Qi Congyan, Zhang Yunzhe, Li Yatao, Guan Peibin, Zhang Wei
College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China.
College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China.
Food Chem. 2025 Apr 30;472:143023. doi: 10.1016/j.foodchem.2025.143023. Epub 2025 Jan 22.
The shelf-life of grapes is reduced due to infection by various pathogens and mechanical damage, which consequently limits their availability on the market and results huge economic losses. Active packaging films are expected to overcome this problem. In this study, packaging films (CMC-Gly-PMA) were developed using wheat straw-based carboxymethyl cellulose (2 %), glycerol (30 % w/w of CMC) and polymalate (0.9 %) to prolong the grape shelf-life. With regard to physical properties of films, TS, EB, OP and WVP were 28.4 MPa, 142.1 %, 8.52 mmol/kg and 0.55 × 10 g·m/m·s·Pa, respectively. The FTIR spectra indicated that the interactions between CMC, glycerol and polymalate within the matrix were primarily physical in film formation process. In addition, the film cross-section showed a compact yet smooth surface. Films had UV barrier performance and positive antibacterial effects on E. coli and S. aureus. From the composting experiment, films decomposed almost entirely on day 21. Besides, during the storage period, the coated grape exhibited a lower decay index, weight loss and respiration rate than the control group, and the coated grape exhibited greater hardness than the control group. It can therefore be concluded that the coating treatment preserved grape quality and extended their shelf-life. The findings suggest that the active film has the potential to serve as an edible and biodegradable material for food packaging, which represents a promising avenue for further research in this field and supports the transition towards a circular economy in the packaging industry.
由于受到各种病原体的感染和机械损伤，葡萄的保质期会缩短，这进而限制了它们在市场上的供应，并造成巨大的经济损失。活性包装薄膜有望解决这一问题。在本研究中，使用基于麦秸的羧甲基纤维素（2%）、甘油（占羧甲基纤维素重量的30%）和聚苹果酸（0.9%）制备了包装薄膜（CMC-Gly-PMA），以延长葡萄的保质期。关于薄膜的物理性能，拉伸强度、断裂伸长率、透氧率和水蒸气透过率分别为28.4兆帕、142.1%、8.52毫摩尔/千克和0.55×10克·米/米·秒·帕。傅里叶变换红外光谱表明，在薄膜形成过程中，基质内的羧甲基纤维素、甘油和聚苹果酸之间的相互作用主要是物理作用。此外，薄膜横截面显示出致密而光滑的表面。薄膜具有紫外线阻隔性能，并且对大肠杆菌和金黄色葡萄球菌具有积极的抗菌作用。从堆肥实验来看，薄膜在第21天几乎完全分解。此外，在储存期间，涂膜葡萄的腐烂指数、失重和呼吸速率均低于对照组，且涂膜葡萄的硬度大于对照组。因此可以得出结论，涂膜处理保持了葡萄的品质并延长了它们的保质期。研究结果表明，这种活性薄膜有潜力作为一种可食用且可生物降解的食品包装材料，这代表了该领域进一步研究的一个有前景的方向，并支持包装行业向循环经济的转型。
