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Fu X, Chang X, Xu S, Xu H, Ge S, Xie Y, Wang R, Xu Y, Luo Z, Shan Y, Ding S. Development of a chitosan/pectin-based multi-active food packaging with both UV and microbial defense functions for effectively preserving of strawberry. Int J Biol Macromol 2024; 254:127968. [PMID: 37944717 DOI: 10.1016/j.ijbiomac.2023.127968] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 11/04/2023] [Accepted: 11/06/2023] [Indexed: 11/12/2023]
Abstract
Multi-active food packaging was prepared for strawberry fruit preservation where epigallocatechin gallate (EGCG)-containing pectin matrix and natamycin (NATA)-containing chitosan (CS) matrix were utilized to complete LBL electrostatic self-assembly. The results showed that the physicochemical properties of the multi-active packaging were closely related to the addition of NATA and EGCG. It was found that NATA and EGCG were embedded in the CS/pectin matrix through intermolecular hydrogen bonding interactions. The CN/PE 15 % multi-active films prepared based on the spectral stacking theory formed a barrier to UV light in the outer layer, exhibited excellent NATA protection under UV light exposure conditions at different times, and provided long-lasting and sustained bacterial inhibition in the inner layer. In addition, the CN/PE 15 % multi-active packaging extended the shelf life of strawberry at room temperature compared with the control samples. In conclusion, the developed CN/PE 15 % packaging provided potential applications for multi-active food packaging materials.
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Affiliation(s)
- Xincheng Fu
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Xia Chang
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Saiqing Xu
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Haishan Xu
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Shuai Ge
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Ying Xie
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Rongrong Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Yanqun Xu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310000, China
| | - Zisheng Luo
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310000, China
| | - Yang Shan
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Shenghua Ding
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China.
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