Preparation of poly (butylene adipate-co-terephthalate)/clove essential oil composite antimicrobial film as biodegradable packaging for strawberry preservation

IF 3.4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Science Pub Date : 2025-02-20 DOI:10.1111/1750-3841.70077

Longqian Xue, Bo Zhang, Douxin Xiao, Alideertu Dong

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Abstract

Polybutylene adipate terephthalate (PBAT) offers a promising solution to reduce reliance on plastics that do not degrade. In this study, PBAT-EC-ATBC composite antimicrobial film (PEC) was prepared by incorporating clove essential oil (CEO) into a casting solution consisting of PBAT and ethyl cellulose (EC). The mechanical property tests revealed that as the content of CEO increased, the tensile strength of the film decreased from 10.10 MPa to 1.86 MPa, and the elongation at break of the film decreased from 886.07% to 540.06%. The optical transmittance tests demonstrate that the incorporation of CEO into films leads to an enhancement from 79% to 86% at 800 nm in optical transmittance. The results demonstrated that the PEC films exhibited excellent bacteriostatic properties, with inhibition zones of 7.47 mm and 9.48 mm against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus), respectively. The experimental results demonstrate that the weight loss of strawberries can be reduced to 20% as the CEO content increases and the application of a film can effectively extend the shelf life of strawberries. Furthermore, it was observed that the PEC films displayed favorable degradability characteristics, with the degradation rate of PEC-6 film reaching 51.71% on Day 19.

Practical Application

A biodegradable film with antimicrobial properties has been developed to effectively extend the shelf life of strawberries. The incorporation of clove essential oil into the film not only enhances its resistance against Escherichia coli and Staphylococcus aureus, but also exerts a pronounced impact on strawberry preservation. This novel antimicrobial composite film exhibits significant potential in the realm of food packaging materials.

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聚己二酸丁二酯/丁香精油复合抗菌膜的制备及其在草莓保鲜中的应用

聚己二酸丁二烯对苯二甲酸酯（PBAT）提供了一个有前途的解决方案，以减少对不可降解塑料的依赖。本研究将丁香精油（CEO）掺入PBAT和乙基纤维素（EC）组成的浇注液中，制备PBAT-EC- atbc复合抗菌膜（PEC）。力学性能试验表明，随着CEO含量的增加，薄膜的抗拉强度从10.10 MPa下降到1.86 MPa，断裂伸长率从886.07%下降到540.06%。透光率测试表明，在800 nm处，加入CEO可使薄膜的透光率从79%提高到86%。结果表明，PEC膜具有良好的抑菌性能，对大肠杆菌（E. coli）和金黄色葡萄球菌（S. aureus）的抑制区分别为7.47 mm和9.48 mm。实验结果表明，随着CEO含量的增加，草莓的减重可降低20%，覆膜可有效延长草莓的保质期。此外，PEC膜表现出良好的降解特性，第19天PEC-6膜的降解率达到51.71%。开发了一种具有抗菌性能的生物可降解薄膜，可以有效地延长草莓的保质期。丁香精油加入到膜中，不仅增强了膜对大肠杆菌和金黄色葡萄球菌的抵抗力，而且对草莓的保鲜效果也有明显的影响。这种新型抗菌复合薄膜在食品包装材料领域具有显著的潜力。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.