Huang Ping-Hsiu, Jian Cen-Hao, Lin Yu-Wen, Huang Da-Wei
School of Food, Jiangsu Food and Pharmaceutical Science College, No.4, Meicheng Road, Higher Education Park, Huai'an City, Jiangsu Province 223003, China.
Department of Biotechnology and Food Technology, Southern Taiwan University of Science and Technology, No.1, Nantai St., Yungkang Dist., Tainan City 710301, Taiwan.
Food Chem X. 2025 Jan 16;25:102186. doi: 10.1016/j.fochx.2025.102186. eCollection 2025 Jan.
This study investigated the potential of enhancing edible film (EF) formulations by incorporating Turcz leaf (PM) water extracts (PMWE) and glycerol as plasticizers. Incorporating 75 % PMWE and 5 % glycerol significantly improved the physicochemical and mechanical properties of the films while effectively preserving the quality indicators and extending the shelf-life of cherry tomatoes (CT; Mill) in film and coating applications. The PMWE-based films and coatings reduced decay rates (from 80 to 36-52 %) and exhibited a statistically significant difference ( < 0.05) compared to the control group. These findings highlight the potential of PMWE as an effective ingredient in EF formulations, capable of extending shelf-life to 12-16 days, offering promising applications in packaging materials. However, further advancements are required to address the limitations and enable large-scale trials during the mass production stage. Expecting to achieve optimized process formulations and conditions for CT or other agricultural product packaging materials.
本研究探讨了通过加入地锦叶（PM）水提取物（PMWE）和甘油作为增塑剂来增强可食用薄膜（EF）配方的潜力。加入75%的PMWE和5%的甘油可显著改善薄膜的物理化学和机械性能，同时有效地保持质量指标，并延长薄膜和涂层应用中樱桃番茄（CT； ）的货架期。与对照组相比，基于PMWE的薄膜和涂层降低了腐烂率（从80%降至36 - 52%），并呈现出统计学上的显著差异（ < 0.05）。这些发现突出了PMWE作为EF配方中有效成分的潜力，能够将货架期延长至12 - 16天，在包装材料方面具有广阔的应用前景。然而，需要进一步改进以解决局限性，并在大规模生产阶段进行大规模试验。期望为CT或其他农产品包装材料实现优化的工艺配方和条件。
