Oct 2026· Food Chemistry· Vol 532 Pt 1, pp.
151417
· 0 citations· 55 references
Medicine
Abstract
Food packaging is crucial for freshness preservation, with edible films gaining widespread attention. This study prepared sodium alginate (SA)/konjac glucomannan (KGM) composite films containing dihydromyricetin (DMY), with 8% DMY as optimal. Fourier transform infrared (FT-IR) spectroscopy, molecular docking, and isothermal titration calorimetry (ITC) confirmed hydrogen bonding, stabilizing DMY. The film exhibited potent antioxidant activity (88.9% DPPH scavenging), antimicrobial efficacy against both Gram-negative Escherichia coli and Gram-positive Staphylococcus aureus (92.05% and 95.20% inhibition, respectively; log₁₀ reduction >2.50 at 12% DMY loading). Fresh-cut apple trials showed it delayed quality loss, inhibited browning (lower PPO activity), and suppressed microbial proliferation (3.97 log CFU/g vs. 5.28 log CFU/g control). The key innovations are: (i) elucidating DMY stabilization in a polysaccharide matrix via hydrogen bonding through docking and ITC; (ii) integrating antioxidant, antimicrobial, and barrier functions in a single edible film; and (iii) demonstrating dual efficacy against enzymatic browning and microbial spoilage in fresh-cut produce.
To address food spoilage and real-time monitoring, an all-natural multifunctional composite film was developed by incorporating Rana chensinensis ovum protein isolate/xanthan gum–lemon essential oil (RCOPI/XG-LEO) Pickering emulsion and anthocyanin, which achieved active preservation and visual sensing. The Pickering e...
Man-Man Zhang, Meng-Yuan Li, Hang Li et al.· Food Chemistry: X· 0 citations
The growing demand for biodegradable food packaging has encouraged the development of edible films derived from natural biopolymers. This study presents a preliminary evaluation of eleven edible-film formulations prepared with systematically varied glucomannan–carrageenan ratios, while glycerol, olive oil, and black...
Faizin Nur Aminah Hasanah, Rachmaniah Orchidea, Nurkhamidah Siti· EPJ Web of Conferences· 0 citations
The practical application of active food packaging materials is increasingly constrained by performance degradation and functional oversimplification. Although Sargassum fusiforme polyphenols (SP) possess potent antioxidant activity, their potential in edible films remains unexplored. In this study, the effects of inco...
Le Li, Zhi-Qing Liu, Si-Ting Wang et al.· Foods· 0 citations
Biodegradable active packaging materials offer a sustainable alternative to conventional plastics. This study involved the development and evaluation of chitosan-based edible films containing Erica manipuliflora extract for use in food packaging. The extract exhibited high total phenolic (348.45 mg GAE/g) and flavonoid...
Ahmet Beyatli, Arif Mermer, Ümran İp et al.· Food Chemistry· 0 citations
This study investigated the effects of a combination of κ-carrageenan (CRG), konjac glucomannan (KGM) and a sodium caseinate-stabilized camellia oil emulsion on the quality attributes of surimi. The results demonstrated that adding the emulsion alone enhanced the textural properties but failed to increase the water-hol...
Haematococcus pluvialis defatted residue (HPR), an underutilized byproduct of astaxanthin extraction, was valorized into dual-functional components, HPR-derived protein (HPRP) and carbon dots (CDs). These were synergistically incorporated into a chitosan (CS) matrix to develop active coating films. The CDs (2.45 nm) ex...
Qi-Sheng Tian, Zhong-Xiang Zhang, Li-Ling Fu et al.· Food Chemistry· 0 citations
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