Physicochemical and preservative properties of tyrosinase-crosslinked sodium caseinate-EGCG-carboxymethyl chitosan composite packaging: Comparison of blended and layer-by-layer films
文献类型: 外文期刊
第一作者: Xu, Wenhan
作者: Xu, Wenhan;Chen, Wenzhang;Wang, Qiankun;Wang, Yutang;Liu, Xuebo;Liu, Fuguo;McClements, David Julian;Chen, Shuai;Wang, Cheng
作者机构:
关键词: Controlled release; Fruit preservation; Enzymatic modification; Sodium caseinate; Carboxymethyl chitosan; Shelf life
期刊名称:FOOD BIOSCIENCE ( 影响因子:5.2; 五年影响因子:5.4 )
ISSN: 2212-4292
年卷期: 2023 年 54 卷
页码:
收录情况: SCI
摘要: Bio-based packaging materials reduce the interactions of foods with their environment, which improves their quality, safety, and shelf life. Simple blending and layer-by-layer (LBL) deposition methods are commonly used film preparation methods. However, it is not clear which method has a better preservation effect. In this study, differences in the structures and properties of tyrosinase-crosslinked sodium caseinate (SC)-epigallocatechin gallate (EGCG)-carboxymethyl chitosan (CMC) composite packaging materials (coatings and films) prepared by these two methods were compared. Fruit preservation experiments were carried out by applying blend or LBL coatings to banana or strawberry. The structural properties of films prepared by the blend and LBL methods were analyzed to provide insights into their different performances. The adsorption of the coating solution onto the fruit surfaces, as well as the microstructure and properties of the coatings formed, were the main factors affecting fruit preservation. Strawberry or banana coated by blend coatings exhibited a good appearance after 7 or 14 days. Overall, the water vapor barrier properties of the blend films were better than those of the LBL films. Moreover, the mechanical and EGCG-release properties of the blend films were also good. In summary, the properties of the coatings/films prepared by the blending and LBL methods were compared. This study helps to facilitate the rational design of edible packaging materials for different applications.
分类号:
- 相关文献
作者其他论文 更多>>
-
Genomic insights into the seawater adaptation in Cyprinidae
作者:Wang, Ying;Zhang, Xuejing;Xiong, Fei;Zhou, Min;Wang, Jing;Wang, Cheng;Qian, Yuting;Meng, Minghui;Chen, Wenjun;Ding, Zufa;Yu, Dan;Liu, Yang;He, Shunping;Yang, Liandong;Wang, Ying;He, Shunping;Yang, Liandong;Wang, Cheng;Qian, Yuting;Chen, Wenjun;Ding, Zufa;Yu, Dan;Liu, Yang;Chang, Yumei;Wang, Ying;Yang, Liandong
关键词:Far Eastern dace; Migratory; Osmoregulation; Seawater adaptation
-
Regulation of nitrogen utilization and mycotoxin biosynthesis by the GATA transcription factor AaAreA in Alternaria alternata
作者:Wang, Liuqing;Wang, Meng;Wang, Cheng;Xu, Liang
关键词:Alternaria alternata; Alternariol; Mycotoxin; Nitrogen regulation; GATA transcription factor
-
Bioconversion of soybean meal into gut microbiota-targeting polysaccharides via fermentation by Bacillus subtilis
作者:Wang, Cheng;Fu, Lele;Wang, Cheng;Zhang, Yu;Wei, Siyu;Wang, Yizhen;Jin, Mingliang;Zhang, Yu
关键词:Gut microbiota; Polysaccharides; Solid-state fermentation; Soybean meal; Transcriptome
-
Crude Lipopeptides Produced by Bacillus amyloliquefaciens Could Control the Growth of Alternaria alternata and Production of Alternaria Toxins in Processing Tomato
作者:Zhang, Yuanyuan;Guo, Ying;Jiao, Ziwei;Zhang, Yuanyuan;Fan, Yingying;Dai, Yingying;Jia, Qinlan;Wang, Yan;Liu, Fengjuan;Guo, Wanhui;Wang, Cheng;Dai, Yingying;Wang, Peicheng;Shen, Tingting;Wu, Aibo
关键词:Bacillus amyloliquefaciens; lipopeptide; Alternaria alternata; processing tomato; Alternaria toxins
-
Response of ice krill (Euphausia crystallorophias) density to environmental changes in the Amundsen Sea Coastal Polynya, Antarctica
作者:Yang, Jialiang;Li, Shuai;Li, Lingzhi;Rao, Xin;Chen, Shuai;Huang, Hongliang;Yang, Jialiang;Li, Shuai;Li, Lingzhi;Rao, Xin;Chen, Shuai;Huang, Hongliang
关键词:Ice krill (Euphausia crystallorophias); Krill density; Environmental factors; Amundsen sea coastal polynya; Acoustic survey; Distribution of ice krill
-
Machine learning-assisted FTIR spectra to predict freeze-drying curve of food
作者:Liu, Xihui;Liu, Hongyao;Luo, Bowen;Yang, Yan;Zhang, Qi;Wang, Zhipeng;Li, Bailiang;Feng, Baolong;Li, Bailiang;Wang, Yutang;Wang, Fengzhong;Xu, Ziqi
关键词:Mid-infrared spectroscopy; Freeze drying curve; Principal component analysis; Machine learning; Quantification
-
Mechanism of enhancing rehydration capacity and foaming property of spray-dried egg white powder by lactic acid fermentation
作者:Jia, Jie;Duan, Jiayi;Jia, Xin;Ge, Junlin;Dong, Mengxue;Liu, Xuebo;Duan, Xiang;Yang, Xiujuan
关键词:Spray drying; Lactic acid bacteria; Surface activity; Microstructure; Contact angle