Abstract
[Objective] To prevent postharvest fruit decay and extend shelf life, a robust, water-resistant, and self-healing multifunctional edible fresh-keeping film was proposed. [Methods] The edible fresh-keeping film's microstructure, chemical structure, physicochemical properties, mechanical properties, and its effects on the shelf life of bananas were characterized using scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FT-IR), X-ray powder diffractometer (XRD), texture analyzer, and rheometer. [Results] The monomers within the edible film are cross-linked via hydrogen bonds, ester bonds, and electrostatic interactions, forming an irregular network structure on the surface. The film exhibits an elongation at break of 71.73% and a mechanical strength of 51.48 MPa, as well as good hydrophobicity and water vapor and oxygen barrier properties. Postharvest banana fresh-keeping experiments indicate that the edible film effectively reduces weight loss and softening, delays pulp ripening, and extends the shelf life of bananas to eight days. [Conclusion] The multifunctional edible film can be used in food packaging to extend the shelf life of postharvest fruits.
Publication Date
1-23-2026
First Page
230
Last Page
237
DOI
10.13652/j.spjx.1003.5788.2025.80085
Recommended Citation
Huan, TIAN; Zhen, SONG; Zejun, LI; and Yawen, SUN
(2026)
"Preparation and characterization of nanocellulose-based edible films and their fresh-keeping effects on bananas,"
Food and Machinery: Vol. 42:
Iss.
1, Article 29.
DOI: 10.13652/j.spjx.1003.5788.2025.80085
Available at:
https://www.ifoodmm.cn/journal/vol42/iss1/29
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