Development of cinnamaldehyde/aminated gelatin film as pH-responsive controlled-release packaging for cherry preservation: Effects of CO2 and humidity in the microenvironment

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2025-02-09 DOI:10.1016/j.fpsl.2025.101457

Xianhui Tang , Meiyan Zhu , Ling Zhang , Liang Zhu

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引用次数: 0

Abstract

pH-responsive materials control the release of active substances by responding to pH changes in the environment. In this study, based on the properties of imine bond with acid-sensitive hydrolysis and mild reaction conditions, cinnamaldehyde was immobilized onto aminated gelatin (AGel) films to generate cinnamaldehyde/aminated gelatin (Cin/AGel) films, which were then applied to preserve cherries. FTIR and XPS confirmed the synthesis of imine bonds. The excellent pH-responsive controlled-release properties of Cin/AGel films were demonstrated by monitoring changes in the cumulative release fraction of cinnamaldehyde in the aqueous phase (different pH buffers) and in atmospheric environments (different CO₂ concentrations and humidity). Even when not in direct contact with the aqueous phase, it can nevertheless provide effective regulated release to the acidified environment caused by CO₂ accumulation and high humidity conditions. Furthermore, the Cin/AGel films had smart antibacterial properties. Compared to PE and AGel films, Cin/AGel film packaging increased the shelf life of cherries by 9 and 6 days at 4 °C, respectively. As a result, the shown pH-responsive controlled-release films have promising applications in controlling the release of antimicrobial agents during food preservation.

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来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.