Preparation of pullulan-shellac edible films with improved water-resistance and UV barrier properties for Chinese cherries preservation

Baoshan Tang; Jinju Ma; Lanxiang Liu; Juan Xu; Hong Zhang; Kun Li; Xinghao Tu; Qingfang Guan

Journal of Future Foods (Mar 2025)

Preparation of pullulan-shellac edible films with improved water-resistance and UV barrier properties for Chinese cherries preservation

Baoshan Tang,
Jinju Ma,
Lanxiang Liu,
Juan Xu,
Hong Zhang,
Kun Li,
Xinghao Tu,
Qingfang Guan

Affiliations

Baoshan Tang: Institute of Highland Forest Science, Chinese Academy of Forestry. Research Center of Engineering and Technology of Characteristic Forest Resources, National Forestry and Grassland Administration, Key Laboratory of Breeding and Utilization of Resource Insects, National Forestry and Grassland Administration, Kunming 650223, China
Jinju Ma: Institute of Highland Forest Science, Chinese Academy of Forestry. Research Center of Engineering and Technology of Characteristic Forest Resources, National Forestry and Grassland Administration, Key Laboratory of Breeding and Utilization of Resource Insects, National Forestry and Grassland Administration, Kunming 650223, China
Lanxiang Liu: Institute of Highland Forest Science, Chinese Academy of Forestry. Research Center of Engineering and Technology of Characteristic Forest Resources, National Forestry and Grassland Administration, Key Laboratory of Breeding and Utilization of Resource Insects, National Forestry and Grassland Administration, Kunming 650223, China
Juan Xu: Institute of Highland Forest Science, Chinese Academy of Forestry. Research Center of Engineering and Technology of Characteristic Forest Resources, National Forestry and Grassland Administration, Key Laboratory of Breeding and Utilization of Resource Insects, National Forestry and Grassland Administration, Kunming 650223, China
Hong Zhang: Institute of Highland Forest Science, Chinese Academy of Forestry. Research Center of Engineering and Technology of Characteristic Forest Resources, National Forestry and Grassland Administration, Key Laboratory of Breeding and Utilization of Resource Insects, National Forestry and Grassland Administration, Kunming 650223, China; Corresponding author at: Dr. Hong Zhang*, Institute: Institute of Highland Forest Science, Chinese Academy of Forestry. Research Center of Engineering and Technology of Characteristic Forest Resources, National Forestry and Grassland Administration, Key Laboratory of Breeding and Utilization of Resource Insects
Kun Li: College of Food Science, Xinyang Agriculture and Forestry University, Xinyang 464000, China
Xinghao Tu: South Subtropical Crop Research Institute, Chinese Academy of Tropical Agricultural Science/Key Laboratory of Tropical Fruit Biology, Ministry of Agriculture, Zhanjiang 524091, China
Qingfang Guan: Institute of Highland Forest Science, Chinese Academy of Forestry. Research Center of Engineering and Technology of Characteristic Forest Resources, National Forestry and Grassland Administration, Key Laboratory of Breeding and Utilization of Resource Insects, National Forestry and Grassland Administration, Kunming 650223, China

Journal volume & issue: Vol. 5, no. 1
pp. 107 – 118

Abstract

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In order to improve the water-resistance and ultraviolet (UV) barrier properties of pullulan (PL) film, edible composite films were prepared by solution casting based on PL and shellac (SH). The physical properties, thermal stability, mechanical properties, water vapor permeability and UV barrier of the composite films were characterized. The analysis of the functional properties revealed that the composite films had good compatibility, water-resistance (33.50˚–60.15˚), and strong UV-blocking properties (84.60%–0.00%). The addition of SH improved the water-resistance and mechanical properties of the films, but the thermal stability was slightly reduced. These films can be used as an edible coating on Chinese cherries. According to the characteristics of weight loss, decay incidence and other indicators of cherries, the PL-SH composite films can keep Chinese cherries fresh at room temperature at least for 7 days. Therefore, PL-SH composite films may be an environmentally friendly packaging material with application prospects in the fruit preservation industry.

Published in Journal of Future Foods

ISSN: 2772-5669 (Online)
Publisher: KeAi Communications Co. Ltd.
Country of publisher: China
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: https://www.keaipublishing.com/en/journals/journal-of-future-foods/

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