Antibacterial Activity of Modified Sesbania Gum Composite Film and Its Preservation Effect on Wampee Fruit (Clausena lansium (Lour.) Skeels)

文献类型： 外文期刊

第一作者： Wang, Mingyan

作者： Wang, Mingyan;Huang, Dongfen;Sun, Yue;Huan, Hengfu;Wang, Mingyan;Yao, Guanglong;Chen, Jian

作者机构：

关键词： sesbania gum; oxidation modification; composite film; antibacterial activity; fruit preservation

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2024 年 13 卷 5 期

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收录情况： SCI

摘要： The primary challenges in fruit and vegetable preservation include extending storage duration while preserving sensory quality and nutritional value. In this study, sesbania gum (SG) was oxidized to prepare oxidized sesbania gum (OSG). An OSG/ZnO composite film was subsequently prepared, combining OSG, sodium carboxymethyl cellulose (CMC), and nano-zinc oxide (nano-ZnO). The preparation technology was determined via a response surface optimization experiment. When the addition amount of nano-ZnO exceeded 0.3 mg/mL, the composite films exhibited an antibacterial rate of over 90% against E. coli and S. aureus. For wampee (Clausena lansium (Lour.) Skeels) preservation, a OSG/ZnO-0.3 film was directly applied as a coating. The findings demonstrated favorable results in terms of the rate of rotting, soluble solids, and titrable acidity, effectively prolonging wampee fruit storage. This suggests the potential of an OSG composite film with nano-ZnO as a promising fruit packaging material, thereby expanding the application of SG and wampee fruit preservation.

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