Scholarlink

<p>To solve the problem of post-harvest food freshness and reduce the pollution of synthetic plastics, an environmentally friendly cling film was developed by incorporating alizarin (AZ) and carbon dots (CDs) into a polyvinyl alcohol/sodium alginate (PVA/SA) matrix. The introduction of AZ and CDs improved the microstructure of the film and enhanced the mechanical strength and barrier properties of the film. The antibacterial test showed that the PVA/SA/AZ/CDs composites had superior antibacterial properties against <i>Escherichia coli</i> (12.1&#xa0;mm) and <i>Staphylococcus aureus</i> (12.3&#xa0;mm), which were better than those films doped with AZ or CD only. The weight loss of the composite film within 13 days was 29.3% lower than that of the control group as verified by the freshness preservation experiment of cherry tomatoes, indicating that the film effectively inhibited transpiration and respiration of cherry tomatoes, and therefore slowed down the conversion of sugars (the peak of TSS was delayed for 3 days) and the concentration of titratable acid (the TA content was 0.18&#xa0;mol/L higher than that of the control group), and extended the shelf-life of cherry tomatoes. And the biocompatibility of the film was verified using pea germination experiment. This study provides a reference for the development of next-generation green preservation materials.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Eco-Friendly Cling Film Based on Alizarin and Carbon Dot-Modified PVA/SA Matrix for Enhanced Cherry Tomatoes Preservation

  • 期刊论文

  • 发表日期：

    2025年10月11日

查看全文
  • Tao Fa,
  • Miaoshi Wang,
  • Guiying Wang

摘要

To solve the problem of post-harvest food freshness and reduce the pollution of synthetic plastics, an environmentally friendly cling film was developed by incorporating alizarin (AZ) and carbon dots (CDs) into a polyvinyl alcohol/sodium alginate (PVA/SA) matrix. The introduction of AZ and CDs improved the microstructure of the film and enhanced the mechanical strength and barrier properties of the film. The antibacterial test showed that the PVA/SA/AZ/CDs composites had superior antibacterial properties against Escherichia coli (12.1 mm) and Staphylococcus aureus (12.3 mm), which were better than those films doped with AZ or CD only. The weight loss of the composite film within 13 days was 29.3% lower than that of the control group as verified by the freshness preservation experiment of cherry tomatoes, indicating that the film effectively inhibited transpiration and respiration of cherry tomatoes, and therefore slowed down the conversion of sugars (the peak of TSS was delayed for 3 days) and the concentration of titratable acid (the TA content was 0.18 mol/L higher than that of the control group), and extended the shelf-life of cherry tomatoes. And the biocompatibility of the film was verified using pea germination experiment. This study provides a reference for the development of next-generation green preservation materials.