Novel imine dynamic response films with grafting phenylalanine onto oxidized starch/pectin matrixes and regulated physiological metabolism of cherry tomatoes

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-03-20 DOI:10.1016/j.foodhyd.2025.111353

Shuo Mao, Jiaying Zhang, Yingjie Xu, Qiao Wu, Tiehua Zhang, Chengwen Lu

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引用次数: 0

Abstract

Dynamic response films with efficient, accurate and biodegradable properties greatly contribute to food packaging materials. In this study, phenylalanine was innovatively reversibly grafted onto oxidized starch via imine bonding and blended with Ca²⁺ and pectin to prepare novel imine dynamic responsive composite films (PO-PE/Ca). The results indicated that the cross-linking and dense structure formed by electrostatic interaction in PO-PE/Ca, and showed excellent thermal stability. The composite films displayed excellent mechanical property (elasticity modulus over 2100 MPa), and the water vapor permeability was 26.4 % lower than that of individual starch films. Additionally, the introduction of benzene rings and imine bonds significantly improved the ultraviolet shielding properties and transparency of the films. The internal imine bonds of PO-PE/Ca could be stimulated by acidic gases of fruit respiration, and constantly released phenylalanine to regulate fruit metabolism. The films effectively maintained fruit quality and significantly promoted phenol content (9.5 mg/100g) of fruits, showing resistance to Botrytis cinerea of cherry tomatoes during 10 d storage. This study provided a novel strategy for the development of dynamic controlled release packaging materials in food preservation.

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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.