Fortification of soluble soybean polysaccharide edible films with licorice root extract for nut preservation.
- 2025-04
- International journal of biological macromolecules 304
- Lele Cao
- Jie Li
- Yuqi Song
- Pengfei Shao
- Yanping Wang
- Haiqing Song
- Rui Zhang
- Jiayi Liu
- Yuzhe Meng
- Lin Wu
- Feng Kong
- Xingfeng Guo
- PubMed: 39952527
- DOI: 10.1016/j.ijbiomac.2025.140986
Study Design
- Methods
- Licorice residue extract (LE) was introduced into soluble soybean polysaccharide (SSPS) film-forming matrix; effect of LE amount on microstructure, physical and functional performances, antioxidant activity, and application in delaying oil-fried peanut oxidation was investigated.
- Funding
- Unclear
In order to improve the poor mechanical properties and strong hydrophilicity of soluble soybean polysaccharide (SSPS) based films, licorice residue extract (LE) was introduced into the film-forming matrix. In this study, the effect of the amount of LE on the microstructure, physical and functional performances of the SSPS-based films, and its antioxidant activity and practical application in delaying the oxidation of oil-fried peanuts were investigated. The results showed that the compounding of LE increased the tensile strength (TS) by 4.39 times, decreased the WVP to 62 %, and increased the contact angle by 17.77 %, respectively. FTIR and SEM analyses verified the formation of intermolecular hydrogen bonds among LE, glycerol and SSPS. Furthermore, radical scavenging activity experiments proved that the films possessed a superior capacity to scavenge DPPH and ABTS•+ radicals up to 63.51 % and 93.10 % respectively, when the LE dosage was at 10 %. It is worth noting the shelf life of oil-fried peanut was extended by about 3.25 d at 60 °C (~65 d at 20 °C) with the packaging of SSS-LE8 film. The preparation of SSPS-LEx film could promote the development of biomass-based packaging materials and their preservation applications in nuts and other products.