[논문]Effects of ultraviolet‐C irradiation on the physicochemical properties of polysaccharide films prepared from the stalk base of oyster mushrooms (Pleurotus ostreatus)

Han, Hee‐; Seon; Song, Kyung Bin

doi:10.1111/ijfs.14705

[해외논문] Effects of ultraviolet‐C irradiation on the physicochemical properties of polysaccharide films prepared from the stalk base of oyster mushrooms (Pleurotus ostreatus)

International journal of food science & technology, v.56 no.2, 2021년, pp.700 - 708

Han, Hee‐Seon (Department of Food Science and Technology, Chungnam National University, Daejeon, 34134, Korea) , Song, Kyung Bin (Department of Food Science and Technology, Chungnam National University, Daejeon, 34134, Korea)

Abstract ▼ AI-Helper

SummaryThe effects of ultraviolet (UV)‐C irradiation on the physicochemical properties of oyster mushroom polysaccharide (OMP) films were investigated. The prepared OMP films were subjected to UV‐C treatment (5.4 kJ m−2). UV‐C irradiation increased the tensile strength and decreased the water vapour permeability of the OMP films. In addition, the incorporation of 1.0% Cudrania tricuspidata leaf extract (CTLE) enhanced the antioxidant activity as well as antimicrobial activity of OMP films; however, UV‐C treatment did not affect the activities of films containing CTLE. Furthermore, UV‐C‐irradiated films had higher contact angles than non‐irradiated films, indicating increased surface hydrophobicity. Microstructural imaging revealed that UV‐C treatment caused the surface of treated films to be smoother than that of untreated films owing to surface degradation. These results indicated that UV‐C irradiation can be used for OMP films to improve film properties that are associated with application of films as food packaging material.

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