Impact of nano‐<scp>CaCO</scp><sub>3</sub>‐LDPE packaging on quality of fresh‐cut sugarcane

Luo, Zisheng; Wang, Yansheng; Wang, Haohui; Feng, Simin

doi:10.1002/jsfa.6680

Cited by 25 publications

(13 citation statements)

References 41 publications

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“…Furthermore, as described in several literatures, the permeabilities of blends or nanocomposite films are strongly dependent on the morphological and chemical structures. Of the LDPE‐based nanocomposite films, LDPE/KMnO 4 showed in the range of 21.7 ∼ 24.8 cm 3 ·cm (m 2 ·day·atm) − 1 and LDPE/nano‐CaCO 3 did in the range of 9.67 cm 3 ·cm (m 2 ·day·atm) − 1 . Furthermore, the OP value of LDPE/starch blend films varied from 71.25 to 337.5 cm 3 ·cm (m 2 ·day·atm) − 1 depending on the starch content…”

Section: Resultsmentioning

confidence: 98%

“…30 21 and LDPE/nano-CaCO 3 did in the range of 9.67 cm 3 Ácm (m 2 ÁdayÁatm) 21 . 32,33 Furthermore, the OP value of LDPE/starch blend films varied from 71.25 to 337.5 cm 3 Ácm (m 2 ÁdayÁatm) 21 depending on the starch content. 34 As shown in Figure 7, the OP value of pure LDPE is 24.0 cm 3 Ácm (m 2 ÁdayÁatm) 21 at 23 C, and the LDPE/PVA blend films varied from 21.6 to 11.4 cm 3 Ácm (m 2 ÁdayÁatm) 21 .…”

Section: Oxygen Permeabilitymentioning

confidence: 99%

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Preparation and characterization of LDPE/PVA blend films filled with glycerin‐plasticized polyvinyl alcohol

Kim

Jung

Park

et al. 2015

J of Applied Polymer Sci

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A series of LDPE/PVA blend films were prepared via a twin‐screw extruder, and their morphology, thermal property, oxygen and water vapor permeation, surface properties, and mechanical properties were investigated as a function of the PVA content. During the extrusion process of the blend films, glycerin improved the compatibility and processing conditions between LDPE and PVA. The melting temperature (Tm), melting enthalpy (ΔHm), crystallinity (%), and thermal stability of the thermal decomposition temperature (T5%) of the LDPE/PVA blend films decreased with increasing PVA content. The oxygen permeabilities of the blend films decreased from 24.0 to 11.4 cm3·cm (m2·day·atm)−1 at 23°C. The WVTR increased from 7.8 to 15.0 g(m2 day)−1 and the water uptake increased from 0.13 to 9.31%, respectively. The mechanical properties of blend films were slightly enhanced up to 2% PVA and then decreased. The physical properties of the blend films strongly varied with the chemical structure and morphology depending on the PVA and glycerin. © 2015 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2015, 132, 41985.

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Section: Resultsmentioning

confidence: 98%

Section: Oxygen Permeabilitymentioning

confidence: 99%

Preparation and characterization of LDPE/PVA blend films filled with glycerin‐plasticized polyvinyl alcohol

Kim

Jung

Park

et al. 2015

J of Applied Polymer Sci

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“…The transmission rate of O 2 and CO 2 of the nano-CaCO 3 -LDPE material was lower than that of neat low-density polyethylene (LDPE). It should be noted that the nano-CaCO 3 -LDPE packing and total bacterial count (TBC) of fresh-cut sugarcane were significantly reduced [ 28 ].…”

Section: Introductionmentioning

confidence: 99%

Mechanical and Antimicrobial Polyethylene Composites with CaO Nanoparticles

et al. 2020

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Low-density polyethylene composites containing different sizes of calcium oxide (CaO) nanoparticles were obtained by melt mixing. The CaO nanoparticles were synthesized by either the sol-gel or sonication methods, obtaining two different sizes: ca. 55 nm and 25 nm. These nanoparticles were used either as-synthesized or were modified organically on the surface with oleic acid (Mod-CaO), at concentrations of 3, 5, and 10 wt% in the polymer. The Mod-CaO nanoparticles of 25 nm can act as nucleating agents, increasing the polymer’s crystallinity. The Young’s Modulus increased with the Mod-CaO nanoparticles, rendering higher reinforcement effects with an increase as high as 36%. The reduction in Escherichia coli bacteria in the nanocomposites increased with the amount of CaO nanoparticles, the size reduction, and the surface modification. The highest antimicrobial behavior was found in the composites with a Mod-CaO of 25 nm, presenting a reduction of 99.99%. This strong antimicrobial effect can be associated with the release of the Ca2+ from the composites, as studied for the composite with 10 wt% nanoparticles. The ion release was dependent on the size of the nanoparticles and their surface modification. These findings show that CaO nanoparticles are an excellent alternative as an antimicrobial filler in polymer nanocomposites to be applied for food packaging or medical devices.

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“…Fresh-cut fruits and vegetables are in great demand in people's daily diet due to their freshness, nutrition, and safety. 1,2 In particular, cucumber is a very popular vegetable in people's lives. 3 Fresh-cut cucumber is cut, handled and processed, leading to tissue damage, browning, and nutritive loss.…”

Section: Introductionmentioning

confidence: 99%

Effect of carbon dots with chitosan coating on microorganisms and storage quality of modified‐atmosphere‐packaged fresh‐cut cucumber

et al. 2019

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BACKGROUND In order to inhibit microorganisms and improve storage quality of fresh‐cut cucumber, fresh‐cut cucumber was treated by carbon dots (CDs) from kelp/chitosan (CH) coating solution with CD concentrations of 0%, 1.5%, 3% and 4.5% and then packaged as well as stored at 4 °C for 15 days. The effect of CDs/CH coating on microorganisms and the quality of modified‐atmosphere‐packaged fresh‐cut cucumber during storage were investigated. RESULTS The CDs was monodispersed spherical morphology with size distribution of 0.54–0.83 nm. Interaction of CDs and CH had the generation of strong hydrogen bond. Inhibition zone diameters of CDs/CH coating against Staphylococcus aureus and Escherichia coli were enhanced with the increase of CD concentrations. Moreover, CDs/CH coating inhibited the growth of total number of colonies, mold, and yeast in modified‐atmosphere‐packaged fresh‐cut cucumber during storage. A coating of 4.5% CDs/CH effectively reduced the losses of weight, firmness, and total soluble solids, the degradation of ascorbic acid content and flavor, and inhibited peroxidases activity, as well as decreased water mobility in fresh‐cut cucumber during storage. CONCLUSION The results indicated that a CDs/CH coating was helpful for inhibiting microorganisms and improving storage quality, and could be an effective method to prolong shelf life of fresh‐cut cucumber. © 2019 Society of Chemical Industry

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Impact of nano‐CaCO₃‐LDPE packaging on quality of fresh‐cut sugarcane

Abstract: Our results indicated that nano-CaCO3 -LDPE packaging together with the cold storage is a promising approach in inhibiting browning and maintaining quality of fresh-cut sugarcane.

Cited by 25 publications

References 41 publications

Preparation and characterization of LDPE/PVA blend films filled with glycerin‐plasticized polyvinyl alcohol

Preparation and characterization of LDPE/PVA blend films filled with glycerin‐plasticized polyvinyl alcohol

Mechanical and Antimicrobial Polyethylene Composites with CaO Nanoparticles

Effect of carbon dots with chitosan coating on microorganisms and storage quality of modified‐atmosphere‐packaged fresh‐cut cucumber

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Impact of nano‐CaCO3‐LDPE packaging on quality of fresh‐cut sugarcane

Abstract: Our results indicated that nano-CaCO3 -LDPE packaging together with the cold storage is a promising approach in inhibiting browning and maintaining quality of fresh-cut sugarcane.

Cited by 25 publications

References 41 publications

Preparation and characterization of LDPE/PVA blend films filled with glycerin‐plasticized polyvinyl alcohol

Preparation and characterization of LDPE/PVA blend films filled with glycerin‐plasticized polyvinyl alcohol

Mechanical and Antimicrobial Polyethylene Composites with CaO Nanoparticles

Effect of carbon dots with chitosan coating on microorganisms and storage quality of modified‐atmosphere‐packaged fresh‐cut cucumber

Contact Info

Product

Resources

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Impact of nano‐CaCO₃‐LDPE packaging on quality of fresh‐cut sugarcane