Affiliation:
1. Department of Biological Science and Technology, Jinzhong University, Jinzhong 030619, China
Abstract
This study aimed to prepare a composite film with antioxidant activity for fruit and vegetable preservation. Polyphenols were extracted from Zanthoxylum bungeanum leaves (ZMP), and their composition was studied. ZMP-chitosan film (ZMP/C-film) was prepared by tape casting and the film properties were evaluated. The results revealed that ZMP was mainly composed of seven components: epicatechin (3.24 mg/g), chlorogenic acid (3.59 mg/g), coumarin acid (1.40 mg/g), ferulic acid (4.36 mg/g), quercetin (7.61 mg/g), quercetin (4.52 mg/g), and kaempferol (2.51 mg/g). The opacity of the film incorporated with ZMP significantly increased by 2.28 times. Flexibility (elongation at break) increased by 72%, while the ZMP/C-films had lower tensile strength (32.15–40.3 MPa). Microstructurally, scanning electron microscopy results indicated that ZMP and Chitosan (CS) were compatible. Fourier transform infrared spectroscopy revealed the formation of a dense structure between ZMP and CS. Analysis of X-ray diffraction indicated a tendency toward an increase in the amorphous characteristic of the ZMP/C-film. The kinetic results of polyphenol release indicate that ZMP release was mainly achieved through the dissolution of CS-based polymer frameworks. The release rate and rate of ZMP in the membrane were highest in 3.0% acetic acid (v/v) (33.62%). The scavenging rates of DPPH and ABTS+ free radicals by the 1 g/dL ZMP/C-film were 0.83 and 0.82 times higher than those of 1.0 mg/mL vitamin C (Vc) under the same conditions. In addition, ZMP/C-film was used for strawberry preservation. When stored at 25 °C for 7 d, the weight loss rate and VC content of strawberries preserved with ZMP/C-film decreased by 23.4% and increased by 14.2% compared to C-film, respectively. ZMP/C-film prolonged the shelf life of strawberries by more than 4 days.
Funder
Shanxi Scholarship Council of China
Shanxi Province Scholarship Program for Scientific and Technological Activities of Overseas Students
Shanxi Provincial Higher Education Solid State Brewing Engineering Technology Research Center
Collaborative innovation center for high-value utilization of brewing by-product resources
Subject
Materials Chemistry,Surfaces, Coatings and Films,Surfaces and Interfaces
Cited by
3 articles.
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