Towards ductile and high barrier poly(L-lactic acid) ultra-thin packaging film by regulating chain structures for efficient preservation of cherry tomatoes

Hu, Jian; Liu, Bo; Sun, Tao; Zhang, Jiatao; Yun, Xueyan; Dong, Tungalag

doi:10.1016/j.ijbiomac.2023.126335

Cited by 13 publications

(1 citation statement)

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“…As the policies of "plastic restriction" and "carbon neutrality" are implemented, the development of biodegradable food packaging materials with high performance, low pollution, and suitability for industrial production has become a current trend [6]. Preservative paper is a novel fresh-keeping material obtained through coating the preservative to paper.…”

Section: Introductionmentioning

confidence: 99%

Preparation of Fresh-Keeping Paper Using Clove Essential Oil through Pickering Emulsion and Maintaining the Quality of Postharvest Cherry Tomatoes

Yu,

Li,

Song

et al. 2024

Foods

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This study focused on developing a Pickering emulsion fresh-keeping paper that contained clove essential oil (CEO). Cherry tomatoes served as the test material for assessing the preservative efficacy of fresh-keeping paper. The results showed that Pickering emulsion had strong stability. Additionally, the fresh-keeping paper had a good antioxidant activity and sustained-release effect on CEO. In terms of the preservation effect, 0.75 wt% CEO Pickering emulsion paper reduced the decay incidence and weight loss of cherry tomatoes during 12-day storage. Fresh-keeping paper could also play a positive role in protecting the sensory index and color difference of tomatoes. It slowed the decline rate of soluble solid concentration (SSC) and titrable acid (TA). The vitamin C (Vc) and hardness of preserved tomatoes using fresh-keeping paper were maintained at a high level. The paper also inhibited the growth of microorganisms significantly. Therefore, 0.75 wt% CEO Pickering emulsion fresh-keeping paper displayed considerable potential for application in the preservation of postharvest fruits and vegetables. It is a novel fruit and vegetable preservation material worthy of development.

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Section: Introductionmentioning

confidence: 99%