Essential oils loaded biodegradable PBAT/PBS films as young coconut packaging after harvest

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2024-07-01 DOI:10.1016/j.fpsl.2024.101322

Paweena Pattaraudomchok , Charinee Winotapun , Methinee Tameesrisuk , Bongkot Hararak

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引用次数: 0

Abstract

The polybutyrate adipate terephthalate/polybutylene succinate (PBAT/PBS) films were produced by the single screw blown-film extrusion method for the young coconut packaging application. The antifungal performance of the film was enhanced by the addition of essential oils, including cinnamon essential (CIN) and citrus essential (CT) oils. The mechanical properties, physical properties, thermal properties, oxygen transmission rate (OTR) and water vapor transmission rate (WVTR) of the film with essential oils were evaluated. The results found that 10 wt% of PBAT content in the PBS matrix was suitable for biodegradable film creation. In the film packaging, essential oils at 5 phr might be a plasticizer by increasing the tensile strength, elongation at break and toughness, while the tensile modulus decreased. The oxygen and water vapor transmission rates (OTR, WVTR) trended to increase, especially of the 10CT_10PBAT/PBS film. The essential oils could show antifungal performance by inhibiting the A. Niger growth. In the case of film packaging application, the film with essential oils could enhance the storage time of young coconut to 21 days without yeast growth on the surface, while the quality of coconut water did not change.

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精油负载生物可降解 PBAT/PBS 薄膜作为收获后的椰子包装

采用单螺杆吹膜挤出法生产了聚丁酸己二酯对苯二甲酸酯/聚丁二酸丁二酯（PBAT/PBS）薄膜，用于椰子幼果的包装。通过添加肉桂精油（CIN）和柑橘精油（CT）等精油，提高了薄膜的抗真菌性能。对添加了精油的薄膜的机械性能、物理性能、热性能、氧气透过率（OTR）和水蒸气透过率（WVTR）进行了评估。结果发现，PBS 基质中 10 wt% 的 PBAT 含量适合制作生物降解薄膜。在薄膜包装中，5 phr 的精油可能是一种增塑剂，它能提高薄膜的拉伸强度、断裂伸长率和韧性，而拉伸模量则会降低。氧气和水蒸气透过率（OTR、WVTR）呈上升趋势，尤其是 10CT_10PBAT/PBS 薄膜。精油具有抗真菌性能，可抑制尼日尔虫的生长。在薄膜包装应用中，添加了精油的薄膜可将椰子幼果的贮藏时间延长至 21 天，且表面无酵母菌生长，而椰子汁的质量没有发生变化。

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来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.