壳聚糖/聚乙烯醇基蘑菇纳米纤维薄膜改善草莓的隔水性能和保质期

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2025-09-29 DOI:10.1016/j.fpsl.2025.101631

Terana Senakham , Pongdhorn Sae-oui , Chomsri Siriwong

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引用次数: 0

摘要

本研究报道了壳聚糖（CHI）和聚乙烯醇（PVA）复合的生物可降解功能性包装薄膜的研制，并以从平菇（Pleurotus spp.）中提取的蘑菇纳米纤维（MNFs）为增强材料，经碱性和紫外辅助处理。透射电镜证实了mfs的纳米纤维形态，其直径为9.6 ~ 32.4 nm，长度超过1 μm。FTIR和TGA分析显示，加入MNF后，非纤维素成分被成功去除，热稳定性得到改善。MNF的加入显著改善了薄膜的力学性能，当MNF为1 wt%时，薄膜的抗拉强度从29.1 MPa（对照）提高到45.1 MPa。杨氏模量也增加了，而断裂伸长率在5 wt% MNF下从270下降到63，表明刚度增加。水蒸气渗透性（WVP）和吸湿性（MA）显著降低，5 wt% MNF膜的最低WVP为6.02 × 10-10g m-1 s-1 Pa-1。在含有mnf的薄膜中，生物降解性得到增强，这可以通过土壤掩埋过程中重量损失的增加来证明。最值得注意的是，与未密封和整洁的薄膜相比，含有1 wt% mnf的薄膜有效地保存了草莓长达7天，显著延缓了腐败。使用蘑菇衍生的mnf不仅增强了CHI/PVA薄膜的物理性能，而且有助于其生物降解性和活性食品保鲜功能。这些薄膜为食品包装应用中延长新鲜农产品的保质期提供了可持续和有效的解决方案。

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Chitosan/PVA-based films with mushroom nanofibers for improved water barrier properties and shelf life of strawberries

This study reports the development of biodegradable and functional packaging films composed of chitosan (CHI) and polyvinyl alcohol (PVA), reinforced with mushroom nanofibers (MNFs) extracted from oyster mushrooms (Pleurotus spp.) via alkaline and UV-assisted treatment. Transmission electron microscopy confirmed the nanofibrillar morphology of MNFs with diameters ranging from 9.6 to 32.4 nm and lengths exceeding 1 μm. FTIR and TGA analyses revealed successful removal of non-cellulosic components and improved thermal stability upon MNF incorporation. Mechanical properties of the films significantly improved with MNF addition, with tensile strength increasing from 29.1 MPa (control) to 45.1 MPa at 1 wt% MNF. Young’s modulus also increased, while elongation at break decreased from 270 to 63 at 5 wt% MNF, indicating increased rigidity. Water vapor permeability (WVP) and moisture absorption (MA) were notably reduced, with the lowest WVP recorded at 6.02 × 10^–10g m^–1 s^–1 Pa^–1 in the 5 wt% MNF film. Biodegradability was enhanced in MNF-containing films, as evidenced by increased weight loss during soil burial. Most notably, films with 1 wt% MNFs effectively preserved strawberries for up to 7 days, significantly delaying spoilage compared to unsealed and neat film controls. The use of mushroom-derived MNFs not only reinforces the physical performance of CHI/PVA films but also contributes to their biodegradability and active food preservation functionality. These films offer a sustainable and effective solution for extending the shelf life of fresh produce in food packaging applications.

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来源期刊

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.