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Characterization of PLA-P3,4HB active film incorporated with essential oil: Application in peach preservation
Jinyong Jiang1, Liang Gong2, Qingfeng Dong3
1Collage of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Engineering Research Center of Food Thermal-Processing Technology, Shanghai 201306, PR China; Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo 108-8477, Japan.
Abstract:
This study aimed to develop an active film by using biodegradable materials and antioxidant essential oils to improve gas and water vapor permeability during peach preservation. O2 and CO2 volume fractions and water status were investigated by using an oxygen meter and conducting low-field nuclear magnetic resonance (LF-NMR), respectively. Results revealed that the film added with angelica essential oil (AEO) had a 49.4% increase in 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity and high O2 and CO2 transmission rates and water vapor permeability. The film added with AEO showed the best preservation effect, effectively delaying the oxidation of peach, maintained the combined water, and extended the shelf life of peaches to more than 15 days. This study provided a relatively new LF-NMR method for tracking the internal water status of packaged peaches and served as an effective reference for the development of active food packaging.
