Agar/TiO2/radish anthocyanin/neem essential oil bionanocomposite bilayer films with improved bioactive capability and electrochemical writing property for banana preservation

Zhang, Yang; Zhai, Xiaodong; Zhang, Changcai; Shi, Jiyong; Huang, Xiaowei; Li, Zhihua; Zhang, Xiaobo; Gong, Yunyun; Holmes, Melvin; Povey, M. J. W.; Xiao, Jianbo

doi:10.1016/j.foodhyd.2021.107187

Cited by 61 publications

(21 citation statements)

References 38 publications

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“…The browning rate of the banana without a film was 83.71 ± 3.03%, while that of the banana with the Z@A-3CS film was significantly lower at 24.63 ± 3.23% (Figure b). It is worth mentioning that the browning rate of the banana with AG-TiO 2 +AG-RRE-NEO composite film was still about 52.5% . Furthermore, the ethylene removal efficiency and adsorption capacity of the film were tested because the over ripening of the fruit was caused by ethylene.…”

Section: Results and Discussionmentioning

confidence: 99%

Electrospinning of Triple-Component Protein–Polysaccharide Nanofibers for Fabrication of Highly Efficient Ethylene Scavenger Films

Fan

Zhao

Rong

et al. 2023

ACS Sustainable Chem. Eng.

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Ethylene scavengers exhibit considerably high potential for their application in prolonging the shelf-life of fruits, but their application has been hindered owing to food safety and environmental issues. Thus, in this study, we fabricated a bio-based nanofiber film composed of zein, Artemisia sphaerocephala Krasch. gum (ASKG), and chitosan (CS) via electrospinning. The addition of ASKG and CS increased the viscosity and surface tension of zein precursor solutions and consequently enhanced their spinnability. Electrostatic co-assembly between the protein and polysaccharides led to the formation core–shell nanofibers (Z@A-CS nanofibers), which effectively enhanced their ethylene removal efficiency, mechanical properties, and hydrophobicity. Furthermore, bananas incubated with the Z@A-CS nanofiber films for 10 days exhibited a lower browning rate, higher hardness, and prolonged shelf-life compared to those incubated without a film. Based on these results, we deduce that the strong interactions between the numerous active functional groups of zein and ethylene and the large specific surface area of the nanofibers led to the development of highly efficient, environmentally friendly, and economical ethylene scavenger films, which exhibit a high potential in fruit preservation.

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Section: Results and Discussionmentioning

confidence: 99%

Electrospinning of Triple-Component Protein–Polysaccharide Nanofibers for Fabrication of Highly Efficient Ethylene Scavenger Films

Fan

Zhao

Rong

et al. 2023

ACS Sustainable Chem. Eng.

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“…The hardness of packaged bananas decreases slowly, which may be closely related to gas exchange, water loss, and water migration, thus slowing down the softening of fruits. 53 Because of the excellent heat-sealing property of gelatin film, it can be used to make small bags to package virgin fruits. It was found that the film containing lavender essential oil could prevent water loss or volatile nutrients (such as aroma components).…”

Section: Applications Of Biopolymer Films Incorporated With Essential...mentioning

confidence: 99%

“…After 8 days of storage, the hardness of unpacked bananas was the lowest (8.5 ± 0.84 N), while the hardness of packaged bananas was significantly higher than that of unpacked bananas. The hardness of packaged bananas decreases slowly, which may be closely related to gas exchange, water loss, and water migration, thus slowing down the softening of fruits . Because of the excellent heat-sealing property of gelatin film, it can be used to make small bags to package virgin fruits.…”

Section: Applications Of Biopolymer Films Incorporated With Essential...mentioning

confidence: 99%

Biopolymer Food Packaging Films Incorporated with Essential Oils

Tian

Liu

Yang

et al. 2023

J. Agric. Food Chem.

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Petroleum-based packaging materials are typically nonbiodegradable, which leads to significant adverse environmental and health issues. Therefore, developing novel efficient, biodegradable, and nontoxic food packaging film materials has attracted increasing attention from researchers. Due to significant research and advanced technology, synthetic additives in packaging materials are progressively replaced with natural substances such as essential oils (EOs). EOs demonstrate favorable antioxidant and antibacterial properties, which would be an economical and effective alternative to synthetic additives. This review summarized the possible antioxidant and antimicrobial mechanisms of various EOs. We analyzed the properties and performance of food packaging films based on various biopolymers incorporated with EOs. The progress in intelligent packaging materials has been discussed as a prospect of food packaging materials. Finally, the current challenges regarding the practical application of EOs-containing biopolymer films in food packaging and areas of future research have been summarized.

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“…Banana is among the most widely consumed and popular fruits in the world that act as a staple food for many communities owing to its nutritional content and taste . Banana is a climacteric fruit with a high moisture content, which makes it highly perishable due to rapid postharvest physicochemical changes . Despite the large popularity, the low shelf life of bananas poses a significant commercial loss, especially where provisions for low-temperature storage are absent or scarce .…”

Section: Introductionmentioning

confidence: 99%

“… 1 Banana is a climacteric fruit with a high moisture content, which makes it highly perishable due to rapid postharvest physicochemical changes. 2 Despite the large popularity, the low shelf life of bananas poses a significant commercial loss, especially where provisions for low-temperature storage are absent or scarce. 3 The commonly practiced postharvest treatment of bananas includes controlled atmosphere storage, low-temperature storage, and application of ethylene inhibitors.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant-Incorporated Poly(vinyl alcohol) Coating: Preparation, Characterization, and Influence on Ripening of Green Bananas

2022

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In this study, the gallic acid (antioxidant)-rich leaf extract of Ficus auriculata was incorporated into poly(vinyl alcohol) (PVA) and utilized as a coating to delay the ripening of green bananas. The films exhibited low opacity of 0.86 ± 0.014 for pure PVA (PP) and 0.92 ± 0.019, 0.99 ± 0.020, and 1.18 ± 0.029 for PVA + 1% extract (PE1), PVA + 5% extract (PE5), and PVA + 10% extract (PE10), respectively, indicating excellent transparency. The weight loss was higher in the uncoated group than in any coated fruits. The reduction in titratable acidity and the increase in total soluble sugars were slower in all of the coated samples as compared to the uncoated ones. The fruits without any treatment attained complete maturity on the ninth day where the ion leakage was 85.61 ± 2.33% while that of PP was 56.36 ± 2.95% and those of PE1, PE5, and PE10 remained below 30%. The coated samples showed better retention and consequently slower degradation of chlorophyll. The fruits coated with pure PVA as well as 10% extract-incorporated PVA remained acceptable till day 15, while the ones with 1 and 5% of extract reached full ripeness on day 18. Results of the present investigation suggest that safe, low-cost, and environmentally friendly coatings can improve the shelf life of perishable produces like bananas.

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Agar/TiO2/radish anthocyanin/neem essential oil bionanocomposite bilayer films with improved bioactive capability and electrochemical writing property for banana preservation

Cited by 61 publications

References 38 publications

Electrospinning of Triple-Component Protein–Polysaccharide Nanofibers for Fabrication of Highly Efficient Ethylene Scavenger Films

Electrospinning of Triple-Component Protein–Polysaccharide Nanofibers for Fabrication of Highly Efficient Ethylene Scavenger Films

Biopolymer Food Packaging Films Incorporated with Essential Oils

Antioxidant-Incorporated Poly(vinyl alcohol) Coating: Preparation, Characterization, and Influence on Ripening of Green Bananas

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