Film-forming mechanism of blueberry anthocyanin-added soybean isolate protein-based biodegradable packaging film and its application in edible mushroom preservation

文献类型： 外文期刊

第一作者： Wang, Xinyue

作者： Wang, Xinyue;Guo, Yanan;Yuan, Meng;Wang, Yichang;Guo, Zengwang;Wang, Zhongjiang;Wang, Daoying;Wang, Zhongjiang

作者机构：

关键词： Soybean isolate protein; Blueberry anthocyanin; Active packaging film; Mushroom Preservation

期刊名称：FOOD PACKAGING AND SHELF LIFE （ 影响因子：10.6； 五年影响因子：9.8 ）

ISSN： 2214-2894

年卷期： 2025 年 49 卷

页码：

收录情况： SCI

摘要： This study aimed at preparing and characterizing soybean isolate protein (SPI)-based edible composite films with and without blueberry anthocyanin (BA). The characterization of the film-forming solution showed that BA effectively combined with SPI to enhance the stability of the solution. The results of electron microscopy and spectroscopy indicated that BA could be evenly distributed and formed hydrogen bonds with the matrix. When the BA concentration was 0.08 %, the tensile strength (TS) and elongation at break (EAB) of the films were the best. The inclusion of BA also enhanced the film water vapor barrier and oxidation resistance. The thermal stability analysis experiment showed that the addition of BA had improved on the thermal stability of the films. Thermogravimetric analysis showed that the addition of BA improved the thermal stability of the films. In food preservation experiments, the application of SPI film containing 0.08 % BA also significantly inhibited mushroom spoilage and prolonged food shelf life. The study results offer a theoretical foundation and data support for the advancement of multifunctional edible biopackaging materials.

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