This study investigates the efficacy of gluten films incorporated with montmorillonite (MMT) and starch nanocrystals (SNCs), further enriched with chitosan, in preserving the quality of litchis over a 20-day storage period at 4 °C. The addition of MMT/SNCs along with chitosan boosts the tensile strength (52.44 to 57.00 MPa) and surface uniformity of the films while also decreasing water vapour transmission rates (0.77 to 0.68 103 g/m/h). Notably, litchis wrapped in these nanocomposite films demonstrate superior shelf stability compared to untreated litchis, which undergo considerable deterioration. Among the film variants, SNCs/chitosan films (GSL2) outperform MMT/chitosan (GML2) due to their superior barrier properties. By the 20th day of storage, litchis packaged in GSL2 films display reduced antioxidant enzyme activity (polyphenol oxidase: 3.18 to 8.08 unit/min/g fruit weight; peroxidase: 0.94 to 5.29 unit/min/g fruit weight) and higher retention of bioactive compounds, including anthocyanin (9.15 to 9.90 mg/100 g), phenolics (347.7 to 362.07 mg/100 g), and ascorbic acid (28.21 to 29.09 mg/100 g) in litchi pericarps during last intervals. Similarly, less alteration was observed in the firmness (8.47 % and 7.36 %) and weight loss (24.04 % and 19.86 %) of the litchis packaged in GML2 and GSL2, respectively as compared to unpackaged litchis. Notably, litchi pericarp exhibits negligible functional group changes when packed in GML2 and GSL2 films until the 15th day of storage. In summary, GML2 and GSL2 films effectively maintain acceptable litchi quality for three weeks.

中文翻译：

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利用麸质纳米复合膜延长荔枝的保质期：壳聚糖增强蒙脱土和淀粉纳米晶体的比较研究

本研究调查了掺有蒙脱土 (MMT) 和淀粉纳米晶体 (SNC) 的面筋膜（进一步添加壳聚糖）在 4°C 下 20 天的储存期内保持荔枝质量的功效。添加 MMT/SNC 和壳聚糖可提高薄膜的拉伸强度（52.44 至 57.00 MPa）和表面均匀性，同时降低水蒸气透过率（0.77 至 0.68·103 g/m/h）。值得注意的是，与未经处理的荔枝相比，包裹在这些纳米复合材料薄膜中的荔枝表现出优异的货架稳定性，未经处理的荔枝会严重变质。在薄膜变体中，SNC/壳聚糖薄膜 (GSL2) 因其优异的阻隔性能而优于 MMT/壳聚糖 (GML2)。到贮藏第 20 天时，GSL2 薄膜包装的荔枝表现出抗氧化酶活性降低（多酚氧化酶：3.18 至 8.08 单位/分钟/克果重；过氧化物酶：0.94 至 5.29 单位/分钟/克果重）和较高的生物活性保留率最后一段时间，荔枝果皮中的化合物，包括花青素（9.15至9.90毫克/100克）、酚类（347.7至362.07毫克/100克）和抗坏血酸（28.21至29.09毫克/100克）。同样，与未包装的荔枝相比，GML2 和 GSL2 包装的荔枝的硬度（8.47% 和 7.36%）和重量损失（24.04% 和 19.86%）变化较小。值得注意的是，当包装在 GML2 和 GSL2 薄膜中直至储存第 15 天时，荔枝果皮表现出的官能团变化可以忽略不计。综上所述，GML2 和 GSL2 薄膜可在三周内有效保持可接受的荔枝品质。