Effective Enhancement of Post-Harvest Tomato Storage through Wrapping Using Deacetylated Chitin Nanofibril-Plasticized Honey Films

Ngesa Ezekiel Mushi, Edina Meela, Divina Kaombe
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Abstract

As one of the most grown seasonal fruit, tomato is widely consumed for making food products, drugs and ornaments. However, poor post-harvest handling system, transport and storage facilities deteriorate the quality of tomato fruits resulting into post-harvest losses. These problems have been addressed by the use of nanotechnology in this study. The combination of a chitosan surface and the core shell chitin results into novel deacetylated chitin nanofibril (DeChNF) with good biological activity and mechanical strength. The effectiveness of the DeChNF films for food preservation as an alternative material to chitosan is investigated. The DeChNF with degree of acetylation (DA) = 60.2% and chitosan (DA = 7.1%) were obtained from crab shells. Two appraches were employed to store freshly matured tomatoes harvested at a breaker stage. The tomatoes were coated with the colloidal suspension and wrapped in the films. Flexible wrapping films were prepared from the colloidal suspension through solution casting using bees honey (35%) and compared to those with glycerol (25%) as plastisizers. The main output storage parameters analysed include colour development, surface spoilage, and weight loss over 20 days at a 73% relative humidity. Tomatoes covered with DeChNF-honey and chitosan-honey films remained in good condition after 20 days, while the coated samples lasted for up to 15 days, except those coated with DeChNF, and those covered with a polyethylene films or stored in a refrigerator at 9 °C. The samples covered with DeChNF films plasticized with honey showed the best resistance against weight loss. The tensile strength of the DeChNF-honey films (strength = 21.32 MPa) and the chitosan-honey films (strength = 21.86 MPa) were higher than the polyethylene films (10.9 MPa). The current work increases understanding on DeChNF as an alternative material, with additional of honey as a plasticizer, over the superior chitosan, or commercial films based on fossil resources.
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脱乙酰几丁质纳米原纤维塑化蜂蜜膜有效增强番茄采后贮藏
作为最常见的时令水果之一,番茄被广泛用于制作食品、药品和装饰品。然而,采收后处理系统、运输和储存设施不完善,使番茄果实质量恶化,造成采收后损失。本研究利用纳米技术解决了这些问题。壳聚糖表面与壳壳甲壳素结合制备出具有良好生物活性和机械强度的新型脱乙酰甲壳素纳米纤维(DeChNF)。研究了DeChNF薄膜作为壳聚糖的替代材料用于食品保鲜的效果。从蟹壳中得到乙酰化度(DA)为60.2%的DeChNF和7.1%的壳聚糖。采用了两种方法来储存在破碎阶段收获的新鲜成熟的西红柿。番茄被涂上胶状悬浮液,并用薄膜包裹起来。通过蜂蜜(35%)的溶液铸造,将胶体悬浮液制成柔性包裹膜,并与甘油(25%)作为增塑剂进行比较。分析的主要输出存储参数包括在73%相对湿度下20天内的显色、表面腐败和重量损失。涂有DeChNF-蜂蜜和壳聚糖-蜂蜜膜的番茄在20天后保持良好状态,而涂有DeChNF膜、聚乙烯膜和9℃冰箱保存的样品除外,涂有DeChNF膜和壳聚糖-蜂蜜膜的样品最长可保存15天。用蜂蜜塑化的DeChNF薄膜覆盖的样品表现出最好的抗失重能力。dechnf -蜂蜜膜的抗拉强度为21.32 MPa,壳聚糖-蜂蜜膜的抗拉强度为21.86 MPa,均高于聚乙烯膜的10.9 MPa。目前的工作增加了对DeChNF作为一种替代材料的理解,添加蜂蜜作为增塑剂,而不是优质的壳聚糖或基于化石资源的商业薄膜。
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