Fabrication of SA/CMC composite membrane embedded with ascorbic acid and cross-linked through propylene glycol: The study on the preservation effects on fresh-cut eggplants

文献类型： 外文期刊

第一作者： Wei, Lanlan

作者： Wei, Lanlan;Yang, Yanyan;Zhu, Shuaijie;Jia, Li

作者机构：

关键词： preservation; membrane; food safety; encapsualtion; membrane processes

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.4； 五年影响因子：4.1 ）

ISSN： 0022-1147

年卷期： 2025 年 90 卷 3 期

页码：

收录情况： SCI

摘要： In this study, sodium alginate/sodium hydroxymethyl cellulose (SA/CMC)-based biodegradable membranes cross-linked with propylene glycol (PG) and incorporated with ascorbic acid (AA) were synthesized. The color, morphology, water vapor permeability (WVP), and antioxidant capacity of every kind of membrane were investigated. The morphological characterization affirmed that the resultant blend membranes exhibited a well-organized homogeneous structure without cracks. Moreover, the antioxidant capacity increased with increasing concentration of AA in the obtained membranes. The increase in the concentration of AA affected the WVP of the blended membranes. The weight loss rate, total soluble solid, total phenol, and MDA content of the SA/CMC/PG/1.0% (v/w) AA experimental groups were 15 +/- 0.02%, 4.891 +/- 0.04%, 0.59 +/- 0.05 mg g(-1), and 0.174 mu mol g(-1), respectively. Hence, the release and DPPH radical scavenging assay of incorporating AA in SA/CMC/PG membrane showed that the obtained SA/CMC/PG membrane with 1.0% AA can release AA slowly and have strong antioxidant activity. Thus, 1.0% AA incorporated into SA/CMC/PG membrane was an effective method to establish an active and environmentally friendly food packing material.

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