Fabrication of SA/CMC composite membrane embedded with ascorbic acid and cross-linked through propylene glycol: The study on the preservation effects on fresh-cut eggplants

IF 3.4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-03-07 DOI:10.1111/1750-3841.70101

Lanlan Wei, Yanyan Yang, Shuaijie Zhu, Li Jia

{"title":"Fabrication of SA/CMC composite membrane embedded with ascorbic acid and cross-linked through propylene glycol: The study on the preservation effects on fresh-cut eggplants","authors":"Lanlan Wei, Yanyan Yang, Shuaijie Zhu, Li Jia","doi":"10.1111/1750-3841.70101","DOIUrl":null,"url":null,"abstract":"<div>\n \n <section>\n \n \n <p>In this study, sodium alginate/sodium hydroxymethyl cellulose (SA/CMC)-based biodegradable membranes cross-linked with propylene glycol (PG) and incorporated with ascorbic acid (AA) were synthesized. The color, morphology, water vapor permeability (WVP), and antioxidant capacity of every kind of membrane were investigated. The morphological characterization affirmed that the resultant blend membranes exhibited a well-organized homogeneous structure without cracks. Moreover, the antioxidant capacity increased with increasing concentration of AA in the obtained membranes. The increase in the concentration of AA affected the WVP of the blended membranes. The weight loss rate, total soluble solid, total phenol, and MDA content of the SA/CMC/PG/1.0% (v/w) AA experimental groups were 15 ± 0.02%, 4.891 ± 0.04%, 0.59 ± 0.05 mg g<sup>−1</sup>, and 0.174 µmol g<sup>−1</sup>, respectively. Hence, the release and DPPH radical scavenging assay of incorporating AA in SA/CMC/PG membrane showed that the obtained SA/CMC/PG membrane with 1.0% AA can release AA slowly and have strong antioxidant activity. Thus, 1.0% AA incorporated into SA/CMC/PG membrane was an effective method to establish an active and environmentally friendly food packing material.</p>\n </section>\n \n <section>\n \n <h3> Practical Application</h3>\n \n <p>We established sodium alginate/sodium hydroxymethyl cellulose (SA/CMC)-based biodegradable membranes incorporated with ascorbic acid (AA) and cross-linked with propylene glycol (PG). After being characterized, the SA, SA/CMC, SA/CMC/PG, 0.2% (v/w) AA/SA/CMC/PG, and 1.0% (v/w) AA/SA/CMC/PG membrane were applied to preserve the fresh-cut eggplants. Though the determination of the total soluble solid, total phenol content, and malondialdehyde content in purple eggplant during the 8 days of storage, the result shows that the obtained sodium alginate/sodium hydroxymethyl cellulose/propylene glycol/1% (v/w) AA composite membranes have a potential application in active food packaging.</p>\n </section>\n </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 3","pages":""},"PeriodicalIF":3.4000,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/1750-3841.70101","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

In this study, sodium alginate/sodium hydroxymethyl cellulose (SA/CMC)-based biodegradable membranes cross-linked with propylene glycol (PG) and incorporated with ascorbic acid (AA) were synthesized. The color, morphology, water vapor permeability (WVP), and antioxidant capacity of every kind of membrane were investigated. The morphological characterization affirmed that the resultant blend membranes exhibited a well-organized homogeneous structure without cracks. Moreover, the antioxidant capacity increased with increasing concentration of AA in the obtained membranes. The increase in the concentration of AA affected the WVP of the blended membranes. The weight loss rate, total soluble solid, total phenol, and MDA content of the SA/CMC/PG/1.0% (v/w) AA experimental groups were 15 ± 0.02%, 4.891 ± 0.04%, 0.59 ± 0.05 mg g⁻¹, and 0.174 µmol g⁻¹, respectively. Hence, the release and DPPH radical scavenging assay of incorporating AA in SA/CMC/PG membrane showed that the obtained SA/CMC/PG membrane with 1.0% AA can release AA slowly and have strong antioxidant activity. Thus, 1.0% AA incorporated into SA/CMC/PG membrane was an effective method to establish an active and environmentally friendly food packing material.

Practical Application

We established sodium alginate/sodium hydroxymethyl cellulose (SA/CMC)-based biodegradable membranes incorporated with ascorbic acid (AA) and cross-linked with propylene glycol (PG). After being characterized, the SA, SA/CMC, SA/CMC/PG, 0.2% (v/w) AA/SA/CMC/PG, and 1.0% (v/w) AA/SA/CMC/PG membrane were applied to preserve the fresh-cut eggplants. Though the determination of the total soluble solid, total phenol content, and malondialdehyde content in purple eggplant during the 8 days of storage, the result shows that the obtained sodium alginate/sodium hydroxymethyl cellulose/propylene glycol/1% (v/w) AA composite membranes have a potential application in active food packaging.

查看原文本刊更多论文

抗坏血酸包埋丙二醇交联SA/CMC复合膜的制备及其对鲜切茄子保鲜效果的研究

本研究合成了海藻酸钠/羟甲基纤维素钠（SA/CMC）基丙二醇交联并掺入抗坏血酸（AA）的可生物降解膜。考察了各种膜的颜色、形态、水蒸气渗透性和抗氧化能力。形态表征证实了所得到的共混膜具有组织良好的均匀结构，无裂纹。抗氧化能力随AA浓度的增加而增强。AA浓度的增加影响了共混膜的WVP。SA/CMC/PG/1.0% (v/w) AA实验组的失重率为15±0.02%，总可溶性固形物含量为4.891±0.04%，总酚含量为0.59±0.05 mg g−1，丙二醛含量为0.174µmol g−1。因此，AA加入SA/CMC/PG膜的释放和清除DPPH自由基实验表明，获得的AA含量为1.0%的SA/CMC/PG膜能缓慢释放AA，并具有较强的抗氧化活性。因此，将1.0% AA掺入SA/CMC/PG膜中是建立活性环保食品包装材料的有效方法。我们建立了海藻酸钠/羟甲基纤维素钠（SA/CMC）基生物可降解膜与抗坏血酸（AA）和丙二醇（PG）交联。经表征后，分别采用SA、SA/CMC、SA/CMC/PG、0.2% (v/w) AA/SA/CMC/PG和1.0% (v/w) AA/SA/CMC/PG膜对鲜切茄子进行保鲜。通过对紫茄子8 d贮藏过程中总可溶性固形物、总酚含量和丙二醛含量的测定，结果表明，所制得的海藻酸钠/羟甲基纤维素钠/丙二醇/1% (v/w) AA复合膜在活性食品包装中具有潜在的应用价值。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.