INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2025
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IF 8.5
Tong Hao,Rongrong Chen,Yingfeng Lu,Zainab Rasheed,Jing Yan,Suqing Li,Wen Qin,Mingrui Chen,Yaowen Liu
Yellow peach slices are popular for their nutritional value and portability, but they tend to absorb moisture and lose nutrients during storage. In this study, a biodegradable, superhydrophobic, and moisture-resistant paper-based packaging material was developed by coating kraft paper (KP) with a composite formulation of pea starch (PS), shellac (SH), zein (ZE), and stearic acid (SA). The selection of this composite system was based on the complementary functional properties of its components: PS provided a biodegradable matrix with good film-forming ability, SH contributed moisture resistance and adhesion, ZE enhanced mechanical strength and hydrophobicity, while SA further lowered surface energy to achieve superhydrophobicity. The coatings were applied through hydrogen bonding and electrostatic interactions, creating a robust barrier on the paper surface. The coated papers were evaluated for oxygen permeability (OP), water vapor transmission rate (WVTR), water contact angle (WCA), and rolling angle (RA). Results demonstrated that the PS/SH/ZE/SA-coated KP exhibited an 83.1 % reduction in WVTR and a 79.8 % decrease in OP compared to unmodified KP. The optimal formulation (KP/PS/SH/ZE/SA-3 %) displayed the lowest moisture content (MC) and achieved a WCA exceeding 150°, confirming superhydrophobicity. Additionally, the coatings significantly improved thermodynamic stability and imparted self-cleaning properties to the paper. These findings suggest that the developed composite coating can effectively modify paper-based packaging for moisture-sensitive applications, such as dehydrated yellow peach slices and other dry foods, offering a sustainable alternative to conventional plastic-based packaging.
研究领域:
食品科学
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材料科学
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包装技术
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食品保鲜
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高分子科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF STORED PRODUCTS RESEARCH
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2024
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IF 2.7
Lingling Li,Chunhua Wu,Qian Chen,Zhengjun Shi,Kaimeng Xu,Yanfei Niu,Xiaoping Rao
The presence of chemical pesticides has an impact on human health and there is an urgent need for the development of green antifungal alternatives. This study investigated the freshness application of dehydroabietic acid-modified chitosan product (CSDA) mixed with three essential oil (litsea cubeba oil (LCO), wintergreen essential oil (WEO), cinnamon essential oil (CEO)). The antifungal activity of modified chitosan/essential oils was tested by the punching method and the antifungal mechanism was investigated by the transmission electron microscope (TEM). The results showed that fungal inhibition rate of CSDA-WEO on Penicillium digitatum reached 100% at a concentration of 0.05 μL/mL and on Penicillium italicum reached 100% at a concentration of 1 μL/mL. Both molds were not well inhibited by CSDA-LCO and CSDA-CEO. CSDA-WEO was able to affect the cell walls and energy metabolism of the molds, resulting in nutrient loss and death. Fruits were preserved with 0.1 mg/g CSDA and 1 μL/mL WEO. CSDA-WEO maintained the antioxidant activity of citrus , inhibited respiration and water loss, and extended shelf life up to 24 days. CSDA-WEO extended the shelf life of longan to 18 days and kiwi slices to 6 days. CSDA-WEO is expected to serve as an alternative to chemical fungicides and shows promise as a broad-spectrum fruit and vegetable preservative.
研究领域:
食品科学
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微生物学
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植物病理学
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农业化学
✓ 已验证
产品关联
DOI
高影响因子
Food Chemistry-X
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2024
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IF 6.5
Jin-Ru Wang,Xin-Ye Wu,Cheng-Bi Cui,Jin-Feng Bi
Hot air drying (HD), vacuum freeze drying (FD), and pilot-scale freeze drying (PSFD) are extensively used to prepare peach slices. However, the aroma of hot air drying and vacuum freeze-drying is yet to be addressed. In this study, HS-SPME-GC–MS was used to characterize and quantify the volatile compounds in peach slices. First, 33, 36, and 46 volatile compounds were identified and quantified in the HD, FD, and PSFD groups, respectively. PSFD is preferable to HD and FD in terms of the volatile compound types, content, and aroma profiles. PSFD was selected for subsequent permeation and dehydration experiments. The key aroma compounds with an OAV ≥ 1 were found in the PSFD30 group. GC-O analysis was conducted on the PSFD30 group, leading to the preliminary identification of 2-methylbutanal, pentanal, hexanal, 2-hexenal, phenylacetaldehyde, ethyl acetate, 2-methylbutyl acetate, ethyl lactate, linalool, methyl heptenone, and γ-octalactone as distinctive aromas in dried peach slices.
研究领域:
食品科学
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农业工程
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化学分析
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）