Liang Jiayi, Xu Haishan, Qin Keying, Chen Jiani, Sun Yuying, Li Yiyang, Ding Shenghua, Wang Rongrong
College of Food Science and Technology, Hunan Agricultural University, Changsha, China.
Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China.
J Food Sci. 2024 Dec;89(12):8471-8487. doi: 10.1111/1750-3841.17477. Epub 2024 Oct 25.
In this study, a novel active film was developed by employing ε-polylysine (ε-PL) as a filler in pullulan/curdlan (P/CD) composite film (P/CD/ε-PL). The results showed that the structure of P/CD films was more uniform and denser compared to pullulan films, due to the good compatibility and intermolecular interaction between them. Among P/CD films, P/CD 6:1 film showed improved hydrophobicity, mechanical and barrier properties, and thermal stability, thereby selecting it for further use. Thereafter, the addition of ε-PL further enhanced the structural and physicochemical properties of prepared P/CD/ε-PL composite films, especially for P/CD/2.5%ε-PL composite film. It exhibited improved ultraviolet barrier (about 80% at 200-400 nm), antibacterial activity (>90% against Staphylococcus aureus and Escherichia coli), and anti-fog properties (clearly visible and transparent background). Furthermore, P/CD/2.5%ε-PL composite film exerted its preservation effect on fresh-cut peppers and kiwis during storage, delaying the softening, consumption of soluble solids, and deterioration. Therefore, the developed P/CD/2.5%ε-PL composite film provided promising applications of active packing film. Practical Application: Fresh-cut fruits and vegetables are prone to deteriorate during storage, and active packaging films play a crucial role in retaining their quality. This study was conducted to prepare a composite film by blending pullulan, curdlan, and ε-PL and explore its structural, physicochemical, and functional properties, further verifying the preservation effect on fresh-cut peppers and kiwis. Compared to polyethylene film, the P/CD/2.5%ε-PL composite film delayed the softening, consumption of soluble solids, and deterioration of fresh-cut peppers and kiwis during storage. It provides a new perspective on the preservation of fresh-cut fruits and vegetables.
在本研究中，通过将ε-聚赖氨酸（ε-PL）作为填充剂加入普鲁兰多糖/凝胶多糖（P/CD）复合膜（P/CD/ε-PL）中，制备了一种新型活性膜。结果表明，由于P/CD之间具有良好的相容性和分子间相互作用，与普鲁兰多糖膜相比，P/CD膜的结构更均匀、更致密。在P/CD膜中，P/CD 6:1膜表现出改善的疏水性、机械性能和阻隔性能以及热稳定性，因此选择其进一步使用。此后，ε-PL的添加进一步增强了制备的P/CD/ε-PL复合膜的结构和物理化学性能，尤其是对于P/CD/2.5%ε-PL复合膜。它表现出改善的紫外线阻隔性能（在200 - 400nm处约为80%）、抗菌活性（对金黄色葡萄球菌和大肠杆菌的抗菌率>90%）以及防雾性能（背景清晰可见且透明）。此外，P/CD/2.5%ε-PL复合膜在储存期间对鲜切辣椒和猕猴桃发挥了保鲜作用，延缓了其软化、可溶性固形物的消耗和变质。因此，所制备的P/CD/2.5%ε-PL复合膜为活性包装膜提供了广阔的应用前景。实际应用：鲜切水果和蔬菜在储存过程中容易变质，活性包装膜在保持其品质方面起着关键作用。本研究旨在通过将普鲁兰多糖、凝胶多糖和ε-PL共混制备复合膜，并探究其结构、物理化学和功能特性，进一步验证其对鲜切辣椒和猕猴桃的保鲜效果。与聚乙烯膜相比，P/CD/2.5%ε-PL复合膜在储存期间延缓了鲜切辣椒和猕猴桃的软化、可溶性固形物的消耗和变质。它为鲜切水果和蔬菜的保鲜提供了新的视角。
