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

IF 3.2 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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引用次数: 0

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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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.