Preparation of pullulan-shellac edible films with improved water-resistance and UV barrier properties for Chinese cherries preservation

IF 5.2 Q1 FOOD SCIENCE & TECHNOLOGY

Journal of Future Foods Pub Date : 2024-02-27 DOI:10.1016/j.jfutfo.2024.01.010

Baoshan Tang , Jinju Ma , Lanxiang Liu , Juan Xu , Hong Zhang , Kun Li , Xinghao Tu , Qingfang Guan

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Abstract

In order to improve the water-resistance and ultraviolet (UV) barrier properties of pullulan (PL) film, edible composite films were prepared by solution casting based on PL and shellac (SH). The physical properties, thermal stability, mechanical properties, water vapor permeability and UV barrier of the composite films were characterized. The analysis of the functional properties revealed that the composite films had good compatibility, water-resistance (33.50˚–60.15˚), and strong UV-blocking properties (84.60%–0.00%). The addition of SH improved the water-resistance and mechanical properties of the films, but the thermal stability was slightly reduced. These films can be used as an edible coating on Chinese cherries. According to the characteristics of weight loss, decay incidence and other indicators of cherries, the PL-SH composite films can keep Chinese cherries fresh at room temperature at least for 7 days. Therefore, PL-SH composite films may be an environmentally friendly packaging material with application prospects in the fruit preservation industry.

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制备具有更好耐水性和紫外线阻隔性的用于中国樱桃保鲜的拉鲁兰-黄杨食用膜

为了提高拉鲁兰（PL）薄膜的耐水性和紫外线（UV）阻隔性，研究人员采用溶液浇注法制备了基于拉鲁兰和虫胶（SH）的可食用复合薄膜。对复合薄膜的物理性质、热稳定性、机械性能、水蒸气渗透性和紫外线阻隔性进行了表征。功能特性分析表明，复合薄膜具有良好的相容性、耐水性（33.50˚-60.15˚）和较强的紫外线阻隔性（84.60%-0.00%）。添加 SH 可提高薄膜的耐水性和机械性能，但热稳定性略有降低。这些薄膜可用作中国樱桃的食用涂层。根据樱桃的失重率、腐烂率等指标，PL-SH 复合薄膜可使中国樱桃在室温下保鲜至少 7 天。因此，PL-SH 复合薄膜可能是一种环保包装材料，在水果保鲜行业具有应用前景。

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来源期刊

Journal of Future Foods

CiteScore

5.80

自引率

0.00%

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