The improvement of water barrier property in gelatin/carboxymethyl cellulose composite film by electrostatic interaction regulation and its application in strawberry preservation

被引：27

作者：

Yu, Kaibo ^{[1
]}

Zhou, Lei ^{[1
]}

Huang, Hairong ^{[1
]}

Xu, Jing ^{[1
]}

Li, Yangyang ^{[1
]}

Yu, Wenzhi ^{[1
]}

Peng, Shengfeng ^{[1
]}

Zou, Liqiang ^{[1
]}

Liu, Wei ^{[1
,2
]}

机构：

[1] Nanchang Univ, State Key Lab Food Sci & Resources, Nanchang 330047, Peoples R China

[2] Jiangxi Normal Univ, Natl R&D Ctr Freshwater Fish Proc, Nanchang 330022, Peoples R China

来源：

FOOD CHEMISTRY | 2024年 / 450卷

基金：

中国国家自然科学基金;

关键词：

Water barrier film; Complex coacervation; pH; Sodium benzoate; Strawberry; Freshness preservation; CARBOXYMETHYL CELLULOSE; MECHANICAL-PROPERTIES; COMPLEX COACERVATION; CROSS-LINKING; ESSENTIAL OIL; FRUIT; STORAGE; PH;

D O I：

10.1016/j.foodchem.2024.139352

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Gelatin (GL) and carboxymethyl cellulose (CMC) are common natural components for edible films, but their water barrier performance are finite as hydrophilic polymers. In this study, a GL/CMC water barrier film was prepared, characterized and applied. The microstructure results showed that complex coacervation at pH 2.0 and cross -linking effect of sodium benzoate resulted in strong interaction forces and dense structure of this film. Compared with pure GL or CMC film, this novel composite film decreased water vapor permeability by approximately 90%, and possessed applicable water solubility (51.5%) and stronger barrier to oxygen and UV light. Acidic environment and sodium benzoate endowed antibacterial activity. Furthermore, the water barrier coating film decreased water loss by 47.8% and improved overall quality of fresh strawberries stored at 25 degrees C for 6 d. Therefore, the novel water barrier film based on complex coacervation and cross -linking is promising to control the postharvest quality of perishable berries.

引用

页数：15

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