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Properties of an active film based on glutenin/tamarind gum and loaded with binary microemulsion of melatonin/pummelo essential oil and its preservation for Agaricus bisporus.
- Source :
-
Food Chemistry . Dec2023, Vol. 429, pN.PAG-N.PAG. 1p. - Publication Year :
- 2023
-
Abstract
- [Display omitted] • The outer layer has good barrier and mechanical properties. • The inner layer has antioxidant activity or antimicrobial effects. • There was interfacial fusion between two layers with good biocompatibility. • Melatonin reduced the ineffective release of essential oils in the film. • The activity packaging film maintained the white mushrooms good quality. In order to improve the effectiveness of the active packaging, we aimed to develop an active packaging film with unidirectional sustained release, high barrier protection, and seamless attachment between the layers. An active film based on glutenin/tamarind gum loaded with the binary microemulsion of melatonin/pummelo essential oil (G/ T -M-E) with sustained release and combination effects of internal and external layers was prepared. The outer barrier layer exerted an excellent protective barrier effect after adding (3-chloropropyl) triethoxysilane, which effectively reduced external interference and the ineffective diffusion of active substances in the inner layer. The effective attachment of melatonin and essential oil layer in the G/ T -M-E film enhanced antioxidation, microorganism inhibition, and free-radical-scavenging properties, which effectively delayed the senescence of post-harvest white mushrooms. Furthermore, the G/ T -M-E exhibited excellent tensile strength, barrier capacity, and load-bearing strength, which had a potential, positive effect on food preservation. Therefore, this film is highly recommended for packaging purposes. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 03088146
- Volume :
- 429
- Database :
- Academic Search Index
- Journal :
- Food Chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 170012504
- Full Text :
- https://doi.org/10.1016/j.foodchem.2023.136901