Cejudo Cristina, Ferreiro Marta, Romera Irene, Casas Lourdes, Mantell Casimiro
Chemical Engineering and Food Technology Department, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Avda. República Saharaui, s/n, 11510 Cadiz, Spain.
Analytical Chemistry Department, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Avda. República Saharaui, s/n, 11510 Cadiz, Spain.
Foods. 2023 Aug 7;12(15):2977. doi: 10.3390/foods12152977.
Active packaging is one of the currently thriving methods to preserve highly perishable foods. Nonetheless, the integration of active substances into the formulation of the packaging may alter their properties-particularly mass transfer properties-and therefore, the active compounds acting. Different formulations of chitosan (CH), starch (ST), and their blends (CH-ST), with the addition of mango leaf extract (MLE) have been polymerized by casting to evaluate their food preservation efficiency. A CH-ST blend with 3% MLE using 7.5 mL of the filmogenic solution proved to be the most effective formulation because of its high bioactivity (ca. 80% and 74% of inhibition growth of and , respectively, and 40% antioxidant capacity). The formulation reduced the water solubility and water vapor permeability while increasing UV protection, properties that provide a better preservation of raspberry fruit after 13 days than the control. Moreover, a novel method of Headspace-Gas Chromatography-Ion Mobility Spectrometry to analyze the volatile profiles of the films is employed, to study the potential modification of the food in contact with the active film. These migrated compounds were shown to be closely related to both the mango extract additions and the film's formulation themselves, showing different fingerprints depending on the film.
活性包装是目前用于保存极易腐坏食品的一种蓬勃发展的方法。然而，将活性物质整合到包装配方中可能会改变其特性——特别是传质特性——因此，也会改变活性化合物的作用。通过流延法聚合了添加芒果叶提取物（MLE）的不同壳聚糖（CH）、淀粉（ST）配方及其混合物（CH-ST），以评估它们的食品保鲜效率。使用7.5 mL成膜溶液制成的含3% MLE的CH-ST混合物被证明是最有效的配方，因为它具有高生物活性（分别对大肠杆菌和金黄色葡萄球菌的抑制生长率约为80%和74%，抗氧化能力为40%）。该配方降低了水溶性和水蒸气透过率，同时提高了紫外线防护能力，这些特性使得树莓果实经过13天后比对照组保存得更好。此外，采用了一种顶空-气相色谱-离子迁移谱的新方法来分析薄膜的挥发性成分，以研究与活性薄膜接触的食品的潜在变化。这些迁移的化合物显示出与芒果提取物的添加量以及薄膜配方本身密切相关，根据薄膜的不同呈现出不同的指纹图谱。
