Development of a photothermal antibacterial film using purple corncob anthocyanin and its application in cherry tomato preservation

文献类型： 外文期刊

第一作者： Wang, Qiankun

作者： Wang, Qiankun;Xu, Yuan;Zhu, Wenxin;Xu, Wenhan;Ma, Cuicui;Liu, Xuebo;Liu, Fuguo;Wang, Qiankun

作者机构：

关键词： Photothermal antibacterial film; Anthocyanin; Cherry tomato; Fruit preservation; Thermal sterilization

期刊名称：FOOD BIOSCIENCE （ 影响因子：5.9； 五年影响因子：6.1 ）

ISSN： 2212-4292

年卷期： 2025 年 64 卷

页码：

收录情况： SCI

摘要： Photothermal packaging materials are utilized for the thermal sterilization of food. However, these materials are usually constructed from precious metals or inorganic nanoparticles, which leads to concern about their safety and environmental impact. This study presents a cost-effective, sustainable photothermal packaging solution using agricultural waste-derived purple corn cob extract (PCCE), ferric ions, and biodegradable chitosan (CS). A simple one-pot method was employed to create CS-PCCE/Fe composite films that exhibit high photothermal efficiency. The PCCE/Fe complex was prepared by mixing PCCE containing anthocyanins with ferric ions, and then this PCCE/Fe complex was mixed with CS to form the CS-PCCE/Fe composite film. Microstructural analysis revealed that the PCCE/Fe complex was uniformly dispersed in the CS matrix, enhancing the films' tensile strength, water vapor barrier property, and thermal stability. In vitro tests showed potent antibacterial activity against Escherichia coli and Staphylococcus aureus. A 24-day storage test demonstrated that cherry tomatoes wrapped in the CS-PCCE/Fe photothermal film had less weight loss, pH change, and hardness reduction compared to those wrapped in polyethylene (PE) and CS films, indicating superior quality preservation. These results suggest that the CS-PCCE/Fe composite film offers a promising, environmentally friendly solution for food packaging with enhanced thermal sterilization and improved shelf-life extension.

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