Li Baoxiang, Sun Zhuocheng, Tian Ziyu, Meng Xianghong, Wang Ning, Liu Zhijun, Sun Yanru, Nan Wei, Zhao Yating
College of food science and Pharmacy, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, China.
College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
Int J Biol Macromol. 2025 Apr;300:140247. doi: 10.1016/j.ijbiomac.2025.140247. Epub 2025 Jan 24.
Environmental concerns stemming from the widespread use of polyethylene packaging and the perishability of fresh products have promoted the development of antimicrobial biodegradable packaging films in preservation of vegetables. In this study, antimicrobial films based on chitosan (CS)-nisin (Ni)-nanocrystalline cellulose (NCC) were characterized, and its preservation effect applied to baby cabbage was investigated. The results suggest that 1 % CS-0.6 g/L Ni solution presented the best inhibitory effect on the growth of Pectobacterium carotovorum but the poor dispersion and film-forming properties. Additionally, NCC significantly enhanced the homogeneity of the film-forming solution and the degree of crystallinity in the films. Compared to CS-Ni film, the tensile strength and DPPH radical scavenging of CS-Ni-NCC film were boosted by 14.1 MPa and 4.56 %, and the oxygen and water vapor permeability were reduced by 54.4 % and 12.9 %, respectively. Furthermore, baby cabbage packaged with the CS-Ni-NCC film exhibited the lowest decay rate, weight loss, and appearance deterioration while maintaining better nutrient and antioxidant capacity among all treatment groups. This contributed to delaying the quality deterioration and extending the shelf-life of baby cabbage during storage. The findings reveal that CS-Ni-NCC composite films can be employed as packaging materials for increasing the shelf life of vegetables.
由于聚乙烯包装的广泛使用以及新鲜产品的易腐性引发的环境问题，推动了用于蔬菜保鲜的抗菌可生物降解包装薄膜的发展。在本研究中，对基于壳聚糖（CS）-乳酸链球菌素（Ni）-纳米晶纤维素（NCC）的抗菌薄膜进行了表征，并研究了其对小白菜的保鲜效果。结果表明，1% CS-0.6 g/L Ni溶液对胡萝卜软腐果胶杆菌的生长具有最佳抑制作用，但分散性和成膜性能较差。此外，NCC显著提高了成膜溶液的均匀性和薄膜的结晶度。与CS-Ni薄膜相比，CS-Ni-NCC薄膜的拉伸强度和DPPH自由基清除率分别提高了14.1 MPa和4.56%，氧气和水蒸气透过率分别降低了54.4%和12.9%。此外，在所有处理组中，用CS-Ni-NCC薄膜包装的小白菜表现出最低的腐烂率、失重和外观劣化，同时保持了较好的营养和抗氧化能力。这有助于延缓小白菜在储存期间的品质劣化并延长其货架期。研究结果表明，CS-Ni-NCC复合薄膜可作为包装材料用于延长蔬菜的货架期。
