Preparation of chitosan/Enoki mushroom foot polysaccharide composite cling film and its application in blueberry preservation.
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| Abstract |
In this study, the composite cling film was prepared by solution casting method using chitosan and golden mushroom foot polysaccharide as substrates, and the structure and physicochemical indexes of the composite cling film were characterized by Fourier infrared spectroscopy, X-ray diffraction, and scanning electron microscopy. The results showed that compared with single chitosan film, the composite cling film has better mechanical properties and antioxidant properties, and the barrier of UV light and water vapor is also stronger. Due to its high nutritional value, blueberry has a short shelf life due to its thin skin and poor storage resistance. Therefore, in this study, blueberry was used as the object of freshness preservation, and the single chitosan film group and the uncovered group were used as controls, and the weight loss, total bacterial colony, decay rate, respiration intensity, malondialdehyde content, hardness, soluble solids, titratable acid, anthocyanin content, and VC content of blueberry were used as freshness preservation indexes for experiments. The comprehensive results showed that the freshness preservation effect of the composite film group was significantly higher than that of the control group, with better antibacterial properties, antioxidant properties, etc., which could effectively delay fruit decay and deterioration, thus prolonging the shelf life, and thus the chitosan/Enoki mushroom foot polysaccharide composite preservation film has a high potential as a new freshness preservation material for blueberry.
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| Authors | Jun Zhao, Yue Wang, Junbo Li, Hongyu Lei, Xinyu Zhen, Dongxia Gou, Tong Liu |
| Journal | International journal of biological macromolecules (Int J Biol Macromol) Vol. 246 Pg. 125567 (Aug 15 2023) ISSN: 1879-0003 [Electronic] Netherlands |
| PMID | 37379940 (Publication Type: Journal Article) |
| Copyright | Copyright © 2023. Published by Elsevier B.V. |
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