食物腐败
复合数
壳聚糖
多糖
活性包装
食品科学
食品保存
材料科学
复合薄膜
园艺
化学
复合材料
食品包装
生物
有机化学
细菌
遗传学
作者
Ao Shen,Tianzhu Zhang,Shuzhen Li,Man Xiao,Zhijun Tian,Jin Zhang,Tongtong Lu,Weiwei Yang
标识
DOI:10.1111/1750-3841.17262
摘要
Abstract Natural preservation materials have long been a focus of research in the quality control of fruits and vegetables. This study aimed to develop composite films with exceptional preservation properties by utilizing chitosan (CS) as the film‐forming material and incorporating onion polysaccharide (ONP) as the active component. The CS‐ONP composite films were prepared, and their performance and preservation effects were evaluated. The results demonstrated that increasing the ONP content significantly enhanced the shading, antimicrobial, and antioxidant capabilities of the CS‐ONP composite films. Preservation experiments revealed that the CS‐ONP composite films effectively delayed the quality decline of cherry tomatoes during storage. However, despite the improvements brought by ONP, certain drawbacks persisted, such as reduced mechanical properties and alterations in surface structure. In summary, the CS‐ONP composite films exhibit promising potential as novel materials for fruit and vegetable preservation. Practical Application The spoilage of fruits and vegetables can cause huge economic losses. This study addresses this challenge by using chitosan as the film‐forming substrate and adding crude onion polysaccharide as the active ingredient to create composite films. The preservation effects of these films on cherry tomatoes were studied. Although only cherry tomatoes were tested in this study, the composite films demonstrated significant potential for broader applications in fruit and vegetable preservation.
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