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Preparation and Characterization of Pullulan-Based Packaging Paper for Fruit Preservation - PubMed

️Mon Jan 01 2024

Preparation and Characterization of Pullulan-Based Packaging Paper for Fruit Preservation

Hang Dong et al. Molecules. 2024.

Abstract

Improving the shelf lives of fruits is challenging. The biodegradable polysaccharide pullulan exhibits excellent film-forming ability, gas barrier performance, and natural decomposability, making it an optimal material for fruit preservation. To overcome problems of high cost and film porosity of existing packaging technologies, we aimed to develop pullulan-based packaging paper to enhance the shelf lives of fruits. A thin paper coating comprising a mixture of 15 wt.% pullulan solution at various standard viscosities (75.6, 77.8, and 108.5 mPa·s) with tea polyphenols (15:2) and/or vitamin C (150:1) improved the oxygen transmission rate (120-160 cm³ m^-2·24 h·0.1 MPa), water vapor transmission rate (<5.44 g·mm^-1 m^-2·h·kPa), maximum free radical clearance rate (>87%), and antibacterial properties of base packaging paper. Grapes wrapped with these pullulan-based papers exhibited less weight loss (>4.41%) and improved hardness (>16.4%) after 10 days of storage compared to those of control grapes (wrapped in untreated/base paper). Grapes wrapped with pullulan-based paper had >12.6 wt.% total soluble solids, >1.5 mg/g soluble protein, >0.44 wt.% titratable acidity, and ≥4.5 mg 100 g^-1 ascorbic acid. Thus, pullulan-based paper may prolong the shelf life of grapes with operational convenience, offering immense value for fruit preservation.

Keywords: antibacterial; antioxidant; fruit preservation; pullulan-based paper; shelf life.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

**Figure 1**
Scanning electron microscopy images of the different types of paper samples. (a) Base paper. (b) Paper coated with pullulan polysaccharide molecules. (c) Paper coated with pullulan and vitamin C. (d) Paper coated with pullulan and tea polyphenol. (e) Paper coated with pullulan, tea polyphenol, and vitamin C. Panels (b–e) show paper samples with a coating thickness of 15 ± 0.2 μm.

**Figure 2**
Oxygen- and water vapor-barrier properties of the different types of paper samples with a coating thicknesses of 15 ± 0.2 μm. (a) Oxygen transmission rates of paper samples with different coatings. (b) Water vapor transmission rates of paper samples with different coatings. P, base paper; Pul, pullulan; TP, tea polyphenol; Vc, vitamin C. Pullulan was used at three different viscosities: 75.6, 77.8, and 108.5 mPa·s. *, p < 0.05 compared to the control group, identical letters, p > 0.05, differing in letters p < 0.05, comparison within group.

**Figure 3**
2,2-Biphenyl-1-picrylhydrazyl (DPPH)-scavenging rate of the different paper samples. P, base paper; Pul, pullulan; TP, tea polyphenol; Vc, vitamin C. Pullulan was used at three different viscosities: 75.6, 77.8, and 108.5 mPa·s. NS, p > 0.05, *, p < 0.05 compared to the control group, identical letters, p > 0.05, differing in letters p < 0.05, comparison within group.

**Figure 4**
Antimicrobial properties of the different types of paper samples. (A) *E. coli* colony, (B) The CFU of *E. coli*. (a) Base paper. (b) Pullulan-coated paper. (c) Pullulan–vitamin C-coated paper. (d) Pullulan–tea polyphenol-coated paper. (e) Pullulan–tea polyphenol–vitamin C-coated paper. Identical letters, p > 0.05, differing in letters p < 0.05, comparison within group.

**Figure 5**
Tensile strengths of the different types of paper samples with a coating thickness of 15 ± 0.2 μm. P, base paper; Pul, pullulan; TP, tea polyphenol; Vc, vitamin C. Pullulan was used at three different viscosities: 75.6, 77.8, and 108.5 mPa·s. *, p < 0.05 compared to the control group, identical letters, p > 0.05, differing in letters p < 0.05, comparison within group.

**Figure 6**
Tearing strengths of the different types of paper with a coating thickness of 15 ± 0.2 μm. P, base paper; Pul, pullulan; TP, tea polyphenol; Vc, vitamin C. Pullulan was used at three different viscosities: 75.6, 77.8, and 108.5 mPa·s. *, p < 0.05 compared to the control group, identical letters, p > 0.05, differing in letters p < 0.05, comparison within group.

**Figure 7**
EB of the different types of paper with a coating thickness of 15 ± 0.2 μm. P, base paper; Pul, pullulan; TP, tea polyphenol; Vc, vitamin C. Pullulan was used at three different viscosities: 75.6, 77.8, and 108.5 mPa·s. *, p < 0.05 compared to the control group, identical letters, p > 0.05, differing in letters p < 0.05, comparison within group.

**Figure 8**
Changes in grape (a) weight loss rate and (b) hardness. P, base paper; Pul, pullulan; TP, tea polyphenol; Vc, vitamin C. Pullulan was used at three different viscosities: 75.6, 77.8, and 108.5 mPa·s. *, p < 0.05 compared to the control group.

**Figure 9**
Changes in (a) total soluble solids and (b) soluble proteins in green grapes 10 days after being wrapped in different types of paper. P, base paper; Pul, pullulan; TP, tea polyphenol; Vc, vitamin C. Pullulan was used at three different viscosities: 75.6, 77.8, and 108.5 mPa·s. *, p < 0.05 compared to the control group.

**Figure 10**
Changes in the (a) titratable acid and (b) ascorbic acid contents of grapes packaged in different types of paper (control samples: grapes wrapped in untreated/base paper). P, base paper; Pul, pullulan; TP, tea polyphenol; Vc, vitamin C. Pullulan was used at three different viscosities: 75.6, 77.8, and 108.5 mPa·s., *, p < 0.05 compared to the control group.

**Figure 11**
Process used to prepare pullulan-based packaging paper.

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Preparation and Characterization of Pullulan-Based Packaging Paper for Fruit Preservation - PubMed