AI Article Synopsis
- Blackberries have numerous health benefits but spoil easily during harvesting and transport due to temperature changes.
- A new nanofibre-based material using polylactic acid (PLA), lemon essential oil (LEO), and poly (N-isopropylacrylamide) (PNIPAAm) was developed to extend shelf life under varying temperatures.
- The PLA/LEO/PNIPAAm membranes not only showed improved mechanical and antibacterial properties but also allowed for controlled release of LEO, enhancing the preservation of blackberries' appearance and nutritional quality during storage.
Article Abstract
Blackberries provide multiple health benefits. However, they deteriorate easily during harvesting, storage, and transportation (temperature-changing). Therefore, to extend their shelf-life under variable temperature conditions, a temperature-sensitive nanofibre-based material with good preservation attributes was developed, composed of polylactic acid (PLA) electrospun fibres, loaded with lemon essential oil (LEO) and covered with poly (N-isopropylacrylamide) (PNIPAAm). Compared with PLA and PLA/LEO nanofibres, PLA/LEO/PNIPAAm exhibited good mechanical properties, oxidation resistance, antibacterial ability, and controlled release of LEO. The PNIPAAm layer prevented rapid LEO release below the low critical solution temperature (32 °C). When the temperature exceeded 32 °C, the PNIPAAm layer underwent a chain-to-globule transition and accelerated LEO release (slower than PLA/LEO). The temperature-controlled release of LEO via PLA/LEO/PNIPAAm membrane prolongs its action time. Therefore, PLA/LEO/PNIPAAm effectively maintained the appearance and nutritive quality of blackberries during variable storage temperatures. Our research demonstrated that active fibre membranes have great potential applications in preserving fresh products.
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| http://dx.doi.org/10.1016/j.foodchem.2023.135752 | DOI Listing |
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