Xinhao Wang, Jingyi Xue, Yi Wang, Honglin Zhu, Sunni Chen, Zhenlei Xiao, Yangchao Luo
{"title":"用于改善草莓保存效果的玉米蛋白/阿拉伯胶纳米复合材料食用膜的开发与表征","authors":"Xinhao Wang, Jingyi Xue, Yi Wang, Honglin Zhu, Sunni Chen, Zhenlei Xiao, Yangchao Luo","doi":"10.1007/s42114-024-01051-w","DOIUrl":null,"url":null,"abstract":"<div><p>Fresh produce waste, particularly strawberries, poses significant economic and environmental challenges across the entire supply chain. Bio-sourced polymers offer a sustainable alternative to systematic packaging materials, with edible active films gaining attention for their potential to improve food preservation and quality. This study focuses on the development and characterization of active edible films using zein and gum Arabic (GA), incorporating trans-cinnamaldehyde (TC) as an active compound. The films were systematically evaluated for their physical, microscopic, mechanical, barrier, antioxidant, and antibacterial properties. Film-forming emulsions formulated with varying zein to GA ratios showed stable particulate sizes ranging from approximately 260 to 450 nm with uniform distribution and Newtonian fluid behavior, crucial for practical application. Compared to zein-only films, these films showed smoother surfaces, reduced roughness, and enhanced mechanical properties with tensile strength up to 2.63 MPa and elongation at break reaching 85.99%. Barrier assessments demonstrated tunable moisture, gas permeability, and UV protection. The films exhibited potent antioxidant and antibacterial activities against <i>Escherichia coli</i> and <i>Listeria innocua</i>, with an inhibition rate exceeding 99%. Application of these films on strawberries demonstrated multifunction including prolonged shelf-life, maintaining appearance, reducing weight loss, preserving firmness, and controlling microbial populations under both ambient and refrigerated conditions. Overall, these findings underscore their potential as innovative, sustainable packaging materials for extending the shelf-life of fresh produce.</p><h3>Graphic abstract</h3>\n<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":7220,"journal":{"name":"Advanced Composites and Hybrid Materials","volume":"7 6","pages":""},"PeriodicalIF":23.2000,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Development and characterization of zein/gum Arabic nanocomposites incorporated edible films for improving strawberry preservation\",\"authors\":\"Xinhao Wang, Jingyi Xue, Yi Wang, Honglin Zhu, Sunni Chen, Zhenlei Xiao, Yangchao Luo\",\"doi\":\"10.1007/s42114-024-01051-w\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Fresh produce waste, particularly strawberries, poses significant economic and environmental challenges across the entire supply chain. Bio-sourced polymers offer a sustainable alternative to systematic packaging materials, with edible active films gaining attention for their potential to improve food preservation and quality. This study focuses on the development and characterization of active edible films using zein and gum Arabic (GA), incorporating trans-cinnamaldehyde (TC) as an active compound. The films were systematically evaluated for their physical, microscopic, mechanical, barrier, antioxidant, and antibacterial properties. Film-forming emulsions formulated with varying zein to GA ratios showed stable particulate sizes ranging from approximately 260 to 450 nm with uniform distribution and Newtonian fluid behavior, crucial for practical application. Compared to zein-only films, these films showed smoother surfaces, reduced roughness, and enhanced mechanical properties with tensile strength up to 2.63 MPa and elongation at break reaching 85.99%. Barrier assessments demonstrated tunable moisture, gas permeability, and UV protection. The films exhibited potent antioxidant and antibacterial activities against <i>Escherichia coli</i> and <i>Listeria innocua</i>, with an inhibition rate exceeding 99%. Application of these films on strawberries demonstrated multifunction including prolonged shelf-life, maintaining appearance, reducing weight loss, preserving firmness, and controlling microbial populations under both ambient and refrigerated conditions. 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Development and characterization of zein/gum Arabic nanocomposites incorporated edible films for improving strawberry preservation
Fresh produce waste, particularly strawberries, poses significant economic and environmental challenges across the entire supply chain. Bio-sourced polymers offer a sustainable alternative to systematic packaging materials, with edible active films gaining attention for their potential to improve food preservation and quality. This study focuses on the development and characterization of active edible films using zein and gum Arabic (GA), incorporating trans-cinnamaldehyde (TC) as an active compound. The films were systematically evaluated for their physical, microscopic, mechanical, barrier, antioxidant, and antibacterial properties. Film-forming emulsions formulated with varying zein to GA ratios showed stable particulate sizes ranging from approximately 260 to 450 nm with uniform distribution and Newtonian fluid behavior, crucial for practical application. Compared to zein-only films, these films showed smoother surfaces, reduced roughness, and enhanced mechanical properties with tensile strength up to 2.63 MPa and elongation at break reaching 85.99%. Barrier assessments demonstrated tunable moisture, gas permeability, and UV protection. The films exhibited potent antioxidant and antibacterial activities against Escherichia coli and Listeria innocua, with an inhibition rate exceeding 99%. Application of these films on strawberries demonstrated multifunction including prolonged shelf-life, maintaining appearance, reducing weight loss, preserving firmness, and controlling microbial populations under both ambient and refrigerated conditions. Overall, these findings underscore their potential as innovative, sustainable packaging materials for extending the shelf-life of fresh produce.
期刊介绍：
Advanced Composites and Hybrid Materials is a leading international journal that promotes interdisciplinary collaboration among materials scientists, engineers, chemists, biologists, and physicists working on composites, including nanocomposites. Our aim is to facilitate rapid scientific communication in this field.
The journal publishes high-quality research on various aspects of composite materials, including materials design, surface and interface science/engineering, manufacturing, structure control, property design, device fabrication, and other applications. We also welcome simulation and modeling studies that are relevant to composites. Additionally, papers focusing on the relationship between fillers and the matrix are of particular interest.
Our scope includes polymer, metal, and ceramic matrices, with a special emphasis on reviews and meta-analyses related to materials selection. We cover a wide range of topics, including transport properties, strategies for controlling interfaces and composition distribution, bottom-up assembly of nanocomposites, highly porous and high-density composites, electronic structure design, materials synergisms, and thermoelectric materials.
Advanced Composites and Hybrid Materials follows a rigorous single-blind peer-review process to ensure the quality and integrity of the published work.
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