Preparation process optimization and application of naringin-polysaccharide-protein composite preservative film

Authors

XU Di, School of Food Science and Technology , Hunan Agricultural University , Changsha , Hunan 410128 , China ;Hunan Province Key Laboratory of Food Science and Biotechnology , Changsha , Hunan 410128 , China
LIU Xia, School of Food Science and Technology , Hunan Agricultural University , Changsha , Hunan 410128 , China ;Hunan Province Key Laboratory of Food Science and Biotechnology , Changsha , Hunan 410128 , ChinaFollow
XIONG Yingzi, School of Food Science and Technology , Hunan Agricultural University , Changsha , Hunan 410128 , China ;Hunan Province Key Laboratory of Food Science and Biotechnology , Changsha , Hunan 410128 , China
XIE Yutong, School of Food Science and Technology , Hunan Agricultural University , Changsha , Hunan 410128 , China ;Hunan Province Key Laboratory of Food Science and Biotechnology , Changsha , Hunan 410128 , China
HU Yifei, School of Food Science and Technology , Hunan Agricultural University , Changsha , Hunan 410128 , China ;Hunan Province Key Laboratory of Food Science and Biotechnology , Changsha , Hunan 410128 , China
ZHENG Yawen, School of Food Science and Technology , Hunan Agricultural University , Changsha , Hunan 410128 , China ;Hunan Province Key Laboratory of Food Science and Biotechnology , Changsha , Hunan 410128 , China

Corresponding Author(s)

刘霞（1976—），女，湖南农业大学教授，博士。E-mail：liuxiaspr@aliyun.com

Abstract

［Objective］ To optimize the processing parameters of naringin -polysaccharide -protein composite preservative film and to explore the slow release ability and preservation effect of the composite film.［Methods］ Polysaccharides and proteins are used as the substrate of the composite film,and the types,additions,and ratios of the substrate materials are optimized by the indicators of light transmittance,opacity,water vapor permeability (WVP ),and oxygen permeability (OP).On this basis,naringin (1%,3%,5%) is added to the base film to obtain naringin -polysaccharide -protein composite film.A preliminary study is conducted to analyze the slow -release effect and freshness preservation effect of the composite film on Longan.［Results］ When the polysaccharide is sodium carboxymethyl cellulose/pectin/chitosan (mass ratio of 1∶1∶2) with an addition of 1.8% and the protein is zein with an addition of 4%,the prepared composite film has a better barrier to ultraviolet rays,water vapor,and oxygen.The naringin in the film can be released slowly to some extent,which facilitates the antioxidant and antimicrobial effects of the composite film.In addition,naringin -polysaccharide -protein composite film can reduce the weight loss rate of Longan to a certain extent to maintain the freshness of the fruit.［Conclusion］ The prepared composite film has good physical properties,and the naringin provides functional potential (antioxidant,antimicrobial ),suggesting its applicability as edible composite preservative film.

Publication Date

6-13-2025

First Page

105

Last Page

113

DOI

10.13652/j.spjx.1003.5788.2025.80218

Recommended Citation

Di, XU; Xia, LIU; Yingzi, XIONG; Yutong, XIE; Yifei, HU; and Yawen, ZHENG (2025) "Preparation process optimization and application of naringin-polysaccharide-protein composite preservative film," Food and Machinery: Vol. 41: Iss. 5, Article 15.
DOI: 10.13652/j.spjx.1003.5788.2025.80218
Available at: https://www.ifoodmm.cn/journal/vol41/iss5/15

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