Amphiphilic chitosan/carboxymethyl gellan gum composite films enriched with mustard essential oil for mango preservation
文献类型： 外文期刊
作者： Yang, Ziming 1 ; Guan, Chen 1 ; Zhou, Chuang 1 ; Pan, Qingyan 1 ; He, Zuyu 1 ; Wang, Chao 1 ; Liu, Yunhao 1 ; Song, Shuhui 1 ; Yu, Lijuan 3 ; Qu, Yunhui 3 ; Li, Puwang 1 ;
作者机构： 1.Chinese Acad Trop Agr Sci, South Subtrop Crops Res Inst, Key Lab Hainan Prov Postharvest Physiol & Technol, Zhanjiang 524091, Peoples R China
2.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China
3.Yunnan Acad Agr Sci, Agr Prod Proc Res Inst, Kunming 650221, Peoples R China
关键词： Amphiphilic chitosan; Carboxymethyl gellan gum; Mustard essential oil; Composite films; Fruit preservation
期刊名称：CARBOHYDRATE POLYMERS （ 影响因子：11.2； 五年影响因子：10.2 ）
ISSN： 0144-8617
年卷期： 2023 年 300 卷
页码：
收录情况： SCI
摘要： In this paper, amphiphilic chitosan and carboxymethyl modified gellan gum were synthesized to develop an active edible fresh-keeping material. The optimal weight ratio of CMCS-g-CA/CMGG was determined as 5:2 through the characterization of Fourier transform infrared (FT-IR), Thermogravimetric analysis (TGA), me-chanical and barrier properties of the composite films. In addition, the water vapor permeability and oxygen permeability of CMCS-g-CA/CMGG composite films incorporated with mustard essential oil were all declined, and the antibacterial property of the composite film solutions against E. coli, S. aureus and Bacillus anthracis was distinctly improved with the increase of mustard essential oil (MEO) dosage. Furthermore, the CMCS-g-CA/ CMGG + 2.0 mu L/mL MEO composite film exhibited an effective preservation on mango fruits during 20 days of storage based on the characterization of surface appearance and quality indexes of fruits. Hence, the multi-functional CMCA-g-CA/CMGG/MEO composite films can be served as a prospective eco-friendly packaging material for fruit preservation.
- 相关文献
作者其他论文 更多>>
-
1-MCP combined with laser microporous film packaging maintains the quality and prolongs the storage period of Xiahei grapes
作者：Tong, Xiuzi;Chen, Yanan;Shi, Nan;Kong, Xiaoxue;Luo, Haibo;Tong, Xiuzi;Shi, Pingping;Yu, Lijuan;Song, Huibo
关键词：Grape; rachis browning; shelf life; softening; spontaneous modified atmosphere packaging
-
Effects of the Species and Growth Stage on the Antioxidant and Antifungal Capacities, Polyphenol Contents, and Volatile Profiles of Bamboo Leaves
作者：Shen, Hui;Wang, Yan;Shi, Pingping;Li, Hong;Yang, Fang;Yu, Lijuan;Li, Hong;Chen, Yanan;Luo, Haibo;Hu, Tenggen;Yu, Yuanshan;Wang, Jinxiang
关键词：antifungal capacity; antioxidant capacity; bamboo leaf; genotype; volatile profile
-
Effect of liquid nitrogen spray quick-freezing technology on the quality of bamboo shoots, Dendrocalamus brandisii from Yunnan Province, China
作者：Fan, Zhenmei;Hu, Tenggen;Xu, Yujuan;Wu, Jijun;Yu, Yuanshan;Shen, Hui;Yu, Lijuan;Shi, Pingping;Fan, Zhenmei;Song, Xianliang
关键词：Freezing; Amino acid; Water state; Microstructure
-
Indicative bacterial cellulose films incorporated with curcumin-embedded Pickering emulsions: Preparation, antibacterial performance, and mechanism
作者：Miao, Wanting;Gu, Ruihan;Shi, Xiaotong;Zhang, Junze;Li, Chengcheng;Miao, Wanting;Gu, Ruihan;Shi, Xiaotong;Zhang, Junze;Li, Chengcheng;Xiao, Huining;Yu, Lijuan
关键词：Pickering emulsion; Bacterial cellulose; Curcumin; Packaging; Freshness monitoring
-
Extraction and characterisation of pigment from Yanzhiguo [Prunus napaulensis (Ser.) Steud.]
作者：Shi, Pingping;Huang, Qiuqiu;Shen, Hui;Su, Huosheng;Pu, Hongmei;Wang, Haidan;Yu, Lijuan;Li, Hong;Luo, Haibo;Tong, Xiuzi;Xu, Changliang;Li, Hong
关键词：Prunus napaulensis (Ser.) Steud; Natural pigment; Response surface methodology; Stability; Antioxidant activity
-
Elucidating Softening Mechanism of Honey Peach (Prunus persica L.) Stored at Ambient Temperature Using Untargeted Metabolomics Based on Liquid Chromatography-Mass Spectrometry
作者：Kong, Xiaoxue;Shen, Hui;Shi, Pingping;Yang, Fang;Yu, Lijuan;Kong, Xiaoxue;Luo, Haibo;Chen, Yanan;Li, Hong
关键词：honey peach; softening; untargeted metabolomics; LC-MS; metabolites
-
Incorporation of ascorbic acid and L-cysteine in sodium carboxymethyl cellulose coating delays color deterioration and extends the shelf-life of fresh-cut asparagus lettuce (Lactuca sativa var. angustata)
作者：Yu, Renying;Chen, Yanan;Shi, Nan;Kong, Xiaoxue;Luo, Haibo;Yu, Renying;Shen, Hui;Shi, Pingping;Shu, Huosheng;Yu, Lijuan;Song, Huibo
关键词：Browning; Chlorophyll; Edible coating; Fresh-cut asparagus lettuce; Green color loss
