Edible Polyelectrolyte Complex Nanocoating for Protection of Perishable Produce,ACS Food Science & Technology

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Edible Polyelectrolyte Complex Nanocoating for Protection of Perishable Produce
ACS Food Science & Technology ( IF 2.6 ) Pub Date : 2021-05-06 , DOI: 10.1021/acsfoodscitech.1c00097
Hsu-Cheng Chiang ₁ , Bailey Eberle ₁ , Drew Carlton ₂ , Thomas J. Kolibaba ₁ , Jaime C. Grunlan _{1,

2,

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Affiliation

Approximately one-third of the food produced in the world is not consumed, largely due to spoilage. Fresh fruits and vegetables have a shelf life of only a few days. To reduce spoilage, packaging with a high oxygen barrier is needed, but plastic packaging also creates waste. In this study, edible polyelectrolyte complexes consisting of chitosan (CH) and pectin (PT) are deposited onto fresh fruit to extend shelf life. This unique edible coating imparts a high gas barrier and high transparency that can slow the ripening of bananas and browning of apple slices. A 1.5 μm thick CH/PT coating reduces the oxygen transmission rate of a 179 μm polyester film by >10-fold. This single-step deposition process uses only water-soluble, edible biopolymers and ambient conditions, which is promising for reducing both food and packaging waste.

中文翻译：

可食用的聚电解质复合纳米涂层，用于保护易腐烂的农产品

世界上大约有三分之一的粮食没有消费，这主要是由于腐败造成的。新鲜水果和蔬菜的保质期只有几天。为了减少变质，需要使用具有高氧气阻隔性的包装，但是塑料包装也会造成浪费。在这项研究中，由壳聚糖（CH）和果胶（PT）组成的可食用聚电解质复合物沉积在新鲜水果上，以延长保质期。这种独特的可食用涂层具有很高的阻气性和高透明度，可以减缓香蕉的成熟和苹果片的褐变。1.5μm厚的CH / PT涂层将179μm聚酯薄膜的氧气透过率降低了10倍以上。这种单步沉积工艺仅使用水溶性的可食用生物聚合物和环境条件，这有望减少食品和包装废物。

更新日期：2021-05-22

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