Large-scale dual-responsive ClO2 controlled-release film for strawberry preservation

IF 9.8 1区 农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2025-02-15 Epub Date: 2024-11-12 DOI:10.1016/j.foodchem.2024.141996
Siqi Chen, Wenya Ma, Ying Cao, Kunpeng Qian, Qingfeng Dong, Li Li
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Abstract

Chlorine dioxide (ClO2) exhibits promising potential for the application in food preservation. However, the large-scale production of controlled-release ClO2 films faces challenges. The sodium chlorite microcapsules (Micro-SC) were successfully prepared in this study using polyvinyl alcohol (PVA) as the wall material through the spray drying method. Furthermore, A large-scale preparation of temperature and humidity dual-responsive ClO2 controlled-release films (Micro-SC@EVA) was achieved using melt extrusion. The film could release ClO2 triggered by water vapor for 36 days. The antibacterial effects were significantly enhanced with the increase of microcapsule ratio from 4 % to 8 %. The Micro-SC@EVA film reduced the total viable count and wight loss of strawberries, inhibits ethylene production, and extended the shelf life of by 150 % compared with the control group at 25 °C. The application evaluation results show that the novel approach for the large-scale preparation of ClO2 controlled-release film holds significant implications for food packaging.

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用于草莓保鲜的大规模双响应 ClO2 控释膜
二氧化氯(ClO2)在食品保鲜方面的应用前景广阔。然而,大规模生产可控释放的 ClO2 薄膜面临着挑战。本研究以聚乙烯醇(PVA)为壁材,通过喷雾干燥法成功制备了亚氯酸钠微胶囊(Micro-SC)。此外,还利用熔融挤出法大规模制备了温湿度双响应的 ClO2 控释薄膜(Micro-SC@EVA)。该薄膜可在水蒸气的触发下释放 ClO2 达 36 天。随着微胶囊比例从 4% 增加到 8%,抗菌效果明显增强。Micro-SC@EVA 薄膜降低了草莓的总存活数和重量损失,抑制了乙烯的产生,与对照组相比,在 25 °C 下的保质期延长了 150%。应用评估结果表明,大规模制备 ClO2 控释薄膜的新方法对食品包装具有重要意义。
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麦克林
Sodium chlorite
来源期刊
Food Chemistry
Food Chemistry 工程技术-食品科技
CiteScore
16.30
自引率
10.20%
发文量
3130
审稿时长
122 days
期刊介绍: Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
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