Zhang Yue, Zhang Qi, Zeng Jie, Liu Fengsong, Gao Haiyan
School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
Food Chem X. 2025 Apr 23;27:102468. doi: 10.1016/j.fochx.2025.102468. eCollection 2025 Apr.
Poor barrier properties have limited the applications of starch film in the fruit preservation field. This work aimed to improve the structures and functions of the starch film using chlorogenic acid (4 %) and homogenization. Increased molecule collisions were promoted by homogenization during film-forming, according to the Microrheology results. This improved hydrogen bonds between CA and starch in the composite, as evidenced by the increased bond energy (from 18.63 to 20.07 kJ/mol) and XRD results. The starch-based composites also showed limited water migration, increased tensile strength (to 385.31 %), reduced water vapor permeability, and excellent UV-blocking rate (reaching 90 %), which were attributed to the increased interactions and compact microstructures in the composite as well as the UV-adsorption capacity of CA. Moreover, the composite displayed high antimicrobial and antioxidant properties (reached 98.91 %), and good strawberry preservation capacity. Overall, the CA-starch composite could be used as functional packaging for fruit preservation.
较差的阻隔性能限制了淀粉膜在水果保鲜领域的应用。本研究旨在通过使用4%的绿原酸和均质化处理来改善淀粉膜的结构和功能。微观流变学结果表明，在成膜过程中，均质化促进了分子间的碰撞。这改善了复合材料中绿原酸与淀粉之间的氢键，键能增加（从18.63 kJ/mol增至20.07 kJ/mol）以及XRD结果都证明了这一点。淀粉基复合材料还表现出有限的水分迁移、拉伸强度提高（达到385.31%）、水蒸气透过率降低以及优异的紫外线阻隔率（达到90%），这归因于复合材料中相互作用的增加和微观结构的致密化以及绿原酸的紫外线吸附能力。此外，该复合材料还具有较高的抗菌和抗氧化性能（达到98.91%）以及良好的草莓保鲜能力。总体而言，绿原酸-淀粉复合材料可作为水果保鲜的功能性包装材料。
