Incorporating of Oxidized Cellulose Nanofibers@d-Limonene Pickering Emulsion into Chitosan for Fully Biobased Coatings toward Fruits Protection

Abstract

Due to the perishable nature and limited shelf life, it is crucial to develop highly efficient techniques for fruit preservation while avoiding the use of environmentally hazardous materials. Herein, the ecofriendly oxidized cellulose nanofibers (OCNF) with an optimized solid content (1.0 wt %) was utilized to stabilize d-Limonene to form an oil-in-water Pickering emulsion. By incorporating the Pickering emulsion into chitosan (Cs) solution, fully biobased Cs/OCNF@d-Limonene coatings were successfully obtained via a simple solvent casting method. Thanks to the physical cross-linking and hydrogen bond reaction between OCNF and Cs matrix, the films exhibited high transmittance, high haze, exceptional mechanical properties, and the ability to effectively shield 96.5% UVB and 69.3% UVA radiation. Most importantly, the inclusion of d-Limonene exhibited a remarkable enhancement in the inhibition zones against E. coli and S. aureus, and an outstanding 72.5% improvement in antioxidation properties. These outstanding film properties make the Cs/OCNF@d-Limonene coatings ideal as conformal films for fruit protection, which can effectively reduce the fruit water loss rate, delay ripening, prevent oxidation and microbial invasion, and significantly extend the shelf life of fruits. The well-designed coatings present a promising, cost-effective, and sustainable alternative to conventional plastic packaging materials for fruit protection.

Multiresponsive Behavior of the Pickering Emulsifier and Its Application for Collecting Small Oil Droplets in Water

“…It was evident that the mass loss in the TGA data was primarily divided into three bands. The loss before 250 °C was mainly owed to the reduction of water in the products . In addition, between 250 and 450 °C, it was largely due to the thermal dissociation of the polymer chain segments. , In addition, the weight loss of nanoparticles increased with the amount of polymer segments, with mass losses of 11% and 22.5% for PDMAEMA/Fe 3 O 4 and P­(DMAEMA- b -A-CD)/Fe 3 O 4 , respectively.…”

“…The loss before 250 °C was mainly owed to the reduction of water in the products . In addition, between 250 and 450 °C, it was largely due to the thermal dissociation of the polymer chain segments. , In addition, the weight loss of nanoparticles increased with the amount of polymer segments, with mass losses of 11% and 22.5% for PDMAEMA/Fe 3 O 4 and P­(DMAEMA- b -A-CD)/Fe 3 O 4 , respectively. The TGA results demonstrated the existence of polymer blocks on the surface of the P­(DMAEMA- b -A-CD)/Fe 3 O 4 nanoparticles.…”

“…Besides, the peaks of 1635 and 1095 cm owed to the reduction of water in the products. 50 In addition, between 250 and 450 °C, it was largely due to the thermal dissociation of the polymer chain segments. 50,51 In addition, the weight loss of nanoparticles increased with the amount of polymer segments, with mass losses of 11% and 22.5% for PDMAEMA/Fe SEM Analysis.…”

“…50 In addition, between 250 and 450 °C, it was largely due to the thermal dissociation of the polymer chain segments. 50,51 In addition, the weight loss of nanoparticles increased with the amount of polymer segments, with mass losses of 11% and 22.5% for PDMAEMA/Fe SEM Analysis. The microscopic morphology of the nanoparticles could be visualized by using SEM, as shown in Figure 4a.…”

Enhanced Preservation of Climacteric Fruit with a Cellulose Nanofiber-Based Film Coating

“…Recently, the need for biodegradable packaging materials has been growing in the storage of fruits to increase shelf-life. Especially, the combination of biodegradable polymers and bioactive natural molecules provides the fruit coating with multifunctionality such as gas regulating, antibacterial, and ultraviolet (UV) barrier properties. − Despite the excellent barrier coating of fruits, biomass-based coating materials are still needed in terms of sustainable resources.…”