Preparation of garlic stem cellulose nanocrystal/leaf extract/chitosan film for black garlic preservation by electrostatic spraying

Properties of modified chitosan-based films and coatings and their application in the preservation of edible mushrooms: A review

Edible mushrooms are prone to deteriorate during storage. A Single chitosan film or coating has limitations in preservation. Therefore, this article focused on the improvement of modified chitosan-based films and coatings on properties related to storage quality of edible mushrooms (e.g.: safety, barrier, mechanical, antioxidant and antibacterial properties). Besides, the application of chitosan-based materials in the preservation of mushrooms was also discussed. The modified chitosan film and coating can slow down the respiration of mushrooms, inhibit the growth of microorganisms, protect antioxidant compositions, and regulate the activity of related enzymes, thus improving the quality and prolonging the shelf life of mushrooms. Meanwhile, the added ingredients improve the water and gas barrier properties of chitosan through volume and group occupation, and reduce the light transmittance of chitosan through light transmission, scattering and absorption. Essential oils and polyphenolic compounds had a better enhancement of antioxidant and antimicrobial properties of chitosan.

Evaluation of Starch-Garlic Husk Polymeric Composites through Mechanical, Thermal, and Thermo-Mechanical Tests

The present work evaluates the influence of different properties of composite materials from natural sources. Films were prepared using the evaporative casting technique from corn starch reinforced with a waste material such as garlic husk (GH), using glycerin as a plasticizer. The results of the syntheses carried out demonstrated the synergy between these materials. In the morphological analysis, the compatibility and adequate dispersion of the reinforcer in the matrix were confirmed. Using Fourier transform infrared spectroscopy (FTIR), the interaction and formation of bonds between the matrix and the reinforcer were confirmed by the presence of some signals such as S-S and C-S. Similarly, thermogravimetric analysis (TGA) revealed that even at low concentrations, GH can slightly increase the decomposition temperature. Finally, from the results of dynamic mechanical analysis (DMA), it was possible to identify that the storage modulus increases significantly, up to 115%, compared to pure starch, especially at low concentrations of the reinforcer.

Cellulose nanocrystals reinforced chitosan/titanium dioxide bionanocomposite with enhanced interfacial compatibility: Fabrication, characterization, and application in fresh-cut apple slices

This research aimed to investigate the feasibility of using a bionanocomposite made of chitosan, CNC, and TiO2 nanoparticles to package freshly sliced apples. At the outset, the effect of varying concentrations of CNC (1, 5, and 10 %) and TiO2 (1, 3, and 5 %) on the mechanical, thermal, and water sensitivity characteristics of the chitosan bionanocomposite was studied. Among different combinations, the bionanocomposite containing 10 % CNC and 3 % TiO2 displayed significant enhancements compared to neat chitosan film. Notably, it exhibited a substantial increase in tensile strength (78.2 %), glass transition temperature (26.7 %), and melting temperature (30.0 %) compared to neat chitosan film. Additionally, it demonstrated reduced WVP (27.8 %), FWS (44.4 %), and SR (50.7 %). These improvements were attributed to the synergistic interactions among chitosan, CNC, and TiO2 nanoparticles through hydrogen and oxygen bonding, corroborated by spectral changes in the material. The photocatalytic degradation of ethylene and microbes by UV-A (intermittent) activated TiO2 contained in the developed bionanocomposite was confirmed by the retention of acceptable quality and radical scavenging activity (70 % retention) of fresh-cut apple slices up to 11 days. The developed bionanocomposite can thus preserve the quality of ethylene-producing horticultural produce.