目的 以聚乙烯醇/羧甲基纤维素钠/黑枸杞花青素为成膜基底,引入制备的肉桂精油和肉桂精油-茶多酚功能乳液作为抗菌与抗氧化活性组分,制备兼具抗氧化与抗菌性的含CEO与TP的PVA/Na-CMC/BW生物基复合薄膜,探究其对圣女果的保鲜效果。方法 先通过水包油法制备CEO/CEO-TP乳液,随后将其加入薄膜基底中制得抗菌复合膜。通过系统测试复合薄膜的力学、光学、阻隔、热稳定、抗菌及抗氧化性能,分析二者对薄膜性能的影响差异。同时,以失重率、硬度、有机酸、总可溶性固形物为指标,评价其保鲜效果。结果 随着CEO与CEO-TP的添加量增加,薄膜综合性能显著提升,CEO-TP复配膜性能优于单一CEO膜。当CEO与CEO-TP添加量达20%时抑菌率均超90%,DPPH+自由基清除率分别达78.6%、81.3%,较对照组大幅提升。结论 该复合膜可有效延缓圣女果贮藏期的品质劣变,其中PVA/Na-CMC/BW-CEO-TP薄膜保鲜效果最优,可延长货架期,具备作为活性保鲜包装材料的应用潜力。
Abstract
The work aims to prepare bio-based films containing (cinnamon essential oil) CEO and tea polyphenol (TP) with both antioxidant and antibacterial properties, with polyvinyl alcohol/sodium carboxymethyl cellulose/black goji berry anthocyanin as the film-forming substrate, and with prepared CEO and CEO-TP functional emulsion as the antibacterial and antioxidant active components so as to explore their preservative effect on cherry tomatoes. The CEO/CEO-TP emulsion was first prepared by the oil-in-water method, and then it was added to the film substrate to obtain antibacterial composite films. The mechanical, optical, barrier, thermal, antimicrobial, and antioxidant properties of the composite films were systematically characterized to elucidate the differential effects of the active emulsions. Furthermore, the preservation efficacy on cherry tomatoes was evaluated with weight loss, firmness, titratable acidity (TA), and total soluble solids (TSS) as quality indicators. Results demonstrated that increasing the loading levels of CEO and CEO-TP significantly enhanced the comprehensive performance of the films, with the CEO-TP synergistic system outperforming the standalone CEO formulation. Notably, at a 20% loading level, both composite films exhibited bacterial inhibition rates exceeding 90%, while their DPPH radical scavenging activities reached 78.6% and 81.3%, respectively, markedly higher than the control group. The PVA/Na-CMC/BW-CEO-TP film exhibits the optimal preservation efficacy, effectively retarding quality deterioration and extending the shelf life of cherry tomatoes, thereby demonstrating substantial potential for active food packaging applications.
关键词
肉桂精油 /
茶多酚 /
抗菌性 /
抗氧化 /
水果保鲜效果
Key words
cinnamon essential oil /
tea polyphenols /
antibacterial /
antioxidant /
preservation
{{custom_sec.title}}
{{custom_sec.title}}
{{custom_sec.content}}
参考文献
[1] YANG L, ZHU J, ZHANG L, et al.A bifunctional film based on carboxymethyl cellulose/polyvinyl alcohol integrated with anthocyanins doped zeolitic imidazolate framework-8 for monitoring and maintaining fruit freshness[J]. International Journal of Biological Macromolecules, 2025, 314.
[2] WU J, ZHANG Y, ZHANG F, et al.Preparation of chitosan/polyvinyl alcohol antibacterial indicator composite film loaded with AgNPs and purple sweet potato anthocyanins and its applicationinstrawberrypreservation[J]. FoodChemistry , 2025, 463(Part1).
[3] RAN R, HE Y Q, ZHANG X, et al.Development of multi-functional collagen films for maintaining and visually monitoring shrimp freshness[J]. Food Hydrocolloids, 2025, 160(Part1).
[4] A D L, A Y Z, A X W, et al.Study on physicochemical properties, antioxidant and antimicrobial activity of okara soluble dietary fiber/sodium carboxymethyl cellulose/thyme essential oil active edible composite films incorporated with pectin[J]. International Journal of Biological Macromolecules, 2020, 165: 1241-1249.
[5] ZHAI M, SHENG J, ZHANG R, et al.Preparation, characterization and tomato preservation applications of gelatin-polyvinyl alcohol composite films with temperature and pH responsive properties[J]. International Journal of Biological Macromolecules, 2025, 310.
[6] TIE S SS, ZHANG Q, ZHAO Y X, et al.Design and preparation of novel antioxidant and antibacterial films containing procyanidins and phycocyanin for food packaging[J]. RSC Advances, 14[2026-03-04].
[7] WANG D, WANG X, SUN Z, et al.A fast-response visual indicator film based on polyvinyl alcohol/methylcellulose/black wolfberry anthocyanin for monitoring chicken and shrimp freshness[J]. Food Packaging and Shelf Life, 2022, 34(000): 11.
[8] GASTI T, DIXIT S, D'SOUZA O J, et al. Smart biodegradable films based on chitosan/methylcellulose containing Phyllanthus reticulatus anthocyanin for monitoring the freshness of fish fillet[J]. International Journal of Biological Macromolecules: Structure, Function and Interactions, 2021(187-): 187.
[9] SHU C, GE L, LI Z, et al.Antibacterial activity of cinnamon essential oil and its main component of cinnamaldehyde and the underlying mechanism[J]. Frontiers in Pharmacology, 2024, 15: 14.
[10] YU H, ZHOU Q, HE D, et al.Enhanced mechanical and functional properties of chitosan/polyvinyl alcohol/hydroxypropyl methylcellulose/alizarin composite film by incorporating cinnamon essential oil and tea polyphenols[J]. International Journal of Biological Macromolecules, 2023, 253(Part4): 15.
[11] ZHANG N, YANG L, PAN H, et al.Hydroxyl-crosslinked polyvinyl alcohol films reinforced with nanocellulose and tea polyphenols for antibacterial preservation of dried tofu[J]. International Journal of Biological Macromolecules, 2010, 323(Part1): 14.
[12] TAN S, ZHOU C, RAO P, et al.Antioxidant pH-sensitive films incorporating CMC/SA/starch, anthocyanins, and tea polyphenols for monitoring freshness of pork[J]. Meat Science, 2025, 225.
[13] REZVANI E, SCHLEINING G, SUEMEN G, et al.Assessment of physical and mechanical properties of sodium caseinate and stearic acid based film-forming emulsions and edible films[J]. Journal of Food Engineering, 2013, 116(2): 598-605.
[14] A K Z, B W W A, A K Z, et al. Producing a novel edible film from mushrooms (L. edodes and F. velutipes) byproducts with a two-stage treatment namely grinding and bleaching - ScienceDirect[J]. Journal of Food Engineering, 275[2026-05-24].
[15] ABDIN M, ARAFA S G, EL-BELTAGY A E, et al. Development of anti-bacterial bio-transfer double sheet layer of polyvinyl alcohol/carboxymethyl cellulose films infused with Astragalus tribuloides leaf extract for beef burgers preservation[J]. International Journal of Biological Macromolecules, 2025, 284(Part2).
[16] ZHANG M, WANG L, ZOU X, et al.Electrospun film polyvinyl alcohol/chitosan loaded with cinnamon essential oil and inhibitory effects on polyphenol oxidase and dominant spoilage bacteria from Pacific white shrimp[J]. Food Hydrocolloids, 2024, 156: 110372.
[17] ZHANG W, LYU Y, WEI S, et al.Cinnamaldehyde- and nonanal-incorporated polyvinyl alcohol/colloidal silicon dioxide films with synergistic antifungal activities[J]. Food Packaging and Shelf Life, 2024, 45: 30-40.
[18] ZHANG S, MA Y, WANG X, et al.Preparation of cinnamon essential oil-micelles/blueberry anthocyanins-loaded PVA bifunctional electrospunning nanofibrous film for maintaining and monitoring shrimp freshness[J]. Food Chemistry, 2010, 493(Part2): 16.
[19] SEOW Y X, YEO C R, CHUNG H L, et al.Plant Essential Oils as Active Antimicrobial Agents[J]. Crit Rev Food Sci Nutr, 2014, 54(5): 625-644.
[20] FADLI M, SAAD A, SAYADI S, et al.Antibacterial activity of Thymus maroccanus and Thymus broussonetii essential oils against nosocomial infection - Bacteria and their synergistic potential with antibiotics[J]. Phytomedicine: International Journal of Phytotherapy and Phytopharmacology, 2012, 19(5): 464-471.
[21] BECERRIL R R, GOMEZ-LUI, GOI P, et al.Combination of analytical and microbiological techniques to study the antimicrobial activity of a new active food packaging containing cinnamon or oregano against E. coli and S. aureus[J]. Analytical & Bioanalytical Chemistry, 2007, 388(5-6): 1003.
[22] HUANG L, LIAO R, BU N, et al.Electrospun Konjac Glucomannan/Polyvinyl Alcohol Long Polymeric Filaments Incorporated with Tea Polyphenols for Food Preservations[J]. Foods, 2024, 13(2): 36-42.
基金
“广东特支计划”青年拔尖人才项目（2024TQ08C172）; 国家级大学生创新创业训练计划项目（202510564006S）
PDF(6616 KB)
渝公网安备 50010702501716号 渝ICP备15012534号-2
