Abstract
Damage to the integrity of the preservation coating on the fruit surface will seriously affect the shelf life of the fruit. In this work, the strong hydrogen bond interaction between xanthan gum (XG) and konjac glucomannan (KGM) could form hydrogel films with self-healing properties. The introduction of gallic acid (GA) was beneficial to further improve the antioxidant activity and UV shielding performance of the composite films. Surprisingly, the mechanical properties and gas (water vapor, O2 and CO2) barrier properties of the KGM film crosslinked by XG were significantly improved. The experiment of banana preservation showed that the composite coating could effectively delay the water loss and browning of bananas, slow down the decomposition of pectin and starch in the flesh, and extend the shelf life of bananas for >6 days. Therefore, this multifunctional coating is an excellent packaging material and has a very broad application prospect in the field of food preservation.
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Claims 3
Claim · model-written summary
Composite coating delayed banana water loss and browning.
Not reportedComparator
Verbatim
e0“the composite coating could effectively delay the water loss and browning of bananas”
Claim · model-written summary
Composite coating slowed pectin and starch decomposition in banana flesh.
- Taxon
- bananase0
- Organ / stage
- fleshe0
- Treatment
- composite coatinge0
- Outcome
- decomposition of pectin and starche0
- Direction
- slow downe0
Not reportedComparator
Verbatim
e0“the composite coating could effectively delay the water loss and browning of bananas, slow down the decomposition of pectin and starch in the flesh”
Claim · model-written summary
Composite coating extended banana shelf life by more than six days.
Not reportedComparator
Verbatim
e0“the composite coating could effectively delay the water loss and browning of bananas, slow down the decomposition of pectin and starch in the flesh, and extend the shelf life of bananas for >6 days”
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