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Article Abstract
Strawberries are highly susceptible to decay because of high moisture, microbial invasion and vibration during transportation and storage. In this study, the hydroxypropyl-β-cyclodextrin (HP-β-CD) was used to encapsulate cinnamaldehyde to form hydroxypropyl-β-cyclodextrin-cinnamaldehyde (CA@HP-β-CD). Afterwards, the CA@HP-β-CD was applied to prepare the controlled-release fresh-keeping cards using food-grade absorbent cardboard and polyvinyl alcohol water-soluble film for strawberry storage after different simulated transport vibrations. During storage, the polyvinyl alcohol water-soluble film exhibited disintegration due to higher humidity environment, releasing cinnamaldehyde and lowering strawberry decay. According to the simulated transportation for 6 h and 48 h, the decay rates of strawberries treated with the cards were (16.67 ± 5.77) % and (23.33 ± 5.77) %, respectively, at the 9th day. It suggested that the cards could mitigate spoilage to extend the strawberry shelf life. It aligned closely with real-world fruit transportation scenarios, providing valuable insights for post-transport preservation strategies.
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| http://dx.doi.org/10.1016/j.foodchem.2025.145245 | DOI Listing |
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