Development of bergamot essential oil - epigallocatechin gallate bio-composite films for enhanced fresh-cut vegetable salad preservation

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2025-06-01 DOI:10.1016/j.fpsl.2025.101539

Hao Shi , Min Zhang , Arun S. Mujumdar , Chunyan Lei

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引用次数: 0

Abstract

Bergamot essential oil (BEO) was screened with strong comprehensive antibacterial ability from five common citrus genus essential oils (CGEOs) as the core antibacterial substance, based on the inhibition zone and minimum inhibitory/ bactericidal concentration results. The combined antibacterial effect of BEO- epigallocatechin gallate (EGCG) showed additive or even synergistic antibacterial effects against four target bacteria. A series of chitosan (Chi)-based films were formulated by blending gelatin (G), Arabic gum (A), and BEO-EGCG. The chitosan-based films demonstrated superior UV protection, water vapor barrier, mechanical strength, antibacterial, and antioxidant properties, along with improved hydrophobicity. Fourier-transform infrared spectroscopy, X-ray diffraction and thermogravimetric analysis revealed the formation of new hydrogen bonds and hydrophobic interactions within the BEO/EGCG-G-A-Chi matrix, enhancing the composite's dispersion and thermal stability. Molecular docking confirmed the enhanced stability of the G-A-Chi-EGCG quaternary complex (binding energy = −34.16 kJ/mol), compared to its binary and ternary counterparts (binding energy = −22.19 - −33.36 kJ/mol). The application of BEO/EGCG-GA-Chi films to fresh-cut vegetable salads (FVSs) significantly inhibited microbial growth, minimized weight loss, and preserved quality attributes, including color, texture and flavor, extending FVSs’ shelf life to 9–12 days, particularly at a BEO: EGCG mass ratio of 3:1. This study presents a promising approach for developing high-performance chitosan-composite films for food preservation.

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佛手柑精油-表没食子儿茶素没食子酸酯生物复合膜的研制

从5种常见柑橘属精油（CGEOs）中筛选出综合抑菌能力较强的佛手柑精油（BEO）作为核心抑菌物质。BEO-表没食子儿茶素没食子酸酯（EGCG）的联合抑菌作用对4种靶菌表现出加性或协同抑菌作用。以明胶(G)、阿拉伯胶(A)和BEO-EGCG为基材，制备了一系列壳聚糖（Chi）基薄膜。壳聚糖基薄膜具有优异的防紫外线、防水蒸气、机械强度、抗菌和抗氧化性能，并具有更好的疏水性。傅里叶变换红外光谱、x射线衍射和热重分析表明，BEO/EGCG-G-A-Chi基体中形成了新的氢键和疏水相互作用，增强了复合材料的分散性和热稳定性。分子对接证实了G-A-Chi-EGCG四元配合物（结合能=−34.16 kJ/mol）比其二元和三元配合物（结合能=−22.19 -−33.36 kJ/mol）的稳定性增强。将BEO/EGCG- ga - chi薄膜应用于鲜切蔬菜沙拉（FVSs），可显著抑制微生物生长，最大限度地减少体重，并保留包括颜色、质地和风味在内的品质属性，将鲜切蔬菜沙拉的保质期延长至9-12天，特别是在BEO: EGCG质量比为3:1时。本研究为开发高性能的壳聚糖复合食品保鲜膜提供了一条有前途的途径。

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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.