Properties of Guar Gum/Pullulan/Loquat Leaf Extract Green Composite Packaging in Enhancing the Preservation of Chinese Water Chestnut Fresh-Cut Fruit

文献类型： 外文期刊

第一作者： Tan, Kok Bing

作者： Tan, Kok Bing;Zhan, Guowu;Zheng, Meixia;Zhu, Yujing;Lin, Junyan;Chen, Jianfu

作者机构：

关键词： guar gum/pullulan; loquat leaf extract; green packaging; Chinese water chestnut

期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）

ISSN：

年卷期： 2024 年 13 卷 20 期

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收录情况： SCI

摘要： Loquat leaf extract (LLE) was added to guar gum and pullulan as an environmentally friendly packaging film (GPE) to preserve Chinese water chestnuts (CWCs). The effect of the amount of LLE on the guar gum/pullulan composite film was investigated. The optimal amount of LLE was 4% (GPE4), with lower water vapor permeability (WVP) and greater mechanical strength, antioxidant, and comparable antibacterial performance than many pullulan-based films. Upon packing the CWCs for 4 days, the weight loss rate of GPE4 was only 1.80 +/- 0.05%. For GPE4, the POD activity, the soluble solid content, and the vitamin C (Vc) content of the CWCs were 21.61%, 36.16%, and 26.22% higher than those of the control sample, respectively. More importantly, GPE4 was effective in preserving the quality of CWCs after 4 days of storage, better or at least comparable to non-biodegradable plastic wrapping (PE). Therefore, it can be concluded that GPE films hold significant promise as a sustainable alternative packaging material for preserving fruit-based foods like CWCs, potentially replacing PE in the future.

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