两亲性壳聚糖复合熊果酸活性包衣膜的制备及其对木瓜果实采后成熟的延缓作用

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2025-05-08 DOI:10.1016/j.fpsl.2025.101514

Fengyan Liang , Jinwen Geng , Ziming Yang , Wanqi Cen , Miaoyu Zhao , Xunting Huang , Changbin Wei , Puwang Li , Kaidong Liu

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引用次数: 0

摘要

合成了两亲性壳聚糖（DA-CS-AG），并与熊果酸（UA）配合制备了活性涂膜。表征技术证实了DA-CS-AG的制备，并成功地将UA包埋在活性涂层中。随着UA与DA-CS-AG的质量比从1:20、2:20-4:20增加，涂层厚度增加，耐水性提高，拉伸强度提高，抗氧化和抗菌性能增强。随着UA/DA-CS-AG质量比从1:20-2:20增加，膜的防紫外线性能、水蒸气阻隔性能和弹性性能均有所提高。然而，当重量比增加到4:20时，这些性能变差。木瓜果实保鲜实验表明，UA/DA-CS-AG-2包衣膜在25℃条件下，从外观、颜色变化、品质指标和感官评价等方面延迟木瓜成熟16天。综上所述，这些活性涂层可以作为水果和蔬菜的包装材料。

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Preparation of amphiphilic chitosan incorporated with ursolic acid active coating films and its delay of postharvest papaya fruit ripening

Amphiphilic chitosan (DA-CS-AG) was synthesized and incorporated with ursolic acid (UA) to develop an active coating film. Characterization techniques confirmed the preparation of DA-CS-AG, and UA was successfully entrapped in the active coating films. With the weight ratios of UA to DA-CS-AG increasing from 1:20, 2:20–4:20, the coating films exhibited increased thickness, improved water resistance, higher tensile strength, and enhanced antioxidant and antibacterial properties. As the UA/DA-CS-AG weight ratio increased from 1:20–2:20, the films^’ UV-shielding capability, water vapor barrier properties, and elastic properties increased. However, these properties deteriorated when the weight ratio increased to 4:20. Preservation experiments of papaya fruits demonstrated that UA/DA-CS-AG-2 coating films delayed the ripening of papaya at 25 ^ºC for 16 days based on appearance, color changes, quality indexes, and sensory evaluation. In conclusion, these active coating films can serve as packaging materials for fruits and vegetables.

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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.