Wang Yue, Li Rui, Lu Rui, Xu Jie, Hu Ke, Liu Yaowen
College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
School of Materials Science and Engineering, Southwest Jiaotong University, Chengdu 610031, China.
Foods. 2019 Sep 19;8(9):423. doi: 10.3390/foods8090423.
In this study, the casting method was used to make chitosan (CS)/corn starch/cinnamaldehyde film, and the preservation performance of the film was examined. The results showed that the tensile strength of the film can reach to 31.24 ± 0.22 MPa when the mass ratios of CS, corn starch, and glycerin were 2.5%, 7%, and 0.5% respectively. The addition of cinnamaldehyde made the films have great inhibitory effect on , and In particular, the film had a significant fresh-keeping effect on strawberries, which reduced the loss of nutritional value, when aiming at soluble solids, titratable acid value, weight loss rate, and other indexes of strawberries. Thus, the films can slow down the physiological changes of strawberries and extend their shelf life to 11 days. Therefore, this work demonstrates the noteworthy potential of these novel films, incorporating natural antimicrobial compounds as innovative solutions to be used in active food packaging to extend the shelf-life of food products.
在本研究中，采用流延法制备壳聚糖（CS）/玉米淀粉/肉桂醛薄膜，并对该薄膜的保鲜性能进行了检测。结果表明，当CS、玉米淀粉和甘油的质量比分别为2.5%、7%和0.5%时，薄膜的拉伸强度可达31.24±0.22MPa。肉桂醛的添加使薄膜对[此处原文缺失具体微生物名称]具有很强的抑制作用。特别是，该薄膜对草莓具有显著保鲜效果；针对草莓的可溶性固形物含量、可滴定酸值、失重率等指标，该薄膜能减少草莓营养价值的损失。因此，该薄膜可以减缓草莓的生理变化，将其货架期延长至11天。所以这项工作证明了这些新型薄膜具有显著潜力；通过掺入天然抗菌化合物作为创新解决方案，可用于活性食品包装以延长食品保质期。
