摘要
Food packaging plays a crucial role in extending food shelf life and ensuring food quality and safety. However, conventional packaging materials often contribute to environmental pollution, making the development of eco-friendly, edible functional coatings an effective strategy for addressing both food preservation and sustainability concerns. In this study, a novel edible composite coating was developed using tamarind seed polysaccharide (TSP) and flaxseed gum (FG) as the film-forming matrix, with Litsea cubeba essential oil (LCEO) incorporated as an active component. Single-factor optimization identified the optimal formulation as 0.5% TSP, 0.5% FG, and 0.6% LCEO. Structural characterization revealed that TSP and FG formed a stable three-dimensional network, while LCEO was uniformly dispersed within the matrix, significantly enhancing the mechanical and barrier properties of the composite film. The optimized film exhibited excellent antioxidant activity, with DPPH and ABTS radical-scavenging rates of 79.70% and 89.77%, respectively. Furthermore, it demonstrated remarkable antibacterial and antifungal activities against Escherichia coli , Staphylococcus aureus , and Botrytis cinerea . Application tests on postharvest grapes showed that the composite coating effectively reduced weight loss, delayed fruit softening, and retarded nutrient degradation, thereby extending the shelf life of grapes under ambient storage conditions. In addition, the coating was nontoxic, edible, and fully biodegradable, fulfilling the requirements for sustainable food packaging and exhibiting considerable potential for industrial applications. These findings demonstrate that the TSP/FG/LCEO composite coating is a promising sustainable packaging material with multifunctional antioxidant and antimicrobial properties for maintaining postharvest quality and extending the shelf life of fresh produce.
危险品化学品经营许可证（带存储）