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Effect of Sonication Duration in the Performance of Polyvinyl Alcohol/Chitosan Bilayer Films and Their Effect on Strawberry Preservation.
Molecules. 2019 Apr 10; 24(7)M

Abstract

In this study, we fabricated polyvinyl alcohol (PVA)/chitosan (CS) bilayer films by casting and investigated the effects of preparation conditions and CS content (2, 2.5, or 3 wt.%) on the ability of these films to preserve packaged strawberries. The best performance was achieved at a CS loading of 2.5 wt.% (ultrasound time, 25 min); the strain and stress values were 143.15 ± 6.43% and 70.67 ± 0.85 MPa, respectively, oxygen permeability was 0.16 ± 0.08 cm²·m²·day-1·MPa-1, water vapor permeability was 14.93 ± 4.09 g·cm-1·s-1·Pa-1, and the shelf life of fresh strawberries packaged in the PVA/CS 2.5 wt.% bilayer film was determined to be 21 days at 5 ± 2 °C and a relative humidity of 60 ± 5%. Treatment with PVA/CS bilayer films prevented the decrease in the firmness of strawberries during storage (21 days). The evaluated physicochemical parameters (weight loss, decay, firmness, titratable acidity, soluble solid content, ascorbic acid content, and color) indicated that treatment with PVA/CS bilayer films led to better maintenance of the fruit quality. We believe that our study makes a significant contribution to literature because it paves the way to the fabrication of smart packaging materials and facilitates the commercialization of fresh strawberries as an important health food.

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Authors+Show Affiliations

Ding J
College of Food Science, Sichuan Agricultural University, Yaan 625014, China. dingjiedream@163.com. College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China. dingjiedream@163.com.
Zhang R
College of Food Science, Sichuan Agricultural University, Yaan 625014, China. zhangronglzy@163.com.
Ahmed S
College of Food Science, Sichuan Agricultural University, Yaan 625014, China. saeedahmed_mahar@yahoo.com.
Liu Y
College of Food Science, Sichuan Agricultural University, Yaan 625014, China. lyw@my.swjtu.edu.cn. School of Materials Science and Engineering, Southwest Jiaotong University, Chengdu 610031, China. lyw@my.swjtu.edu.cn. California NanoSystems Institute, University of California, Los Angeles, CA 90095, USA. lyw@my.swjtu.edu.cn.
Qin W
College of Food Science, Sichuan Agricultural University, Yaan 625014, China. qinwen@sicau.edu.cn.

MeSH

ChitosanFood PreservationFragariaFruitMembranes, ArtificialPolyvinyl AlcoholUltrasonic Waves

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30974792

Citation

Ding, Jie, et al. "Effect of Sonication Duration in the Performance of Polyvinyl Alcohol/Chitosan Bilayer Films and Their Effect On Strawberry Preservation." Molecules (Basel, Switzerland), vol. 24, no. 7, 2019.
Ding J, Zhang R, Ahmed S, et al. Effect of Sonication Duration in the Performance of Polyvinyl Alcohol/Chitosan Bilayer Films and Their Effect on Strawberry Preservation. Molecules. 2019;24(7).
Ding, J., Zhang, R., Ahmed, S., Liu, Y., & Qin, W. (2019). Effect of Sonication Duration in the Performance of Polyvinyl Alcohol/Chitosan Bilayer Films and Their Effect on Strawberry Preservation. Molecules (Basel, Switzerland), 24(7). https://doi.org/10.3390/molecules24071408
Ding J, et al. Effect of Sonication Duration in the Performance of Polyvinyl Alcohol/Chitosan Bilayer Films and Their Effect On Strawberry Preservation. Molecules. 2019 Apr 10;24(7) PubMed PMID: 30974792.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of Sonication Duration in the Performance of Polyvinyl Alcohol/Chitosan Bilayer Films and Their Effect on Strawberry Preservation. AU - Ding,Jie, AU - Zhang,Rong, AU - Ahmed,Saeed, AU - Liu,Yaowen, AU - Qin,Wen, Y1 - 2019/04/10/ PY - 2019/03/12/received PY - 2019/04/05/revised PY - 2019/04/08/accepted PY - 2019/4/13/entrez PY - 2019/4/13/pubmed PY - 2019/8/1/medline KW - bilayer films KW - chitosan KW - polyvinyl alcohol KW - strawberry preservation JF - Molecules (Basel, Switzerland) JO - Molecules VL - 24 IS - 7 N2 - In this study, we fabricated polyvinyl alcohol (PVA)/chitosan (CS) bilayer films by casting and investigated the effects of preparation conditions and CS content (2, 2.5, or 3 wt.%) on the ability of these films to preserve packaged strawberries. The best performance was achieved at a CS loading of 2.5 wt.% (ultrasound time, 25 min); the strain and stress values were 143.15 ± 6.43% and 70.67 ± 0.85 MPa, respectively, oxygen permeability was 0.16 ± 0.08 cm²·m²·day-1·MPa-1, water vapor permeability was 14.93 ± 4.09 g·cm-1·s-1·Pa-1, and the shelf life of fresh strawberries packaged in the PVA/CS 2.5 wt.% bilayer film was determined to be 21 days at 5 ± 2 °C and a relative humidity of 60 ± 5%. Treatment with PVA/CS bilayer films prevented the decrease in the firmness of strawberries during storage (21 days). The evaluated physicochemical parameters (weight loss, decay, firmness, titratable acidity, soluble solid content, ascorbic acid content, and color) indicated that treatment with PVA/CS bilayer films led to better maintenance of the fruit quality. We believe that our study makes a significant contribution to literature because it paves the way to the fabrication of smart packaging materials and facilitates the commercialization of fresh strawberries as an important health food. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/30974792/Effect_of_Sonication_Duration_in_the_Performance_of_Polyvinyl_Alcohol/Chitosan_Bilayer_Films_and_Their_Effect_on_Strawberry_Preservation_ DB - PRIME DP - Unbound Medicine ER -