Sep 2026· International Journal of Food Engineering· pp. 559-577· 0 citations· 52 references
Abstract
Abstract Extracts from untreated and cold atmospheric plasma (CAP)-pretreated Scutellaria baicalensis were complexed with hydroxypropyl-β-cyclodextrin (HP-β-CD) and incorporated into poly(vinyl alcohol)/chitosan (PVA/CS) electrospun nanofiber membranes for grape preservation. 1H NMR supported host–guest inclusion, whereas FTIR and XRD indicated physical embedding and intermolecular interactions within the nanofiber matrix. Inclusion-complex incorporation altered spinning-solution properties, generally shifted fiber-diameter distributions toward smaller values, improved UV-visible light shielding, and caused no apparent deterioration in thermal behavior. DPPH radical-scavenging activity increased from 6.53 % for PVA/CS to 79.38 % for the membrane containing 3 % CAP/ICs. The composite membranes also inhibited Staphylococcus aureus and Escherichia coli. After 8 days at 25 °C, wrapped grapes showed lower weight loss, better firmness retention, smaller changes in total soluble solids and peel color, and less shriveling than the unwrapped control. These membranes show potential as active inner layers or preservation inserts for fresh-grape packaging.
Postharvest spoilage of fresh fruits demands efficient bio-based packaging films. Here, chitosan/gelatin (CG) films were incorporated with β-cyclodextrin-encapsulated clove essential oil microcapsules (β-CD@CEO MCs) at varying loadings. The results suggested that CEO encapsulation occurred within β-CD cavities and hydr...
The objective of this study was to fabricate antibacterial pectin-based active films activated with trans-cinnamaldehyde delivered through a nanoemulsion system. A whey protein isolate-inulin complex-stabilized nanoemulsion was incorporated into high-methoxyl pectin (HMP) and low-methoxyl pectin (LMP) matrices at four...
Zu-Di Li, Xiao-Yan Zhao, Qing-Yu Yang et al.· Food Chemistry: X· 0 citations
Electrospun gelatin nanofibers were developed as food-grade carriers to improve the stability of tomato pomace phenolics during thermal processing and their functionality in a cake system. Nanofibers were prepared as uncrosslinked (UC-NF), chemically crosslinked with citric acid (CC-NF), and chemically and thermally cr...
A. E. Ince, Gulum Sumnu, M. Oztop· Food Chemistry· 0 citations
Postharvest spoilage of strawberries remains a major challenge in fresh-produce distribution and contributes to food loss and plastic packaging demand. This study developed an electrospun gelatin/poly(vinyl alcohol) (PVA) membrane crosslinked with tannic acid and incorporated with ginger essential oil (GEO) as a biodeg...
N. Wijayati, Mni Andriani, F. Mahatmanti et al.· IOP Conference Series: Earth...· 0 citations
Strawberry deterioration is accelerated by moisture imbalance, microbial contamination, and rapid metabolic activity, emphasizing the need for active packaging materials beyond passive protection. Carboxymethyl cellulose/poly(vinyl alcohol) (CMC/PVA) films were engineered with dialdehyde cellulose nanocrystals (DCNC) a...
Ekarat Detsri, Chotika Kaewkoed, Suthima Wongrat et al.· International Journal of Bio...· 0 citations
We developed a biodegradable hydrogel-based packaging film from chitosan and polyvinyl alcohol. The film was integrated with epigallocatechin gallate, curcumin, or anthocyanins encapsulated in zeolitic imidazolate framework-8. Due to the synergistic effects between ZIF-8 and polyphenols, the films had enhanced mechanic...
Yan-Pei Huang, Cong-Hui Lang, Sheng-Min Liu et al.· Food Chemistry· 0 citations
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