Xu Ruibo, Wang Lingling, Wang Chi, Ju Changfeng, Yang Chuan, Jia Xiaoli, Wang Gang, Yu Shijun
School of Biological Science and Food Engineering, Chuzhou University, Chuzhou 239000, China; An Hui Center of Chuju Planting and Deep Processing Engineering Research, Chuzhou University, Chuzhou 239000, China.
College of Civil and Architecture Engineering, Chuzhou University, Chuzhou 239000, China.
Int J Biol Macromol. 2025 Apr;301:140461. doi: 10.1016/j.ijbiomac.2025.140461. Epub 2025 Jan 28.
In order to improve the preservation of red grape fruits, 'Chuju' polysaccharides (CCP) were cross-linked with chitosan (CS) to create CCP/CS composites with varying ratios. These composites were comprehensively characterized using FT-IR, C NMR, and SEM, which confirmed a smooth film surface and a uniform distribution of CCP. The composite films demonstrated efficacy in maintaining the quality of red grapes by mitigating shriveling and significantly reducing firmness loss by 22.26 % and vitamin C degradation by 30.39 % in comparison to the untreated control group. Furthermore, the CCP-200 %/CS composite exhibited a markedly enhanced antibacterial effect against Botrytis cinerea, a fungus associated with red grapes, and displayed improved antioxidant activity. Correlation analysis suggests that the preservation mechanism of the CCP/CS composites on red grapes is likely linked to their capacity to inhibit spoilage bacteria and their antioxidant properties. Collectively, these findings indicate that CCP/CS composites may serve as a promising eco-friendly and sustainable alternative for food packaging applications.
为了改善红葡萄果实的保鲜效果，将“巨峰”多糖（CCP）与壳聚糖（CS）交联，制备了不同比例的CCP/CS复合材料。采用傅里叶变换红外光谱（FT-IR）、碳核磁共振（C NMR）和扫描电子显微镜（SEM）对这些复合材料进行了全面表征，证实了薄膜表面光滑且CCP分布均匀。与未处理的对照组相比，复合薄膜在维持红葡萄品质方面表现出有效性，减轻了皱缩，显著降低了硬度损失22.26%，维生素C降解30.39%。此外，CCP-200%/CS复合材料对与红葡萄相关的真菌灰葡萄孢表现出显著增强的抗菌作用，并显示出改善的抗氧化活性。相关性分析表明，CCP/CS复合材料对红葡萄的保鲜机制可能与其抑制腐败细菌的能力及其抗氧化性能有关。总的来说，这些发现表明CCP/CS复合材料可能是食品包装应用中一种有前景的环保且可持续的替代品。
