Zhang, Y.-L.; Cui, Q.-L.; Wang, Y.; Liu, J.-L.; Zhang, Y.-Q. Mechanical and Barrier Properties Optimization of Carboxymethyl Chitosan-Gelatin-Based Edible Film Using Response Surface Methodology. Coatings2023, 13, 1529.
Zhang, Y.-L.; Cui, Q.-L.; Wang, Y.; Liu, J.-L.; Zhang, Y.-Q. Mechanical and Barrier Properties Optimization of Carboxymethyl Chitosan-Gelatin-Based Edible Film Using Response Surface Methodology. Coatings 2023, 13, 1529.
Zhang, Y.-L.; Cui, Q.-L.; Wang, Y.; Liu, J.-L.; Zhang, Y.-Q. Mechanical and Barrier Properties Optimization of Carboxymethyl Chitosan-Gelatin-Based Edible Film Using Response Surface Methodology. Coatings2023, 13, 1529.
Zhang, Y.-L.; Cui, Q.-L.; Wang, Y.; Liu, J.-L.; Zhang, Y.-Q. Mechanical and Barrier Properties Optimization of Carboxymethyl Chitosan-Gelatin-Based Edible Film Using Response Surface Methodology. Coatings 2023, 13, 1529.
Abstract
To prepare an edible coating with a good preservative effect on sweet cherries, carboxymethyl chitosan (CMCS) and gelatin (GL) were selected as the film-forming matrix in this experiment, and CaCl2 and ascorbic acid (AA) were added as crosslinking agents and antioxidants, respectively. First, the film was prepared by the casting method, and the film formula with better mechanical and barrier performance was filtered out by one-factor and response surface optimization test, and the differences in the preservation effect of different film formulations (CMCS-GL, CaCl2- CMCS-GL, AA -CaCl2- CMCS-GL) on sweet cherries were compared. and then the different film formulations were compared. The difference in film formulation on the preservation effect of sweet cherries was investigated. The results showed that the optimal formulation for an edible film based on CMCS-GL with good performance was CMCS: GL (w:w)=2:1, with the additional amount of 1% glycerol, 2% CaCl2, 0.1% Tween-20, 2% AA, the tensile strength, elongation at break, oxygen permeability and water vapor permeability of the film obtained with this formula were: 16.28 MPa, 71.46%, 1.39×10-12 g- cm/(cm2-s-Pa), 5.10×10-11 cm3-cm/(m2-s-Pa), respectively. In the preservation of sweet cherries, all three film formulations effectively reduced the rotting rate and weight loss during storage while preserving the high hardness and skin color of the fruit. Among them, the formulation AA -CaCl2- CMCS-GL showed the best preservation effect and can be used as a new method for postharvest preservation of sweet cherries.
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
