Gelatin Film with Citrus Oil and Starch for Keeping Fruit Fresh Longer

Jim Crocker
26th July, 2024

Gelatin Film with Citrus Oil and Starch for Keeping Fruit Fresh Longer

Image Source: Natural Science News, 2024

Key Findings

  • Researchers in China developed a new food packaging material inspired by citrus oil glands and cuticular wax
  • The material releases carvacrol, an antimicrobial agent, and provides strong physical protection
  • The film significantly extends the shelf life of fresh-cut fruits by reducing microbial growth and moisture loss
Fresh-cut fruits are prone to microbial contamination and moisture loss, which can significantly shorten their shelf life. To address these issues, researchers from Hunan University and Hunan Academy of Agricultural Sciences, China, have developed a multifunctional material inspired by the natural defenses of citrus oil glands and cuticular wax[1]. This innovative material not only stably and continuously releases carvacrol, an antimicrobial agent, but also provides robust physical defenses. The study utilized starch nanoparticles prepared by an ultrasound-assisted Fenton system. These nanoparticles, due to their low molecular weight and loose structure, were found to be more suitable for octenyl succinic anhydride (OSA) modification compared to native starch. This modification resulted in a higher degree of substitution, increased by 18.59%, which is crucial for creating effective nanoemulsions (NEs) for encapsulating carvacrol. Encapsulation efficiency is important because it ensures that the active agent, carvacrol, is effectively delivered and retained within the material. Previous studies have shown the benefits of using OSA-modified starches for various applications. For instance, low and high degrees of substitution in OSA-modified starches affect their molecular structure and functional properties[2]. This new study builds on such findings by demonstrating how OSA modification can enhance the performance of starch nanoparticles in encapsulating carvacrol. The NEs-based gelatin (G) film, further improved with a surface hydrophobic modification using myristic acid (MA), successfully mimicked the protective properties of citrus oil glands and cuticular wax. This modification not only enhanced the antioxidant and antimicrobial properties of the film but also provided exceptional UV shielding and mechanical strength. Specifically, the antioxidant properties were enhanced by 3-4 times, and the antimicrobial efficacy reached 95.99% and 84.97% against Staphylococcus aureus and Escherichia coli, respectively. These enhancements are significant as they directly contribute to the preservation of fresh-cut fruits by reducing microbial growth and protecting against UV damage. The mechanical properties of the film were also greatly improved, with a 72% increase in tensile strength. This is particularly important for packaging materials as it ensures durability and resistance to physical damage. Additionally, the hydrophobicity of the film, indicated by a water contact angle (WCA) of 133.63°, helps in reducing moisture loss, which is a common issue with fresh-cut fruits. Improved hydrophobicity is crucial for maintaining the quality and shelf life of the packaged products. The multifunctional film showed remarkable results in extending the shelf life of fresh-cut navel oranges and kiwis. It inhibited foodborne microbial growth by 50% and controlled water loss to below 15%. These findings align with earlier research on the use of carvacrol in food packaging. For example, lecithin-encapsulated carvacrol in poly(vinyl alcohol) films has been shown to retain carvacrol effectively, enhancing the antimicrobial properties of the packaging material[3]. Similarly, carvacrol-saponin nanoemulsions have demonstrated high bacterial reduction in fresh vegetables without altering their appearance or texture[4]. In conclusion, the study by Hunan University and Hunan Academy of Agricultural Sciences presents a significant advancement in the field of food packaging. By combining OSA-modified starch nanoparticles with gelatin and myristic acid, the researchers have developed a multifunctional film that not only protects against microbial contamination and moisture loss but also enhances the shelf life of fresh-cut fruits. This innovative approach could pave the way for more effective and sustainable food packaging solutions in the future.

FruitsBiochemPlant Science

References

Main Study

1) Citrus oil gland and cuticular wax inspired multifunctional gelatin film of OSA-starch nanoparticles-based nanoemulsions for preserving perishable fruit.

Published 15th October, 2024 (future Journal edition)

https://doi.org/10.1016/j.carbpol.2024.122352

Related Studies

2) Position of modifying groups on starch chains of octenylsuccinic anhydride-modified waxy maize starch.

https://doi.org/10.1016/j.foodchem.2013.12.012

3) The Incorporation of Carvacrol into Poly (vinyl alcohol) Films Encapsulated in Lecithin Liposomes.

https://doi.org/10.3390/polym12020497

4) Carvacrol-loaded nanoemulsions produced with a natural emulsifier for lettuce sanitization.

https://doi.org/10.1016/j.foodres.2023.112748


Related Articles

An unhandled error has occurred. Reload 🗙