Preparation and characterization of ginger essential oil nanoemulsion composite films and its effect on preservation of cherry tomatoes

文献类型： 外文期刊

第一作者： Chen, Peihang

作者： Chen, Peihang;Zhang, Bei;Yang, Qiubian;Miao, Jianyin;Lin, Lijing;Niu, Jiajia;Zhang, Sipu

作者机构：

关键词： Ginger essential oil; Composite film; Characterization; Cherry tomato; Preservation; Antibacterial activity

期刊名称：FOOD CONTROL （ 影响因子：6.3； 五年影响因子：6.1 ）

ISSN： 0956-7135

年卷期： 2025 年 177 卷

页码：

收录情况： SCI

摘要： In this study, chitosan-sodium caseinate composite films loaded with ginger essential oil (GEO) nanoemulsions with antimicrobial and preservation functions were developed. The enhancement of film properties by tannic acid cross-linking and the application of composite films in cherry tomato preservation were investigated. Tannic acid cross-linking enhances the mechanical properties, barrier properties, ultraviolet resistance and thermal stability of the film. Analysis of the physicochemical and microbiological properties of cherry tomatoes during 15 days of storage showed that the film coating containing 20 % GEO nanoemulsion extended the shelf-life of the cherry tomatoes by approximately 6 days, and no fungal growth was observed during the 15-day period. At the same time, the film helped the cherry tomatoes to maintain the lowest weight loss (3.49 %) as well as the highest hardness (14.08 N), titratable acidity (21.99 g/kg) and soluble solids content (6.73 %). The spoilage fungus, identified as Fusarium oxysporum, was isolated from the spoilage site of the cherry tomatoes, and the composite film containing 20 % GEO nanoemulsion inhibited its mycelial growth to an area of 50.27 mm2. The results of this study provide new ideas for the development of new antimicrobial composite films for fruit preservation.

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