Preparation of modified black garlic melanoidin-Rosa roxbunghii pomace extract-starch-gelatin comlex film and its effects on walnuts storage quality
The complex films were constructed based on starch-gelatin added with different amount of modified black garlic melanoidin and Rosa roxbunghii pomace extract.To investigate the preservation effect of such edible film,the storage quality of walnuts packed with novel complex film and traditional aluminum foil film were compared.The results showed that the complex film containing 0.75%melanoidin and 0.4%pomace extract displayed the best performance in oxygen barrier rate and mechanical ability like fracture tensile rate and tensile strength,making it suitable for subsequent preservation.The DPPH and ABTS scavenging activity of the films increased with the adding of melanoidin and residue extract.The study proved that the novel complex film was beneficial for prolonging the shelf life of walnuts.
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