文献类型：期刊文献

英文题名：Polysaccharide network protection strategy enhances photodynamic stability: Unlocking new applications of edible pigments in fruit preservation

作者：Li, Bingzhi[1] Wang, Yiqi[1] Luo, Linpin[1] Zhang, Liang[1] Ping, Yiya[1] Fu, Bangfeng[1] Zhang, Wetao[1] Liu, Lei[2] Wang, Jianlong[1]

第一作者：Li, Bingzhi

通信作者：Wang, JL[1];Liu, L[2]

机构：[1]Northwest A&F Univ, Coll Food Sci & Engn, 22 Xinong Rd, Yangling 712100, Shaanxi, Peoples R China;[2]Chinese Acad Forestry, Res Inst Forestry, State Key Lab Efficient Prod Forest Resources, Key Lab Tree Breeding & Cultivat State Forestry &, Beijing 100091, Peoples R China

年份：2025

卷号：514

外文期刊名：CHEMICAL ENGINEERING JOURNAL

收录：;EI(收录号：20251918401569);Scopus(收录号：2-s2.0-105004677970);WOS:【SCI-EXPANDED(收录号:WOS:001489990800010)】；

基金：This work was supported by the National Key Research and Development Program of China (No. 2023YFE0103300) , Qinchuangyuan "Scientist + Engineer" team of Shaanxi (2022KXJ-070) , Innovative Talent Promotion Program-Science & Technology Innovation Team of Shaanxi (2023-CX-TD-55) , Qinghai Special Project of Innovation Plat-form for Basic Conditions of Scientific Research of China (2022-ZJ-Y18) . The authors would like to thank Guoyun Zhang (State Key Laboratory of Crop Stress Biology for Arid Areas, Northwest A & F University, China) for the assistance with SEM analysis.

语种：英文

外文关键词：Edible films; Gellan gum; Pigment photostability; Photodynamic antibacterial; Food preservation

摘要：Edible antibacterial packaging films, due to their excellent biosafety and environmental friendliness, exhibit significant application potential in food preservation. However, current edible antibacterial films primarily rely on natural bacteriostatic compounds, which are limited by high dosage requirements, inconsistent performance, and narrow antibacterial spectra, making it challenging to effectively control microbial contamination. To address these challenges, we introduced erythrosine B (ERY), an FDA-approved pigment with strong photodynamic inactivation performance, combined with gellan gum (GG) to develop a novel edible photodynamic antibacterial film. Under light irradiation, ERY can rapidly generate reactive oxygen species (ROS) at a concentration as low as 5 mu g/mL, thereby killing 100 % of bacteria and significantly inhibiting fungal growth. Notably, the gel network of GG serves a dual purpose by restricting ERY molecular movement and creating a protective barrier, effectively mitigating photodegradation of ERY caused by excessive ROS, thus enhancing the photostability of ERY. Experimental results demonstrate that, under identical light intensity, GG-ERY (GGE) exhibits negligible photobleaching after 30 min, showing an 8.26-fold improvement in inhibition efficacy compared to ERY, facilitating the sustained production of ROS. Owing to its efficient and long-lasting antibacterial performance, the GGE film extends the postharvest storage period of grapes to 14 days, representing a 1.75-fold increase compared to the control group. This study not only significantly enhances the antibacterial efficacy of edible films but also provides novel insights into the application of edible pigments in photodynamic antibacterial and food preservation.