Konjac glucomannan/ carboxylated cellulose nanofiber-based edible coating with tannic acid maintains quality and prolongs shelf-life of mango fruit
文献类型： 外文期刊
作者： Wang, Jiaxin 1 ; Qin, Mian 1 ; Wang, Wei 1 ; Xia, Yining 1 ; Wu, Guang 3 ; Deng, Hao 3 ; Lin, Qiong 1 ;
作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China
2.Chinese Acad Agr Sci, Natl Nanfan Res Inst, Sanya 572024, Peoples R China
3.Hainan Acad Agr Sci, Inst Agroprod Proc & Design, Key Lab Trop Fruit & Vegetable Cold chain Hainan P, Haikou 571100, Peoples R China
关键词： Coating; Konjac glucomannan; Carboxylated cellulose nanofiber; Tannic acid; Mango
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 478 卷
页码：
收录情况： SCI
摘要： Polysaccharide films containing antimicrobial agents have good prospects for application in the fruit industry. However, poor film-forming properties of polysaccharides remain a major challenge. In this work, the konjac glucomannan (KGM) was modified by cross-linking with carboxylated cellulose nanofibers (CNF) to form a composite coating film, and tannic acid (TA) was provided as an active ingredient to improve the antibacterial effect. The optimal formula was: CNF/KGM (w:w) 3.05:10, TA content was 0.40 %, and glycerol content was 0.57 %. KGM/CNF/TA film had good compatibility and a compact structure. The thermal stability and water contact angle of the composite film were higher than those of KGM. Furthermore, the KGM/CNF/TA film reduced the black spot incidence, maintained fruit firmness, decreased ethylene release and respiration rate, increased the antioxidant enzyme activities, and extended the shelf-life of mango. Thus, KGM/CNF/TA is expected to expand polysaccharide/ polymer composite application in the fruit industry.
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