Abstract
The aim of the study was to prepare depolymerized zein (D-zein) films for fruit packaging. High-intensity ultrasound (HIU) treatment was employed to stretch the chemical structure of zein protein, and improve the ethylene adsorption efficiency of D-zein films. The study of circular dichroism spectra, fluorescence spectra, particle size, zeta-potential, and total sulfhydryl group content revealed that the depolymerized zein had stretched structure via a moderate HIU treatment (400 W, 15 min). The structural, mechanical, barrier properties, ethylene adsorption efficiency, and application were used to analyze the performance of the D-zein films. In all treatment groups, bananas coated with the D-zein-15 film exhibited favorable browning rate, weight loss rate, flesh hardness, and sensory properties during storage at 25 °C for 10 d. The results indicated that depolymerized zein films could improve the ethylene adsorption efficiency and effectively prolong the shelf life of bananas.
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