AI Article Synopsis
- The study focused on creating pectin-based films that incorporated Schiff base compounds (SPS) to enhance their properties.
- Analysis using SEM, FTIR, and XRD revealed good compatibility between SPS and the pectin matrix, improving the films' thermal stability, water resistance, and light shielding abilities.
- These films demonstrated effective radical scavenging, sustained antimicrobial activity, and pH-responsive color changes, making them promising for maintaining the quality of fresh-cut fruits like cherry tomatoes and mangoes.
Article Abstract
This study aimed to develop pectin-based films by incorporating Schiff base compounds (SPS) synthesized by phenylalanine and syringaldehyde. The SEM images showed good compatibility between SPS and pectin matrix. The interaction of SPS and pectin matrix was analyzed by FTIR and XRD. Results indicated that the cross-linking effects between SPS and pectin matrix improved the thermal stability, water resistance and light shielding ability of the films. The incorporation of SPS in the films scavenged more than 80% of DPPH and ABTS free radicals, exhibited sustained antimicrobial ability against S. aureus, E. coli and B. cinerea, and showed significant color changes as pH-responsive films. Especially, the intelligent active coating/films inhibited the quality deterioration of cherry tomatoes and fresh-cut mangoes, and monitored the freshness of fresh-cut mangoes during storage. Therefore, the SPS/PE films have a potential application in maintaining fruit quality and monitoring the freshness of fresh-cut fruit.
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| http://dx.doi.org/10.1016/j.foodchem.2023.137626 | DOI Listing |
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