Gan Longzhan, Jiang Guangyang, Yang Yichen, Zheng Bijun, Zhang Shihao, Li Xiaoguang, Tian Yongqiang, Peng Biyu
College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China; Key Laboratory of Leather Chemistry and Engineering (Sichuan University), Ministry of Education, Chengdu 610065, PR China.
College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China; Key Laboratory of Leather Chemistry and Engineering (Sichuan University), Ministry of Education, Chengdu 610065, PR China.
Food Chem. 2022 Sep 15;388:132989. doi: 10.1016/j.foodchem.2022.132989. Epub 2022 Apr 15.
The levan/pullulan/chitosan edible films, enriched with ε-polylysine, as an antimicrobial agent, were successfully fabricated by the casting method, and their applicability for food packaging was systematically evaluated by several analytical techniques. An increase in the levan/pullulan ratios (ranged from 0:6 to 3:3) in the films showed a decreased water solubility (from 72.21% to 26.64%) and oxygen permeability (from 48.75 × 10 g·mm·m·d·kPa to 4.45 × 10 g·mm·m·d·kPa), and increased elongation at break (from 10.92% to 46.61%). All the films showed a strong inhibitory effect on two typical food-borne pathogens and good biodegradability in the soil. These films were employed as edible coatings on strawberries, and the storage stability was investigated by means of physical and biochemical parameters. Compared to control, the weight loss, firmness, and total soluble solids of the coated strawberries showed a downward trend. Overall, these findings suggest that the developed edible films could be a potential approach for sustainable active food packaging.
富含ε-聚赖氨酸作为抗菌剂的果聚糖/普鲁兰多糖/壳聚糖可食用薄膜，通过流延法成功制备，并采用多种分析技术对其在食品包装中的适用性进行了系统评估。薄膜中果聚糖/普鲁兰多糖比例的增加（范围从0:6至3:3）显示水溶性降低（从72.21%降至26.64%）以及透氧率降低（从48.75×10 g·mm·m·d·kPa降至4.45×10 g·mm·m·d·kPa），同时断裂伸长率增加（从10.92%增至46.61%）。所有薄膜对两种典型食源性病原体均表现出强烈抑制作用，且在土壤中具有良好的生物降解性。这些薄膜被用作草莓的可食用涂层，并通过物理和生化参数研究了其储存稳定性。与对照相比，涂覆草莓的失重、硬度和总可溶性固形物呈下降趋势。总体而言，这些研究结果表明，所开发的可食用薄膜可能是可持续活性食品包装的一种潜在方法。
