The incorporation of natural extracts of deep eutectic solvent (DES) into polysaccharide represents a promising approach for the development of bioactive edible films . In this study, the effect of whole DES-extracts of tomato processing by-product with lycopene on physical properties and antioxidant properties of chitosan films was firstly studied. Thermal stability (−9.8% for weight loss ratio), UV blocking properties, hydrophilicity (−38.9% for contact angle) of the film were improved. Free radical scavenging rate was increased by about 1.6 times, and the formation rate of oxidation product for olive oil was reduced especially in the first 10 days with the addition of DES-tomato extracts. The decay rate of strawberry treated with DES-tomato extracts decreased by −55.41%, and the loss of VC, polyphenol and catalase activity and malondialdehyde of oxidation product clearly decreased. Chitosan coating with whole DES-tomato extracts improved the storage quality and extended the shelf life of strawberries, was a promising method for the fresh-keeping of fruits and vegetables.
Xiqian Tan,Anqi Sun,Fangchao Cui,Qiuying Li,Dangfeng Wang,Xuepeng Li,Jianrong Li
Edible film is now a trend in the food packaging industry. In this study, edible films were prepared by adding two Bacillus spp. ( Bacillus amyloliquefaciens Y11 and Bacillus velezensis Y12) to a cassava starch and carboxymethyl cellulose sodium matrix. The structural, physicochemical, and biological characteristics of the film were analyzed, and its application in salmon preservation was explored. The film had a dense structure and no pores, indicating that its polymeric components were compatible with each other. The addition of Bacillus spp. increased the antioxidant activity of the film and its ability to eliminate hydroxyl radicals (84.57% and 91.86%, respectively). The film also showed good antibacterial activity against several pathogens and underwent complete degradation in natural soil within 12 days. The film significantly reduced the total coliform count of salmon and extended its shelf life by 3 days, demonstrating its value as a food-packaging material.
Chang Liu,Jiao Huang,Xuejing Zheng,Shujie Liu,Kuakua Lu,Keyong Tang,Jie Liu
The present study aimed to develop heat sealable soybean polysaccharide (SSPS)/gelatin blend films intended to be used as edible food packaging materials. The films were fabricated by solution casting method using SSPS/gelatin blends and plasticized by glycerol. The results indicated that the heat sealability, stretchability and resistance to fracture of the films were significantly improved by blending SSPS with gelatin. The incorporation of gelatin into SSPS films also increased the thermal stability but decreased the water solubility, rigidity and water vapor permeability of the films. ATR-FTIR spectra and DSC results indicated strong interactions between SSPS and gelatin. The studies of optical properties, SEM, AFM, and XRD revealed that SSPS and gelatin were compatible to a certain degree in this blend system. Packaging tests confirmed that the blend films have showing potential as edible material in food packaging.
Qiuying Li,Jinxiu Xu,Dongdong Zhang,Keli Zhong,Tong Sun,Xuepeng Li,Jianrong Li
An edible bilayer film incorporated with lysozyme based on chitosan and sodium alginate was prepared via the layer-by-layer method. The film was characterized and its effects against the fish spoilage bacteria Pseudomonas fluorescens and Shewanella putrefaciens were investigated and compared to the monolayer films. The results suggest that electrostatic interactions such as hydrogen bonds occurred between the two layers of the bilayer film. Compared with monolayer films, the mechanical and gas barrier properties of the bilayer film were improved and higher inhibitory activity against both bacteria was exhibited. After treatment with the bilayer film, scanning electron microscopy revealed the serious damage to the bacterial cell surface, and cell membrane permeability and nucleic acid leakage increased. The bilayer film also affected the activity of alkaline phosphatase and adenosine triphosphatase. SDS-PAGE of bacterial total protein revealed that the protein concentration n decreased, which may be due to the leakage of proteins from the damaged bacterial cell. All the results indicate that the bilayer film possesses good physicochemical properties and can destroy the bacterial cell membrane. Such superior antibacterial properties against fish spoilage bacteria indicate a good potential application of bilayer films in fish preservation.
危险品化学品经营许可证（带存储）