Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada; School of Bioengineering and Food Technology, Shoolini University, Bajhol, Distt Solan H.P 173229, India.
School of Bioengineering and Food Technology, Shoolini University, Bajhol, Distt Solan H.P 173229, India.
Int J Biol Macromol. 2024 Jun;270(Pt 2):132220. doi: 10.1016/j.ijbiomac.2024.132220. Epub 2024 May 14.
Developing an edible and active coating, incorporating environmentally-friendly antimicrobial agents into edible polymers, provides an eco-friendly alternative to conventional packaging and exhibits significant potential in preserving the quality of postharvest food. Herein, we aim to develop a novel edible and active coating based on xanthan gum (XG) nanoemulsion (NE) incorporating betel leaf extract (BLE) for the preservation of fresh produce. The total phenolic content, total flavonoid content, and antioxidant capacity of the methanol extract of BLE at various concentrations were characterized. Further development of the active coating at different formulations of Tween 80 (1 % and 3 % w/v), XG (0.1 % to 0.5 % w/v), and BLE (1 % to 5 % w/v) was characterized by physical stability, viscosity, and antimicrobial properties. Results showed that the active coating at 1 % BLE showed significant antimicrobial properties against diverse bacterial and fungal foodborne pathogens (e.g., B. cereus, S. aureus) and fungal cultures (e.g., C. albicans). The study also examined the shelf-life of tomatoes coated with the BLE-XG NE solution, stored at 4 °C for 27 days. Analyses of weight retention, soluble solids, pH, texture, sensory attributes, and microbial populations showed that the coating effectively preserved tomato quality, highlighting its potential to preserve fresh produce and enhance food security.
研制一种可食用且具有抗菌活性的涂层，将环境友好型抗菌剂整合到食用性聚合物中，为传统包装提供了一种环保替代品，在保持采后食品质量方面具有显著的潜力。在此，我们旨在开发一种基于黄原胶纳米乳液（NE）并结合了荖叶提取物（BLE）的新型可食用活性涂层，用于保鲜新鲜农产品。对不同浓度荖叶甲醇提取物的总酚含量、总黄酮含量和抗氧化能力进行了表征。通过不同的 Tween 80（1%和 3%w/v）、黄原胶（0.1%至 0.5%w/v）和荖叶（1%至 5%w/v）配方进一步开发活性涂层，对其物理稳定性、黏度和抗菌性能进行了表征。结果表明，1% BLE 的活性涂层对多种食源性细菌和真菌病原体（如 B. cereus、S. aureus）和真菌培养物（如 C. albicans）具有显著的抗菌性能。该研究还考察了在 4°C 下储存 27 天的涂有 BLE-XG NE 溶液的番茄的货架期。对重量保留率、可溶性固形物、pH 值、质地、感官属性和微生物种群的分析表明，该涂层能有效保持番茄的品质，突出了其保鲜的潜力，增强了食品安全。
