数字农科院2.0

A natural edible coating with enhanced antioxidant activity based on tara gum/Sa-son seed gum/sea buckthorn fruit oil incorporated with silk fibroin peptide for litchi and cherry preservation

文献类型： 外文期刊

作者： Qianrun Li;Yulong Chen;Yunpeng Wang;Yufei Zhou;Chao an Long

作者机构：

关键词： Antioxidant activity;Sa-son seed gum;Sea buckthorn fruit oil;Shelf-life;Silk fibroin peptide;Tara gum

期刊名称： Postharvest Biology and Technology

ISSN： 0925-5214

年卷期： 2026 年 235 卷

页码：

收录情况： SCIE（2025版）

摘要： In this study, natural, nontoxic silk fibroin peptide (SFP) was incorporated into blended coatings composed of tara gum (TG), Sa-son seed gum (SSG) and sea buckthorn fruit oil (SBFO), and the TSS-SBFO coating film properties were characterized. The results indicated that incorporating 0.15 % (w/v) SFP significantly increased the film's elongation at break and UV-blocking properties, while also enhanced the oxygen and carbon dioxide barrier properties of the film. Furthermore, the addition of SFP effectively enhanced the antioxidant activity and affinity for fruit surfaces of the TS-SBFO coating. Subsequently, TS-SBFO and TSS15-SBFO coatings were subsequently applied to litchis and cherries to assess their preservation effects. Results showed that both coating treatments maintained fruit quality during storage comparing to uncoated treatment, while coating with TSS15-SBFO had a more prominent effect in preserving the levels of titratable acid and total soluble solids, and delaying their weight losses and respiratory intensity. In addition, the TSS15-SBFO coating treatment increased the antioxidant capacity of litchis and cherries by inhibiting MDA content and increasing the activity of antioxidant enzymes. Therefore, as a safe and environmentally friendly novel edible coating film, the TSS15-SBFO shows promising potential as an alternative to conventional petroleum-based packaging for extending the shelf-life of fruits.

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