Preparation and characterization of sodium alginate/starch/wormwood extract composite film and its application in cherry preservation

IF 2.9 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Measurement and Characterization Pub Date : 2025-03-19 DOI:10.1007/s11694-025-03189-7

Yilan Li, Mengyuan Li, Ruonan Teng, Shunyu Wang, Zhenxiang Liu, Shuqing Wu, Tieli Zhou, Tianyu Wang, Weidong Ruan

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引用次数: 0

Abstract

This study prepared a green, edible sodium alginate/starch/wormwood extract (SA-St-A) composite film. Natural wormwood extract (Artemisia extract, A) was added as an antimicrobial agent to the composite matrix of sodium alginate (SA) and starch (St), and the structure and properties of the resulting films were characterized. The results indicated that, with an increase in A concentration, the mechanical properties and thermal stability of the composite films gradually improved, while their light-blocking performance also increased. The composite film with a 2% A concentration showed the best overall performance. The contact angle of the films increased with the A concentration, and the water content decreased, indicating that the hydrophilicity of the films decreased with the addition of A, with the lowest hydrophilicity observed in the 2% A concentration film. The SA-St-A composite films exhibited good antibacterial activity against Staphylococcus aureus (S. aureus), and their antibacterial activity strengthened as the A concentration increased, with the best antibacterial effect observed at the 2% concentration. Finally, the preservative effect of the prepared composite films on cherries stored at 4 °C for 15 days was investigated. The results showed that the SA-St-A composite film effectively extended the shelf life of cherries, delaying the loss of weight, hardness, and soluble solid content. Therefore, the SA-St-A composite film has broad prospects for application in fruit and vegetable preservation, providing insights for expanding the use of A and improving the preservation of fruits and vegetables.

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海藻酸钠/淀粉/艾草提取物复合膜的制备、表征及其在樱桃保鲜中的应用

本研究制备了绿色可食用海藻酸钠/淀粉/苦艾提取物（SA-St-A）复合薄膜。将天然艾草提取物（Artemisia extract， A）作为抗菌剂加入到海藻酸钠(SA) -淀粉（St）复合基质中，对制备的膜进行结构和性能表征。结果表明，随着A浓度的增加，复合膜的力学性能和热稳定性逐渐改善，同时其阻光性能也有所提高。当a浓度为2%时，复合膜的综合性能最好。随着A浓度的增加，膜的接触角增大，含水量降低，表明膜的亲水性随着A的加入而降低，其中在A浓度为2%的膜亲水性最低。SA-St-A复合膜对金黄色葡萄球菌（S. aureus）具有良好的抑菌活性，且随着A浓度的增加，其抑菌活性增强，在浓度为2%时抑菌效果最佳。最后，研究了复合膜对樱桃在4℃条件下保存15 d的保鲜效果。结果表明，SA-St-A复合膜有效延长了樱桃的保质期，延缓了樱桃的重量、硬度和可溶性固形物含量的损失。因此，SA-St-A复合膜在果蔬保鲜方面具有广阔的应用前景，为扩大A的使用，提高果蔬保鲜水平提供了新的思路。

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来源期刊

Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

11.80%

发文量

425

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.