Properties of an active film based on glutenin/tamarind gum and loaded with binary microemulsion of melatonin/pummelo essential oil and its preservation for Agaricus bisporus

被引:15
|
作者
Feng, Lei [1 ]
Jiang, Xin [1 ]
Han, Jiali [1 ]
Li, Ling [1 ]
Kitazawa, Hiroaki [2 ]
Wang, Xiangyou [1 ]
Guo, Yanyin [1 ]
Dong, Xinru [3 ]
Liu, Haipeng [1 ]
机构
[1] Shandong Univ Technol, Sch Agr Engn & Food Sci, Zibo 255049, Peoples R China
[2] Japan Womens Univ, Dept Food & Nutr, Tokyo 1128681, Japan
[3] Northwest A&F Univ, Coll Food Sci & Engn, Xianyang 712100, Peoples R China
基金
中国国家自然科学基金;
关键词
Pummelo essential oil; Melatonin; Bio-based packaging; Agaricus bisporus; Preservation; ANTIOXIDANT; EMULSION;
D O I
10.1016/j.foodchem.2023.136901
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
In order to improve the effectiveness of the active packaging, we aimed to develop an active packaging film with unidirectional sustained release, high barrier protection, and seamless attachment between the layers. An active film based on glutenin/tamarind gum loaded with the binary microemulsion of melatonin/pummelo essential oil (G/T-M-E) with sustained release and combination effects of internal and external layers was prepared. The outer barrier layer exerted an excellent protective barrier effect after adding (3-chloropropyl) triethoxysilane, which effectively reduced external interference and the ineffective diffusion of active substances in the inner layer. The effective attachment of melatonin and essential oil layer in the G/T-M-E film enhanced antioxidation, micro-organism inhibition, and free-radical-scavenging properties, which effectively delayed the senescence of post-harvest white mushrooms. Furthermore, the G/T-M-E exhibited excellent tensile strength, barrier capacity, and load-bearing strength, which had a potential, positive effect on food preservation. Therefore, this film is highly recommended for packaging purposes.
引用
收藏
页数:12
相关论文
共 18 条
  • [11] Evaluation of the postharvest quality of Agaricus bisporus packed using PVA/SG-based active packaging film containing tea tree essential oil
    Wang, Yirong
    Wang, Yifan
    Wang, Kaiyue
    Cheng, Meng
    Zhao, Peixin
    Lu, Jinhang
    Xi, Xiumei
    Wang, Xiangyou
    Han, Xin
    Wang, Juan
    JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2024, 18 (06) : 4820 - 4831
  • [12] Preparation of active film based on cinnamon essential oil into β-cyclodextrin with high hydrophobic and its preservation for griskin
    Guan, Yefeng
    Zhang, Junjun
    Zhang, Jianing
    Song, Wenjun
    Shi, Jiyong
    Huang, Xiaowei
    Zhai, Xiaodong
    Zhang, Di
    Li, Zhihua
    Zou, Xiaobo
    FOOD CONTROL, 2024, 160
  • [13] Techno-functional properties of active film based on guar gum-propolis and its application for "Nanguo" pears preservation
    Pu, Yijing
    Wang, Hongxuan
    Jiang, Haitao
    Cao, Jiankang
    Qu, Guiqin
    Jiang, Weibo
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2024, 261
  • [14] Production of active film based on potato starch containing Zedo gum and essential oil ofSalvia officinalisand study of physical, mechanical, and antioxidant properties
    Pirouzifard, Mahla
    Yorghanlu, Roghiye Ashrafi
    Pirsa, Sajad
    JOURNAL OF THERMOPLASTIC COMPOSITE MATERIALS, 2020, 33 (07) : 915 - 937
  • [15] The influence of forsythia essential oil and ZnO nanoparticles on the physicochemical properties of ASKG-based film and its effect on the preservation of meat quality
    Khan, Sohail
    Shu, Ying
    Li, Chaoyu
    Liang, Tieqiang
    Zhang, Zhisheng
    FOOD BIOSCIENCE, 2023, 56
  • [16] The refrigerated preservation effect of Amomum tsao-ko essential oil and its microcapsules loaded on polyvinyl alcohol/starch composite film based on broad-spectrum antibacterial properties on golden pompanos
    Li, Yingying
    Huang, Xiaobing
    Zhao, Xingquan
    Zou, Ying
    Wang, Xiaofang
    He, Jiangbin
    Mu, Mingxing
    Chu, Yong
    Gao, Yuanyuan
    Liao, Liangkun
    Zhou, Wei
    Li, Jihua
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2025, 222
  • [17] Nanocomposite active packaging based on chitosan biopolymer loaded with nano-liposomal essential oil: Its characterizations and effects on microbial, and chemical properties of refrigerated chicken breast fillet
    Kamkar, Abolfazl
    Molaee-aghaee, Ebrahim
    Khanjari, Ali
    Akhondzadeh-basti, Afshin
    Noudoost, Behshad
    Shariatifar, Nabi
    Sani, Mahmood Alizadeh
    Soleimani, Mina
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2021, 342
  • [18] Nanoemulsion-based basil seed gum edible film containing resveratrol and clove essential oil: In vitro antioxidant properties and its effect on oxidative stability and sensory characteristic of camel meat during refrigeration storage
    Ansarian, Elham
    Aminzare, Majid
    Azar, Hassan Hassanzad
    Mehrasbi, Mohammad Reza
    Bimakr, Mandana
    MEAT SCIENCE, 2022, 185