食品与机械2026，Vol.42Issue(1)：230-237,8.DOI:10.13652/j.spjx.1003.5788.2025.80085
纳米纤维素基可食用膜的制备与表征及其对香蕉的保鲜效果
Preparation and characterization of nanocellulose-based edible films and their fresh-keeping effects on bananas
摘要
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.关键词
纳米纤维素/可食用膜/机械性能/香蕉保鲜Key words
nanocellulose/edible film/mechanical property/banana fresh-keeping引用本文复制引用
田欢,宋振,李则均,孙亚文..纳米纤维素基可食用膜的制备与表征及其对香蕉的保鲜效果[J].食品与机械,2026,42(1):230-237,8.基金项目
国家自然科学基金(编号:31801577) （编号:31801577）
