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The improvement of water barrier property in gelatin/carboxymethyl cellulose composite film by electrostatic interaction regulation and its application in strawberry preservation.
Yu, Kaibo; Zhou, Lei; Huang, Hairong; Xu, Jing; Li, Yangyang; Yu, Wenzhi; Peng, Shengfeng; Zou, Liqiang; Liu, Wei.
Afiliación
  • Yu K; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
  • Zhou L; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China. Electronic address: ncuskzhoulei@163.com.
  • Huang H; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
  • Xu J; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
  • Li Y; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
  • Yu W; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
  • Peng S; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
  • Zou L; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
  • Liu W; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China. Electronic address: liuwei@ncu.edu.cn.
Food Chem ; 450: 139352, 2024 Aug 30.
Article en En | MEDLINE | ID: mdl-38640532
ABSTRACT
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 °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.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Permeabilidad / Carboximetilcelulosa de Sodio / Agua / Embalaje de Alimentos / Fragaria / Conservación de Alimentos / Gelatina Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Permeabilidad / Carboximetilcelulosa de Sodio / Agua / Embalaje de Alimentos / Fragaria / Conservación de Alimentos / Gelatina Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido