Mohamed Amal M A, Ramaswamy Hosahalli S
Department of Food Science and Agricultural Chemistry, Macdonald Campus of McGill University, 21111 Lakeshore Road, Ste Anne de Bellevue, QC H9X 3V9, Canada.
Materials (Basel). 2025 Jun 5;18(11):2653. doi: 10.3390/ma18112653.
Blackseed oil supplemented with caseinate (CA)-carboxymethyl chitosan (CMCH) composite membranes were evaluated for their functional properties and as edible coating for extending the shelf life of grape tomatoes. Composite films were prepared from equal parts of (CaCa or NaCa) and (CMCH) with or without supplemented 3% blackseed oil (BO) and evaluated for their functional properties. Subsequently, the edible membrane coating was evaluated to extend the shelf life of grape tomatoes ( L.). The water vapor permeability (WVP) of the films was the lowest for the calcium caseinate-carboxymethyl chitosan-blackseed oil (CaCa-CMCH-BO) film (3.01 g kPa h m). Adding blackseed oil to the edible film matrix also led to a significant increase in its mechanical properties, resulting in tensile strength values of 12.5 MPa and 10.2 MPa and elongation at break values of 90.5% and 100% for NaCa-CMCH-BO and CaCa-CMCH-BO, respectively. The composite films also exhibited good compatibility through hydrogen bonding and hydrophobic interactions, as confirmed by FTIR spectroscopy. The particle size and zeta potential of CaCa-CMCM-BO were 117 nm and -40.73 mV, respectively, while for NaCa-CMCH-BO, they were 294.70 nm and -25.10 mV, respectively. The incorporation of BO into the films resulted in greater antioxidant activity. When applied as an edible film membrane on grape tomatoes, the coating effectively delayed the deterioration of tomatoes by reducing weight loss, microbial spoilage, and oxidative degradation. Compared to the control, the coated fruits had delayed ripening, with a shelf life of up to 30 days, and reduced microbial growth over the entire storage period.
对添加了酪蛋白酸盐（CA）-羧甲基壳聚糖（CMCH）复合膜的黑种草籽油进行了功能特性评估，并将其作为可食用涂层用于延长葡萄番茄的货架期。复合膜由等量的（酪蛋白钙或酪蛋白钠）和（CMCH）制备而成，添加或不添加3%的黑种草籽油（BO），并对其功能特性进行了评估。随后，对可食用膜涂层进行评估以延长葡萄番茄（L.）的货架期。酪蛋白钙-羧甲基壳聚糖-黑种草籽油（CaCa-CMCH-BO）膜的水蒸气透过率（WVP）最低（3.01 g kPa h m）。向可食用膜基质中添加黑种草籽油也导致其机械性能显著提高，NaCa-CMCH-BO和CaCa-CMCH-BO的拉伸强度值分别为12.5 MPa和10.2 MPa，断裂伸长率值分别为90.5%和100%。傅里叶变换红外光谱证实，复合膜还通过氢键和疏水相互作用表现出良好的相容性。CaCa-CMCM-BO的粒径和zeta电位分别为117 nm和-40.73 mV，而NaCa-CMCH-BO的粒径和zeta电位分别为294.70 nm和-25.10 mV。将BO掺入膜中可产生更高的抗氧化活性。当作为可食用膜应用于葡萄番茄时，该涂层通过减少重量损失、微生物腐败和氧化降解有效地延缓了番茄的变质。与对照相比，涂膜果实成熟延迟，货架期长达30天，并且在整个储存期内微生物生长减少。
