Improved hydrophobicity, antibacterial and mechanical properties of polyvinyl alcohol/quaternary chitosan composite films for antibacterial packaging

Improvement of Hydrophobicity and Gas Permeability of the Polyvinyl Alcohol Film Utilizing Monoglyceride Coating and Diatomaceous Earth Filling and Its Application to Fresh-Cut Mango

“…WA, CA, WVTR, and OTR are important factors in the hydrophobicity and gas permeability of the films, which significantly affect the quality and shelf-life of the food packaging. Compared to the previous studies, the CA was increased from 44.72 to 122.32°, the WVTR was decreased from 17.69 to 7.19 g/m 2 /day, , indicating a significant improvement of hydrophobicity of the PVA film. In summary, the PVA/MG/DS film had the lowest WA of 4.94%, the highest CA of 122.32°, the lowest WVTR of 7.19 g/m 2 /day, and the lowest OTR of 55.35 (cm 3 × cm × cm 2 × s × Pa) −1 , which can be used as a promising film for food packaging.…”

“…Its hydrophilic regions can connect with PVA through intermolecular hydrogen bonds, while its hydrophobic parts are able to gather on the surface of the PVA film, thereby improving the water resistance. − More importantly, features like the hydrophobicity and gas permeability of the film also play an important role in fruit and vegetable packaging. − It was proved that the addition of montmorillonite (MMT) and diatomaceous earth (DS) could improve the gas permeability of the PVA film . To sum up, the hydrophobicity and gas barrier properties of the PVA film play a crucial role in the preservation quality of its food packaging. , Therefore, it is urgent to study and develop a new type of PVA film with strong hydrophobicity and desirable gas barrier properties to expand its application in fruit and vegetable preservation.…”

“…22 To sum up, the hydrophobicity and gas barrier properties of the PVA film play a crucial role in the preservation quality of its food packaging. 9,23 Therefore, it is urgent to study and develop a new type of PVA film with strong hydrophobicity and desirable gas barrier properties to expand its application in fruit and vegetable preservation.…”

“…These approaches increased the contact angle from 44.72 to 107.85°, indicating improved water repellency. Additionally, the water absorption of the films decreased from 189.07 to 81.13%, demonstrating reduced water uptake. , However, despite these improvements, the hydrophobicity and barrier properties still need to be improved. These properties are particularly crucial in the field of fruit and vegetable packaging as they play an essential role in preserving the quality and freshness of the produce .…”

How APTMS Acts as a Bridge to Enhance the Compatibility of the Interface between the Hydrophilic Poly(vinyl alcohol) Film and the Hydrophobic Stearic Acid Coating

“…The XRD spectra were collected in the range of 5–50° under an ambient temperature. The films were conditioned at 40 kV and 20 mA, with a step width of 0.02° and a scan rate of 2 s/step …”