Bof María Julieta, Laurent Franco Emanuel, Massolo Facundo, Locaso Delia Elisa, Versino Florencia, García María Alejandra
Facultad de Ciencias de la Alimentación, Universidad Nacional de Entre Ríos, Monseñor Tavella 1450, Concordia 3200, Entre Ríos, Argentina.
CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos), Facultad Ciencias Exactas Universidad Nacional de La Plata (UNLP)-CONICET La Plata, 47 y 116 S/Nº, La Plata B1900, Buenos Aires, Argentina.
Polymers (Basel). 2021 Feb 3;13(4):481. doi: 10.3390/polym13040481.
Blueberries are highly appreciated for their high antioxidant content but are also particularly susceptible to fungal deterioration. In this work, corn starch and chitosan, byproducts of the fishing industry, as well as active compounds obtained from citrus processing waste were used to obtain active biodegradable film packaging. Blueberries were packed in corn starch-chitosan (CS:CH) films and in active films containing lemon essential oil (LEO) or grapefruit seed extract (GSE). The effects of film packaging on the quality parameters of berries and the fungal incidence of disease during storage were studied and compared to benchmark materials. A conservation assay simulating transport and commercialization conditions was conducted. Blueberries packed in CS:CH films showed antioxidant capacity values closer to those packed in commercial PET containers (), preserving 84.8% of the initial antioxidants content. Fruit packed in LEO films exhibited the greatest weight loss and rot incidence, and poor surface color. CS:CH and GSE films controlled the fruit respiration rate and weight loss, therefore they are materials with adequate barrier properties for blueberries conservation. Bags formulated with GSE showed adequate barrier properties to maintain fruit quality attributes without the incidence of rottenness, being an interesting option for blueberries exportation.
蓝莓因其高抗氧化剂含量而备受青睐，但也特别容易受到真菌变质的影响。在这项研究中，利用渔业副产品玉米淀粉和壳聚糖，以及从柑橘加工废料中获得的活性化合物，制备了可生物降解的活性薄膜包装材料。将蓝莓包装在玉米淀粉-壳聚糖（CS:CH）薄膜以及含有柠檬精油（LEO）或葡萄柚籽提取物（GSE）的活性薄膜中。研究了薄膜包装对蓝莓品质参数以及储存期间真菌病害发生率的影响，并与基准材料进行了比较。进行了模拟运输和商业化条件的保存试验。包装在CS:CH薄膜中的蓝莓显示出的抗氧化能力值更接近包装在商用PET容器中的蓝莓（），保留了初始抗氧化剂含量的84.8%。包装在LEO薄膜中的果实失重和腐烂发生率最高，表面颜色也较差。CS:CH和GSE薄膜控制了果实的呼吸速率和失重，因此它们是具有足够阻隔性能用于保存蓝莓的材料。用GSE配制的袋子显示出足够的阻隔性能，能够保持果实品质属性且无腐烂发生，是蓝莓出口的一个有趣选择。
