Edible starch-based films modified by fruit and vegetable juices: Preparation, performance evaluation and seasoning bag design

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

Food Packaging and Shelf Life Pub Date : 2025-03-29 DOI:10.1016/j.fpsl.2025.101488

Xinyu Sun , Guocong Ma , Xiaoling Tian , Dan Hai , Yan Ma , Ge Bai , Lianjun Song , Qinghua Yang , Xianqing Huang

{"title":"Edible starch-based films modified by fruit and vegetable juices: Preparation, performance evaluation and seasoning bag design","authors":"Xinyu Sun , Guocong Ma , Xiaoling Tian , Dan Hai , Yan Ma , Ge Bai , Lianjun Song , Qinghua Yang , Xianqing Huang","doi":"10.1016/j.fpsl.2025.101488","DOIUrl":null,"url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101488"},"PeriodicalIF":8.5000,"publicationDate":"2025-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Packaging and Shelf Life","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2214289425000584","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

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.

查看原文本刊更多论文

果蔬汁改性食用淀粉基薄膜：制备、性能评价及调味袋设计

食用包装膜（EPF）目前主要集中在性能改进阶段，实际应用产品还需要进一步开发和推广，以实现科研成果的真正落地，促进食用膜产业的快速发展。本文研究了马铃薯淀粉（PST）、玉米淀粉（CST）和小麦淀粉（WST）的成膜性能，并选择 PST 作为成膜基质。此外，在 PST 的成膜基质中引入 0.3 wt% 的海藻酸钠 (SA)，可提高薄膜的拉伸强度 (TS) 和断裂伸长率 (EAB)。此外，PST/SA 成膜基质中还加入了果蔬汁，使基于 PST/SA 的 EPF 具有出色的抗氧化能力。最后，对掺入果蔬汁的 PST/SA EPF 的包装性能进行了评估。结果表明，所制备的 EPF 具有良好的热封性能，可成功用于制备调味品包装袋。因此，本研究为果蔬汁的再利用提供了新的思路，并设计出一种绿色、便捷、低成本的方法来制备视觉效果好、抗氧化能力强、包装性能优异的 PST/SA EPFs。

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

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.