Development of Tamarind Seed Polysaccharide-Derived Edible Films for Postharvest Grape Preservation

IF 3.4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-06-06 DOI:10.1111/1750-3841.70312

Anon Phumkacha, Thanawadee Leejarkpai, Santi Cheutor, Malinee Sriariyanun, Suchata Kirdponpattara

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引用次数: 0

Abstract

ABSTRACT

Tamarind seed polysaccharide (TSP) was successfully prepared as edible film without xyloglucan extraction. The protein and fat content in TSP positively affected the film's water barrier properties. Glycerol (Gly) was added to improve the plasticity behavior of the TSP film. The concentrations of TSP and Gly were optimized via response surface methodology (RSM). The film prepared from 7% TSP and 5% Gly (TG7-5) exhibited high mechanical strength and good elasticity. It was also suitable for wrapping objects. The shelf life of postharvest grapes wrapped with the TG7-5 film or coated with the TG7-5 solution was prolonged without spoilage for up to 14 days. In contrast, the grapes wrapped with a PVC film were darkened and rotten by day 10. The production process of the TG7-5 film was simple, without chemical use, utilizing tamarind seed (waste) as a raw material, contributing to low production costs and eco-friendliness. Therefore, the TG7-5 film is an excellent candidate for replacing petroleum-based plastic in food packaging applications.

Practical Application

The shelf life of postharvest grapes was extended by at least 14 days when coated or wrapped with a tamarind seed polysaccharide (TSP)-based solution or film, respectively. In contrast, grapes wrapped in PVC film initially spoiled on day 10. The TSP film is sustainable, cost-effective, and environmentally friendly; hence, it enhances the potential of biopolymers to replace petroleum-based food packaging.

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罗望子籽多糖可食性葡萄采后保鲜膜的研制

摘要：成功制备了罗望子多糖（TSP）作为可食用薄膜，无需木葡聚糖提取。TSP中的蛋白质和脂肪含量对膜的水阻隔性能有积极影响。加入甘油（Gly）改善TSP薄膜的塑性行为。采用响应面法（RSM）对TSP和Gly的浓度进行优化。由7% TSP和5% Gly （TG7-5）制备的薄膜具有较高的机械强度和良好的弹性。它也适用于包装物品。用TG7-5薄膜包裹或涂覆TG7-5溶液的采后葡萄的保质期延长了14天而不变质。相比之下，用PVC薄膜包裹的葡萄在第10天就变暗腐烂了。TG7-5薄膜的生产过程简单，不使用化学物质，以罗望子（废料）为原料，生产成本低，环保。因此，TG7-5薄膜是替代石油基塑料在食品包装应用中的优良候选者。用罗望子籽多糖（TSP）溶液或薄膜分别包覆或包裹，可使采后葡萄的保质期延长至少14天。相比之下，用PVC薄膜包裹的葡萄在第10天就变质了。TSP薄膜具有可持续性、高性价比和环境友好性；因此，它增强了生物聚合物取代石油基食品包装的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.