Amphiphilic chitosan/carboxymethyl gellan gum composite films enriched with mustard essential oil for mango preservation

Ziming Yang; Chen Guan; Chuang Zhou; Qingyan Pan; Zuyu He; Chao Wang; Yunhao Liu; Shuhui Song; Lijuan Yu; Yunhui Qu; Puwang Li

doi:10.1016/j.carbpol.2022.120290

Amphiphilic chitosan/carboxymethyl gellan gum composite films enriched with mustard essential oil for mango preservation

Carbohydr Polym. 2023 Jan 15:300:120290. doi: 10.1016/j.carbpol.2022.120290. Epub 2022 Nov 2.

Authors

Ziming Yang¹, Chen Guan², Chuang Zhou³, Qingyan Pan², Zuyu He¹, Chao Wang¹, Yunhao Liu¹, Shuhui Song¹, Lijuan Yu⁴, Yunhui Qu⁴, Puwang Li⁵

Affiliations

¹ Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524091, PR China.
² Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524091, PR China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China.
³ Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524091, PR China. Electronic address: zhouchuang0802@163.com.
⁴ Agricultural Products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650221, PR China.
⁵ Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524091, PR China. Electronic address: puwangli@163.com.

PMID: 36372497
DOI: 10.1016/j.carbpol.2022.120290

Abstract

In this paper, amphiphilic chitosan and carboxymethyl modified gellan gum were synthesized to develop an active edible fresh-keeping material. The optimal weight ratio of CMCS-g-CA/CMGG was determined as 5:2 through the characterization of Fourier transform infrared (FT-IR), Thermogravimetric analysis (TGA), mechanical and barrier properties of the composite films. In addition, the water vapor permeability and oxygen permeability of CMCS-g-CA/CMGG composite films incorporated with mustard essential oil were all declined, and the antibacterial property of the composite film solutions against E. coli, S. aureus and Bacillus anthracis was distinctly improved with the increase of mustard essential oil (MEO) dosage. Furthermore, the CMCS-g-CA/CMGG + 2.0 μL/mL MEO composite film exhibited an effective preservation on mango fruits during 20 days of storage based on the characterization of surface appearance and quality indexes of fruits. Hence, the multifunctional CMCA-g-CA/CMGG/MEO composite films can be served as a prospective eco-friendly packaging material for fruit preservation.

Keywords: Amphiphilic chitosan; Carboxymethyl gellan gum; Composite films; Fruit preservation; Mustard essential oil.

MeSH terms

Anti-Bacterial Agents / pharmacology
Chitosan*
Escherichia coli
Food Packaging
Mangifera*
Mustard Plant
Oils, Volatile* / pharmacology
Permeability
Prospective Studies
Spectroscopy, Fourier Transform Infrared
Staphylococcus aureus

Substances

Chitosan
Oils, Volatile
carboxymethyl gellan gum
Anti-Bacterial Agents