Amphiphilic chitosan/carboxymethyl gellan gum composite films enriched with mustard essential oil for mango preservation

文献类型： 外文期刊

第一作者： Yang, Ziming

作者： Yang, Ziming;Guan, Chen;Zhou, Chuang;Pan, Qingyan;He, Zuyu;Wang, Chao;Liu, Yunhao;Song, Shuhui;Li, Puwang;Guan, Chen;Pan, Qingyan;Yu, Lijuan;Qu, Yunhui

作者机构：

关键词： Amphiphilic chitosan; Carboxymethyl gellan gum; Mustard essential oil; Composite films; Fruit preservation

期刊名称：CARBOHYDRATE POLYMERS （ 影响因子：11.2； 五年影响因子：10.2 ）

ISSN： 0144-8617

年卷期： 2023 年 300 卷

页码：

收录情况： SCI

摘要： In this paper, amphiphilic chitosan and carboxymethyl modified gellan gum were synthesized to develop an active edible fresh-keeping material. The optimal weight ratio of CMCS-g-CA/CMGG was determined as 5:2 through the characterization of Fourier transform infrared (FT-IR), Thermogravimetric analysis (TGA), me-chanical and barrier properties of the composite films. In addition, the water vapor permeability and oxygen permeability of CMCS-g-CA/CMGG composite films incorporated with mustard essential oil were all declined, and the antibacterial property of the composite film solutions against E. coli, S. aureus and Bacillus anthracis was distinctly improved with the increase of mustard essential oil (MEO) dosage. Furthermore, the CMCS-g-CA/ CMGG + 2.0 mu L/mL MEO composite film exhibited an effective preservation on mango fruits during 20 days of storage based on the characterization of surface appearance and quality indexes of fruits. Hence, the multi-functional CMCA-g-CA/CMGG/MEO composite films can be served as a prospective eco-friendly packaging material for fruit preservation.

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