Chitosan-hydroxypropyl methylcellulose and sodium alginate bilayer edible films for chestnut preservation

被引：0
|
作者：
Liu, Mengyu [1 ,2 ]
Zhang, Peiying [1 ,2 ]
Wu, Yanwen [3 ]
Ouyang, Jie [1 ,2 ]
机构：
[1] State Key Laboratory of Tree Genetics and Breeding, College of Biological Sciences and Technology, Beijing Forestry University, Beijing,100083, China
[2] Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing,100083, China
[3] Institute of Analysis and Testing, Beijing Academy of Science and Technology (Beijing Center for Physical and Chemical Analysis), Beijing,100089, China
来源：
Food Chemistry | 2025年 / 466卷
关键词：
Chitosan - Film thickness - Monolayers;
D O I：
10.1016/j.foodchem.2024.142254
中图分类号：
学科分类号：
摘要：
To address the challenge of preserving fresh chestnuts, chitosan (CS), hydroxypropyl methylcellulose (HPMC), nisin (N), and sodium alginate (SA) were utilized in the preparation of a bilayer edible film named CS-HPMC-N/SA, which was compared to the monolayer films CS-HPMC and CS-HPMC-N. In comparison to the CS-HPMC film, the CS-HPMC-N and CS-HPMC-N/SA films exhibited increased water vapor permeability (WVP), oxygen permeability, and thickness, while transparency, tensile strength (TS), and elongation at break (EAB) were reduced. The bilayer film CS-HPMC-N/SA showed higher WVP, transparency, thickness, and EAB, but lower TS than the monolayer film CS-HPMC-N. The chestnuts coated with CS-HPMC-N/SA showed lower respiratory intensity and decay rate compared to those coated with CS-HPMC and CS-HPMC-N. These results suggested that the bilayer film CS-HPMC-N/SA, containing nisin, has potential as an edible material for preserving fresh chestnuts. © 2024
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