Using soy protein SiOx nanocomposite film coating to extend the shelf life of apple fruit

Abstract

Preservation properties of soy protein isolate (SPI)/nano‐SiOx composite coatings to apple fruits were investigated. The sodium dodecyl sulfonate‐modified nano‐SiOx (SNS) particles were prepared by the ultrasonic method and the counter‐ion activation method, which products were designated as USNS and CSNS, respectively. The incorporation of CSNS particles was better than USNS to improve the preservation quality of the SPI film. The best conditions for the synthesis of the composite film were as follows: 10% SPI concentration, 0.3% nano‐SiOx dosage and coating time of 60 s. Under these conditions, the climacteric peak of apples was delayed to the fifth week. The apples also had better physiological indices than the control group. Nano‐SiOx particles were inlaid and evenly dispersed into the SPI film coatings. This work provides a simple CaCl2 pre‐activation method to produce SPI film coatings with good dispersion of nano‐SiOx particles for further preservation application of fresh fruits.

Casein and Ag nanoparticles: Synthesis, characterization, and their application in biopolymer‐based bilayer film

“…Findings of Vejdan, Ojagh, and Abdallohi () also support the present investigation that the addition of TiO 2 nanoparticles in gelatin/agar bilayer films prevented the transmission of UV light through the film and so reduced the rate of photo oxidation of the fish oil during storage. Yu et al () and Liu et al () also reported that the incorporation of nano‐SiOx improved the mechanical and gas barrier properties of the biodegradable film. In the present investigation, nanoparticles containing bilayer film showed a positive effect on the stability of almond oil during storage at intermediate RH.…”

Edible Gum–Phenolic–Lipid Incorporated Gluten Films for Food Packaging

“…The thickness of each film was measured at five random positions with four at the edge and one at the center of the film using a Type A 130‐01‐410 micrometer (Qinghai Measuring & Cutting Tools, China) with 4 μm accuracy. The five values were then averaged to determine the thickness of each gluten film (Liu et al., ).…”

Nanoemulsions as Edible Coatings: A Potential Strategy for Fresh Fruits and Vegetables Preservation

“…Figure 4 shows the advances in the development of nanosystems incorporated with food-grade ingredients, which makes it feasible to explore functional modifications in food coating materials that include nanoemulsions, polymeric nanoparticles, nanostructured lipid transporters, nanotubes, nanocrystals, nanofibers, and others [52]. Nanosystems, when incorporated into matrices based on hydrocolloids (proteins or carbohydrates), give rise to nanocomposites, which are the combination of two or more materials, one of which is on a nanoscale, in order to improve coating properties [52,53]. The main changes due to use of nanosystems in nanocomposite coatings refer to the water barrier, optical and microstructural mechanical properties, and the antimicrobial and antioxidant effects.…”