用于草莓保鲜的高乙烯降解效率光催化薄膜

IF 8.5 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Cheng Yin , Jing Qian , Mingyuan Cai , Ling Huang , Changchun Jiang , Qiong Wu
{"title":"用于草莓保鲜的高乙烯降解效率光催化薄膜","authors":"Cheng Yin ,&nbsp;Jing Qian ,&nbsp;Mingyuan Cai ,&nbsp;Ling Huang ,&nbsp;Changchun Jiang ,&nbsp;Qiong Wu","doi":"10.1016/j.fpsl.2024.101317","DOIUrl":null,"url":null,"abstract":"<div><p>The preservation of fruits has always been a research hotspot. In this research, titanium dioxide(TiO<sub>2</sub>) exhibiting diffraction peaks characteristic of both anatase and rutile phases was synthesized. Subsequently, photocatalytic films loaded with the TiO<sub>2</sub> were fabricated using a twin-screw extruder combined with an extrusion casting technique. The films demonstrated a highest ethylene photocatalytic degradation efficiency of 88.57 %. The addition of TiO<sub>2</sub> significantly enhanced the hydrophilicity of the films, with a maximum increase of 8.08 %. The tensile strength and elongation at break of the films were also improved. The optical properties, barrier properties and mechanical properties revealed that the film may make contributions to slowing down light aging, reducing weight loss of strawberries and increasing the load-bearing property. Furthermore, fresh-keeping experiment proved that the photocatalytic films could markedly slow down the appearance change, reduce weight loss and TBARS accumulation while decelerating the decline of TSS and antioxidant capacity in strawberries.</p></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":null,"pages":null},"PeriodicalIF":8.5000,"publicationDate":"2024-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Photocatalytic films with high ethylene degradation efficiency for strawberry preservation\",\"authors\":\"Cheng Yin ,&nbsp;Jing Qian ,&nbsp;Mingyuan Cai ,&nbsp;Ling Huang ,&nbsp;Changchun Jiang ,&nbsp;Qiong Wu\",\"doi\":\"10.1016/j.fpsl.2024.101317\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>The preservation of fruits has always been a research hotspot. In this research, titanium dioxide(TiO<sub>2</sub>) exhibiting diffraction peaks characteristic of both anatase and rutile phases was synthesized. Subsequently, photocatalytic films loaded with the TiO<sub>2</sub> were fabricated using a twin-screw extruder combined with an extrusion casting technique. The films demonstrated a highest ethylene photocatalytic degradation efficiency of 88.57 %. The addition of TiO<sub>2</sub> significantly enhanced the hydrophilicity of the films, with a maximum increase of 8.08 %. The tensile strength and elongation at break of the films were also improved. The optical properties, barrier properties and mechanical properties revealed that the film may make contributions to slowing down light aging, reducing weight loss of strawberries and increasing the load-bearing property. Furthermore, fresh-keeping experiment proved that the photocatalytic films could markedly slow down the appearance change, reduce weight loss and TBARS accumulation while decelerating the decline of TSS and antioxidant capacity in strawberries.</p></div>\",\"PeriodicalId\":12377,\"journal\":{\"name\":\"Food Packaging and Shelf Life\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":8.5000,\"publicationDate\":\"2024-06-21\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Packaging and Shelf Life\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2214289424000826\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Packaging and Shelf Life","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2214289424000826","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

摘要

水果保鲜一直是研究热点。本研究合成了同时具有锐钛矿相和金红石相衍射峰特征的二氧化钛(TiO2)。随后,利用双螺杆挤出机结合挤出铸造技术制备了负载有二氧化钛的光催化薄膜。薄膜的乙烯光催化降解效率最高,达到 88.57%。二氧化钛的加入大大提高了薄膜的亲水性,最大增幅达 8.08%。薄膜的拉伸强度和断裂伸长率也得到了改善。光学性能、阻隔性能和机械性能表明,薄膜可以减缓光老化、减少草莓的重量损失并提高承重性能。此外,保鲜实验证明,光催化薄膜能明显减缓草莓的外观变化、减少重量损失和 TBARS 积累,同时减缓 TSS 和抗氧化能力的下降。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Photocatalytic films with high ethylene degradation efficiency for strawberry preservation

Photocatalytic films with high ethylene degradation efficiency for strawberry preservation

The preservation of fruits has always been a research hotspot. In this research, titanium dioxide(TiO2) exhibiting diffraction peaks characteristic of both anatase and rutile phases was synthesized. Subsequently, photocatalytic films loaded with the TiO2 were fabricated using a twin-screw extruder combined with an extrusion casting technique. The films demonstrated a highest ethylene photocatalytic degradation efficiency of 88.57 %. The addition of TiO2 significantly enhanced the hydrophilicity of the films, with a maximum increase of 8.08 %. The tensile strength and elongation at break of the films were also improved. The optical properties, barrier properties and mechanical properties revealed that the film may make contributions to slowing down light aging, reducing weight loss of strawberries and increasing the load-bearing property. Furthermore, fresh-keeping experiment proved that the photocatalytic films could markedly slow down the appearance change, reduce weight loss and TBARS accumulation while decelerating the decline of TSS and antioxidant capacity in strawberries.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Food Packaging and Shelf Life
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.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信