Active packaging film utilizing cerium metal-organic frameworks doped with titanium dioxide as ethylene scavengers for postharvest ripening control of avocados

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-06-03 DOI:10.1016/j.foodchem.2025.145025

Su Jung Hong , Zohreh Riahi , Ajahar Khan , Jin Gyu Lee , Byeol Yi Kim , Sea C. Min , Gye Hwa Shin , Jun Tae Kim

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Abstract

Cerium-based metal-organic frameworks doped with titanium dioxide (TiO₂-MOFs) were synthesized and applied to control the postharvest ripening of avocados via ethylene scavenging. TiO₂-MOFs improved ethylene scavenging performance, completely removing 100 ppm of ethylene within 6 h of UV light exposure using 0.08 g of particles. TiO₂-MOFs were integrated into cellulose nanofiber (CNF) films to improve UV-blocking capacity with the transmittance at 280 nm decreasing to 1.54 %. Incorporation of 6 wt% TiO₂-MOFs improved the hydrophobicity of the film with an increase in the water contact angle of the CNF film from 45.23 ± 3.21° to 65.13 ± 5.11°. However, the mechanical strength slightly decreased due to particle aggregation. CNF/TiO₂-MOFs films effectively delayed avocado ripening, as evidenced by the reduced ethylene accumulation, slow color degradation, and low browning index. These results suggest that the CNF/TiO₂-MOFs films have strong potential for active packaging applications, especially useful for extending the shelf life of ethylene-sensitive avocados.

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利用掺杂二氧化钛的铈金属有机骨架作为乙烯清除剂的活性包装膜用于控制鳄梨采后成熟

合成了掺杂二氧化钛的铈基金属有机骨架（TiO2-MOFs），并将其应用于乙烯清除控制牛油果采后成熟。tio2 - mof提高了乙烯清除性能，使用0.08 g颗粒在紫外线照射6 h内完全去除100 ppm的乙烯。将mof加入到纤维素纳米纤维（CNF）薄膜中，提高了膜的紫外线阻隔能力，在280 nm处的透过率降至1.54 %。6 wt% tio2 - mof的加入提高了膜的疏水性，CNF膜的水接触角从45.23 ± 3.21°增加到65.13 ± 5.11°。但由于颗粒聚集，机械强度略有下降。CNF/ tio2 - mof薄膜有效地延缓了鳄梨的成熟，表现为乙烯积累减少，颜色降解缓慢，褐变指数低。这些结果表明，CNF/ tio2 - mof薄膜具有很强的活性包装应用潜力，特别是对延长乙烯敏感鳄梨的保质期有用。

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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.