School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China.
School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; SCUT-Zhuhai Institute of Modern Industrial Innovation, Zhuhai 519715, China.
Int J Biol Macromol. 2021 Jul 31;183:473-480. doi: 10.1016/j.ijbiomac.2021.04.147. Epub 2021 Apr 26.
In this study, Sargassum pallidum polysaccharides (SPPs) were incorporated into chitosan (CH) to develop a novel edible active film (CH/SPPs-US) via ultrasonication. The mechanical, water vapor permeability, surface morphology, crystallinity, antioxidant, and fruit preservation properties of CH/SPPs-US films prepared under sequences of matrix ratios and ultrasound treatment were investigated. The results revealed that the addition of SPPs combined with ultrasonic treatment could significantly enhance the transparency, elongation and tensile strength of the films whereas the water vapor permeability was decreased. Tensile strength and elongation at break of the C2/SP1.2-US film were 12.07 N and 54.18%, respectively, which were significantly higher than those for CH film. Meanwhile, the water vapor permeability value of C2/SP1.2-US was reduced by as high as 40.2% compared with that of chitosan film. In addition, antioxidant effect evaluation showed that the CH-based films added with SPPs exhibited better antioxidant activity than CH film, and ultrasonic treatment could further strengthen the antioxidant activity of the film. The CH/SPPs-US films could effectively extend the shelf life and inhibit the deterioration of the strawberry at room temperature (25 ± 1 °C) and 70% ± 5% relative humidity for 7 days. These results indicated that the CH/SPPs edible films via ultrasonication could be developed as edible packaging films for the preservation of fresh fruits.
在这项研究中，将半叶马尾藻多糖（SPPs）掺入壳聚糖（CH）中，通过超声处理开发了一种新型可食用活性膜（CH/SPPs-US）。研究了不同基质比和超声处理序列制备的 CH/SPPs-US 膜的机械性能、水蒸气透过率、表面形貌、结晶度、抗氧化和水果保鲜性能。结果表明，添加 SPPs 并结合超声处理可以显著提高膜的透明度、伸长率和拉伸强度，而水蒸气透过率则降低。C2/SP1.2-US 膜的拉伸强度和断裂伸长率分别为 12.07 N 和 54.18%，明显高于 CH 膜。同时，C2/SP1.2-US 的水蒸气透过率值比壳聚糖膜降低了高达 40.2%。此外，抗氧化效果评估表明，添加 SPPs 的 CH 基膜比 CH 膜具有更好的抗氧化活性，超声处理可以进一步增强膜的抗氧化活性。CH/SPPs-US 膜可有效延长草莓在室温（25 ± 1°C）和 70% ± 5%相对湿度下的货架期，达到 7 天。这些结果表明，通过超声处理的 CH/SPPs 可食用膜可以开发为用于保鲜新鲜水果的可食用包装膜。
