1. In-situ electrospinning PVB/Camellia oil/ZnO-TiO 2 nanofibrous membranes with synergistic antibacterial and degradation of ethylene applied in fruit preservation.
- Author
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Cheng J, Li D, Mai Z, Ding Y, Zheng W, Lai C, Dong X, Tong R, Cao Y, Cao Q, and Zhou W
- Subjects
- Fragaria chemistry, Solanum lycopersicum chemistry, Titanium chemistry, Titanium pharmacology, Fruit chemistry, Food Preservation instrumentation, Food Preservation methods, Ethylenes chemistry, Ethylenes pharmacology, Anti-Bacterial Agents pharmacology, Anti-Bacterial Agents chemistry, Food Packaging instrumentation, Plant Oils chemistry, Plant Oils pharmacology, Zinc Oxide chemistry, Zinc Oxide pharmacology, Nanofibers chemistry
- Abstract
This work utilizes a handheld electrospinning device to prepare a novel nanofibrous composite membrane in situ for packaging freshness. It can realize pick-and-pack and is easy to operate. The nanofibrous membrane is based on PVB as the matrix material, adding Camellia oil (CO) and ZnO-TiO
2 composite nanoparticles (ZT) as the active material. The antimicrobial property of the CO and the photocatalytic activity of the nanoparticles give the material good antimicrobial and ethylene degradation functions. Meanwhile, this nanofibrous membrane has good mechanical properties, suitable moisture permeability and good optical properties. The nanofibrous membrane are suitable for both climacteric and non- climacteric fruits. Its use as a cling film extends the shelf life of strawberries by 4 days and significantly slows the ripening of small tomatoes. Therefore, this nanofibrous membrane has great potential for application in the field of fruit preservation., Competing Interests: Declaration of competing Interest All the authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. The following are the supplementary data related to this article. Supplementary data to this article can be found online at https://doi.org/10.1016/j.foodchem.2024.140629., (Copyright © 2024. Published by Elsevier Ltd.)- Published
- 2024
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