Enhanced ultraviolet barrier, antioxidant and antibacterial properties of chitosan-based films incorporated with caffeic acid-grafted inulin for strawberry preservation
文献类型：期刊论文
| 作者 | Tan, Wenqiang2,3; Li, Yuxiang2; Guo, Xuming2; Wei, Lijie3; Duan, Jia2; Qi, Zhen1,4; Yuan, Yuting2,3; Chen, Qiuhong2; Guo, Zhanyong1,2,3 |
| 刊名 | FOOD CHEMISTRY-X
 |
| 出版日期 | 2025-07-01 |
| 卷号 | 29页码:11 |
| 关键词 | Chitosan-based composite film Caffeic acid-grafted inulin Ultraviolet barrier property Antioxidant activity Strawberry preservation |
| ISSN号 | 2590-1575 |
| DOI | 10.1016/j.fochx.2025.102811 |
| 通讯作者 | Yuan, Yuting(ytyuan@jou.edu.cn) ; Guo, Zhanyong(zhanyongguo@hotmail.com) |
| 英文摘要 | Active packaging films fabricated from chitosan have recently emerged as a promising candidate for food packaging and preservation. In this study, caffeic acid-grafted inulin (CA-g-In) was successfully prepared as a bioactive additive, and chitosan-based composite films incorporated with different amounts of CA-g-In were developed. The effects of CA-g-In incorporation in modulating the physical, antioxidant and antibacterial functionalities of the films were also explored. The incorporation of CA-g-In significantly increased the tensile strength, elongation at break and opacity of the films. Moreover, the composite films exhibited excellent ultraviolet barrier power, 2,2-diphenyl-1-picrylhydrazyl radical scavenging ability, reducing capacity and antibacterial activity, which were proportional to the CA-g-In content. Finally, the composite films were evaluated for their practical use in strawberry preservation, achieving reduced strawberry decay and extending strawberry shelf life. The findings indicated that chitosan-based films enriched with suitable content of CA-g-In could serve as effective and eco-friendly packaging materials for food preservation. |
| WOS研究方向 | Chemistry ; Food Science & Technology |
| 语种 | 英语 |
| WOS记录号 | WOS:001540995900002 |
| 资助机构 | Research Start-up Fund of Jiangsu Ocean University ; Innovation Team Fund Project of Jiangsu Ocean University ; Jiangsu Marine Resources Development Technology Innovation Center |
| 源URL | [http://ir.yic.ac.cn/handle/133337/41306]  |
| 专题 | 海岸带生物学与生物资源利用重点实验室 |
| 通讯作者 | Yuan, Yuting; Guo, Zhanyong |
| 作者单位 | 1.Chinese Acad Sci, Yantai Inst Coastal Zone Res, Res & Dev Ctr Efficient Utilizat Coastal Bioresour, Yantai 264003, Peoples R China 2.Jiangsu Ocean Univ, Sch Marine Sci & Fisheries, Lianyungang 222005, Peoples R China 3.Jiangsu Inst Marine Resources Dev, Lianyungang 222005, Peoples R China 4.Yantai Univ, Coll Life Sci, Yantai 264005, Peoples R China |
| 推荐引用方式 GB/T 7714 | Tan, Wenqiang,Li, Yuxiang,Guo, Xuming,et al. Enhanced ultraviolet barrier, antioxidant and antibacterial properties of chitosan-based films incorporated with caffeic acid-grafted inulin for strawberry preservation[J]. FOOD CHEMISTRY-X,2025,29:11. |
| APA | Tan, Wenqiang.,Li, Yuxiang.,Guo, Xuming.,Wei, Lijie.,Duan, Jia.,...&Guo, Zhanyong.(2025).Enhanced ultraviolet barrier, antioxidant and antibacterial properties of chitosan-based films incorporated with caffeic acid-grafted inulin for strawberry preservation.FOOD CHEMISTRY-X,29,11. |
| MLA | Tan, Wenqiang,et al."Enhanced ultraviolet barrier, antioxidant and antibacterial properties of chitosan-based films incorporated with caffeic acid-grafted inulin for strawberry preservation".FOOD CHEMISTRY-X 29(2025):11. |
入库方式： OAI收割
来源：烟台海岸带研究所
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