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A Multilayered Edible Coating to Extend Produce Shelf Life
ACS Sustainable Chemistry & Engineering ( IF 7.1 ) Pub Date : 2020-08-31 , DOI: 10.1021/acssuschemeng.0c03365 Elisabetta Ruggeri 1, 2 , Doyoon Kim 1 , Yunteng Cao 1 , Silvia Farè 2, 3 , Luigi De Nardo 2, 3 , Benedetto Marelli 1
ACS Sustainable Chemistry & Engineering ( IF 7.1 ) Pub Date : 2020-08-31 , DOI: 10.1021/acssuschemeng.0c03365 Elisabetta Ruggeri 1, 2 , Doyoon Kim 1 , Yunteng Cao 1 , Silvia Farè 2, 3 , Luigi De Nardo 2, 3 , Benedetto Marelli 1
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In this study, a new edible coating material with enhanced mechanical and gas barrier properties was studied by coupling silk fibroin (SF) with poly(vinyl alcohol) (PVOH). SF and PVOH water suspensions were mixed at different ratios to form multilayered membranes that, after a phase separation, assembled on the surface of fresh-cut produce upon dip coating. The effects of the mixing ratio on transparency, mechanical properties, water vapor, and oxygen permeability of the films were investigated. Higher PVOH fractions corresponded to an increased ductility (increased elongation at break and decreased Young’s modulus), which is essential for a food packaging material. A coating with SF:PVOH weight ratio 1:1 presented the minimum water vapor permeability and was selected to perform perishable food preservation studies. Weight loss and color changes of coated fresh-cut apples over 14 days of storage at 4 °C were significantly lower than those of uncoated controls. The addition of ascorbic acid to the coating material was also investigated to obtain an active food coating with oxygen scavenging properties. The obtained results demonstrated the ability of SF:PVOH blends to assemble into bilayered edible coatings that extend the shelf life of fresh-cut produce.
中文翻译：
多层食用涂料可延长产品保质期
在这项研究中，通过将丝素蛋白（SF）与聚乙烯醇（PVOH）偶联，研究了一种具有增强的机械和气体阻隔性能的新型食用涂料。SF和PVOH水悬浮液以不同比例混合以形成多层膜，相分离后在浸涂后组装在鲜切产品的表面上。研究了混合比例对薄膜的透明度，机械性能，水蒸气和透氧性的影响。较高的PVOH分数对应于增加的延展性（断裂伸长率增加和杨氏模量降低），这对于食品包装材料而言至关重要。SF：PVOH重量比为1：1的涂料具有最小的水蒸气渗透性，因此被选择进行易腐烂的食品保存研究。覆膜鲜切苹果在4°C下储存14天的重量损失和颜色变化显着低于未覆膜对照。还研究了向包衣材料中添加抗坏血酸以获得具有除氧性能的活性食品包衣。获得的结果证明了SF：PVOH混合物具有组装成双层可食用涂层的能力，从而延长了鲜切农产品的保质期。
更新日期：2020-09-28
中文翻译：
多层食用涂料可延长产品保质期
在这项研究中，通过将丝素蛋白（SF）与聚乙烯醇（PVOH）偶联，研究了一种具有增强的机械和气体阻隔性能的新型食用涂料。SF和PVOH水悬浮液以不同比例混合以形成多层膜，相分离后在浸涂后组装在鲜切产品的表面上。研究了混合比例对薄膜的透明度，机械性能，水蒸气和透氧性的影响。较高的PVOH分数对应于增加的延展性（断裂伸长率增加和杨氏模量降低），这对于食品包装材料而言至关重要。SF：PVOH重量比为1：1的涂料具有最小的水蒸气渗透性，因此被选择进行易腐烂的食品保存研究。覆膜鲜切苹果在4°C下储存14天的重量损失和颜色变化显着低于未覆膜对照。还研究了向包衣材料中添加抗坏血酸以获得具有除氧性能的活性食品包衣。获得的结果证明了SF：PVOH混合物具有组装成双层可食用涂层的能力，从而延长了鲜切农产品的保质期。
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