Development and evaluation of composite preservation films with pepper aromatic oils

• Published in: Journal of food measurement & characterization 2025-01, Vol.19 (1), p.185-198
• Main Authors: Pan, Xue, Zhu, Yuping, Liu, Chuanying, Qin, Likang, Ren, Tingyuan
• Format: Article
• Language: English
• Subjects: Alginic acid; Chemical precipitation; Coprecipitation; Cyclodextrins; Entrapment; Fourier transforms; Freshness; Inclusion complexes; Infrared spectroscopy; Mass spectroscopy; Preservation; Retention; Scanning electron microscopy; Sodium; Sodium alginate; Spectrum analysis; Stability; Tensile tests; Tomatoes; β-Cyclodextrin
• ISSN: 2193-4126; 2193-4134
• DOI: 10.1007/s11694-024-02957-1

A sodium alginate composite film containing pepper aromatic oil/β-cyclodextrin (PAO/β-CD) was developed to extend the storage period of cherry tomatoes. Firstly, PAO/β-CD was prepared by co-precipitation method to maintain its antimicrobial property and stability. Subsequently, a PAO/β-CD active composite membrane was prepared by adding PAO/β-CD with sodium alginate as matrix. The structure of the composite film was evaluated by scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR) and tensile test, and the application test was carried out on cherry tomato. The results showed that the PAO/β-CD inclusion complexes prepared by the co-precipitation method had the highest entrapment efficiency (EE%, 15.49%) and loading capacity (LC%, 6.22%). Scanning electron microscopy (SEM), Fourier transform infrared (FTIR) spectroscopy and tensile tests showed that the active composite film had good properties. Storage experiments showed that the group with PAO/β-CD inclusion mass fraction of C2 (2%) (w/w) in the active composite film was superior to the groups of C1 (1%) (w/w) and C3 (3%) (w/w), as well as the groups of Control Check (CK) and sodium alginate composite film (CL) in the preservation of cherry tomatoes. Conclusion: The PAO/β-CD composite freshness retention film prepared with sodium alginate as the film-forming matrix improved the volatility and stability of PAO, and the slow release of PAO was more stable, with excellent freshness retention performance for cherry tomatoes.