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Photodynamically activated chlorogenic acid-based antimicrobial packaging films for cherry preservation.
Ximei Han1, Jiayi Chen2, Qian Wang2
1College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, China; Northwest A&F University Shenzhen Research Institute, Shenzhen, Guangdong 518000, China.
Food Chemistry
|March 15, 2025
Summary
Natural photosensitizers like chlorogenic acid (CA) show promise for food preservation. CA-incorporated agar films effectively preserved cherries, extending shelf life by 9 days by inhibiting microbial growth.
Area of Science:
- Food Science
- Materials Science
- Microbiology
Background:
- Natural photosensitizers offer sustainable food preservation solutions.
- Chlorogenic acid (CA) possesses photoactive and antimicrobial properties.
- Developing effective delivery systems is crucial for practical application.
Purpose of the Study:
- To investigate the antimicrobial efficacy of chlorogenic acid (CA).
- To develop and evaluate CA-incorporated agar (AG) films for cherry preservation.
- To assess the impact of CA-AG films on cherry quality and shelf life.
Main Methods:
- Xenon lamp irradiation (100 mW/cm²) was used to activate CA.
- Antimicrobial activity was tested against Staphylococcus aureus and Escherichia coli.
- Physicochemical and mechanical properties of CA-AG films were analyzed.
- Cherries were preserved using CA-AG films, and quality parameters were monitored.
Main Results:
- CA (0.5 mg/mL) exhibited significant antimicrobial effects against S. aureus and E. coli.
- CA-AG films demonstrated enhanced tensile strength and gas permeability.
- Cherries preserved with CA-AG films showed extended storage life by 9 days.
- Effective quality retention and suppression of microbial contamination were observed.
Conclusions:
- Chlorogenic acid is a potent natural photosensitizer with antimicrobial capabilities.
- CA-AG films provide a functional and stable matrix for food preservation.
- This technology offers an eco-friendly approach to extending the shelf life of fresh produce like cherries.
