PMID- 28758980
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20200930
IS  - 2079-4991 (Print)
IS  - 2079-4991 (Electronic)
IS  - 2079-4991 (Linking)
VI  - 7
IP  - 8
DP  - 2017 Jul 31
TI  - Effects of PLA Film Incorporated with ZnO Nanoparticle on the Quality Attributes 
      of Fresh-Cut Apple.
LID - 10.3390/nano7080207 [doi]
LID - 207
AB  - A novel nanopackaging film was synthesized by incorporating ZnO nanoparticles 
      into a poly-lactic acid (PLA) matrix, and its effect on the quality of fresh-cut 
      apple during the period of preservation was investigated at 4 +/- 1  degrees C for 14 days. 
      Six wt % cinnamaldehyde was added into the nano-blend film. Scanning electron 
      microscope (SEM) analysis showed a rougher cross-section of the nano-blend films 
      and an X-ray diffraction (XRD) was carried out to determine the structure of the 
      ZnO nanoparticles. Compared to the pure PLA film, the nano-blend film had a 
      higher water vapor permeability (WVP) and lower oxygen permeability. With the 
      increase of the nanoparticles (NPs) in the PLA, the elongation at break (epsilon) and 
      elastic modulus (EM) increased, while tensile strength (TS) decreased. 
      Thermogravimetric analysis (TGA) presented a relatively good thermostability. 
      Most importantly, the physical and biochemical properties of the fresh-cut apple 
      were also measured, such as weight loss, firmness, polyphenol oxidase (PPO), 
      total phenolic content, browning index (BI), sensory quality, and microbiological 
      level. The results indicated that nano-blend packaging films had the highest 
      weight loss at the end of storage compared to the pure PLA film; however, 
      nanopackaging provided a better retention of firmness, total phenolic countent, 
      color, and sensory quality. It also had a remarkable inhibition on the growth of 
      microorganisms. Therefore, Nano-ZnO active packaging could be used to improve the 
      shelf-life of fresh-cut produce.
FAU - Li, Wenhui
AU  - Li W
AD  - Institute of Yunnan Food Safety, Kunming University of Science and Technology, 
      Kunming 650550, China. 15559823733@163.com.
FAU - Li, Lin
AU  - Li L
AD  - College of Light Industry and Food Science, South China University of Technology, 
      Guangzhou 510640, China. felinli@scut.edu.cn.
FAU - Cao, Yun
AU  - Cao Y
AD  - Institute of Yunnan Food Safety, Kunming University of Science and Technology, 
      Kunming 650550, China. caoyundyx@163.com.
FAU - Lan, Tianqing
AU  - Lan T
AD  - Institute of Yunnan Food Safety, Kunming University of Science and Technology, 
      Kunming 650550, China. lantianqing_8019@163.com.
FAU - Chen, Haiyan
AU  - Chen H
AD  - Institute of Yunnan Food Safety, Kunming University of Science and Technology, 
      Kunming 650550, China. seacome@163.com.
FAU - Qin, Yuyue
AU  - Qin Y
AD  - Institute of Yunnan Food Safety, Kunming University of Science and Technology, 
      Kunming 650550, China. rabbqy@163.com.
LA  - eng
PT  - Journal Article
DEP - 20170731
PL  - Switzerland
TA  - Nanomaterials (Basel)
JT  - Nanomaterials (Basel, Switzerland)
JID - 101610216
PMC - PMC5575689
OTO - NOTNLM
OT  - PLA
OT  - fresh-cut apple
OT  - microbial analyses
OT  - nano-ZnO
OT  - nano-blend
COIS- The authors declare no conflict of interest.
EDAT- 2017/08/02 06:00
MHDA- 2017/08/02 06:01
PMCR- 2017/07/31
CRDT- 2017/08/01 06:00
PHST- 2017/07/02 00:00 [received]
PHST- 2017/07/18 00:00 [revised]
PHST- 2017/07/25 00:00 [accepted]
PHST- 2017/08/01 06:00 [entrez]
PHST- 2017/08/02 06:00 [pubmed]
PHST- 2017/08/02 06:01 [medline]
PHST- 2017/07/31 00:00 [pmc-release]
AID - nano7080207 [pii]
AID - nanomaterials-07-00207 [pii]
AID - 10.3390/nano7080207 [doi]
PST - epublish
SO  - Nanomaterials (Basel). 2017 Jul 31;7(8):207. doi: 10.3390/nano7080207.