Gellan gum-based functional films integrated with bacterial cellulose and nano-TiO2/CuO improve the shelf life of fresh-cut pepper
文献类型： 外文期刊
作者： Chen, Fei 1 ; Chang, Xia 2 ; Xu, Haishan 2 ; Fu, Xincheng 2 ; Ding, Shenghua 2 ; Wang, Rongrong 1 ;
作者机构： 1.Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Peoples R China
2.Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, Changsha 410125, Peoples R China
3.Hunan Univ, Coll Biol, Longping Branch, Changsha 410125, Peoples R China
关键词： Active food packaging; Gellan gum; Bacterial cellulose; Nano-TiO2; CuO; Shelf life; Fresh-cut pepper
期刊名称：FOOD PACKAGING AND SHELF LIFE （ 影响因子：8.0； 五年影响因子：8.1 ）
ISSN： 2214-2894
年卷期： 2023 年 38 卷
页码：
收录情况： SCI
摘要： Active food packaging materials often possess barrier, hydrophobic and antioxidant properties, which are essential for maintaining food quality and safety. In this study, low acyl gellan gum (LAGG) and high acyl gellan gum (HAGG)-bacterial cellulose (BC) composite films (LAGG-BC and HAGG-BC) were respectively prepared by incorporating BC into LAGG and HAGG. The results showed that the mechanical, barrier properties and stability of the composite films were significantly improved after incorporating with BC. However, LAGG-BC film possessed higher mechanical, hydrophobicity, barrier properties and stability than HAGG-BC film. The structural characterization results indicated that BC and LAGG showed good compatibility and intermolecular interactions, and the formed film was smooth and flat. Furthermore, the added nano-TiO2/CuO further lowered its trans-parency and enhanced the UV-barrier, antioxidant activity and flexibility. The application experiments proved that LAGG-BC/T-0.4 %CuO film effectively inhibited the softening, reddening, browning and rotting of fresh-cut peppers during storage, and also provided excellent anti-fogging, bending and thermal reversibility properties. Thus, LAGG-BC/T-0.4 %CuO film could be used as a packaging material for fruits and vegetables preservation.
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