Hlaing Khin Su Su, Fall Mouhamed, Tristanto Nerissa Arviana, Carole Nanfack V D, Kaharso Victor Christian, Golshany Hazem, Siddiquy Mahbuba, Yu Dawei, Yanshun Xu, Qixing Jiang, Xia Wenshui
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, China.
Int J Biol Macromol. 2025 May;310(Pt 3):143351. doi: 10.1016/j.ijbiomac.2025.143351. Epub 2025 Apr 22.
This study aimed to design an innovative antioxidant and antibacterial film for functional and health-promoting food packaging materials using food-grade polysaccharides incorporated with polyphenol-rich roselle leaf extracts (RLE). The films were fabricated using the casting method of pectin (P), carboxymethyl chitosan (CMC), and RLE. Six sets of films; 3 control films such as pectin (P-0), carboxymethyl chitosan (CMC-0), pectin plus carboxymethyl chitosan (PCMC-0), and 3 treated films such as pectin (PR-3), carboxymethyl chitosan (CMCR-3), (PCMCR-3) with 3 % RLE were prepared respectively to study the effects of RLE on the properties and function of prepared films. The water vapor permeability of the films ranged from 4.16 ± 0.04 g mm/h·m·kPa to 6.93 ± 0.07 g mm/h·m·kPa, with RLE-incorporated samples exhibiting lower permeability than the control sample. The maximum tensile strength (53.00 ± 1.07 MPa) and elongation of break (85.83 ± 2.81 %) were observed at PCMCR-3 containing 3 % RLE. The highest water contact angle (109.4 ± 0.16) was also noted in the PCMCR-3 film. The incorporation of RLE decreased the roughness of the film microstructure. The addition of RLE film CMC-R and PCMCR-3 notably enhanced the antibacterial and antioxidant properties of the edible film. Overall, the PCMCR-3 films extended the shelf life of fresh fish preserved at 4 ± 1 °C, offering promising innovative food preservation packaging materials for preserving perishable food products.
本研究旨在设计一种创新的抗氧化和抗菌薄膜，用于功能性和促进健康的食品包装材料，该薄膜使用富含多酚的玫瑰茄叶提取物（RLE）与食品级多糖相结合。这些薄膜是通过果胶（P）、羧甲基壳聚糖（CMC）和RLE的流延法制备的。分别制备了六组薄膜；3组对照薄膜，如果胶（P-0）、羧甲基壳聚糖（CMC-0）、果胶加羧甲基壳聚糖（PCMC-0），以及3组处理薄膜，如含3%RLE的果胶（PR-3）、羧甲基壳聚糖（CMCR-3）、（PCMCR-3），以研究RLE对制备薄膜性能和功能的影响。薄膜的水蒸气透过率范围为4.16±0.04g·mm/h·m·kPa至6.93±0.07g·mm/h·m·kPa，含RLE的样品的透过率低于对照样品。在含3%RLE的PCMCR-3中观察到最大拉伸强度（53.00±1.07MPa）和断裂伸长率（85.83±2.81%）。在PCMCR-3薄膜中也观察到最高的水接触角（109.4±0.16）。RLE的加入降低了薄膜微观结构的粗糙度。添加RLE的薄膜CMC-R和PCMCR-3显著增强了可食用薄膜的抗菌和抗氧化性能。总体而言，PCMCR-3薄膜延长了在4±1°C下保存的鲜鱼的保质期，为保存易腐食品提供了有前景的创新食品保鲜包装材料。
