Application of poly(L-lactic acid)-based films for equilibrium modified atmosphere packaging of "Kyoho" grapes and its favorable protection for anthocyanins

Tao Sun; WeiGuo Yi; Yangyang Wang; Peifang Cheng; Tungalag Dong; Xueyan Yun

doi:10.1016/j.foodchem.2024.139573

Application of poly(L-lactic acid)-based films for equilibrium modified atmosphere packaging of "Kyoho" grapes and its favorable protection for anthocyanins

Food Chem. 2024 May 5:452:139573. doi: 10.1016/j.foodchem.2024.139573. Online ahead of print.

Authors

Tao Sun¹, WeiGuo Yi¹, Yangyang Wang², Peifang Cheng¹, Tungalag Dong¹, Xueyan Yun³

Affiliations

¹ College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot, Inner Mongolia 010010, China.
² College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot, Inner Mongolia 010010, China; Hohhot Huimin District Center for Disease Control and Prevention, Hohhot, Inner Mongolia 010030, China.
³ College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot, Inner Mongolia 010010, China. Electronic address: yunxueyan2017@imau.edu.cn.

PMID: 38718454
DOI: 10.1016/j.foodchem.2024.139573

Abstract

Grapes were packaged by different Poly (L-lactic acid)-based packaging films (PLTL-PLEL) and stored at 5 °C for 35 days to investigate the effects of equilibrium modified atmosphere packaging on the quality of "Kyoho" grapes during storage. Changes in physiochemical quality, antioxidant content and senescence of grapes were studied. Furthermore, UPLC-Q-TOF-MS/MS was used to observe and identify key factors influencing the variation of grape anthocyanins under different atmosphere conditions. Alterations in gas components and enzyme activities significantly impacted anthocyanin levels, highlighting oxygen concentration as the primary influence on total anthocyanin levels. The PLTL-PLEL50 packaging resulted in an approximate 5.7% lower weight loss and increased soluble solids by approximately 14.4%, vitamin C, total phenols and flavonoids reaching 60.2 mg/100 g, 8.4 mg/100 g and 7.2 mg/100 g, respectively. This packaging also preserved higher anthocyanin levels, with malvidin-3-glucoside and peonidin-3-glucoside at 0.55 μg/mL and 1.62 μg/mL, respectively, on the 35th day of storage.

Keywords: Anthocyanins; Equilibrium modified atmosphere packaging; Poly(L-lactic acid); Storage quality; ‘Kyoho’ grapes.