Effect of Sonication Duration in the Performance of Polyvinyl Alcohol/Chitosan Bilayer Films and Their Effect on Strawberry Preservation

Abstract

In this study, we fabricated polyvinyl alcohol (PVA)/chitosan (CS) bilayer films by casting and investigated the effects of preparation conditions and CS content (2, 2.5, or 3 wt.%) on the ability of these films to preserve packaged strawberries. The best performance was achieved at a CS loading of 2.5 wt.% (ultrasound time, 25 min); the strain and stress values were 143.15 ± 6.43% and 70.67 ± 0.85 MPa, respectively, oxygen permeability was 0.16 ± 0.08 cm2·m2·day−1·MPa−1, water vapor permeability was 14.93 ± 4.09 g·cm−1·s−1·Pa−1, and the shelf life of fresh strawberries packaged in the PVA/CS 2.5 wt.% bilayer film was determined to be 21 days at 5 ± 2 °C and a relative humidity of 60 ± 5%. Treatment with PVA/CS bilayer films prevented the decrease in the firmness of strawberries during storage (21 days). The evaluated physicochemical parameters (weight loss, decay, firmness, titratable acidity, soluble solid content, ascorbic acid content, and color) indicated that treatment with PVA/CS bilayer films led to better maintenance of the fruit quality. We believe that our study makes a significant contribution to literature because it paves the way to the fabrication of smart packaging materials and facilitates the commercialization of fresh strawberries as an important health food.

Phenolic Ester-Decorated Cellulose Nanocrystals as UV-Absorbing Nanoreinforcements in Polyvinyl Alcohol Films

“…Figure shows the oxygen permeability of the neat PVA, PVA + CNC (20 wt %), and PVA + CNC-DEF­(20 wt %) composite films. Neat PVA exhibits a low oxygen permeability of 3.0 cm 3 /m 2 ·d similar to values reported previously. − The differences observed can be attributed to differences in the concentration of PVA, film thickness, and testing conditions such as RH, temperature, and pressure. The addition of CNC further increases the oxygen barrier property of PVA, as evidenced by the 33% decrease in oxygen permeability of the PVA + CNC composite film.…”

Post-harvest quality of papaya coated with polivinilic alcohol and maize starch

“…Coating is an alternative method to increase fruit shelf life (Cunha et al, 2018;Ding et al, 2019). The coatings are applied or formed directly on the fruit surface, forming thin membranes.…”

“…These coatings do not replace completely inedible synthetic packaging, but can act as adjuvants, reducing the use of non-biodegradable disposable packaging (Assis;Britto, 2014). Various biodegradable and non-toxic polymers can be used as fruit coatings (Pilon et al, 2013;Azarakhsh et al, 2014;Cunha et al, 2018;Mendy et al, 2019), including starch and polivinilic alcohol -PVOH (Coutinho et al, 2015;Ding et al, 2019;Taha;El-Khateeb, 2019). Starch is a low-cost and highly available natural polymer, and easy to store and handle (Mali;Grossmann;Yamashita, 2010;Alcázar-Alay;Meireles, 2015).…”

“…PVOH is an inert, stable, non-toxic, water-soluble synthetic petroleum-derived polymer. PVOH-based films form moisture and oxygen barriers and have high tensile and abrasion resistance (Bellelli et al, 2018;Ding et al, 2019;Muppalaneni;Omidian, 2013). Polymeric blends containing PVOH and natural polymers, such as chitosan and carboxymethyl cellulose, increase fruit shelf life of strawberries (Ding et al, 2019), grapes (Lo'ay; Taha; El-Khateeb, 2019), and bananas (Senna;Al-Shamrani;Al-Arifi, 2014;Dawood, 2017).…”

Qualidade Pós-Colheita De Banana Revestida Com Álcool Polivinílico E Amido / Post-Harvest Quality of Banana Coated With Polivinilic Alcohol and Starch

“…A acidez titulável (ATT) foi determinada pelo método de titulação, onde 5 g da polpa foram homogeneizados com 50 mL de água destilada e adicionada duas gotas de fenolftaleína a 1%, como indicador. A solução foi titulada com NaOH 0,01 Aos 4 dias de armazenamento, todos os frutos de banana com revestimentos contendo PVOH tiveram redução significativa da taxa de respiração em comparação ao controle, demonstrando que filmes de PVOH formam barreiras contra oxigênio(BELLELLI et al, 2018;DING et al, 2019). Com o amadurecimento do fruto, ocorre rompimento do látex e diminuição da integridade da casca (CHITARRA e CHITARRA, 2005) o que influencia na perda de massa.…”