Photocatalytic films with high ethylene degradation efficiency for strawberry preservation

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Packaging and Shelf Life Pub Date : 2024-06-21 DOI:10.1016/j.fpsl.2024.101317

Cheng Yin , Jing Qian , Mingyuan Cai , Ling Huang , Changchun Jiang , Qiong Wu

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Abstract

The preservation of fruits has always been a research hotspot. In this research, titanium dioxide(TiO₂) exhibiting diffraction peaks characteristic of both anatase and rutile phases was synthesized. Subsequently, photocatalytic films loaded with the TiO₂ were fabricated using a twin-screw extruder combined with an extrusion casting technique. The films demonstrated a highest ethylene photocatalytic degradation efficiency of 88.57 %. The addition of TiO₂ significantly enhanced the hydrophilicity of the films, with a maximum increase of 8.08 %. The tensile strength and elongation at break of the films were also improved. The optical properties, barrier properties and mechanical properties revealed that the film may make contributions to slowing down light aging, reducing weight loss of strawberries and increasing the load-bearing property. Furthermore, fresh-keeping experiment proved that the photocatalytic films could markedly slow down the appearance change, reduce weight loss and TBARS accumulation while decelerating the decline of TSS and antioxidant capacity in strawberries.

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用于草莓保鲜的高乙烯降解效率光催化薄膜

水果保鲜一直是研究热点。本研究合成了同时具有锐钛矿相和金红石相衍射峰特征的二氧化钛（TiO2）。随后，利用双螺杆挤出机结合挤出铸造技术制备了负载有二氧化钛的光催化薄膜。薄膜的乙烯光催化降解效率最高，达到 88.57%。二氧化钛的加入大大提高了薄膜的亲水性，最大增幅达 8.08%。薄膜的拉伸强度和断裂伸长率也得到了改善。光学性能、阻隔性能和机械性能表明，薄膜可以减缓光老化、减少草莓的重量损失并提高承重性能。此外，保鲜实验证明，光催化薄膜能明显减缓草莓的外观变化、减少重量损失和 TBARS 积累，同时减缓 TSS 和抗氧化能力的下降。

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来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.