Istiqomah Annisa, Prasetyo Wahyu Eko, Firdaus Maulidan, Kusumaningsih Triana
Sustainable Chemical Science and Technology, Taiwan International Graduate Program, Academia Sinica, Taipei, Taiwan.
Institute of Chemistry, Academia Sinica, Taipei, Taiwan.
J Food Sci. 2024 Oct;89(10):6523-6538. doi: 10.1111/1750-3841.17325. Epub 2024 Sep 2.
In this study, garlic extract (GE) was assessed as a potential additive in chitosan/starch (Ch/De) coatings, focusing on phenolic and flavonoid content analyses and antibacterial properties. Using response surface methodology approach, an optimization method was employed to achieve the optimal antibacterial formulation, with Ch, De, and GE identified as key variables in the Design of Experiment. Fourier transform infrared spectroscopy and X-ray diffraction analyses elucidated interactions among these primary components within the films, while thermogravimetric analysis confirmed the enhanced thermal stability of GE-coated film formulations (Ch/De/GE). The Ch/De/GE exhibited antibacterial efficacy against Escherichia coli (ATCC 25922) with an inhibition zone of 7.2 mm at optimized concentrations of 2% w/v Ch, 1.5% w/v starch, and 0.5% v/v GE. In silico molecular docking studies provided insights into GE's inhibitory role as an antibacterial agent. Evaluation of green and yellow bell peppers (Capsicum annuum) over 18 days showed that coated peppers maintained better visual appearance and mass stability, with a weight loss decrease of 40.54%-48.96%, compared to uncoated ones. Additionally, the Ch/De/GE coating effectively inhibited bacterial growth, reducing it by 1-1.23 log CFU, during the storage period. In conclusion, the Ch/De/GE coating effectively extends the shelf-life of bell peppers and maintains their quality, demonstrating its potential for use in food packaging to preserve perishable items. PRACTICAL APPLICATION: The optimized chitosan/starch/garlic extract (Ch/De/GE) film developed in this study shows promising potential for application in the food packaging industry, particularly in extending the shelf life of perishable items like bell peppers. Its enhanced antibacterial properties, along with its ability to maintain visual appearance and reduce weight loss, make it an effective natural preservative that could replace synthetic additives in food packaging. By incorporating this biodegradable film into packaging solutions, producers can offer safer, more sustainable products that meet consumer demand for natural and environmentally friendly options.
在本研究中，大蒜提取物（GE）被评估为壳聚糖/淀粉（Ch/De）涂层中的一种潜在添加剂，重点是酚类和黄酮类含量分析以及抗菌性能。采用响应面法，运用一种优化方法来获得最佳抗菌配方，在实验设计中确定Ch、De和GE为关键变量。傅里叶变换红外光谱和X射线衍射分析阐明了薄膜中这些主要成分之间的相互作用，而热重分析证实了含GE涂层薄膜配方（Ch/De/GE）的热稳定性增强。在2% w/v Ch、1.5% w/v淀粉和0.5% v/v GE的优化浓度下，Ch/De/GE对大肠杆菌（ATCC 25922）表现出抗菌效果，抑菌圈为7.2毫米。计算机辅助分子对接研究揭示了GE作为抗菌剂的抑制作用。对青椒（辣椒属）进行18天的评估表明，与未涂层的青椒相比，涂覆的青椒保持了更好的外观和质量稳定性，重量损失减少了40.54% - 48.96%。此外，Ch/De/GE涂层在储存期间有效抑制了细菌生长，使其减少了1 - 1.23 log CFU。总之，Ch/De/GE涂层有效地延长了青椒的保质期并保持了其品质，证明了其在食品包装中用于保存易腐物品的潜力。实际应用：本研究中开发的优化壳聚糖/淀粉/大蒜提取物（Ch/De/GE）薄膜在食品包装行业具有广阔的应用前景，特别是在延长青椒等易腐物品的保质期方面。其增强的抗菌性能，以及保持外观和减少重量损失的能力，使其成为一种有效的天然防腐剂，可以替代食品包装中的合成添加剂。通过将这种可生物降解薄膜纳入包装解决方案，生产商可以提供更安全、更可持续的产品，满足消费者对天然和环保产品的需求。
