Preparation and characterization of β-glucan/polyvinyl alcohol/clove essential oil film and its application in the preservation of fresh broad bean pods

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Control Pub Date : 2024-08-31 DOI:10.1016/j.foodcont.2024.110843

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Abstract

In this study, an active film was developed based on β-glucan (BG)/polyvinyl alcohol (PVA)/clove essential oil (CEO) and its preservation effects on fresh broad bean pods were examined. The impact of different BG:PVA ratios (50:50, 40:60 and 30:70) and CEO concentrations (0.25%, 0.50% and 1.00%) on the capacities of film were investigated. A BG:PVA ratio of 40:60 and CEO content of 0.5% (w/w) were adopted following the optimization of the physical, mechanical and barrier capacities of the blended film. Subsequent characterization of the film via Fourier transform infrared spectroscopy, X-ray diffraction and scanning electron microscopy suggested that the BG hydroxyl groups interacted well with the PVA and CEO, and the good heat stability of the BG/PVA-CEO film was confirmed via thermal gravimetric analysis-differential scanning calorimetry. Importantly, the BG/PVA-CEO film also showed good antimicrobial activity. Moreover, the BG/PVA-0.5% CEO film effectively preserved fresh broad bean pods over a 30-day storage period, based on assessments of appearance, firmness, weight loss and the enzyme activities. These results indicate the promising applicability of the novel BG/PVA-CEO films as active coating materials for the preservation of fresh produce and food products.

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β-葡聚糖/聚乙烯醇/丁香精油薄膜的制备和表征及其在新鲜蚕豆荚保鲜中的应用

本研究开发了一种基于β-葡聚糖（BG）/聚乙烯醇（PVA）/丁香精油（CEO）的活性薄膜，并考察了其对新鲜蚕豆荚的保鲜效果。研究了不同的 BG:PVA 比例（50:50、40:60 和 30:70）和 CEO 浓度（0.25%、0.50% 和 1.00%）对薄膜容量的影响。在对混合薄膜的物理、机械和阻隔能力进行优化后，采用了 40:60 的 BG:PVA 比例和 0.5%（重量比）的 CEO 含量。随后通过傅立叶变换红外光谱、X 射线衍射和扫描电子显微镜对薄膜进行了表征，结果表明 BG 羟基与 PVA 和 CEO 的相互作用良好，热重分析-差示扫描量热法证实了 BG/PVA-CEO 薄膜具有良好的热稳定性。重要的是，BG/PVA-CEO 薄膜还具有良好的抗菌活性。此外，根据外观、硬度、重量损失和酶活性的评估，BG/PVA-0.5% CEO 薄膜能在 30 天的储存期内有效保存新鲜的蚕豆荚。这些结果表明，新型 BG/PVA-CEO 薄膜作为活性涂层材料，在保鲜农产品和食品方面具有广阔的应用前景。

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.