在这项研究中,大蒜提取物(GE)被评估为壳聚糖/淀粉(Ch/De)涂层中的潜在添加剂,专注于酚类和类黄酮含量分析和抗菌性能。使用响应面方法,采用优化方法实现最佳抗菌配方,Ch,De,GE确定为实验设计中的关键变量。傅里叶变换红外光谱和X射线衍射分析阐明了薄膜中这些主要成分之间的相互作用,而热重分析证实了GE涂覆的膜制剂(Ch/De/GE)的热稳定性增强。Ch/De/GE在2%w/vCh的优化浓度下表现出对大肠杆菌(ATCC25922)的抗菌功效,抑制作用为7.2mm,1.5%w/v淀粉,和0.5%v/vGE。计算机分子对接研究提供了对GE作为抗菌剂的抑制作用的见解。绿色和黄色青椒(辣椒)在18天内的评估表明,包衣辣椒保持更好的视觉外观和质量稳定性,体重下降40.54%-48.96%,与无涂层的相比。此外,Ch/De/GE涂层有效抑制细菌生长,将其减少1-1.23logCFU,在储存期间。总之,Ch/De/GE涂层有效地延长了甜椒的保质期,并保持了它们的质量,证明其用于食品包装以保存易腐物品的潜力。实际应用:本研究开发的优化的壳聚糖/淀粉/大蒜提取物(Ch/De/GE)薄膜显示出在食品包装行业中应用的潜力。特别是延长像甜椒这样的易腐物品的保质期。其增强的抗菌性能,以及保持视觉外观和减少体重减轻的能力,使其成为一种有效的天然防腐剂,可以替代食品包装中的合成添加剂。通过将这种可生物降解的薄膜加入包装溶液中,生产者可以提供更安全的,更可持续的产品,满足消费者对自然和环保选择的需求。
In this study, garlic extract (GE) was assessed as a potential additive in chitosan/starch (Ch/De) coatings, focusing on phenolic and flavonoid content analyses and antibacterial properties. Using response surface methodology approach, an optimization method was employed to achieve the optimal antibacterial formulation, with Ch, De, and GE identified as key variables in the Design of Experiment. Fourier transform infrared spectroscopy and X-ray diffraction analyses elucidated interactions among these primary components within the films, while thermogravimetric analysis confirmed the enhanced thermal stability of GE-coated film formulations (Ch/De/GE). The Ch/De/GE exhibited antibacterial efficacy against Escherichia coli (ATCC 25922) with an inhibition zone of 7.2 mm at optimized concentrations of 2% w/v Ch, 1.5% w/v starch, and 0.5% v/v GE. In silico molecular docking studies provided insights into GE\'s inhibitory role as an antibacterial agent. Evaluation of green and yellow bell peppers (Capsicum annuum) over 18 days showed that coated peppers maintained better visual appearance and mass stability, with a weight loss decrease of 40.54%-48.96%, compared to uncoated ones. Additionally, the Ch/De/GE coating effectively inhibited bacterial growth, reducing it by 1-1.23 log CFU, during the storage period. In conclusion, the Ch/De/GE coating effectively extends the shelf-life of bell peppers and maintains their quality, demonstrating its potential for use in food packaging to preserve perishable items. PRACTICAL APPLICATION: The optimized chitosan/starch/garlic extract (Ch/De/GE) film developed in this study shows promising potential for application in the food packaging industry, particularly in extending the shelf life of perishable items like bell peppers. Its enhanced antibacterial properties, along with its ability to maintain visual appearance and reduce weight loss, make it an effective natural preservative that could replace synthetic additives in food packaging. By incorporating this biodegradable film into packaging solutions, producers can offer safer, more sustainable products that meet consumer demand for natural and environmentally friendly options.