Assessing the effects of dual functional V-type cornstarch films added with kiwifruit peel extracts on preservation of fresh-cut kiwifruits: A metabolomics study

Kexin Li; Zhenlong Guo; Yi Wu; Hui Xu; Juanjuan Jiang; Haolin Wu; Changxia Sun; Qiang Li

doi:10.1016/j.ijbiomac.2024.138833

Assessing the effects of dual functional V-type cornstarch films added with kiwifruit peel extracts on preservation of fresh-cut kiwifruits: A metabolomics study

Int J Biol Macromol. 2024 Dec 19:138833. doi: 10.1016/j.ijbiomac.2024.138833. Online ahead of print.

Authors

Kexin Li¹, Zhenlong Guo², Yi Wu³, Hui Xu¹, Juanjuan Jiang¹, Haolin Wu⁴, Changxia Sun⁵, Qiang Li⁶

Affiliations

¹ Department of Chemistry, College of Science, Beijing Forestry University, Beijing 100083, China; Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China.
² Business Comprehensive Service Center, Baiguan Street, Shangyu District, Shaoxing City, Zhejiang 312399, China.
³ Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China.
⁴ Department of Chemistry, College of Science, Beijing Forestry University, Beijing 100083, China; Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China. Electronic address: wuhaolin@bjfu.edu.cn.
⁵ Department of Chemistry, College of Science, Beijing Forestry University, Beijing 100083, China; Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China. Electronic address: susansun@bjfu.edu.cn.
⁶ Department of Chemistry, College of Science, Beijing Forestry University, Beijing 100083, China; Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China. Electronic address: liqiang@bjfu.edu.cn.

PMID: 39708893
DOI: 10.1016/j.ijbiomac.2024.138833

Abstract

Fresh-cut fruit, with nutrition and convenience, has a broad market demand. However, its shelf life is shortened due to its tissue damage. Therefore, the development of cost-effective and eco-friendly multifunctional packaging materials to extend the shelf life of fresh-cut fruits is urgently needed. A cornstarch-based film (CS film) was successfully prepared using V-type corn starch as an ethylene scavenger and kiwifruit peel extract (KPE) as an antioxidant. The film containing 4.00 % (v/v) KPE had a DPPH radical scavenging capability of 52.1 % ± 2.4 % and ABTS radical scavenging capability of 70.4 % ± 4.4 %. The amount of ethylene harvested was 17.27 cm³ g^-1. In addition, the malondialdehyde content of fresh-cut kiwifruits covered by CS film decreased by 42.82 % compared with PE film after 72 h, and the hardness increased 71.20 %. And the CS film could regulate ethylene and oxygen concentration, and extending the fresh life of kiwifruit from 3 days to 15 days. Metabolomics and transcriptomic analyses revealed that the CS film regulated ethylene self-promotion and the balance of reactive oxygen species metabolism. As a result, these reduced sugar synthesis and metabolism, which helped to maintain the freshness of fresh-cut kiwifruit. These findings can serve as a reference for developing techniques to preserve the packaging of fresh-cut fruits.

Keywords: Antioxidant activity; Ethylene adsorption; Fresh-cut kiwifruit; Kiwifruit peel extract; V-type starch-based packaging film.