Preparation and Characterization of New Electrospun Poly(lactic acid) Nanofiber Antioxidative Active Packaging Films Containing MCM-41 Mesoporous Molecular Sieve Loaded with Phloridzin and Their Application in Strawberry Packaging

Abstract

Health concerns about food safety have increased in recent years. In order to ensure the safety and increase the shelf-life of food, many methods have been used to slow down the oxidation rate of food fat. In order to solve this problem, a new type of antioxidant-active packaging has emerged. Poly(lactic acid) (PLA) films containing phloridzin adsorbed on to an MCM-41 mesoporous molecular sieve were prepared by electrostatic spinning, using PLA as a film-forming substrate, phloridzin as an antioxidant, and MCM-41 as the adsorption and controlled release carrier. The physical properties of the new films—including microscopic structure, water vapor transmission rate, and fresh-keeping effects, as well as the mechanical, thermal, antioxidant, and antibacterial properties—were studied. When the mass ratio of MCM-41 to phloridzin is 1:2, the nanofiber membrane achieves a 53.61% free-radical scavenging rate and better antibacterial performance (85.22%) due to the high content of phloridzin (30.54%). Additionally, when the mass ratio of the molecular sieve to phloridzin is 1:2 and 3:4 (with the best antibacterial performance of 89.30%), the films significantly delay lipid oxidation in the strawberry packaging, allowing the fresh-keeping time to be extended to up to 21 days before mildew appears. In this study, an MCM-41 mesoporous molecular sieve was used to load phloridzin for the first time. The packaging film with phloridzin, MCM-41, and poly(lactic acid) were used as the raw materials and electrospinning technology was used to prepare the packaging film with antioxidant activity. The packaging film was used for the first time in the packaging of strawberries.

Recent Progress in Modified Atmosphere Packaging and Biopolymeric Films and Coatings for Fresh Strawberry Shelf‐Life Extension

“…FS quality evolution throughout postharvest storage in different conditions has been extensively studied, aiming to identify the main factors limiting shelf life and to develop postharvest technologies that can hinder these deterioration processes and therefore help preserve initial product quality and freshness [21, 24, 26–31]. Factors that can limit FS shelf life include physicochemical, microbiological and sensory quality traits [9]. Also, changes in respiration rate, bioactive compounds, volatile compounds and enzymes can reflect changes associated with senescence and deterioration.…”

“…Unfortunately, fresh strawberries (FS) have a short shelf life, which is limited by deterioration caused by microorganisms, weight loss and vitamin degradation during postharvest [9, 10]. Temperature control continues to be the most effective preservation method for FS, with temperatures of between 0°C and 2°C being the recommended ones for refrigerated storage of this commodity [11, 12].…”

Correction: Xie et al. Preparation and Characterization of New Electrospun Poly(Lactic Acid) Nanofiber Antioxidative Active Packaging Films Containing MCM-41 Mesoporous Molecular Sieve Loaded with Phloridzin and Their Application in Strawberry Packaging. Nanomaterials 2022, 12, 1229

“…In the original publication, there was a mistake in Figure 7 , as published in [ 1 ]. Upon building up the combined image of PPM.7 and PPM.8, the authors misplaced the panel corresponding to the previously mentioned samples.…”

Enhancing Cytochrome C Recognition and Adsorption through Epitope-Imprinted Mesoporous Silica with a Tailored Pore Size

“…Several methods are proposed to enlarge the pore size of mesoporous imprinted materials. − Conventional oil-based synthesis systems use a large number of oil phases to achieve an effective swelling effect. In the anion-assisted method, salicylic acid anion (Sal – ) is used to form large pores, and the amount required is significantly reduced, indicating that Sal – has superior micellar penetration compared to the oil phase. , The strong interaction between Sal – and CTA + micelles, including high miscibility and strong electrostatic attraction, drives Sal – to migrate into the micelles, and its hydrophobic part is embedded in the hydrophobic region of the micelles. − Therefore, the anion-assisted method is highly reproducible and the effect of the stirring rate on the particle structure is negligible . In contrast, nonpolar oil molecules lack attraction to the hydrophobic nuclei of micelles .…”