Chitosan-pullulan-zein incorporating Artemisia argyi essential oil and TiO2 for the preservation of Phyllanthus emblica fruits: A comparative analysis of coating and film effects

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

Food Packaging and Shelf Life Pub Date : 2025-05-09 DOI:10.1016/j.fpsl.2025.101518

Peng Liu , Mengyu Liu , Yanwen Wu , Jie Ouyang

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引用次数: 0

Abstract

This study developed composite packaging films based on chitosan, pullulan, and zein, incorporating TiO₂ nanoparticles and Artemisia argyi essential oil (AEO) as active agents. Compared to the chitosan-pullulan (CP) film, incorporating zein and AEO into the chitosan-pullulan-zein (CPZ)-TiO₂-AEO film effectively reduced water vapor permeability. Additionally, both moisture content and water solubility of the film were significantly decreased, while antioxidant activity was notably enhanced. Coating treatments with CPZ-TiO₂-AEO applied to Phyllanthus emblica fruits reduced the weight loss rate, preserved the levels of titratable acidity and ascorbic acid, and diminished the total phenolic content compared to the control after storage. In contrast, the CPZ-TiO₂-AEO film treatments preserved the freshness and visual quality of fruits more effectively than both the control and coating treatments. The CO₂ release and water vapor release capacities indicated that the fruits subjected to coating treatments exhibited higher respiration and transpiration than those treated with films. The CPZ-TiO₂-AEO film demonstrated superior preservation effects, with a decay rate that was 28 % lower than that of the control and 23 % lower than that of the polyethylene film treatments. Consequently, CPZ-TiO₂-AEO films show substantial potential as packaging materials for preserving fresh produce.

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含艾叶精油和TiO2的壳聚糖-普鲁兰-玉米苷元对余甘子果实包衣和成膜效果的比较分析

本研究以壳聚糖、普鲁兰和玉米蛋白为基材，以二氧化钛纳米粒子和艾叶精油（AEO）为活性剂制备复合包装薄膜。与壳聚糖-普鲁兰-玉米蛋白(CPZ)-TiO2-AEO膜相比，在壳聚糖-普鲁兰-玉米蛋白(CPZ)-TiO2-AEO膜中加入玉米蛋白和AEO能有效降低水蒸气的透气性。膜的含水量和水溶性显著降低，抗氧化活性显著增强。CPZ-TiO2-AEO包衣处理降低了余甘子果实失重速率，保持了可滴定酸度和抗坏血酸水平，降低了贮藏后总酚含量。CPZ-TiO2-AEO膜处理比包衣处理和对照处理更有效地保持了果实的新鲜度和视觉质量。CO2释放量和水蒸气释放量表明，包衣处理的果实呼吸和蒸腾作用明显高于膜处理。CPZ-TiO2-AEO膜表现出较好的保存效果，其腐烂率比对照低28 %，比聚乙烯膜处理低23 %。因此，CPZ-TiO2-AEO薄膜作为保鲜新鲜农产品的包装材料显示出巨大的潜力。

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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.