Functional coating on Moso bamboo with superhydrophobic and high preservation effects: a case study of banana

IF 5.2 Q1 FOOD SCIENCE & TECHNOLOGY

Journal of Future Foods Pub Date : 2025-04-21 DOI:10.1016/j.jfutfo.2024.04.007

Juan Du , Kangli Yang , Zhiqing Yuan , Zongming Liu , Rui He , Shujuan Liu , Cancheng Li , Shoutong Meng , Xuyu Long , Qian Su

{"title":"Functional coating on Moso bamboo with superhydrophobic and high preservation effects: a case study of banana","authors":"Juan Du , Kangli Yang , Zhiqing Yuan , Zongming Liu , Rui He , Shujuan Liu , Cancheng Li , Shoutong Meng , Xuyu Long , Qian Su","doi":"10.1016/j.jfutfo.2024.04.007","DOIUrl":null,"url":null,"abstract":"<div><div>Inappropriate storage methods can shorten the shelf life of fruits, leading to fruit waste. Ethylene is an important factor affecting the shelf life of fruits. In this study, a coating with a good ethylene removal performance was prepared using a simple two-step method on Moso bamboo. The ethylene removal mechanism of the coating was evaluated using scanning electron microscopy (SEM), energy dispersive spectroscopy (EDS), Fourier transform infrared (FTIR) spectra and water contact angle (WCA) analysis. The banana preservation performance of the coating was analyzed by observing the appearance, quality, sugar content, and hardness of the bananas. This preparation method is simple, cost-effective, and convenient for large-scale production and applications. The results showed that the coating significantly extended the shelf life of bananas and reduced their visible browning. This coating reduces the loss of banana quality and minimizes the increase in sugar content and decrease in hardness during banana decay. The combination of superhydrophobicity and the preservation coating further enhanced the preservation of bananas.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 1","pages":"Pages 109-116"},"PeriodicalIF":5.2000,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Future Foods","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2772566925000187","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Inappropriate storage methods can shorten the shelf life of fruits, leading to fruit waste. Ethylene is an important factor affecting the shelf life of fruits. In this study, a coating with a good ethylene removal performance was prepared using a simple two-step method on Moso bamboo. The ethylene removal mechanism of the coating was evaluated using scanning electron microscopy (SEM), energy dispersive spectroscopy (EDS), Fourier transform infrared (FTIR) spectra and water contact angle (WCA) analysis. The banana preservation performance of the coating was analyzed by observing the appearance, quality, sugar content, and hardness of the bananas. This preparation method is simple, cost-effective, and convenient for large-scale production and applications. The results showed that the coating significantly extended the shelf life of bananas and reduced their visible browning. This coating reduces the loss of banana quality and minimizes the increase in sugar content and decrease in hardness during banana decay. The combination of superhydrophobicity and the preservation coating further enhanced the preservation of bananas.

查看原文本刊更多论文

具有超疏水性和高保鲜效果的毛竹功能涂层——以香蕉为例

不恰当的贮藏方法会缩短水果的货架期，导致水果浪费。乙烯是影响水果货架期的一个重要因素。本研究采用简单的两步法在毛竹上制备了一种具有良好乙烯去除性能的涂层。使用扫描电子显微镜（SEM）、能量色散光谱（EDS）、傅立叶变换红外光谱（FTIR）和水接触角（WCA）分析评估了涂层的乙烯去除机理。通过观察香蕉的外观、质量、含糖量和硬度，分析了涂层的香蕉保鲜性能。这种制备方法简单、成本效益高，便于大规模生产和应用。结果表明，该涂层能明显延长香蕉的保质期，并减少香蕉的明显褐变。这种涂层减少了香蕉质量的损失，最大程度地降低了香蕉腐烂过程中糖含量的增加和硬度的降低。超疏水性和防腐涂层的结合进一步提高了香蕉的防腐效果。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of Future Foods

CiteScore

5.80

自引率

0.00%

发文量