Effect of PLA/PBAT Antibacterial Film on Storage Quality of Passion Fruit during the Shelf-Life
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 °C. The weight loss, shrinkage index, firmness, and total sugar of passion fruit packaged with PLA/PBAT films h...
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doaj-d78f52d04b184102bfd1c973a1bd95b12020-11-25T02:01:02ZengMDPI AGMolecules1420-30492019-09-012418337810.3390/molecules24183378molecules24183378Effect of PLA/PBAT Antibacterial Film on Storage Quality of Passion Fruit during the Shelf-LifeRong Zhang0Wenting Lan1Jie Ding2Saeed Ahmed3Wen Qin4Li He5Yaowen Liu6College of Food Science, Sichuan Agricultural University, Yaan 625014, ChinaCollege of Food Science, Sichuan Agricultural University, Yaan 625014, ChinaCollege of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, ChinaCollege of Food Science, Sichuan Agricultural University, Yaan 625014, ChinaCollege of Food Science, Sichuan Agricultural University, Yaan 625014, ChinaCollege of Food Science, Sichuan Agricultural University, Yaan 625014, ChinaCollege of Food Science, Sichuan Agricultural University, Yaan 625014, ChinaIn 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 °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 (<i>p</i> > 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.https://www.mdpi.com/1420-3049/24/18/3378passion fruitPLA/PBAT antibacterial filmsstorage quality |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Rong Zhang Wenting Lan Jie Ding Saeed Ahmed Wen Qin Li He Yaowen Liu |
spellingShingle |
Rong Zhang Wenting Lan Jie Ding Saeed Ahmed Wen Qin Li He Yaowen Liu Effect of PLA/PBAT Antibacterial Film on Storage Quality of Passion Fruit during the Shelf-Life Molecules passion fruit PLA/PBAT antibacterial films storage quality |
author_facet |
Rong Zhang Wenting Lan Jie Ding Saeed Ahmed Wen Qin Li He Yaowen Liu |
author_sort |
Rong Zhang |
title |
Effect of PLA/PBAT Antibacterial Film on Storage Quality of Passion Fruit during the Shelf-Life |
title_short |
Effect of PLA/PBAT Antibacterial Film on Storage Quality of Passion Fruit during the Shelf-Life |
title_full |
Effect of PLA/PBAT Antibacterial Film on Storage Quality of Passion Fruit during the Shelf-Life |
title_fullStr |
Effect of PLA/PBAT Antibacterial Film on Storage Quality of Passion Fruit during the Shelf-Life |
title_full_unstemmed |
Effect of PLA/PBAT Antibacterial Film on Storage Quality of Passion Fruit during the Shelf-Life |
title_sort |
effect of pla/pbat antibacterial film on storage quality of passion fruit during the shelf-life |
publisher |
MDPI AG |
series |
Molecules |
issn |
1420-3049 |
publishDate |
2019-09-01 |
description |
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 °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 (<i>p</i> > 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. |
topic |
passion fruit PLA/PBAT antibacterial films storage quality |
url |
https://www.mdpi.com/1420-3049/24/18/3378 |
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