Abstract
[Objective] To develop an active edible film based on soy protein isolate (SPI), whey protein concentrate (WPC ), and Arctium lappa L.polysaccharide (ALP ) by using the casting method. [Methods] This study characterizes the surface morphology, tensile strength (TS), elongation at break (EAB ), water solubility (WS), moisture content (MC), water vapor permeability (WVP ), and light transmittance of the composite film.It also systematically investigates the impact of different ALP proportions on film properties.The optimal ratio for the film is identified, and its performance in Morchella preservation is evaluated. [Results] When the mass ratio of SPI/WPC to ALP is 1.0∶0.2, the SPI/WPC/ALP film shows significantly enhanced mechanical properties, barrier performance, and light transmittance (P<0.05).In the Morchella preservation experiment, this film effectively reduces the loss of phenolic substances, decreases tyrosine and malondialdehyde (MDA ) levels, mitigates browning, and improves the quality and shelf life of Morchella. [Conclusion] The SPI/WPC/ALP composite film is a promising eco -friendly packaging material with potential applications in edible fungus preservation.
Publication Date
12-11-2025
First Page
225
Last Page
233
DOI
10.13652/j.spjx.1003.5788.2025.80307
Recommended Citation
Hao, SONG; Xiyao, FENG; Jiayi, WEI; Xuanrong, LIU; and Naiyan, LU
(2025)
"Preparation and characterization of composite edible film based on soy protein isolate , whey protein concentrate , and Arctium lappa L. polysaccharide and its application in Morchella preservation,"
Food and Machinery: Vol. 41:
Iss.
11, Article 29.
DOI: 10.13652/j.spjx.1003.5788.2025.80307
Available at:
https://www.ifoodmm.cn/journal/vol41/iss11/29
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