Xinyu Sun , Guocong Ma , Xiaoling Tian , Dan Hai , Yan Ma , Ge Bai , Lianjun Song , Qinghua Yang , Xianqing Huang
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引用次数: 0
Abstract
Edible packaging films (EPFs) currently mainly focus on the performance improvement stage, and the practical application products still need to be further developed and promoted, so as to achieve the real landing of scientific research and promote the rapid development of edible film industry. Herein, the film-forming properties of potato starch (PST), corn starch (CST) and wheat starch (WST) are investigated, and PST is selected as the film-forming matrix. Besides, 0.3 wt% sodium alginate (SA) is introduced into the film-forming matrix of PST, which improves the tensile strength (TS) and elongation at break (EAB) of the film. Further, fruit and vegetable juices are incorporated into the PST/SA film-forming matrix, endowing PST/SA-based EPFs with excellent antioxidant capacities. Finally, the packaging properties of PST/SA-based EPFs incorporated with fruit and vegetable juices are evaluated. Results reveal that the prepared EPFs have good heat-sealing performances and can be successfully used to prepare seasoning packaging bags. Therefore, this study provides a new insight for the reutilization of fruit and vegetable juices, and design a green, convenient and low-cost approach to prepare PST/SA EPFs with good visual effects, strong antioxidant abilities, and excellent packaging properties.
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.