文献类型： 外文期刊

作者： Guo, Junyan ¹ ; Khan, Mohammad Rizwan ³ ; Ahmad, Naushad ³ ; Zhang, Wanli ¹ ;

作者机构： 1.Hainan Univ, Sch Food Sci & Engn, Haikou 570228, Peoples R China

2.Hainan Acad Agr Sci, Minist Agr & Rural Affairs, Key Lab Genet Resources & Utilizat Trop Fruits & V, Key Lab Trop Fruit Tree Biol Hainan Prov,Inst Trop, Haikou 571100, Peoples R China

3.King Saud Univ, Coll Sci, Dept Chem, Riyadh 11451, Saudi Arabia

关键词： Film properties; Release control; Post-harvest treatments of fruit

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.5； 五年影响因子：8.7 ）

ISSN： 0141-8130

年卷期： 2025 年 288 卷

页码：

收录情况： SCI

摘要： In this work, sodium alginate (SA) composite films containing propolis extract (PRO) and graphene oxide (GO) were developed. Subsequently, the effects of PRO and GO on different properties of SA composite films were studied, and the films were characterized by scanning electron microscopy, fourier transform infrared spectroscopy, X-ray diffraction, and thermogravimetric analysis. The PRO release properties and fruit preservation performance of the developed composite films were also investigated. The results showed that the incorporation of PRO resulted in a 51.16% increase in tensile strength. The simultaneous incorporation of PRO and GO reduced water vapor permeability (WVP) by 22.56% compared to the SA film. The temperatures at which the SA/GO/ PRO film lost 5% of its weight were 8.0 degrees C higher than those of the SA film. The incorporation of GO into the SA/ PRO composite film also modulates the release of PRO. Furthermore, the incorporation of PRO and GO improved the tensile strength of the SA film, as reflected in the microstructure of the films. The reduced WVP of the SA composite film allowed the packaged blueberries to exhibit less weight loss and shrinkage, thereby prolonging their shelf life.