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Li X, Li F, Zhang X, Tang W, Huang M, Huang Q, Tu Z. Interaction mechanisms of edible film ingredients and their effects on food quality. Curr Res Food Sci 2024; 8:100696. [PMID: 38444731 PMCID: PMC10912050 DOI: 10.1016/j.crfs.2024.100696] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 02/08/2024] [Accepted: 02/09/2024] [Indexed: 03/07/2024] Open
Abstract
Traditional food packaging has problems such as nondegradable and poor food safety. Edible films play an important role in food packaging, transportation and storage, having become a focus of research due to their low cost, renewable, degradable, safe and non-toxic characteristics. According to the different materials of edible films substrate, edible films are usually categorized into proteins, polysaccharides and composite edible films. Functional properties of edible films prepared from different substrate materials also vary, single substrate edible films are defective in some aspects. Functional ingredients such as proteins, polysaccharides, essential oils, natural products, nanomaterials, emulsifiers, and so on are commonly added to edible films to improve their functional properties, extend the shelf life of foods, improve the preservation of sensory properties of foods, and make them widely used in the field of food preservation. This paper introduced the classification, characteristics, and modification methods of common edible films, discussed the interactions among the substrate ingredients of composite edible films, the influence of functional ingredients on the properties of edible films, and the effects of modified edible films on the quality of food, aiming to provide new research ideas for the wide application and further study of edible films.
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Affiliation(s)
- Xin Li
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, 550025, China
| | - Fenghong Li
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, 550025, China
| | - Xuan Zhang
- College of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China
| | - Weiyuan Tang
- College of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China
| | - Mingzheng Huang
- College of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou, China
| | - Qun Huang
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, 550025, China
| | - Zongcai Tu
- National R&D Center for Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi, 330022, China
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Wu Y, Wang Y, Lv J, Jiao H, Liu J, Feng W, Sun C, Li X. Preparation and characterization of egg white protein film incorporated with epigallocatechin gallate and its application on pork preservation. Food Chem X 2023; 19:100791. [PMID: 37780287 PMCID: PMC10534098 DOI: 10.1016/j.fochx.2023.100791] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2023] [Revised: 06/30/2023] [Accepted: 07/09/2023] [Indexed: 10/03/2023] Open
Abstract
The aim of this study was to develop the composite films with antioxidant and biodegradable activity based on egg white protein (EWP) and epigallocatechin gallate (EGCG). Water susceptibility, light transmittance, microstructure and antioxidant properties of the composite films without and with EGCG were fully characterized. It was noted that the addition of EGCG might decrease the moisture content, water solubility and swelling capacity. SEM micrographs revealed that discontinuous blocks and rough surfaces were caused by increasing concentration of EGCG, whereas compact and homogeneous particles appeared when the concentration of EGCG reached to 80 μmol/L. Moreover, the biodegradability of the composite films was demonstrated by the soil degradation properties that they can be almost completely degraded within ten days. Experimental results on the application in chilled fresh pork showed that the EWP-based films could play an antioxidant role when incorporated with EGCG, indicating their great potential for food packaging.
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Affiliation(s)
- Yue Wu
- School of Life Sciences, Yantai University, Yantai, Shandong 264005, China
| | - Yuemeng Wang
- School of Food and Biological Engineering, Yantai Institute of Technology, Yantai, Shandong 264003, China
| | - Jianhao Lv
- School of Life Sciences, Yantai University, Yantai, Shandong 264005, China
| | - Han Jiao
- Anhui Rongda Food Co., Ltd., Guangde, Anhui 242200, China
| | - Jiahan Liu
- School of Life Sciences, Yantai University, Yantai, Shandong 264005, China
| | - Wenhui Feng
- School of Life Sciences, Yantai University, Yantai, Shandong 264005, China
| | - Chengfeng Sun
- School of Life Sciences, Yantai University, Yantai, Shandong 264005, China
| | - Xin Li
- School of Life Sciences, Yantai University, Yantai, Shandong 264005, China
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