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Physicochemical and preservative properties of tyrosinase-crosslinked sodium caseinate-EGCG-carboxymethyl chitosan composite packaging: Comparison of blended and layer-by-layer films

文献类型： 外文期刊

作者： Xu, Wenhan 1 ; Chen, Wenzhang 1 ; Wang, Qiankun 1 ; McClements, David Julian 2 ; Chen, Shuai 3 ; Wang, Yutang 1 ; Liu, Xuebo 1 ; Wang, Cheng 4 ; Liu, Fuguo 1 ;

作者机构： 1.Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China

2.Univ Massachusetts, Dept Food Sci, Amherst, MA 01003 USA

3.Wuhan Univ, Sch Publ Hlth, Wuhan 430071, Hubei, Peoples R China

4.Xinjiang Acad Agr Sci, Urumqi 830091, Peoples R China

关键词： Controlled release; Fruit preservation; Enzymatic modification; Sodium caseinate; Carboxymethyl chitosan; Shelf life

期刊名称：FOOD BIOSCIENCE （ 影响因子：5.2； 五年影响因子：5.4 ）

ISSN： 2212-4292

年卷期： 2023 年 54 卷

页码：

收录情况： SCI

摘要： Bio-based packaging materials reduce the interactions of foods with their environment, which improves their quality, safety, and shelf life. Simple blending and layer-by-layer (LBL) deposition methods are commonly used film preparation methods. However, it is not clear which method has a better preservation effect. In this study, differences in the structures and properties of tyrosinase-crosslinked sodium caseinate (SC)-epigallocatechin gallate (EGCG)-carboxymethyl chitosan (CMC) composite packaging materials (coatings and films) prepared by these two methods were compared. Fruit preservation experiments were carried out by applying blend or LBL coatings to banana or strawberry. The structural properties of films prepared by the blend and LBL methods were analyzed to provide insights into their different performances. The adsorption of the coating solution onto the fruit surfaces, as well as the microstructure and properties of the coatings formed, were the main factors affecting fruit preservation. Strawberry or banana coated by blend coatings exhibited a good appearance after 7 or 14 days. Overall, the water vapor barrier properties of the blend films were better than those of the LBL films. Moreover, the mechanical and EGCG-release properties of the blend films were also good. In summary, the properties of the coatings/films prepared by the blending and LBL methods were compared. This study helps to facilitate the rational design of edible packaging materials for different applications.

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