Engineering Research Centre of Bioprocess of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China.
Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, People's Republic of China.
Carbohydr Polym. 2024 Jan 1;323:121389. doi: 10.1016/j.carbpol.2023.121389. Epub 2023 Sep 13.
The present work aimed to develop a novel bioactive edible film prepared by adding quercetin-encapsulated carboxymethyl lotus root starch nanoparticles (QNPs)，gellan gum and lotus root starch. The physicochemical characteristics, preservation effect and mechanism on grapes of the prepared film were investigated. SEM results showed that QNPs (5 %) were dispersed uniformly within lotus root starch matrix, indicating the formation of a stable composite nanoparticle film. In addition, the incorporation of QNPs (5 %) effectively improved the mechanical strength, thermal stability, barrier property and antioxidant activity of QNPs/starch film. Moreover, compared with the control, the QNPs/starch (5 %) film showed effective preservation effect on grapes during 21 days of storage at room temperature, based on the characterization by grape appearance, weight loss, firmness, and titratable acidity. Further studies found that QNPs/starch (5 %) film could exhibit enhanced antioxidant activity and potent anti-fungal ability against Botrytis cinerea, thus extending grape shelf life. In conclusion, the obtained QNPs/starch (5 %) film presented a promising application as an edible packing material for fruit preservation by antioxidant and preventing Botrytis cinerea contamination.
本工作旨在开发一种新型的生物活性可食用膜，该膜通过添加槲皮素包封的羧甲基莲藕淀粉纳米粒子（QNPs）、结冷胶和莲藕淀粉制备而成。研究了所制备的膜对葡萄的物理化学特性、保鲜效果和保鲜机制。SEM 结果表明，QNPs（5%）均匀分散在莲藕淀粉基质中，表明形成了稳定的复合纳米粒子膜。此外，QNPs（5%）的掺入有效提高了 QNPs/淀粉膜的机械强度、热稳定性、阻隔性能和抗氧化活性。此外，与对照组相比，在室温下储存 21 天期间，QNPs/淀粉（5%）膜对葡萄表现出有效的保鲜效果，通过葡萄外观、失重、硬度和可滴定酸度进行了表征。进一步的研究发现，QNPs/淀粉（5%）膜可以表现出增强的抗氧化活性和对灰葡萄孢的抑菌能力，从而延长葡萄的货架期。总之，所获得的 QNPs/淀粉（5%）膜作为一种抗氧化和防止灰葡萄孢污染的水果保鲜用可食用包装材料具有广阔的应用前景。
