Nano-silver-containing polyvinyl alcohol composite film for grape fresh-keeping

被引：28
作者：
Deng, Jing [1 ,2 ,4 ]
Chen, Qi Jue [1 ]
Peng, Zi Yu [1 ]
Wang, Jian Hui [3 ]
Li, Wen [1 ,2 ,4 ]
Ding, Quan Ming [1 ]
Lin, Qin Lu [4 ]
Liu, Dong Min [3 ]
Wang, Sha Sha [2 ]
Shi, Yi [2 ]
Liu, Yu [2 ]
Feng, Shan Shan [2 ]
机构：
[1] Hunan Univ Technol, Coll Packaging & Mat Engn, Zhuzhou 412007, Peoples R China
[2] Hunan Univ Technol, Coll Life Sci & Chem, Key Lab Biol Nanomat & Devices, Zhuzhou 412007, Peoples R China
[3] Changsha Univ Sci & Technol, Sch Chem & Food Engn, Changsha 410114, Hunan, Peoples R China
[4] Cent South Univ Forestry & Technol, Natl Engn Lab Deep Proc Rice & Byprod, Coll Food Sci & Engn, Changsha 410004, Hunan, Peoples R China
来源：
MATERIALS EXPRESS | 2019年 / 9卷 / 09期
基金：
中国国家自然科学基金; 国家重点研发计划;
关键词：
Nano-Silver; PVA Antibacterial Film; Grape; Fresh-Keeping; NANOPARTICLES;
D O I：
10.1166/mex.2019.1592
中图分类号：
TB3 [工程材料学];
学科分类号：
0805 ; 080502 ;
摘要：
Nano-composite film possesses antibacterial properties of nanomaterials and preservation performance of food packaging film. The goal of this work was to explore the potential application of nano-silver-containing polyvinyl alcohol (PVA) composite film in grape fresh-keeping. Mechanical properties, transparency, barrier performance and antibacterial activity of Nano-silver-containing PVA film were tested and results showed that the antibacterial zone diameter of nano-silver on Aspergillus niger was 14.4 mm, with minimum bactericidal concentration of 75 ppm. The PVA antibacterial membrane effectively revealed antibacterial properties. Moreover, the decreased mechanical properties and transparency enhanced barrier performance of antibacterial membrane compared with PVA film. For comparison, the fresh-keeping effects of non-packaging film, commercial cling wrap and nano-silver-containing PVA film on sensory score, mass loss rate, decay rate, Ascorbic Acid (Vc) content and titratable acid content were also studied. Results indicated that the PVA antibacterial membrane significantly effectively avoided sensory score, water, decay, Ascorbic Acid (Vc) and titratable acid in grapes during storage, and had a remarkable effect in prolonging grapes' shelf life due to its breathability and antibacterial activity.
引用
收藏
页码：985 / 992
页数：8
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