Chitosan films developed using all-natural resource for fruit preservation and the impact of lemon Peel extract mediated nickel ferrite nanoparticles on films' physical and barrier properties

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-03-28 DOI:10.1016/j.foodchem.2025.144068

Dilawar Hassan, Ayesha Sani

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Abstract

Herein, we report the synthesis of chitosan (CH)-based polymeric films using lemon juice for CH's dissolution. Furthermore, 1 and 2 % of Nickel Ferrite nanoparticles (NPs) were introduced to improve film properties. The mechanical strength of the films jumped from 0.24 MPa to 0.51 MPa. The nanoparticles improved the barrier properties by reducing vapor permeability from 1.201 ± 0.106 to 0.733 ± 0.063 × 10⁻¹⁰ g.mm/m².d.kPa after introduction of 2 % NPs. Films were also studied for apple cuts preservation for 9 days and the results revealed that the apple cuts stored under the 2 % NiFe₂O₄ NPs showed a pH of 3.86 ± 0.008 compared to the control's pH of 3.97 ± 0.025. While the ascorbic acid value of apples stored under the 2 % NiFe₂O₄ NPs CH films was 5 mg/100 mg. Furthermore, the %infection value for samples under 2 % NiFe₂O₄ NPs CH films was 18.91 ± 2.957 % compared to controls 51.26 ± 3.221 %.

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在此，我们报告了利用柠檬汁溶解壳聚糖（CH）合成壳聚糖（CH）基聚合物薄膜的情况。此外，我们还引入了 1% 和 2% 的镍铁氧体纳米粒子（NPs）来改善薄膜的性能。薄膜的机械强度从 0.24 兆帕跃升至 0.51 兆帕。引入 2% 的纳米粒子后，薄膜的阻隔性能得到改善，水汽渗透率从 1.201 ± 0.106 降至 0.733 ± 0.063 × 10-10 g.mm/m2.d.kPa。研究还将薄膜用于保存苹果切片 9 天，结果表明，在 2%NiFe2O4 NPs 下保存的苹果切片的 pH 值为 3.86 ± 0.008，而对照组的 pH 值为 3.97 ± 0.025。而在 2% NiFe2O4 NPs CH 薄膜下储存的苹果的抗坏血酸值为 5 mg/100 mg。此外，2 % NiFe2O4 NPs CH 薄膜下样品的感染率为 18.91 ± 2.957 %，而对照组为 51.26 ± 3.221 %。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.