Guo Junyan, Khan Mohammad Rizwan, Ahmad Naushad, Zhang Wanli
School of Food Science and Engineering, Hainan University, Haikou 570228, China; Institute of Tropical Fruit Trees, Hainan Academy of Agricultural Sciences/Key Laboratory of Genetic Resources and Utilization of Tropical Fruits and Vegetables (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs/Key Laboratory of Tropical Fruit Tree Biology of Hainan Province, Haikou 571100, China.
Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia.
Int J Biol Macromol. 2025 Feb;288:138778. doi: 10.1016/j.ijbiomac.2024.138778. Epub 2024 Dec 13.
In this work, sodium alginate (SA) composite films containing propolis extract (PRO) and graphene oxide (GO) were developed. Subsequently, the effects of PRO and GO on different properties of SA composite films were studied, and the films were characterized by scanning electron microscopy, fourier transform infrared spectroscopy, X-ray diffraction, and thermogravimetric analysis. The PRO release properties and fruit preservation performance of the developed composite films were also investigated. The results showed that the incorporation of PRO resulted in a 51.16% increase in tensile strength. The simultaneous incorporation of PRO and GO reduced water vapor permeability (WVP) by 22.56% compared to the SA film. The temperatures at which the SA/GO/PRO film lost 5% of its weight were 8.0°C higher than those of the SA film. The incorporation of GO into the SA/PRO composite film also modulates the release of PRO. Furthermore, the incorporation of PRO and GO improved the tensile strength of the SA film, as reflected in the microstructure of the films. The reduced WVP of the SA composite film allowed the packaged blueberries to exhibit less weight loss and shrinkage, thereby prolonging their shelf life.
在本研究中，制备了含有蜂胶提取物（PRO）和氧化石墨烯（GO）的海藻酸钠（SA）复合薄膜。随后，研究了PRO和GO对SA复合薄膜不同性能的影响，并通过扫描电子显微镜、傅里叶变换红外光谱、X射线衍射和热重分析对薄膜进行了表征。还研究了所制备复合薄膜的PRO释放性能和水果保鲜性能。结果表明，加入PRO使拉伸强度提高了51.16%。与SA薄膜相比，同时加入PRO和GO使水蒸气透过率（WVP）降低了22.56%。SA/GO/PRO薄膜失重5%时的温度比SA薄膜高8.0°C。将GO加入SA/PRO复合薄膜中也能调节PRO的释放。此外，PRO和GO的加入提高了SA薄膜的拉伸强度，这在薄膜的微观结构中得到了体现。SA复合薄膜WVP的降低使包装的蓝莓失重和收缩减少，从而延长了它们的货架期。
