Sodium iron chlorophyllin-reinforced chitosan/gelatin films for fresh-cut vegetable packaging

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

Food Packaging and Shelf Life Pub Date : 2025-09-06 DOI:10.1016/j.fpsl.2025.101608

Bing Yan , Jingyu Huang , Xiaoyu Yin , Xinyue Guan , Yingxue Tang , Jiamin Wen , Bolin Zhang , Junfeng Fan , Xiuting Li

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引用次数: 0

Abstract

Despite the abundance and potent UV-shielding capacity of chlorophyll, its application in food-packaging films remains unexplored. Here, we first demonstrate that FeCl₃-modified chlorophyll from goji leaves (FC) possesses robust antioxidant and antibacterial activities: IC₅₀ values for DPPH and ABTS radicals are 6.26 and 6.32 mg/mL, respectively, and 2.0 mg/mL FC generates antimicrobial inhibition zones of 30.8 mm (S. aureus) and 22.3 mm (E. coli). Rheological data show FC markedly reinforces the CS/Gel network, yielding composite films with markedly enhanced mechanical strength (tensile strength 5.31 ± 0.12 MPa, elongation at break 183.16 ± 0.56 %), water resistance (water absorption 52.51 %, water solubility 19.57 %), and oxygen barrier (oxygen permeance 178.53 ± 0.06 mL/ (m² d atm)), while blocking 98.4 % of UV and 40.0 % of visible light. Applied to fresh-cut chili peppers, the CS/Gel-FC film reduced microbial growth by 38.3 %, weight loss by 32.9 %, and slowed color changes—red (a*) and yellow (b*) indices increased 78.9 % and 91.3 % less than controls—thereby preserving safety and freshness over 15 days. This work advances understanding of chlorophyll–biopolymer interactions and offers a green strategy for UV-resistant, biodegradable packaging in the produce industry.

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鲜切蔬菜包装用铁叶绿酸钠增强壳聚糖/明胶薄膜

尽管叶绿素丰富和有效的紫外线屏蔽能力，其在食品包装薄膜的应用仍未探索。在这里，我们首先证明了枸杞叶（FC）中fecl3修饰的叶绿素具有强大的抗氧化和抗菌活性：DPPH和ABTS自由基的IC50值分别为6.26和6.32 mg/mL， 2.0 mg/mL FC产生30.8 mm（金黄色葡萄球菌）和22.3 mm（大肠杆菌）的抗菌抑制区。流变数据显示FC明显强化了CS /凝胶网络,产生复合电影明显增强机械强度(抗拉强度 5.31±0.12  MPa,断裂伸长率 183.16±0.56  %),耐水(水吸收52.51 %,水溶解度19.57 %),和氧障碍(氧气透过178.53 ±0.06  mL / (m2 d atm)),而阻塞98.4 %的紫外线和40.0 %的可见光。将CS/Gel-FC薄膜应用于鲜切辣椒，微生物生长减少38.3% %，体重减轻32.9% %，颜色变化减慢-红（a*）和黄（b*）指数分别比对照增加78.9% %和91.3 % -从而在15天内保持安全和新鲜度。这项工作促进了对叶绿素-生物聚合物相互作用的理解，并为农产品工业中抗紫外线、可生物降解的包装提供了绿色策略。

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

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.