Sun Keyu, Wang Ziwuzhen, Xiang Wenxin, Ye Shuhong, Wan Huiping
School of Food Science, Dalian Polytechnic University, Dalian, China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian, 116034, China.
College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China; State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Quality and Health of Tianjin, Tianjin, 300457, PR China.
Food Chem. 2025 Sep 1;485:144533. doi: 10.1016/j.foodchem.2025.144533. Epub 2025 Apr 25.
Sweet cherries, abundant in nutrients and antioxidants, are prone to quality loss from mechanical damage and pathogens. Eco-friendly sodium alginate/ginkgo biloba polysaccharide composite hydrogel films (SP) embedded with ginkgo biloba leaf extract (GBE) was invented to enhance sweet cherry preservation. Structural analyses (XRD, FTIR, SEM) confirmed that ginkgo biloba polysaccharide improved hydrogel cross-linking, resolving sodium alginate's rapid surface gelation issue. GBE imparted antioxidant and antimicrobial properties against pathogens, with XPS confirming successful encapsulation rather than surface loading. The composite film demonstrated enhanced mechanical strength (tensile strength increased 38 %), improved water vapor barrier properties (25 % reduction), and antioxidant capacity. The optimized 2 % GBE formulation extended shelf life by 4 days compared to unpackaged fruit, achieving only 33.3 % decay incidence after 14 days versus 86.7 % in controls. Films maintained fruit homeostasis by blocking external exchange, demonstrating their potential as effective freshness-preserving packaging for fruit postharvest management.
甜樱桃富含营养和抗氧化剂，但容易因机械损伤和病原体而导致品质下降。为了增强甜樱桃的保鲜效果，人们发明了一种嵌入银杏叶提取物（GBE）的环保型海藻酸钠/银杏多糖复合水凝胶薄膜（SP）。结构分析（XRD、FTIR、SEM）证实，银杏多糖改善了水凝胶的交联，解决了海藻酸钠快速表面凝胶化的问题。GBE赋予了对病原体的抗氧化和抗菌性能，XPS证实其为成功包封而非表面负载。复合薄膜表现出增强的机械强度（拉伸强度提高了38%）、改善的水蒸气阻隔性能（降低了25%）和抗氧化能力。与未包装的果实相比，优化后的2%GBE配方使货架期延长了4天，14天后腐烂发生率仅为33.3%，而对照为86.7%。薄膜通过阻断外部交换维持果实内稳态，证明了其作为水果采后管理有效保鲜包装的潜力。
