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Development of hydroxypropyl methylcellulose film with xanthan gum and its application as an excellent food packaging bio-material in enhancing the shelf life of banana

文献类型： 外文期刊

作者： Zheng, Meixia 1 ; Chen, Jianfu 2 ; Tan, Kok Bing 3 ; Chen, Meichun 1 ; Zhu, Yujing 1 ;

作者机构： 1.Fujian Acad Agr Sci, Agr Bioresources Res Inst, Fuzhou 350003, Fujian, Peoples R China

2.Zhangzhou Inst Technol, Coll Food Engn, Zhangzhou 363000, Peoples R China

3.Xiamen Univ, Dept Chem & Biochem Engn, Coll Chem & Chem Engn, Xiamen 361005, Peoples R China

关键词： Xanthan gum; Hydroxypropyl methyl cellulose; Film; Characterization; Banana

期刊名称：FOOD CHEMISTRY （ 2021影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 374 卷

页码：

收录情况： SCI

摘要： A novel film composed of xanthan gum (XG) and hydroxypropyl methylcellulose (HPMC) was prepared (XH). The films were characterized by Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), and scanning electron microscopy (SEM). The light transmittance, mechanical properties and water vapor transmission rate (WVTR) indicated the good compatibility between XG and HPMC with hydrogen-bond interaction and XG had a significant effect on the chemical structure, crystalline texture and microstructure of the XH composite film. The best XH sample with optimum XG concentration of 2 g/L was used as food packaging via coating onto banana, whereby the weight loss rate on banana was able to decreased from 25 +/- 3% (without XH coating) to 16 +/- 4% (with XH coating). Consequently, the release of flavor substances was also decreased. Banana shelf life has qualitatively improved with XH composite film for food preservation and affirmed the uses in food packaging applications.

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