Development and characterization of zein/gum Arabic nanocomposites incorporated edible films for improving strawberry preservation

IF 23.2 2区 材料科学 Q1 MATERIALS SCIENCE, COMPOSITES Advanced Composites and Hybrid Materials Pub Date : 2024-11-20 DOI:10.1007/s42114-024-01051-w
Xinhao Wang, Jingyi Xue, Yi Wang, Honglin Zhu, Sunni Chen, Zhenlei Xiao, Yangchao Luo
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Abstract

Fresh produce waste, particularly strawberries, poses significant economic and environmental challenges across the entire supply chain. Bio-sourced polymers offer a sustainable alternative to systematic packaging materials, with edible active films gaining attention for their potential to improve food preservation and quality. This study focuses on the development and characterization of active edible films using zein and gum Arabic (GA), incorporating trans-cinnamaldehyde (TC) as an active compound. The films were systematically evaluated for their physical, microscopic, mechanical, barrier, antioxidant, and antibacterial properties. Film-forming emulsions formulated with varying zein to GA ratios showed stable particulate sizes ranging from approximately 260 to 450 nm with uniform distribution and Newtonian fluid behavior, crucial for practical application. Compared to zein-only films, these films showed smoother surfaces, reduced roughness, and enhanced mechanical properties with tensile strength up to 2.63 MPa and elongation at break reaching 85.99%. Barrier assessments demonstrated tunable moisture, gas permeability, and UV protection. The films exhibited potent antioxidant and antibacterial activities against Escherichia coli and Listeria innocua, with an inhibition rate exceeding 99%. Application of these films on strawberries demonstrated multifunction including prolonged shelf-life, maintaining appearance, reducing weight loss, preserving firmness, and controlling microbial populations under both ambient and refrigerated conditions. Overall, these findings underscore their potential as innovative, sustainable packaging materials for extending the shelf-life of fresh produce.

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用于改善草莓保存效果的玉米蛋白/阿拉伯胶纳米复合材料食用膜的开发与表征
新鲜农产品(尤其是草莓)的废弃物给整个供应链带来了巨大的经济和环境挑战。生物源聚合物为系统性包装材料提供了一种可持续的替代品,其中可食用活性薄膜因其改善食品保存和质量的潜力而备受关注。本研究的重点是使用玉米蛋白和阿拉伯树胶(GA)开发和表征活性可食用薄膜,并将反式肉桂醛(TC)作为活性化合物。对薄膜的物理、显微、机械、阻隔、抗氧化和抗菌性能进行了系统评估。用不同的玉米蛋白与 GA 比例配制的成膜乳液显示出稳定的颗粒大小,范围在约 260 纳米到 450 纳米之间,分布均匀,具有牛顿流体特性,这对实际应用至关重要。与纯玉米蛋白薄膜相比,这些薄膜表面更光滑、粗糙度更低、机械性能更强,拉伸强度高达 2.63 兆帕,断裂伸长率达到 85.99%。阻隔性评估显示,薄膜具有可调的湿度、气体渗透性和紫外线防护性能。薄膜对大肠杆菌和无毒李斯特菌具有很强的抗氧化和抗菌活性,抑制率超过 99%。这些薄膜在草莓上的应用显示出多种功能,包括延长货架期、保持草莓外观、减少重量损失、保持草莓硬度以及在常温和冷藏条件下控制微生物数量。总之,这些研究结果凸显了它们作为创新型可持续包装材料的潜力,可延长新鲜农产品的货架期。
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来源期刊
CiteScore
26.00
自引率
21.40%
发文量
185
期刊介绍: Advanced Composites and Hybrid Materials is a leading international journal that promotes interdisciplinary collaboration among materials scientists, engineers, chemists, biologists, and physicists working on composites, including nanocomposites. Our aim is to facilitate rapid scientific communication in this field. The journal publishes high-quality research on various aspects of composite materials, including materials design, surface and interface science/engineering, manufacturing, structure control, property design, device fabrication, and other applications. We also welcome simulation and modeling studies that are relevant to composites. Additionally, papers focusing on the relationship between fillers and the matrix are of particular interest. Our scope includes polymer, metal, and ceramic matrices, with a special emphasis on reviews and meta-analyses related to materials selection. We cover a wide range of topics, including transport properties, strategies for controlling interfaces and composition distribution, bottom-up assembly of nanocomposites, highly porous and high-density composites, electronic structure design, materials synergisms, and thermoelectric materials. Advanced Composites and Hybrid Materials follows a rigorous single-blind peer-review process to ensure the quality and integrity of the published work.
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