Preparation of amphiphilic chitosan incorporated with ursolic acid active coating films and its delay of postharvest papaya fruit ripening

文献类型： 外文期刊

第一作者： Liang, Fengyan

作者： Liang, Fengyan;Geng, Jinwen;Cen, Wanqi;Zhao, Miaoyu;Huang, Xunting;Liu, Kaidong;Yang, Ziming;Wei, Changbin;Li, Puwang;Geng, Jinwen;Liang, Fengyan;Liu, Kaidong

作者机构：

关键词： Chitosan; Amphiphilicity; Ursolic acid; Active film; Food 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： Amphiphilic chitosan (DA-CS-AG) was synthesized and incorporated with ursolic acid (UA) to develop an active coating film. Characterization techniques confirmed the preparation of DA-CS-AG, and UA was successfully entrapped in the active coating films. With the weight ratios of UA to DA-CS-AG increasing from 1:20, 2:20-4:20, the coating films exhibited increased thickness, improved water resistance, higher tensile strength, and enhanced antioxidant and antibacterial properties. As the UA/DA-CS-AG weight ratio increased from 1:20-2:20, the films' UV-shielding capability, water vapor barrier properties, and elastic properties increased. However, these properties deteriorated when the weight ratio increased to 4:20. Preservation experiments of papaya fruits demonstrated that UA/DA-CS-AG-2 coating films delayed the ripening of papaya at 25 degrees C for 16 days based on appearance, color changes, quality indexes, and sensory evaluation. In conclusion, these active coating films can serve as packaging materials for fruits and vegetables.

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