Xanthohumol combined with chitosan-oxidized starch film as a potential new strategy for food packaging: Characterization, physicochemical and biological properties

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Packaging and Shelf Life Pub Date : 2024-07-26 DOI:10.1016/j.fpsl.2024.101326

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Abstract

Foodborne pathogens are still the main culprits causing food decay and diseases, while it has become a new development trend to use natural polymer biomaterials combined with natural active compounds in food packaging research. This study firstly combined isopentenyl chalcone active compound xanthohumol (XN) with cheap source potential and chitosan/oxidized starch film (CS/OS) to develop a novel multifunctional chitosan/oxidized starch/xanthohumol (CS/OS/XN) packaging film. The effects of different mass ratios (0.05 %, 0.1 %, 0.25 %, 0.5 % and 1 %) of XN on physicochemical and biological properties were studied. The results showed that CS/OS/XN films demonstrated non-chemical compatibility with enduring water vapor barrier ability and water locking performance. However, DPPH antioxidant assay showed that the antioxidant properties could not be improved significantly when the amount of XN was added less than 1 % and the antibacterial ability against Escherichia coli (E. coli) was significantly improved than Staphylococcus aureus (S. aureus). This study expanded the application of natural active compound for food packaging.

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黄腐醇与壳聚糖-氧化淀粉膜结合作为一种潜在的食品包装新策略：表征、理化和生物特性

食源性致病菌仍是导致食品腐烂和疾病的罪魁祸首，而将天然高分子生物材料与天然活性化合物结合应用于食品包装研究已成为新的发展趋势。本研究首次将具有廉价来源潜力的异戊烯基查耳酮活性化合物黄腐醇（XN）与壳聚糖/氧化淀粉薄膜（CS/OS）相结合，开发出一种新型多功能壳聚糖/氧化淀粉/黄腐醇（CS/OS/XN）包装薄膜。研究了不同质量比（0.05 %、0.1 %、0.25 %、0.5 % 和 1 %）的 XN 对理化和生物特性的影响。结果表明，CS/OS/XN 薄膜表现出非化学相容性，具有持久的水蒸气阻隔能力和锁水性能。然而，DPPH 抗氧化实验表明，当 XN 的添加量小于 1 % 时，抗氧化性能没有得到明显改善，而对（）的抗菌能力则明显优于（）。这项研究拓展了天然活性化合物在食品包装中的应用。

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来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.