首页|Physical properties and bioactivities of chitosan/gelatin-based films loaded with tannic acid and its application on the preservation of fresh-cut apples

Physical properties and bioactivities of chitosan/gelatin-based films loaded with tannic acid and its application on the preservation of fresh-cut apples

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  • NSTL
  • Elsevier
The aim of this research is to develop composite (CG-TA) films by using chitosan (CS)/gelatin (GL)/tannic acid (TA), for fresh-cut apples preservation. TA was used as the crossing-linking agent to improve the mechanical and barrier properties, and as the active substance to improve the anti-ultraviolet and antioxidant abilities of the chitosan/gelatin (CG) film. With the incorporation of TA from 0 to 1 wt%, the tensile strength of the CG film was increased while the water vapor and oxygen permeability of the film were decreased. The CG-TA films containing more than 0.5 wt% of TA could effectively block most of UV light. The DPPH radical scavenging assay significant increased to 89.3% when the concentration of TA reached 2 wt%. Finally, CG and CG-TA films, as an active packaging material, were used to preserve the cold-stored fresh-cut apples. Compared with CG film, the CG-TA films obtained better performance on decreasing weight loss, delaying browning degree, inhibiting the lipid oxidase activity and decreasing the malondialdehyde content during 10 d of storage under 4 degrees C. Therefore, CG-TA films were expected to be a new active packaging material for preserving fresh-cut apples.

ChitosanGelatinTannic acidActive food packagingFresh-cut apples

Zhang, Changcai、Yang, Zhikun、Shi, Jiyong、Zou, Xiaobo、Zhai, Xiaodong、Huang, Xiaowei、Li, Zhihua、Holmes, Melvin、Daglia, Maria、Xiao, Jianbo

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Jiangsu Univ, Sch Food & Biol Engn, Agr Prod Proc & Storage Lab, Zhenjiang 212013, Jiangsu, Peoples R China

Univ Leeds, Sch Food Sci & Nutr, Leeds LS2 9JT, W Yorkshire, England

Univ Naples Federico II, Dept Pharm, Via Domenico Montesano 49, I-80131 Naples, Italy

Univ Vigo, Dept Analyt Chem & Food Sci, Fac Food Sci & Technol, Nutr & Bromatol Grp, Ourense Campus, E-32004 Orense, Spain

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2021

10.1016/j.lwt.2021.111223

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.144
  • 54
  • 49