Asymmetric Janus composite films with superior humidity regulation capabilities for the efficient preservation of strawberry fruit

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2025-06-30 Epub Date: 2025-03-01 DOI:10.1016/j.foodchem.2025.143646

Hao Dong , Shuang Han , Keqin Mi , Yahui Hao , Geoffrey I.N. Waterhouse , Liping Tong , Shifeng Hou

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Abstract

This study aims to report the limitations of single-layer film packaging to control relative humidity and preventing water vapor condensation within packaging systems. It introduces the development of an asymmetrically structured Janus humidity-regulated composite film. The composite film consists of an inner active layer made of polyvinyl alcohol/chitosan (PVA/CS) with a fibrous structure, and an outer barrier layer composed of PVA_{x% humic acid (HA)} with a dense configuration. The PVA/CS inner active layer exhibits excellent water uptake properties (0.36 g/g) and rapid adsorption-desorption kinetics, reaching equilibrium in 17 min. The PVA_x%HA outer barrier exhibits favorable water vapor barrier characteristics, with a water vapor permeability of (0.64 ± 0.01) × 10⁻¹¹ g·m/(m²·s·Pa). In strawberry preservation, the PVA/CS-PVA_1._5%_HA composite film boosted storage relative humidity by 135.24 % and kept strawberries fresh for 7 days. This humidity-regulating film packaging offers a promising approach to extending the shelf life of fruits with high moisture content.

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具有卓越湿度调节能力的非对称 Janus 复合薄膜，用于高效保存草莓果实

本研究旨在报告单层薄膜包装在控制相对湿度和防止包装系统内水蒸气凝结方面的局限性。介绍了一种非对称结构Janus调湿复合薄膜的研制。该复合膜由纤维结构的聚乙烯醇/壳聚糖（PVA/CS）构成的内活性层和致密结构的PVAx%腐植酸（HA）构成的外屏障层组成。PVA/CS内活性层具有优异的吸水性能（0.36 g/g）和快速的吸附-解吸动力学，在17 min内达到平衡。PVAx%HA外屏障具有良好的水蒸气阻隔特性，其水蒸气渗透率为（0.64 ± 0.01） × 10−11 g·m/（m2·s·Pa）。在草莓保鲜中，PVA/CS-PVA1.5%HA复合膜使草莓贮藏相对湿度提高135.24 %，保鲜时间为7 d。这种湿度调节薄膜包装提供了一种有前途的方法来延长高水分含量水果的保质期。

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来源期刊

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.