Yingdan Zhang , Xinxin Cheng , Fangzhou Xu , Yuyi Du , Wenjing Yang , Peng Wu , Dongxiao Sun-Waterhouse
{"title":"樱桃果渣中富含酚类物质的果胶多糖薄膜,用于易腐水果保鲜","authors":"Yingdan Zhang , Xinxin Cheng , Fangzhou Xu , Yuyi Du , Wenjing Yang , Peng Wu , Dongxiao Sun-Waterhouse","doi":"10.1016/j.foodhyd.2025.111990","DOIUrl":null,"url":null,"abstract":"<div><div>Pectin-based films hold promising prospects for food preservation but have limitations e.g. poor mechanical strength, high brittleness, and low antibacterial activity. There are ongoing efforts to resolve the trade-offs among the physical performance variables, antibacterial capacity, and greener manufacturing approach during the development of pectin films. Herein, a phenolic-rich pectin polysaccharide (PRPP) was extracted from cherry pomace via a mild non-thermal acid-assisted ultrasonic-mediated process to produce an edible film for fruit preservation. PRPP is a low-methoxyl pectin rich in phenolics (17.3 mg GAE/g) and arabinose/galactose side chains ((Ara + Gal)/Rha: 5.16 mol%). During film formation, intermolecular/intramolecular cross-links occurred between the pectin backbone and side chains, while the phenolics attached to pectin's side chains provided additional sites for hydrogen bonding, thereby increasing the entanglements and cross-links among pectin molecules. The resulting PRPP films exhibited significantly enhanced mechanical strength (increased by 28.5 %), elongation at break (increased by 322 %), water vapor barrier property (increased by 14.7 %), along with excellent UV-blocking, antioxidant, and antibacterial properties. The PRPP films could significantly prolong the shelf life of strawberries and greatly maintained fruit quality during storage. Interestingly, this PRPP film prepared from cherry pomace's pectin underwent color changes at different pHs, indicating its potential for the development of pH-responsive functional films. This research demonstrates an effective and greener strategy for converting cherry pomace into value-added active fresh-keeping edible films. This innovative approach can be applied to other pectin-rich fruit wastes for value-added utilization.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 111990"},"PeriodicalIF":11.0000,"publicationDate":"2025-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Phenolics-rich pectin polysaccharide film from cherry pomace for perishable fruit preservation\",\"authors\":\"Yingdan Zhang , Xinxin Cheng , Fangzhou Xu , Yuyi Du , Wenjing Yang , Peng Wu , Dongxiao Sun-Waterhouse\",\"doi\":\"10.1016/j.foodhyd.2025.111990\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Pectin-based films hold promising prospects for food preservation but have limitations e.g. poor mechanical strength, high brittleness, and low antibacterial activity. There are ongoing efforts to resolve the trade-offs among the physical performance variables, antibacterial capacity, and greener manufacturing approach during the development of pectin films. Herein, a phenolic-rich pectin polysaccharide (PRPP) was extracted from cherry pomace via a mild non-thermal acid-assisted ultrasonic-mediated process to produce an edible film for fruit preservation. PRPP is a low-methoxyl pectin rich in phenolics (17.3 mg GAE/g) and arabinose/galactose side chains ((Ara + Gal)/Rha: 5.16 mol%). During film formation, intermolecular/intramolecular cross-links occurred between the pectin backbone and side chains, while the phenolics attached to pectin's side chains provided additional sites for hydrogen bonding, thereby increasing the entanglements and cross-links among pectin molecules. The resulting PRPP films exhibited significantly enhanced mechanical strength (increased by 28.5 %), elongation at break (increased by 322 %), water vapor barrier property (increased by 14.7 %), along with excellent UV-blocking, antioxidant, and antibacterial properties. The PRPP films could significantly prolong the shelf life of strawberries and greatly maintained fruit quality during storage. Interestingly, this PRPP film prepared from cherry pomace's pectin underwent color changes at different pHs, indicating its potential for the development of pH-responsive functional films. This research demonstrates an effective and greener strategy for converting cherry pomace into value-added active fresh-keeping edible films. This innovative approach can be applied to other pectin-rich fruit wastes for value-added utilization.</div></div>\",\"PeriodicalId\":320,\"journal\":{\"name\":\"Food Hydrocolloids\",\"volume\":\"172 \",\"pages\":\"Article 111990\"},\"PeriodicalIF\":11.0000,\"publicationDate\":\"2025-09-16\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Hydrocolloids\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0268005X25009506\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X25009506","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Phenolics-rich pectin polysaccharide film from cherry pomace for perishable fruit preservation
Pectin-based films hold promising prospects for food preservation but have limitations e.g. poor mechanical strength, high brittleness, and low antibacterial activity. There are ongoing efforts to resolve the trade-offs among the physical performance variables, antibacterial capacity, and greener manufacturing approach during the development of pectin films. Herein, a phenolic-rich pectin polysaccharide (PRPP) was extracted from cherry pomace via a mild non-thermal acid-assisted ultrasonic-mediated process to produce an edible film for fruit preservation. PRPP is a low-methoxyl pectin rich in phenolics (17.3 mg GAE/g) and arabinose/galactose side chains ((Ara + Gal)/Rha: 5.16 mol%). During film formation, intermolecular/intramolecular cross-links occurred between the pectin backbone and side chains, while the phenolics attached to pectin's side chains provided additional sites for hydrogen bonding, thereby increasing the entanglements and cross-links among pectin molecules. The resulting PRPP films exhibited significantly enhanced mechanical strength (increased by 28.5 %), elongation at break (increased by 322 %), water vapor barrier property (increased by 14.7 %), along with excellent UV-blocking, antioxidant, and antibacterial properties. The PRPP films could significantly prolong the shelf life of strawberries and greatly maintained fruit quality during storage. Interestingly, this PRPP film prepared from cherry pomace's pectin underwent color changes at different pHs, indicating its potential for the development of pH-responsive functional films. This research demonstrates an effective and greener strategy for converting cherry pomace into value-added active fresh-keeping edible films. This innovative approach can be applied to other pectin-rich fruit wastes for value-added utilization.
期刊介绍:
Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication.
The main areas of interest are:
-Chemical and physicochemical characterisation
Thermal properties including glass transitions and conformational changes-
Rheological properties including viscosity, viscoelastic properties and gelation behaviour-
The influence on organoleptic properties-
Interfacial properties including stabilisation of dispersions, emulsions and foams-
Film forming properties with application to edible films and active packaging-
Encapsulation and controlled release of active compounds-
The influence on health including their role as dietary fibre-
Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes-
New hydrocolloids and hydrocolloid sources of commercial potential.
The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.