Development and characterization of potato starch/chitosan/ε-polylysine composite films for enhancing cherry preservation under high-humidity conditions

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

Food Packaging and Shelf Life Pub Date : 2025-09-28 DOI:10.1016/j.fpsl.2025.101626

Zhongqian Wu, Hongmei Zhu , Huan Zhang, Erihemu, Guoqin Li, Wenliang Qi, Pengfei Zhang

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引用次数: 0

Abstract

This study reports the development and characterization of a food-safe composite film based on potato starch (PS), chitosan (CS), and ε-polylysine (ε-PL), designed to improve the preservation of sweet cherries under high-humidity conditions. Three types of films (PS, PS/CS, and PS/CS/ε-PL) were prepared via solution casting and systematically evaluated for their physicochemical, barrier, optical, and antimicrobial properties. The incorporation of CS and ε-PL significantly improved the films’ mechanical strength, thermal stability, and water resistance, while also enhancing UV-shielding and antibacterial activity. Among them, the PS/CS/ε-PL film exhibited the lowest water vapor permeability, along with potent antimicrobial activity against E. coli, S. aureus, L. monocytogenes, B. subtilis, and Cladosporium sp., even under 75 % relative humidity. Application tests on cherries revealed that the PS/CS/ε-PL coating effectively reduced weight loss and decay during cold storage. Overall, the PS/CS/ε-PL composite film demonstrated excellent barrier and antimicrobial properties, effectively extending the shelf life of sweet cherries under high-humidity storage. These findings highlight its potential as a safe and sustainable packaging material for juicy fruits.

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马铃薯淀粉/壳聚糖/ε-聚赖氨酸复合薄膜的研制与表征

本研究报道了马铃薯淀粉（PS）、壳聚糖（CS）和ε-聚赖氨酸（ε-PL）复合薄膜的研制和表征，旨在提高甜樱桃在高湿条件下的保鲜性。通过溶液浇铸法制备了3种类型的膜（PS、PS/CS和PS/CS/ε-PL），并对其理化性能、阻隔性能、光学性能和抗菌性能进行了系统评价。CS和ε-PL的掺入显著提高了膜的机械强度、热稳定性和耐水性，同时增强了膜的防紫外线和抗菌活性。其中，PS/CS/ε-PL膜的水蒸气渗透性最低，即使在75% %的相对湿度下，对大肠杆菌、金黄色葡萄球菌、单核增生乳杆菌、枯草芽孢杆菌和枝孢杆菌也具有较强的抗菌活性。在樱桃上的应用试验表明，PS/CS/ε-PL涂层可以有效地减少樱桃在冷藏过程中的失重和腐烂。总体而言，PS/CS/ε-PL复合膜具有优异的阻隔和抗菌性能，可有效延长甜樱桃在高湿条件下的货架期。这些发现突出了它作为多汁水果的安全和可持续包装材料的潜力。

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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.