Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., Polytechnioupoli, Zografou, 15780 Athens, Greece.
Molecules. 2024 Aug 8;29(16):3754. doi: 10.3390/molecules29163754.
The aim of this study was to develop functional composite edible films or coatings for fruit preservation by the addition of bioactive components in combinations that have not yet been thoroughly studied, according to the relevant literature. Edible films were initially composed of (i) chitosan (CH), cellulose nanocrystals (CNC) and beta-cyclodextrin (CD) (50%-37.5%-12.5% ratio), and (ii) hydroxypropyl methylcellulose (HPMC), cellulose nanocrystals (CNC) and beta-cyclodextrin (CD) (50%-37.5%-12.5% ratio). The bioactive components incorporated (5, 10 and 15% /) were as follows: (i) pomace oil-based nanoemulsion (NE) aiming to enhance barrier properties, and (ii) caffeine (C), aiming to enhance the antioxidant activity of films, respectively. Indeed, NE addition led to very high barrier properties (low oxygen and water vapor permeability), increased flexibility and reduced color. Furthermore, the contribution of these coatings to fresh strawberries' preservation under cold storage was investigated, with very promising results concerning weight loss, color difference, and preservation of fruit moisture and quantity of O and CO inside the packages. Additionally, C addition led to very high antioxidant activity, reduced color and improved barrier properties. Finally, the contribution of these coatings to avocado's preservation under cold storage was investigated, with very encouraging results for color difference, hardness and peroxide value of the fruit samples.
本研究旨在通过添加生物活性成分，开发具有水果保鲜功能的复合可食用膜或涂层，这些成分的组合尚未得到充分研究。根据相关文献，可食用膜最初由（i）壳聚糖（CH）、纳米纤维素晶体（CNC）和β-环糊精（CD）（50%-37.5%-12.5%比例）和（ii）羟丙基甲基纤维素（HPMC）、纳米纤维素晶体（CNC）和β-环糊精（CD）（50%-37.5%-12.5%比例）组成。所加入的生物活性成分（5%、10%和 15%/）如下：（i）以提高阻隔性能为目的的果渣油基纳米乳液（NE），和（ii）以提高膜抗氧化活性为目的的咖啡因（C）。事实上，NE 的添加导致了非常高的阻隔性能（低氧气和水蒸气透过率）、增加了柔韧性并降低了颜色。此外，还研究了这些涂层对冷藏新鲜草莓的保鲜作用，在减轻重量损失、色差以及保持水果水分和包装内 O 和 CO 含量方面取得了非常有前景的结果。此外，C 的添加导致了非常高的抗氧化活性、降低了颜色并改善了阻隔性能。最后，研究了这些涂层对冷藏鳄梨的保鲜作用，对于色差、果实硬度和过氧化物值，结果非常令人鼓舞。
