A Multilayered Edible Coating to Extend Produce Shelf Life
A Multilayered Edible Coating to Extend Produce Shelf Life
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DOI：
10.1021/acssuschemeng.0c03365
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发表时间：
2020-09-28
影响因子：
8.4
通讯作者：
Marelli, Benedetto
中科院分区：
文献类型：
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作者：
Ruggeri, Elisabetta;Kim, Doyoon;Marelli, Benedetto
本研究通过将丝素蛋白（SF）与聚乙烯醇（PVOH）偶联，研究了一种具有增强的机械性能和气体阻隔性能的新型可食性涂层材料。将SF和PVOH水悬浮液以不同比例混合以形成多层膜，所述多层膜在相分离之后在浸涂时组装在鲜切农产品的表面上。研究了混合比例对薄膜的透明度、力学性能、透湿性和透氧性的影响。较高的PVOH分数对应于增加的延展性（增加的断裂伸长率和降低的杨氏模量），这对于食品包装材料是必不可少的。SF：PVOH重量比为1：1的涂层具有最小的水蒸气渗透性，并被选择用于进行易腐食品防腐研究。重量损失和颜色变化的涂层鲜切苹果超过14天的存储在4摄氏度显着低于未涂层的控制。还研究了向涂层材料中加入抗坏血酸以获得具有氧清除性能的活性食品涂层。所获得的结果证明SF：PVOH共混物组装成双层可食用涂层的能力，其延长鲜切农产品的货架期。
In this study, a new edible coating material with enhanced mechanical and gas barrier properties was studied by coupling silk fibroin (SF) with poly(vinyl alcohol) (PVOH). SF and PVOH water suspensions were mixed at different ratios to form multilayered membranes that, after a phase separation, assembled on the surface of fresh-cut produce upon dip coating. The effects of the mixing ratio on transparency, mechanical properties, water vapor, and oxygen permeability of the films were investigated. Higher PVOH fractions corresponded to an increased ductility (increased elongation at break and decreased Young's modulus), which is essential for a food packaging material. A coating with SF:PVOH weight ratio 1:1 presented the minimum water vapor permeability and was selected to perform perishable food preservation studies. Weight loss and color changes of coated fresh-cut apples over 14 days of storage at 4 degrees C were significantly lower than those of uncoated controls. The addition of ascorbic acid to the coating material was also investigated to obtain an active food coating with oxygen scavenging properties. The obtained results demonstrated the ability of SF:PVOH blends to assemble into bilayered edible coatings that extend the shelf life of fresh-cut produce.