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Exopolysaccharide from Weissella confusa HYF86: Structure, composite film and strawberry postharvest preservation.

Hangyu Huang1, Lin Wang1, Yaqing Lin1

  • 1College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China.

Food Chemistry
|August 23, 2025
PubMed
Summary

A novel chitosan-based film incorporating exopolysaccharide (EPS86) from Weissella confusa HYF86 significantly extends strawberry shelf life. This innovative edible film reduces spoilage and enhances flavor release, offering a promising solution for fruit preservation.

Keywords:
ExopolysaccharideFilmStrawberry preservationWeissella confusa HYF86

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Area of Science:

  • Food Science
  • Biotechnology
  • Materials Science

Background:

  • Strawberries are highly perishable, limiting their commercial viability.
  • Developing effective preservation methods is crucial for extending fruit shelf life.

Purpose of the Study:

  • To create a novel chitosan-based film incorporating exopolysaccharide (EPS86) for strawberry preservation.
  • To evaluate the impact of EPS86 on film properties and strawberry quality during storage.

Main Methods:

  • Characterization of EPS86 from Weissella confusa HYF86.
  • Fabrication of chitosan-based films with and without EPS86.
  • Assessment of film mechanical and permeability properties.
  • Evaluation of strawberry quality attributes (water loss, spoilage, texture, flavor) during storage.

Main Results:

  • EPS86, a heteropolysaccharide, facilitated film formation with improved elongation and air permeability.
  • EPS86-loaded films reduced strawberry water loss and spoilage by 16.67%.
  • The film maintained strawberry texture and enhanced flavor release, notably increasing ethyl hexanoate levels.

Conclusions:

  • EPS86 incorporation enhances chitosan film performance for fruit preservation.
  • The developed film effectively extends strawberry shelf life while preserving quality and flavor.
  • This technology presents a viable non-destructive method for preserving fruits and vegetables.