| Title: | Effect of PLA/PBAT Antibacterial Film on Storage Quality of Passion Fruit during the Shelf-Life |
| Author(s): | Zhang R; Lan W; Ding J; Ahmed S; Qin W; He L; Liu Y; |
| Address: | "College of Food Science, Sichuan Agricultural University, Yaan 625014, China. zhangronglzy@163.com. College of Food Science, Sichuan Agricultural University, Yaan 625014, China. 18227593253@163.com. College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China. dingjiedream@163.com. College of Food Science, Sichuan Agricultural University, Yaan 625014, China. saeedahmed_mahar@yahoo.com. College of Food Science, Sichuan Agricultural University, Yaan 625014, China. qinwen@sicau.edu.cn. College of Food Science, Sichuan Agricultural University, Yaan 625014, China. helifood@163.com. 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" |
| DOI: | 10.3390/molecules24183378 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "In this experiment, we studied the effect of poly(lactic acid)/poly(butylene adipate-co-terephthalate) (PLA/PBAT) blend films on the efficiency of passion fruit preservation at 20 degrees C. The weight loss, shrinkage index, firmness, and total sugar of passion fruit packaged with PLA/PBAT films had no significant differences compared with PE films during 21 days (p > 0.05). PLA/PBAT films can more effectively reduce the rising of ethanol content and delay the total acid, ascorbic acid, and sensory evaluation. Compared with unpackaged (CK) and polyethylene (PE) films, PLA/PBAT films are more conducive to preserve the overall flavor of passion fruit during storage time, in agreement with sensory evaluation, tested by E-nose, E-tongue, and GC-MS, which also proved that it can effectively maintain the edible quality of passion fruit during storage time. We believe that our study makes a significant contribution to literature because it paves the way to the generalization and application of packaging films based on composite antibacterial polymers and facilitates the commercialization of fresh passion fruit as an important health food" |
| Keywords: | Anti-Bacterial Agents/*chemistry Food Packaging *Food Quality *Food Storage *Passiflora/chemistry Phytochemicals/analysis Polyesters/*chemistry Volatile Organic Compounds/analysis PLA/PBAT antibacterial films passion fruit storage quality; |
| Notes: | "MedlineZhang, Rong Lan, Wenting Ding, Jie Ahmed, Saeed Qin, Wen He, Li Liu, Yaowen eng Switzerland 2019/09/20 Molecules. 2019 Sep 17; 24(18):3378. doi: 10.3390/molecules24183378" |
