Preparation and characterization of an antioxidant edible film with soluble soybean polysaccharide and pomelo peel extract and its application in lipid packaging
{"title":"Preparation and characterization of an antioxidant edible film with soluble soybean polysaccharide and pomelo peel extract and its application in lipid packaging","authors":"Lele Cao, Yanping Wang, Haiqing Song, Rui Zhang, Jiayi Liu, Yuzhe Meng, Jie Li, Yuqi Song, Zhijian Xiao, Zheng Tang, Lin Wu, Xingfeng Guo","doi":"10.1016/j.lwt.2024.116434","DOIUrl":null,"url":null,"abstract":"An antioxidant packaging film was prepared by incorporating soluble soybean polysaccharide (SSPS) and pomelo peel extract (PPE), which possessed antioxidant and enhanced mechanical properties for lipids preservation. The effects of PPE dosage on structural, physical, and antioxygenic performance of the SSPS-PPE films were investigated. Further, the preservation effect of SSPS-5PPE film on lard was also studied. Scanning electron microscopy results indicated that the film stratified with excess PPE (≥0.07 g/g SSPS) remained intact and compact. Hydrogen bonding between SSPS and PPE was shown in the Fourier transform infrared spectra. The incorporating of PPE greatly lessened the light transmittance but enhanced the UV resistance to further optimize the barrier and mechanical properties by reducing the water vapor permeability from 2.79 × 10 to 1.37 × 10 g⋅mm⋅s⋅Pa, lowering the oxygen permeability from 2.69 × 10 to 1.87 × 10 cm⋅s⋅Pa, and improving the tensile strength from 0.38 to 2.39 MPa. The SSPS-PPE film possessed good antioxidant ability, with the scavenging activity of SSPS-7PPE film for DPPH and ABTS were 80.34% and 91.68%, respectively. Packaging experiments suggested SSPS-5PPE film could extend the shelf life of lard by approximately 25 d at 20 °C. In brief, the PPE-incorporated SSPS film can be used in packaging to extend the shelf life of lipids.","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":6.0000,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"LWT - Food Science and Technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1016/j.lwt.2024.116434","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
An antioxidant packaging film was prepared by incorporating soluble soybean polysaccharide (SSPS) and pomelo peel extract (PPE), which possessed antioxidant and enhanced mechanical properties for lipids preservation. The effects of PPE dosage on structural, physical, and antioxygenic performance of the SSPS-PPE films were investigated. Further, the preservation effect of SSPS-5PPE film on lard was also studied. Scanning electron microscopy results indicated that the film stratified with excess PPE (≥0.07 g/g SSPS) remained intact and compact. Hydrogen bonding between SSPS and PPE was shown in the Fourier transform infrared spectra. The incorporating of PPE greatly lessened the light transmittance but enhanced the UV resistance to further optimize the barrier and mechanical properties by reducing the water vapor permeability from 2.79 × 10 to 1.37 × 10 g⋅mm⋅s⋅Pa, lowering the oxygen permeability from 2.69 × 10 to 1.87 × 10 cm⋅s⋅Pa, and improving the tensile strength from 0.38 to 2.39 MPa. The SSPS-PPE film possessed good antioxidant ability, with the scavenging activity of SSPS-7PPE film for DPPH and ABTS were 80.34% and 91.68%, respectively. Packaging experiments suggested SSPS-5PPE film could extend the shelf life of lard by approximately 25 d at 20 °C. In brief, the PPE-incorporated SSPS film can be used in packaging to extend the shelf life of lipids.
期刊介绍:
LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.