Antibacterial Activity of Modified Sesbania Gum Composite Film and Its Preservation Effect on Wampee Fruit (<i>Clausena lansium</i> (Lour.) Skeels)
The primary challenges in fruit and vegetable preservation include extending storage duration while preserving sensory quality and nutritional value. In this study, sesbania gum (SG) was oxidized to prepare oxidized sesbania gum (OSG). An OSG/ZnO composite film was subsequently prepared, combining O...
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| Format: | Article |
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MDPI AG
2024-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/5/639 |
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| author | Mingyan Wang Dongfen Huang Yue Sun Guanglong Yao Hengfu Huan Jian Chen |
| author_facet | Mingyan Wang Dongfen Huang Yue Sun Guanglong Yao Hengfu Huan Jian Chen |
| author_sort | Mingyan Wang |
| collection | DOAJ |
| description | The primary challenges in fruit and vegetable preservation include extending storage duration while preserving sensory quality and nutritional value. In this study, sesbania gum (SG) was oxidized to prepare oxidized sesbania gum (OSG). An OSG/ZnO composite film was subsequently prepared, combining OSG, sodium carboxymethyl cellulose (CMC), and nano-zinc oxide (nano-ZnO). The preparation technology was determined via a response surface optimization experiment. When the addition amount of nano-ZnO exceeded 0.3 mg/mL, the composite films exhibited an antibacterial rate of over 90% against <i>E. coli</i> and S. <i>aureus</i>. For wampee (<i>Clausena lansium</i> (Lour.) Skeels) preservation, a OSG/ZnO-0.3 film was directly applied as a coating. The findings demonstrated favorable results in terms of the rate of rotting, soluble solids, and titrable acidity, effectively prolonging wampee fruit storage. This suggests the potential of an OSG composite film with nano-ZnO as a promising fruit packaging material, thereby expanding the application of SG and wampee fruit preservation. |
| first_indexed | 2024-04-25T00:31:11Z |
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| id | doaj.art-6f4bdd7eb8ca45e4954c6764b1026a12 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-04-25T00:31:11Z |
| publishDate | 2024-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-6f4bdd7eb8ca45e4954c6764b1026a122024-03-12T16:43:58ZengMDPI AGFoods2304-81582024-02-0113563910.3390/foods13050639Antibacterial Activity of Modified Sesbania Gum Composite Film and Its Preservation Effect on Wampee Fruit (<i>Clausena lansium</i> (Lour.) Skeels)Mingyan Wang0Dongfen Huang1Yue Sun2Guanglong Yao3Hengfu Huan4Jian Chen5Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS)/Key Laboratory of Crop Gene Resources and Germplasm Enhancement in Southern China, Ministry of Agriculture and Rural Affairs, Haikou 571101, ChinaTropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS)/Key Laboratory of Crop Gene Resources and Germplasm Enhancement in Southern China, Ministry of Agriculture and Rural Affairs, Haikou 571101, ChinaTropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS)/Key Laboratory of Crop Gene Resources and Germplasm Enhancement in Southern China, Ministry of Agriculture and Rural Affairs, Haikou 571101, ChinaKey Laboratory of Food Nutrition and Functional Food of Hainan Province, Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, College of Food Science and Technology, Hainan University, Haikou 570228, ChinaTropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS)/Key Laboratory of Crop Gene Resources and Germplasm Enhancement in Southern China, Ministry of Agriculture and Rural Affairs, Haikou 571101, ChinaKey Laboratory of Food Nutrition and Functional Food of Hainan Province, Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, College of Food Science and Technology, Hainan University, Haikou 570228, ChinaThe primary challenges in fruit and vegetable preservation include extending storage duration while preserving sensory quality and nutritional value. In this study, sesbania gum (SG) was oxidized to prepare oxidized sesbania gum (OSG). An OSG/ZnO composite film was subsequently prepared, combining OSG, sodium carboxymethyl cellulose (CMC), and nano-zinc oxide (nano-ZnO). The preparation technology was determined via a response surface optimization experiment. When the addition amount of nano-ZnO exceeded 0.3 mg/mL, the composite films exhibited an antibacterial rate of over 90% against <i>E. coli</i> and S. <i>aureus</i>. For wampee (<i>Clausena lansium</i> (Lour.) Skeels) preservation, a OSG/ZnO-0.3 film was directly applied as a coating. The findings demonstrated favorable results in terms of the rate of rotting, soluble solids, and titrable acidity, effectively prolonging wampee fruit storage. This suggests the potential of an OSG composite film with nano-ZnO as a promising fruit packaging material, thereby expanding the application of SG and wampee fruit preservation.https://www.mdpi.com/2304-8158/13/5/639sesbania gumoxidation modificationcomposite filmantibacterial activityfruit preservation |
| spellingShingle | Mingyan Wang Dongfen Huang Yue Sun Guanglong Yao Hengfu Huan Jian Chen Antibacterial Activity of Modified Sesbania Gum Composite Film and Its Preservation Effect on Wampee Fruit (<i>Clausena lansium</i> (Lour.) Skeels) Foods sesbania gum oxidation modification composite film antibacterial activity fruit preservation |
| title | Antibacterial Activity of Modified Sesbania Gum Composite Film and Its Preservation Effect on Wampee Fruit (<i>Clausena lansium</i> (Lour.) Skeels) |
| title_full | Antibacterial Activity of Modified Sesbania Gum Composite Film and Its Preservation Effect on Wampee Fruit (<i>Clausena lansium</i> (Lour.) Skeels) |
| title_fullStr | Antibacterial Activity of Modified Sesbania Gum Composite Film and Its Preservation Effect on Wampee Fruit (<i>Clausena lansium</i> (Lour.) Skeels) |
| title_full_unstemmed | Antibacterial Activity of Modified Sesbania Gum Composite Film and Its Preservation Effect on Wampee Fruit (<i>Clausena lansium</i> (Lour.) Skeels) |
| title_short | Antibacterial Activity of Modified Sesbania Gum Composite Film and Its Preservation Effect on Wampee Fruit (<i>Clausena lansium</i> (Lour.) Skeels) |
| title_sort | antibacterial activity of modified sesbania gum composite film and its preservation effect on wampee fruit i clausena lansium i lour skeels |
| topic | sesbania gum oxidation modification composite film antibacterial activity fruit preservation |
| url | https://www.mdpi.com/2304-8158/13/5/639 |
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