Moisture Microenvironment-Regulating Electro spun Membranes for Extending Litchi Shelf Life

IF 3.4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-09-03 DOI:10.1111/1750-3841.70542

Juanhua Li, Honglei Wang, Guojian Chen, Yunyun Zhong, Naiyu Xiao, Chunhui Zhang, Pei Zhao, Jing Yang, Zheng Cheng

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Abstract

To address post-harvest issues of litchi, including browning, water loss, and nutrient degradation, a moisture microenvironment-regulating electro spun membrane was prepared by incorporating hydrophobic carnauba wax (CW)@nano silica (SiO₂) composite powder into a polyethylene terephthalate (PET) matrix via electro spinning. The dynamic water penetration equilibrium was evaluated by monitoring the water vapor absorption of the electrospun membrane within 12 h, while the effects of CW@SiO₂ on the micro-structure, mechanical properties, hydrophobicity, and thermal stability were investigated. Results showed that the tensile strength of the PET-2.5%CW@SiO₂ electro spun membrane increased from 4.64 MPa to 8.49 MPa, the elongation at break rose from 34.67% to 67.56%, and the water contact angle (WCA) improved from 116.53° to 140.82°. Furthermore, the PET-2.5%CW@SiO₂ electro spun membrane exhibited excellent thermal stability, effectively blocked moisture evaporation (water vapor absorption of only 0.33 g in 12 h), and maintained the moisture dynamic equilibrium. Freshness preservation experiments on litchi at 25°C revealed that compared to the Control group, PET-2.5%CW@SiO₂ electro spun membrane packaging extended the shelf-life of litchis for five days by reducing the weight loss (19.35%), total solids content (15.90%), titratable acid (TA) content (0.12%), and vitamin C content (1080.02 mg/L), inhibiting the polyphenol oxidase (PPO) and peroxidase (POD) activities as well as reducing cell membrane permeability and lipid peroxidation. Magnetic resonance imaging (MRI) and low-field nuclear magnetic resonance (LF-NMR) analyses confirmed that the PET-2.5%CW@SiO₂ electro spun membrane effectively delayed browning and spoilage by inhibiting water loss in litchis.

Practical Applications

Fresh litchi is prone to browning after harvesting. In this study, a moisture microenvironment-regulating electro spun membrane was prepared by incorporating hydrophobic powder CW@SiO₂ into the PET matrix, and its structural and physicochemical properties were explored to further validate its post-harvest preservation efficacy for litchis. Compared with the control group, the PET-2.5% CW@SiO₂ electro spun membrane extended the shelf-life of litchi by five days by inhibiting water loss, thereby delaying browning and maintaining nutritional quality. This finding provides a new perspective on the post-harvest preservation of litchi.

Abstract Image

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水分微环境调节电纺丝膜延长荔枝保质期

为了解决荔枝收获后褐变、水分流失和营养物质降解等问题，将疏水性巴西棕榈蜡（CW）@纳米二氧化硅（SiO2）复合粉末加入聚对苯二甲酸乙二醇酯（PET）基质中，通过电纺丝制备了水分微环境调节膜。通过监测电纺丝膜在12 h内的水蒸气吸收量来评估动态水渗透平衡，同时考察CW@SiO2对电纺丝膜微观结构、力学性能、疏水性和热稳定性的影响。结果表明：PET-2.5%CW@SiO2电纺膜的拉伸强度由4.64 MPa提高到8.49 MPa，断裂伸长率由34.67%提高到67.56%，水接触角（WCA）由116.53°提高到140.82°。此外，PET-2.5%CW@SiO2电纺丝膜具有优异的热稳定性，有效地阻挡了水分蒸发（12 h内水蒸气吸收量仅为0.33 g），保持了水分动态平衡。25℃条件下荔枝保鲜实验结果表明，PET-2.5%CW@SiO2电纺膜包装通过降低荔枝失重（19.35%）、总固形物含量（15.90%）、可滴定酸（0.12%）、维生素C含量（1080.02 mg/L）、抑制多酚氧化酶（PPO）和过氧化物酶（POD）活性、降低细胞膜通透性和脂质过氧化作用，延长了荔枝5 d的保质期。磁共振成像（MRI）和低场核磁共振（LF-NMR）分析证实PET-2.5%CW@SiO2电纺丝膜通过抑制荔枝水分流失，有效延缓了荔枝褐变和变质。新鲜荔枝在收获后容易褐变。本研究通过在PET基质中加入疏水粉末CW@SiO2制备了一种水分微环境调节电纺丝膜，并对其结构和理化性质进行了研究，进一步验证了其对荔枝的采后保鲜效果。与对照组相比，PET-2.5% CW@SiO2电纺丝膜通过抑制水分流失，延缓褐变，保持营养品质，使荔枝的保质期延长了5天。这一发现为荔枝收获后的保存提供了新的视角。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.