Abstract
[Objective] To optimize the formula of a chitosan (CS)-carboxymethyl cellulose (CMC) composite film, and to enhance its antimicrobial activity and preservation effect on cherry tomatoes through the incorporation of olive pomace polyphenols (OPP) and curcumin (Cur). [Methods] CS and CMC are used as the matrix, into which OPP and Cur are incorporated. Then, the formula is optimized using response surface methodology, with the inhibition zone diameter against E.coli as the indicator. [Results] The optimal formula is 1.5% CS, 3% CMC, 8% OPP, 3% Cur, 0.9% glycerol, and 1.2% acetic acid, all based on the weight of water. The resulting CS-CMC-OPP-Cur (COPC) film exhibits significantly improved properties. The density is 1.773 g/cm3. The tensile strength is 8.78 MPa, 63.50% higher than that of the chitosan-carboxymethyl cellulose (CM) film. The elongation at break is 29.79%, representing a 26.60% increase over the CM film. The water vapor permeability is 2.38 mg·mm/ (cm2·kPa·d), 42.93% lower than that of the CM film, while the inhibition zone diameter reaches 16.39 mm. In cherry tomato preservation tests over 15 days, the COPC coated group exhibits a decay rate of 46.08%, a weight loss of 2.94%, and a soluble solid rate of 27.18%, significantly outperforming the blank and control groups. The loss rates of titratable acid and vitamin C are 0.32% and 0.318%, respectively, extending the shelf life beyond 15 days. [Conclusion] Through component synergy, the physical properties, barrier performance, and antimicrobial activity of the COPC film are significantly improved, effectively delaying the quality deterioration of cherry tomatoes.
Publication Date
5-13-2026
First Page
111
Last Page
120
DOI
10.13652/j.spjx.1003.5788.2025.80793
Recommended Citation
Longying, NIE; Lijun, JIAO; Jiamin, YANG; Wenbin, YE; and Xiujuan, ZHU
(2026)
"Construction of a quaternary composite antimicrobial film and its preservation-enhancing effect on cherry tomatoes,"
Food and Machinery: Vol. 42:
Iss.
3, Article 15.
DOI: 10.13652/j.spjx.1003.5788.2025.80793
Available at:
https://www.ifoodmm.cn/journal/vol42/iss3/15
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