Propolis manipulates the performance and application potential of TG-crosslinked dual protein composite edible film

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-09-30 DOI:10.1016/j.lwt.2025.118577

Jiaxin Zhang, Mengyuan Zhang, Zichen Li, Guangqing Mu, Shujuan Jiang

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引用次数: 0

Abstract

Propolis, an edible natural functional substance with effective antioxidant and antibacterial properties, has the potential to enhance the preservation capabilities of protein-based films. Therefore, this study aims to evaluate the performance of a transglutaminase (TG) crosslinked whey protein concentrate (WPC) and egg white protein (EWP) composite film incorporated with ethanol-propolis extract (EPE) and its application in preserving tomatoes. The composite films were characterized by water vapor permeability (WVP), tensile strength, scanning electron microscopy (SEM), and Fourier transform infrared spectroscopy (FTIR), and antibacterial activity. The addition of 5 mg/g EPE significantly enhanced the performance of the composite film compared to without EPE films, resulting in a 65 % increase in tensile strength (from 2.8 to 4.6 MPa), a 35 % reduction in WVP (2.34 × 10⁻¹⁰ g/s•m•Pa), a 19 % decrease in the content of random coils, and a 37 % increase in the content of β-sheet. Furthermore, the addition of EPE enhanced the antibacterial activity of the composite film, particularly against Salmonella typhimurium. In the preservation experiment, the decay rate of cherry tomatoes coated by composite film with the 10 mg/g EPE on the 14th day was 55 %, which was 11 % lower than that coated by composite film without EPE. Therefore, the incorporation of EPE can alter the overall performance of the TG-crosslinked WPC/EWP composite film and enhance its effectiveness in preserving tomatoes.

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蜂胶操纵tg -交联双蛋白复合食用膜的性能及应用潜力

蜂胶是一种可食用的天然功能物质，具有有效的抗氧化和抗菌性能，具有增强蛋白质基薄膜保存能力的潜力。因此，本试验旨在研究转谷氨酰胺酶（TG）交联乳清浓缩蛋白（WPC）和蛋清蛋白（EWP）复合膜添加乙醇-蜂胶提取物（EPE）的性能及其在番茄保鲜中的应用。通过水蒸气渗透性（WVP）、拉伸强度、扫描电镜（SEM）、傅里叶变换红外光谱（FTIR）和抗菌活性对复合膜进行了表征。与不添加EPE相比，添加5 mg/g EPE可显著提高复合膜的性能，拉伸强度提高65%（从2.8 MPa提高到4.6 MPa）， WVP降低35% (2.34 × 10−10 g/s•m•Pa)，无规线圈含量降低19%，β-片含量增加37%。此外，EPE的加入增强了复合膜的抗菌活性，特别是对鼠伤寒沙门菌的抗菌活性。在保存实验中，10 mg/g EPE包被复合膜的圣果第14天的腐烂率为55%，比未包被EPE的复合膜的腐烂率低11%。因此，EPE的加入可以改变tg交联WPC/EWP复合膜的整体性能，提高其保鲜效果。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.