Innovative edible films for food preservation: Combining pectin and flavonoids from citrus peels with soy protein isolates

文献类型： 外文期刊

第一作者： Guo, Huan

作者： Guo, Huan;Gao, Hong;Guo, Huan;Gao, Hong;Bai, Jinrong;Bai, Jinrong;Jin, Xuchu;Liu, Hongyan;Wu, Dingtao;Gan, Renyou

作者机构：

关键词： Flavonoids; Pectin; Sequential extraction; Edible film; Active packing

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）

ISSN： 0023-6438

年卷期： 2024 年 214 卷

页码：

收录情况： SCI

摘要： In this study, sequential extraction technology was employed to extract pectin and flavonoids from citrus peel byproducts. Subsequently, citrus flavonoids (CF) were incorporated into a matrix comprising soy protein isolate (SPI) and citrus pectin (CP), resulting in the development of a series of active films (SPI/CP-CFs). The physicochemical properties of these films were evaluated along with their capability in food preservation. The SPI/CPCFs films exhibited exceptional mechanical properties, thermal stability, and gas barrier properties. Furthermore, the films exhibited enhanced antioxidant and antimicrobial activities due to the sustainable release of CF. In practical applications, these antimicrobial edible films were more effective in extending the shelf life and maintaining freshness of red grapes and pork compared to CF-free counterparts. These findings suggest that the novel edible films based on the formulation of SPI, CP, and CF hold significant potential as versatile active packaging materials for preserving both fruit and meat products.

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