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Ultrasound-assisted development and characterization of novel polyphenol-loaded pullulan/trehalose composite films for fruit preservation

Summary

Researchers developed a new type of edible food wrap made from natural plant materials (tea polyphenols, pullulan, and trehalose) treated with ultrasound. This wrap is stronger, more protective against oxygen and moisture, and kills harmful bacteria like E. coli and Staphylococcus aureus. When used to wrap fresh apples and pears, it significantly extended their shelf life by reducing browning and decay.

Background

Tea polyphenols (TP) are natural compounds with antioxidant and antibacterial properties that have gained attention for food packaging applications. Pullulan is a biodegradable polysaccharide with good film-forming ability, while trehalose can stabilize active substances. This study combines these materials to develop an active packaging film.

Objective

To develop a tea polyphenol-loaded pullulan/trehalose composite film using ultrasound-assisted treatment and to characterize its physicochemical, mechanical, and barrier properties for fruit preservation applications.

Results

Ultrasound treatment significantly improved elongation at break (119.48%), tensile strength (19.18 N/mm²), UV/water/oxygen barrier properties, and thermal stability of the composite films. The films demonstrated 100% antibacterial lethality against E. coli at 4 hours and S. aureus at 8 hours. The ultrasound-treated films effectively delayed moisture loss, oxidative browning, and decay in fresh-cut apples and pears.

Conclusion

Ultrasound-assisted preparation effectively enhances the quality and performance of polyphenol-loaded pullulan/trehalose composite films through improved intermolecular interactions and more ordered molecular arrangements. These films show excellent potential as biodegradable, active food packaging materials with strong preservation effects on fresh fruits.
  • Published in:Ultrasonics Sonochemistry,
  • Study Type:Experimental Research,
  • Source: PMID: 36459903, DOI: 10.1016/j.ultsonch.2022.106242
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