Innovative edible films for food preservation: Combining pectin and flavonoids from citrus peels with soy protein isolates

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2024-11-23 DOI:10.1016/j.lwt.2024.117102

Huan Guo , Jinrong Bai , Xuchu Jin , Hongyan Liu , Dingtao Wu , Renyou Gan , Hong Gao

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引用次数: 0

Abstract

In this study, sequential extraction technology was employed to extract pectin and flavonoids from citrus peel by-products. Subsequently, citrus flavonoids (CF) were incorporated into a matrix comprising soy protein isolate (SPI) and citrus pectin (CP), resulting in the development of a series of active films (SPI/CP-CFs). The physicochemical properties of these films were evaluated along with their capability in food preservation. The SPI/CP-CFs films exhibited exceptional mechanical properties, thermal stability, and gas barrier properties. Furthermore, the films exhibited enhanced antioxidant and antimicrobial activities due to the sustainable release of CF. In practical applications, these antimicrobial edible films were more effective in extending the shelf life and maintaining freshness of red grapes and pork compared to CF-free counterparts. These findings suggest that the novel edible films based on the formulation of SPI, CP, and CF hold significant potential as versatile active packaging materials for preserving both fruit and meat products.

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创新的食品保鲜食用薄膜：结合果胶和黄酮类化合物从柑橘皮与大豆分离蛋白

本研究采用序贯提取技术从柑橘果皮副产物中提取果胶和黄酮类化合物。随后，将柑橘类黄酮（CF）掺入由大豆分离蛋白（SPI）和柑橘果胶（CP）组成的基质中，制备了一系列活性膜（SPI/CP-CF）。对这些薄膜的理化性质及其食品保鲜性能进行了评价。SPI/CP-CFs薄膜表现出优异的机械性能、热稳定性和气体阻隔性能。此外，由于CF的持续释放，这些膜具有增强的抗氧化和抗菌活性。在实际应用中，与不含CF的膜相比，这些抗菌食用膜在延长红葡萄和猪肉的保质期和保持新鲜度方面更有效。这些发现表明，基于SPI， CP和CF配方的新型可食用薄膜具有作为保存水果和肉类产品的多功能活性包装材料的巨大潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

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.