Effect of PVA-based films incorporated with postbiotics, flax seed mucilage and guar gum to enhance the postharvest quality of fig fruits

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2025-02-15 Epub Date: 2024-11-13 DOI:10.1016/j.foodchem.2024.142018

Vishnupriya Subramaniyan , Periyar Selvam Sellamuthu , Jayaramudu Jarugala , Emmanuel Rotimi Sadiku

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Abstract

Eco-friendly antimicrobial bio-composite films (BCF) were produced by using guar gum (GG), flax seed mucilage (FM) and polyvinyl alcohol (PVA), supplemented with cell-free supernatant (CFS) of Lactobacillus plantarum (L. p) and Lactobacillus delbrueckii (L. d) by the solvent casting technique. The BCF was categorized into: PVA, PVA + FM, PVA + GG, PVA + FM + GG, PVA + FM + CFS, PVA + GG + CFS, PVA + FM + GG + CFS. The film's mechanical, morphological, physical, and antimicrobial properties were characterised. The mechanical, and hydrophobic features of the BCF were increased with the incorporation of FM, GG, and these attributes were faintly decreased with the fusion of postbiotics in films. However, BCF with postbiotics exhibited antimicrobial activity and UV barrier and biodegradable traits, while BCF without postbiotics did not show any antimicrobial effect. According to the characterization study the fabricated PVA + FM + GG and PVA + FM + GG + CFS was employed as packaging material for fig fruit to prolong the shelf life. Overall, PVA + FM + GG + CFS-based packed fig fruits has prolonged shelf life of till 12 days.

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添加了益生菌、亚麻籽粘液和瓜尔胶的 PVA 基薄膜对提高无花果采后品质的影响

采用瓜尔胶（GG）、亚麻籽粘液（FM）和聚乙烯醇（PVA），辅以植物酵母（L. p）和德尔布吕克酵母（L. d）的无细胞上清（CFS），通过溶剂浇铸技术制备了生态友好型抗菌生物复合膜（BCF）。BCF 可分为PVA、PVA + FM、PVA + GG、PVA + FM + GG、PVA + FM + CFS、PVA + GG + CFS、PVA + FM + GG + CFS。对薄膜的机械、形态、物理和抗菌特性进行了表征。加入 FM 和 GG 后，BCF 的机械特性和疏水特性都有所提高，而在薄膜中融合后生物后，这些特性则略有下降。不过，含有后生菌的 BCF 具有抗菌活性、紫外线阻隔性和可生物降解性，而不含后生菌的 BCF 则没有显示出任何抗菌效果。根据表征研究，制作的 PVA + FM + GG 和 PVA + FM + GG + CFS 可用作无花果的包装材料，以延长货架期。总的来说，以 PVA + FM + GG + CFS 为基材的无花果包装可延长货架期至 12 天。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.