Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir, 190025, India.
Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar, 190006, India.
Sci Rep. 2022 Oct 8;12(1):16923. doi: 10.1038/s41598-022-20751-1.
In the present study, chitosan (CH) based biodegradable films were developed enriched with thyme essential oil (TEO) incorporated with different additives including zinc oxide (ZnO), polyethylene glycol (PEG), nano clay (NC), and calcium chloride (CaCl) and characterize the postharvest quality of 'collard greens' during refrigerated storage. The results indicated that the incorporation of ZnO/PEG/NC/CaCl in CH-based films significantly decreased water vapor transmission rate, increased tensile strength, and were water soluble and biodegradable in nature. Moreover, CH-TEO based films incorporated with ZnO/PEG/NC/CaCl were significantly effective in reducing physiological weight loss, retained total soluble solids, titratable acidity, and preserved chlorophyll contents as well as showed lesser a* values, suppressed microbial growth, and preserving appearance/sensory quality of collard greens for 24 days than LDPE and other biodegradable films. Our results suggest that CH-based films enriched with TEO and additives such as ZnO/CaCl/NC/PEG are an ecological, environmental friendly, and effective alternative approach to retain shelf life of collard greens during refrigerated storage.
在本研究中，制备了壳聚糖（CH）基可生物降解薄膜，并添加了迷迭香精油（TEO）以及不同的添加剂，包括氧化锌（ZnO）、聚乙二醇（PEG）、纳米粘土（NC）和氯化钙（CaCl），并研究了其在冷藏过程中对‘羽衣甘蓝’采后品质的影响。结果表明，在 CH 基薄膜中添加 ZnO/PEG/NC/CaCl 显著降低了水蒸气透过率，提高了拉伸强度，且具有水溶性和可生物降解性。此外，与 LDPE 和其他可生物降解薄膜相比，添加 ZnO/PEG/NC/CaCl 的 CH-TEO 基薄膜在抑制生理失重、保持总可溶性固形物、滴定酸度和叶绿素含量、降低 a* 值、抑制微生物生长以及保持羽衣甘蓝外观/感官品质方面的效果更为显著，可将其保质期延长 24 天。研究结果表明，添加 TEO 和 ZnO/CaCl/NC/PEG 等添加剂的 CH 基薄膜是一种生态友好且有效的方法，可在冷藏过程中延长羽衣甘蓝的货架期。
