Development of multifunctional chitosan-based composite film loaded with tea polyphenol nanoparticles for strawberry preservation

Li, Yuxin; Hua, Ziqi; Li, Yangjing; Chen, Tao; Alamri, Abdulhakeem S.; Xu, Yu; Gong, Wei; Hou, Yiyang; Alhomrani, Majid; Hu, Jiangning

doi:10.1016/j.ijbiomac.2024.133648

International Journal of Biological Macromolecules

2024

DOI: 10.1016/j.ijbiomac.2024.133648

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Development of multifunctional chitosan-based composite film loaded with tea polyphenol nanoparticles for strawberry preservation

Yuxin Li,

Ziqi Hua,

Yangjing Li

et al.

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2024

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Cited by 3 publications

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Effects of Peanut Shell Flavonoids on Composite Film Properties and Cherry Tomato Preservation

Li,

Jiang,

Mao

et al. 2024

Food Science & Nutrition

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This study investigated the effects of varying concentrations of peanut shell flavonoids (PSFs) on the properties of peanut meal extract‐tilapia skin protein composite films and their impact on cherry tomatoes preservation. Peanut meal alcohol extract (Pe) and tilapia skin protein (Co) were used as base materials, combined with PSFs to prepare composite films with excellent antioxidant properties. The results demonstrated that the optimized composite films exhibited superior mechanical properties, with a tensile strength of 9.83 MPa and an elongation at break of 204.04%. Increased flavonoid content enhanced the films' antioxidant capacity, achieving superoxide anion and DPPH radical scavenging rates of 15.08% and 21.37%, respectively. The microstructure, IR spectra, and circular dichroism spectra of the composite films are also significantly different with the change of flavonoid content. In the cherry tomato preservation experiment, the PeCo‐0.5 composite film treatment group maintained a low weight loss rate (11.18%) and malondialdehyde content (13.33 μmol/g) after 15 days, delayed the peak respiration rate, and significantly reduced the peak respiration intensity (3.43 mgCO2∙ mg−1∙gh−1). At the same time, the activity of polyphenol oxidase in the tissue of Cherry Tomatoes was significantly inhibited, and the decrease rate of Vc content was also significantly decreased, which effectively preserving the bright color, smooth appearance, and good aroma of the cherry tomatoes. This study not only provides new insights into the comprehensive utilization of tilapia skin and peanut by‐products but also opens new avenues for the development and application of fruit and vegetable preservation films.

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Effects of Peanut Shell Flavonoids on Composite Film Properties and Cherry Tomato Preservation

Li,

Jiang,

Mao

et al. 2024

Food Science & Nutrition

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Chitosan research progress for smart packaging applications: a literature review

Tahir,

Mutmainna,

Heryanto

et al. 2024

J Food Sci Technol

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Polysaccharide-Based Packaging Coatings and Films with Phenolic Compounds in Preservation of Fruits and Vegetables—A Review

Pan,

Li,

Liu

et al. 2024

Foods

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Considerable interest has emerged in developing biodegradable food packaging materials derived from polysaccharides. Phenolic compounds serve as natural bioactive substances with a range of functional properties. Various phenolic compounds have been incorporated into polysaccharide-based films and coatings for food packaging, thereby enhancing product shelf life by mitigating quality degradation due to oxidation and microbial growth. This review offers a comprehensive overview of the current state of polysaccharide-based active films and coatings enriched with phenolic compounds for preserving fruits and vegetables. The different approaches for the addition of phenols to polysaccharides-based packaging materials are discussed. The modifications in film properties resulting from incorporating polyphenols are systematically characterized. Then, the application of these composite materials as protectants and intelligent packaging in fruit and vegetables preservation is highlighted. In future, several points, such as the preservative mechanism, safety evaluation, and combination with other techniques along the whole supply chain could be considered to design polyphenol–polysaccharides packaging more in line with actual production needs.

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Development of multifunctional chitosan-based composite film loaded with tea polyphenol nanoparticles for strawberry preservation

Cited by 3 publications

References 48 publications

Effects of Peanut Shell Flavonoids on Composite Film Properties and Cherry Tomato Preservation

Effects of Peanut Shell Flavonoids on Composite Film Properties and Cherry Tomato Preservation

Chitosan research progress for smart packaging applications: a literature review

Polysaccharide-Based Packaging Coatings and Films with Phenolic Compounds in Preservation of Fruits and Vegetables—A Review

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