregano essential oil as dispersed phase and carboxymethyl cellulose solution as continuous phase were prepared. The average droplet size of nanoemulsions was reduced after the microfluidization homogenization treatment. The ξ-potentials of nanoemuls-ions were between -37.63～-59.67 mV depending on the type of EO used. The films formed from clove and oregano essential oil nanoemulsions exhibited higher transparency and water vapor resistance than those from cinnamon essential oil. The films formed from oregano essential oil exhibited higher flexibility than those from clove and cinnamon essential oil. The results indicated that it was suitable to use nanoemulsions with active components for the preparation of the edible films, with better physical and mechanical properties.

Publication Date

6-28-2019

First Page

123

Last Page

128

DOI

10.13652/j.issn.1003-5788.2019.06.023

Recommended Citation

Huiyun, ZHANG; Ying, LIANG; Xinling, LI; and Huaibin, KANG (2019) "Effects of micro-fluidization homogenization on properties of CMC-essential oil edible film," Food and Machinery: Vol. 35: Iss. 6, Article 23.
DOI: 10.13652/j.issn.1003-5788.2019.06.023
Available at: https://www.ifoodmm.cn/journal/vol35/iss6/23

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