Fabrication and characterization of an alginate-based film incorporated with cinnamaldehyde for fruit preservation.
Int J Biol Macromol
; 274(Pt 1): 133398, 2024 Aug.
Article
em En
| MEDLINE
| ID: mdl-38917925
ABSTRACT
Sodium alginate (SA) is widely used in the food, biomedical, and chemical industries due to its biocompatibility, biodegradability, and excellent film-forming properties. This article introduces a simple method for preparing uniform alginate-based packaging materials with exceptional properties for fruit preservation. The alginate was uniformly crosslinked by gradually releasing calcium ions triggered by the sustained hydrolysis of gluconolactone (GDL). A cinnamaldehyde (CA) emulsion, stabilized by xanthan without the use of traditional surfactants, was tightly incorporated into the alginate film to enhance its antimicrobial, antioxidant, and UV shielding properties. The alginate-based film effectively blocked ultraviolet rays in the range of 400-200 nm, while allowing for a visible light transmittance of up to 70 %. Additionally, it showed an increased water contact angle and decreased water vapor permeability. The alginate-based film was also employed in the preparation of coated paper through the commonly used coating process in the papermaking industry. The alginate-based material displayed excellent antioxidant properties and antimicrobial activity against Escherichia coli, Staphylococcus aureus and Botrytis cinerea, successfully extending the shelf life of strawberries to 7 days at room temperature. This low-cost and facile method has the potential to drive advancements in the food and biomedical fields by tightly incorporating active oil onto a wide range of biomacromolecule substrates.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Acroleína
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Alginatos
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Frutas
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Antioxidantes
Idioma:
En
Revista:
Int J Biol Macromol
Ano de publicação:
2024
Tipo de documento:
Article