Pullulan based films cooperated with waxy starch/thymol nanoemulsion (S-T-NE) were prepared to prolong the freshness of strawberry.The changes in structural properties of the films before and after S-T-NE addition and the impact on strawberry flavors were investigated by scanning electron microscope, fourier transform infrared reflection, X-ray diffraction, thermogravimetric analyzer, and taste sensing system.When S-T-NE was added into the matrix, the roughness of fracture surface of pullulan based film increased, and the transmittance of vibration absorption peak of hydroxyl group was enhanced and shifted to a lower wavenumber, yet the film still maintained amorphous structures as the control one.In the meantime, the addition of S-T-NE brought about the increment of water vapor permeability(WVP) value of pullulan based film from 3.37×10-10 g/(m·s·Pa) to 6.39×10-10 g/(m·s·Pa), and the peak temperatures of heat dissipation and pyrolysis behavior within the film both increased.When strawberries were sprayed with the film-forming solution with S-T-NE and stored at 4 ℃, the samples showed more favorable appearances and smoother surfaces through out the entire storage period.Furthermore, when strawberries were stored at 25 ℃, the sourness and bitterness values of the samples treated with S-T-NE were lower than the control group, whereas it showed higher value of umami in the group of strawberries with S-T-NE.The findings provided technical references for the potential application of bio-active nanostarch based emulsion in prolonging the freshness of perishable food.
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