Development and characterization of sodium alginate/tea tree essential oil nanoemulsion active film containing TiO nanoparticles for banana packaging.

Int J Biol Macromol

International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China; Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, E-32004 Ourense, Spain.

Published: July 2022

To improve the postharvest quality and reduce the anthracnose of bananas, the sodium alginate (SA)/tea tree essential oil nanoemulsion (TEON) based bilayer films incorporated with different contents of TiO nanoparticles were fabricated in this work. The developed TEON presented satisfactory DPPH scavenging activity (65.5 ± 1.8%) and antifungal capability (90.5 ± 5.8%). The microscopy images of the cross-section of the films indicated that the bilayer films with well-cross-linked were developed successfully. Notably, the addition of a certain content of TiO to SA greatly improved the UV blocking and water vapor and oxygen barrier properties of the developed film. However, the barrier property of the film was decreased when the TiO content further increased to 4.0 mg/100 mg of SA. The retention of TEO under visible and UV light in the bilayer film was respectively prolonged to 24 days and 32 h when the addition of TiO content was 2.0 mg/100 mg of SA. Finally, the postharvest quality and anthracnose of banana fruits were significantly improved by SA-TiO + SA-TEON film-forming solution treatments. Results from the present work might open up new insights into the approaches of postharvest quality improvement of bananas.

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Source
http://dx.doi.org/10.1016/j.ijbiomac.2022.05.164DOI Listing

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