Development and characterization of egg white protein-pullulan-pomegranate peel polyphenol composite films for berry fruits preservation

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-10-01 DOI:10.1016/j.fochx.2025.103081

Longjiao Yu , Huaicheng Yu , Siqi Liu , Xincheng Meng , Jianrong Yang , Yuemeng Wang , Xin Li

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引用次数: 0

Abstract

This study developed innovative egg white protein (EWP)-pullulan (Pu) composite films functionalized with pomegranate peel polyphenols (PPP) for sustainable active food packaging applications. A comprehensive evaluation was conducted on their physicochemical and microstructural properties. Incorporation of PPP markedly improved the films' functional properties, reducing swelling capacity and opacity while substantially enhancing mechanical strength. Microstructural analysis revealed a concentration-dependent enhancement in film compactness, with uniform PPP dispersion observed via SEM. The composite films exhibited significant antibacterial efficacy against the common foodborne pathogens Escherichia coli and Staphylococcus aureus. Fruit preservation trials confirmed that the composite films significantly outperformed PVC films in suppressing decay incidence and maintaining titratable acidity levels, highlighting the dual advantage of EWP-Pu-PPP films, including providing multifunctional food protection and promoting environmental sustainability. This research presents a promising strategy for designing high-performance, eco-friendly packaging materials that concurrently address both food spoilage mitigation and waste valorization.

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蛋清蛋白-普鲁兰-石榴皮多酚复合保鲜膜的研制与表征

本研究开发了一种新型的蛋清蛋白(EWP)-石榴皮多酚（PPP）复合膜，用于可持续活性食品包装。对其理化性质和微观结构进行了综合评价。PPP的加入显著改善了膜的功能性能，降低了膜的溶胀能力和不透明性，同时大大提高了膜的机械强度。微观结构分析显示，薄膜致密性随浓度增加而增强，通过扫描电镜观察到均匀的PPP分散。复合膜对常见的食源性致病菌大肠杆菌和金黄色葡萄球菌具有明显的抑菌效果。水果保鲜试验证实，复合薄膜在抑制腐烂发生率和维持可滴定酸度水平方面明显优于PVC薄膜，突出了EWP-Pu-PPP薄膜的双重优势，包括提供多功能食品保护和促进环境可持续性。本研究提出了一个有前途的策略，设计高性能，环保的包装材料，同时解决食品腐败缓解和浪费价值。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.