High strength, gas barrier and hydrophobic konjac glucomannan/glutenin films with semi-interpenetrating network for cherry tomato preservation

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2024-11-19 DOI:10.1016/j.foodhyd.2024.110861

Pengpeng Deng , Zihao Wang , Yuewen Li , Simeng Ji , Yufei Sun , Qianxi Deng , Juanjuan Chen , Fatang Jiang

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Abstract

Polysaccharide films such as konjac glucomannan (KGM) with excellent biocompatible, green, renewable, and biodegradable properties have attracted much attention as excellent candidates to replace petrochemical plastics. However, the water resistance of KGM film is poor, which can not meet the requirements of fruit and vegetable preservation in complex scenes. Herein, we utilized sodium hydroxide solution as the good solvent of glutenin and deacetylation agent of KGM to form KGM/glutenin films with semi-interpenetrating networks for fruit preservation. Compared with KGM film, the synergistic effect of deacetylated KGM and glutenin could increase the surface water contact angle of films from 65.1° to 106.7°, and increase the tensile strength from 55.6 MPa to 92.5 MPa. Surprisingly, the water vapor and oxygen permeabilities of KGM/glutenin film were as low as 2.12 × 10⁻³ g·/(m·d·KPa) and 0.52 × 10⁻⁹ m²/(d·KPa), respectively, showing excellent gas barrier performance. The changes in appearance, firmness, total sugar content, pH, and malondialdehyde content of cherry tomatoes during storage proved that the KGM/glutenin film could effectively delay the ripening and decay, and extend the freshness lifetime of cherry tomatoes for more than 6 days. Therefore, this new type of water-resistant composite film with a semi-interpenetrating network has great application prospects in fruit preservation.

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用于樱桃番茄保鲜的具有半互穿网络的高强度、气体阻隔性和疏水性魔芋葡甘聚糖/谷蛋白薄膜

魔芋葡甘聚糖（KGM）等多糖薄膜具有良好的生物相容性、绿色环保、可再生、可生物降解等特性，是替代石化塑料的最佳候选材料，备受关注。然而，KGM 薄膜的耐水性较差，无法满足复杂场景下果蔬保鲜的要求。在此，我们利用氢氧化钠溶液作为谷蛋白的良好溶剂和 KGM 的脱乙酰剂，形成了具有半互穿网络的 KGM/ 谷蛋白薄膜，用于水果保鲜。与 KGM 薄膜相比，脱乙酰化 KGM 和谷蛋白的协同作用可使薄膜的表面水接触角从 65.1°增加到 106.7°，抗拉强度从 55.6 MPa 增加到 92.5 MPa。令人惊讶的是，KGM/谷蛋白薄膜的水蒸气透过率和氧气透过率分别低至 2.12 × 10-3 g-/(m-d-KPa) 和 0.52 × 10-9 m2/(d-KPa)，显示出优异的气体阻隔性能。贮藏过程中樱桃番茄的外观、硬度、总糖含量、pH 值和丙二醛含量的变化证明，KGM/谷登素薄膜能有效延缓樱桃番茄的成熟和腐烂，延长保鲜期 6 天以上。因此，这种具有半互穿网络的新型防水复合膜在水果保鲜方面具有广阔的应用前景。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.