A novel ε-polylysine-reinforced pullulan/curdlan-active film for an efficient preservation of fresh-cut fruit and vegetable

文献类型： 外文期刊

第一作者： Liang, Jiayi

作者： Liang, Jiayi;Qin, Keying;Sun, Yuying;Li, Yiyang;Wang, Rongrong;Xu, Haishan;Chen, Jiani;Ding, Shenghua;Xu, Haishan;Chen, Jiani;Ding, Shenghua

作者机构：

关键词： active films; curdlan; fresh-cut fruit and vegetable; pullulan; epsilon-polylysine

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.4； 五年影响因子：4.1 ）

ISSN： 0022-1147

年卷期： 2024 年 89 卷 12 期

页码：

收录情况： SCI

摘要： In this study, a novel active film was developed by employing epsilon-polylysine (epsilon-PL) as a filler in pullulan/curdlan (P/CD) composite film (P/CD/epsilon-PL). The results showed that the structure of P/CD films was more uniform and denser compared to pullulan films, due to the good compatibility and intermolecular interaction between them. Among P/CD films, P/CD 6:1 film showed improved hydrophobicity, mechanical and barrier properties, and thermal stability, thereby selecting it for further use. Thereafter, the addition of epsilon-PL further enhanced the structural and physicochemical properties of prepared P/CD/epsilon-PL composite films, especially for P/CD/2.5%epsilon-PL composite film. It exhibited improved ultraviolet barrier (about 80% at 200-400 nm), antibacterial activity (>90% against Staphylococcus aureus and Escherichia coli), and anti-fog properties (clearly visible and transparent background). Furthermore, P/CD/2.5%epsilon-PL composite film exerted its preservation effect on fresh-cut peppers and kiwis during storage, delaying the softening, consumption of soluble solids, and deterioration. Therefore, the developed P/CD/2.5%epsilon-PL composite film provided promising applications of active packing film. Practical Application: Fresh-cut fruits and vegetables are prone to deteriorate during storage, and active packaging films play a crucial role in retaining their quality. This study was conducted to prepare a composite film by blending pullulan, curdlan, and epsilon-PL and explore its structural, physicochemical, and functional properties, further verifying the preservation effect on fresh-cut peppers and kiwis. Compared to polyethylene film, the P/CD/2.5%epsilon-PL composite film delayed the softening, consumption of soluble solids, and deterioration of fresh-cut peppers and kiwis during storage. It provides a new perspective on the preservation of fresh-cut fruits and vegetables.

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