Fabrication and Testing of PVA/Chitosan Bilayer Films for Strawberry Packaging

Liu, Yaowen; Wang, Shuyao; Lan, Wenting; Qin, Wen

doi:10.3390/coatings7080109

Cited by 74 publications

(41 citation statements)

References 44 publications

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“…The chemical structures of the nanofiber films and the interactions between the PVA and TPs were analyzed using a spectrometer (BOEN, Feierboen Precision Instruments Ltd., Shanghai, China). The samples were identified at a resolution of 4 cm −1 as the average of 32 scans with a range of 4000-650 cm −1 [24].…”

Section: Fourier Transform Infrared Experimentsmentioning

confidence: 99%

Effects of Heat Treatment and Tea Polyphenols on the Structure and Properties of Polyvinyl Alcohol Nanofiber Films for Food Packaging

et al. 2020

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In this study, biodegradable polyvinyl alcohol (PVA) was blended with natural antioxidant tea polyphenols (TPs) to produce PVA/TP nanofiber films by electrospinning. The effects of heat treatment and TP incorporation on the structural and physical properties of the films were then evaluated. Scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FTIR) revealed that the PVA/TP nanofiber film has a more compact structure and better morphology than PVA alone. In addition, the water resistance was enhanced, and the formation of hydrogen bonds between the TP and PVA molecules increased via the heat treatment. Furthermore, the mechanical, antioxygenic, and antibacterial properties of the nanofiber films were significantly improved (P < 0.05) owing to the incorporation of TP. In particular, when the mass ratio of the PVA/TP was 7:3, the elongation at break (EAB) of the film increased to 105.24% ± 2.87%, and the antioxidant value reached a maximum at 64.83% ± 5.21%. In addition, the antibacterial activity of Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) increased to the maximum levels of 82.48% ± 2.12% and 86.25% ± 2.32%, respectively. In summary, our study produced a functional food packaging material that includes preservation with an acceptable bioactivity, ability to keep food fresh, and biodegradability.

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Section: Fourier Transform Infrared Experimentsmentioning

confidence: 99%

Effects of Heat Treatment and Tea Polyphenols on the Structure and Properties of Polyvinyl Alcohol Nanofiber Films for Food Packaging

et al. 2020

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“…A universal testing machine (UTM, Instron 5583, Norwood, MA, USA) was used for tensile strength tests with crosshead speeds of 250 mm/min and an 80 mm gauge length. Each film was tested five times, and the average value was recorded for subsequent analysis [40].…”

Section: Mechanical Property Analysismentioning

confidence: 99%

“…DPPH free radical scavenging activity is often used to evaluate the antioxidant activity of specific compounds or food items [40]. The higher the DPPH free radical scavenging rate, the greater the antioxidant activity.…”

Section: Dpph Free Radical Scavenging Activitymentioning

confidence: 99%

“…The decrease in the sealing strength may be due to the fact that the SeMPs particles were placed in the gap between PLA molecules after addition, thus blocking the interpenetration and intertwining of the high-molecular-weight polymer chains under heat and pressure [40,57]. The re-increase in the sealing strength was due to the agglomeration of SeMPs.…”

Section: Seal Strength Determinationmentioning

confidence: 99%

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Development of Polylactic Acid Films with Selenium Microparticles and Its Application for Food Packaging

et al. 2020

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Selenium is a natural element which exists in the human body and plays an important role in metabolism. Along with this, selenium also possesses antibacterial and antioxidant properties. Using selenium microparticles (SeMPs) in food packaging films is exceptional. In this experiment, a solution casting method was used to make film. For this purpose, we used polylactic acid (PLA) as a substrate for the formation of a film membrane while SeMPs were added with certain ratios to attain antibacterial and antioxidant properties. The effects of SeMPs on the PLA film and the value of SeMPs in food packaging film production were investigated. The effects of the SeMPs contents on the features of the film, such as its mechanical property, solubility, swelling capacity, water vapor permeability, antioxidant activity, and the antibacterial activity of the composite membrane against Staphylococcus aureus (Gram-positive) and Escherichia coli (Gram-negative) strains, were studied. The results manifest that the PLA/SeMPs films showed higher water resistance, UV resistance, antioxidant activity, and antibacterial activity than pure PLA film. When the concentration of SeMPs was 1.5 wt%, the composite membrane showed the best comprehensive performance. Although the tensile strength and elongation at break of the membrane were slightly reduced by the addition of SeMPs, the results show that PLA/SeMPs films are still suitable for food packaging and would be a very promising material for food packaging.An important reason behind the need for food packaging with antibacterial properties is the ever-growing issue of increasing foodborne microorganisms, which necessitates higher requirements for the functionality of food packaging that ensures the retention of the food quality [12]. The PLA membrane has no antimicrobial property. The incorporation of nanomaterials (nano-metals, nano-cellulose, nano-clay and so on) improves the properties and helps to obtain antibacterial activity, prevent ultraviolet radiation and other additional functional properties [13]. In this regard, metal nanoparticles such as those of titanium, silver, and zinc have been found to improve the antimicrobial activity of biodegradable polymer films [14][15][16]. Some studies have shown the successful incorporation of nanoparticles in the PLA films to enhance the properties of films. Athanasoulia et al. [17] made the TiO 2 /PLA membrane by extrusion melt blending and investigated the influence of the incorporation of TiO 2 nano particles on the performance and features of a brittle crystalline poly-matrix. They found that a 20/80 w/w TiO 2 /PLA nanocomposite offered favorable bacteriostatic effects both under UV light and in the dark. Shebi et al. [18] prepared the honeycomb membrane by using the breath figure method. This study explained that the nanomaterials (H-PLA/GST) showed obvious bacteriostatic properties to S. aureus, both in visible light and in dark conditions. Munteanu et al. [19] used the electrostatic spinning method to mix polylactic acid (PLA), silver ...

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“…They contribute to the extension of the shelf-life of fruits by reducing moisture and solute migration, gas exchange, respiration, and oxidative reaction rates. The functionality and performance of edible coatings depend on their mechanical, optical, and barrier properties, which in turn are related to film composition, its formation process, and the method of application on the food [1][2][3].…”

Section: Introductionmentioning

confidence: 99%

Surface Free Energy Utilization to Evaluate Wettability of Hydrocolloid Suspension on Different Vegetable Epicarps

et al. 2017

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Surface free energy is an essential physicochemical property of a solid and it greatly influences the interactions between vegetable epicarps and coating suspensions. Wettability is the property of a solid surface to reduce the surface tension of a liquid in contact with it such that it spreads over the surface and wets it, resulting from intermolecular interactions when the two are brought together. The degree of wetting (wettability) is determined by an energy balance between adhesive and cohesive work. The spreading coefficient (S cf/food ) is the difference between the work of adhesion and the work of cohesion. Surface wettability is measured by the contact angle, which is formed when a droplet of a liquid is placed on a surface. The objective of this work was to determine the effect of hydroxypropyl methylcellulose (HPMC), κ-carrageenan, glycerol, and cellulose nanofiber (CNF) concentrations on the wettability of edible coatings on banana and eggplant epicarps. Coating suspension wettability on both epicarps were evaluated by contact angle measurements. For the (S cf/food ) values obtained, it can be concluded that the surfaces were partially wet by the suspensions. S cf/food on banana surface was influenced mainly by κ-carrageenan concentration, HPMC-glycerol, κ-carrageenan-CNF, and glycerol-CNF interactions. Thus, increasing κ-carrageenan concentrations within the working range led to a 17.7% decrease in S cf/banana values. Furthermore, a HPMC concentration of 3 g/100 g produced a 10.4% increase of the S cf/banana values. Finally, S cf/fruit values for banana epicarps were higher (~10%) than those obtained for eggplant epicarp, indicating that suspensions wetted more the banana than the eggplant surface.

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Fabrication and Testing of PVA/Chitosan Bilayer Films for Strawberry Packaging

Cited by 74 publications

References 44 publications

Effects of Heat Treatment and Tea Polyphenols on the Structure and Properties of Polyvinyl Alcohol Nanofiber Films for Food Packaging

Effects of Heat Treatment and Tea Polyphenols on the Structure and Properties of Polyvinyl Alcohol Nanofiber Films for Food Packaging

Development of Polylactic Acid Films with Selenium Microparticles and Its Application for Food Packaging

Surface Free Energy Utilization to Evaluate Wettability of Hydrocolloid Suspension on Different Vegetable Epicarps

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