Fabrication of Bio-Nanocomposite Packaging Films with PVA, MMt Clay Nanoparticles, CNCs, and Essential Oils for the Postharvest Preservation of Sapota Fruits

被引:6
|
作者
Poongavanam, Senthamil Selvi [1 ]
Subramaniyan, Vishnupriya [1 ]
Sellamuthu, Periyar Selvam [2 ]
Jarugala, Jayaramudu [3 ]
Sadiku, Emmanuel Rotimi [4 ]
机构
[1] SRM Inst Sci & Technol, Sch Bioengn, Dept Biotechnol, Chengalpattu 603203, Tamilnadu, India
[2] SRM Inst Sci & Technol, Sch Bioengn, Dept Food Proc Engn, Postharvest Res Lab, Chengalpattu 603203, Tamilnadu, India
[3] CSIR North East Inst Sci & Technol, Mat Sci & Technol Div, Polymer & Petr Grp, Jorhat 785006, Assam, India
[4] Tshwane Univ Technol, Inst Nanoengn Res INER, Dept Chem Met & Mat Engn, Staatsartillerie Rd, ZA-0183 Pretoria, South Africa
关键词
natural fungicide; ajwain oil; oregano oil; garlic peel; decay index; shelf-life; CELLULOSE NANOCRYSTALS; THERMAL-PROPERTIES; MONTMORILLONITE; CHITOSAN; SAPODILLA; SPOILAGE; EXTRACT; FIBERS; VAPOR;
D O I
10.3390/polym15173589
中图分类号
O63 [高分子化学(高聚物)];
学科分类号
070305 ; 080501 ; 081704 ;
摘要
Sapota is an important climacteric fruit with limited shelf life. A special system must be employed to extend the shelf life of sapota fruits. In the present study, polyvinyl alcohol (PVA) and montmorillonite clay (MMt)-based bio-nanocomposite films (BNFs) were integrated at various concentrations (2%, 4%, 6%, and 8%) into cellulose nanocrystals (CNCs), produced from garlic peels (GPs). The BNF loaded with 8% CNC has a better crystallinity index and mechanical properties than the other concentrations of CNC. Therefore, the 8% CNC-incorporated BNF (BNF-8) was selected for further packaging studies. The combined effect of BNF-8 with ajwain essential oil (AO) and oregano essential oil (OO) vapors and BNF-8 with carbendazim (commercial fungicide-CARB) were investigated. In this study, the BNF-based packagings are categorized into five types, viz: BNF+8% CNC (BNF-8), BNF-8+AO, BNF-8+OO, BNF-8+CARB and the non-packaged fruits (control). The shelf-life duration, antioxidant activity, firmness, decay index, and sensory quality were evaluated in order to identify the effectiveness of packaging treatment on sapota fruits. BNF-8+CARB, BNF-8+AO, and BNF-8+OO packaging extended the shelf life of sapota fruits to up to 12 days and maintained the overall physiochemical parameters and sensory qualities of the fruits. Therefore, the BNF-8+AO and BNF-8+OO packaging materials are appropriate alternatives to commercial fungicides for the preservation of sapota during postharvest storage.
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页数:20
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