Enhanced mechanical and antioxidant properties of biodegradable poly (lactic) acid-poly(3-hydroxybutyrate-co-4-hydroxybutyrate) film utilizing α-tocopherol for peach storage
Jinyong Jiang
College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306 China
Engineering Research Center of Food Thermal-Processing Technology, Shanghai, 201306 China
Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, 108-8477 Japan
Search for more papers by this authorQingfeng Dong
College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306 China
Engineering Research Center of Food Thermal-Processing Technology, Shanghai, 201306 China
Search for more papers by this authorHaiyan Gao
Zhejiang Academy of Agricultural Sciences, Food Science Institute, Zhejiang, 310021 China
Search for more papers by this authorYanchao Han
Zhejiang Academy of Agricultural Sciences, Food Science Institute, Zhejiang, 310021 China
Search for more papers by this authorCorresponding Author
Li Li
College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306 China
Correspondence
Li Li, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
Email: l-li@shou.edu.cn
Search for more papers by this authorJinyong Jiang
College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306 China
Engineering Research Center of Food Thermal-Processing Technology, Shanghai, 201306 China
Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, 108-8477 Japan
Search for more papers by this authorQingfeng Dong
College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306 China
Engineering Research Center of Food Thermal-Processing Technology, Shanghai, 201306 China
Search for more papers by this authorHaiyan Gao
Zhejiang Academy of Agricultural Sciences, Food Science Institute, Zhejiang, 310021 China
Search for more papers by this authorYanchao Han
Zhejiang Academy of Agricultural Sciences, Food Science Institute, Zhejiang, 310021 China
Search for more papers by this authorCorresponding Author
Li Li
College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306 China
Correspondence
Li Li, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
Email: l-li@shou.edu.cn
Search for more papers by this authorAbstract
Poly (lactic) acid-poly(3-hydroxybutyrate-co-4-hydroxybutyrate) (PLA-PHB) blends were prepared through melting method and incorporated with α-tocopherol. The structural, thermal, mechanical and antioxidant properties of resulting active films were characterized, and its preservation effect on peaches (Prunus persica L.) was investigated. Results revealed that the glass transition temperature (Tg) of PLA film was reduced from 53.2°C to 39.7°C after addition of plasticizer but increased again to 43.3°C after supplementation with α-tocopherol. PLA-PHB are polyesters with carboxylic groups that interacted with the hydroxide groups of α-tocopherol. Furthermore water vapour permeability, gas permeability and elongation at break were significantly improved, and 72.1% 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity was observed. PLA-PHB-α-tocopherol group revealed higher combined water and less oxidative spoilage through low-field nuclear magnetic resonance (LF-NMR) and effectively extended the shelf life of peach. Thus, the plasticized PLA-PHB-α-tocopherol film can be used as an active biodegradable packaging for fruits and vegetables.
CONFLICT OF INTEREST
All authors declare that they have no conflicts of interest.
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