Investigation of the vibrational density of states of sodium carboxymethyl starch glass via terahertz time-domain spectroscopy

Study of Crystallinity and Conformation of Poly(lactic acid) by Terahertz Spectroscopy

During crystallization, conformational changes are often accompanied by the formation of interactions. Terahertz (THz) spectroscopy exhibits strong responses to the crystalline poly(lactic acid) (PLA). Therefore, we estimate the relative crystallinity and investigate the effect of conformational transition on the vibration of PLA by THz spectroscopy. By comparing with the results of X-ray diffraction (XRD) and differential scanning calorimetry (DSC), the validity of THz spectroscopy to calculate crystallinity is verified. Furthermore, the peak intensity of PLA at 2.01 THz increases with crystallinity. Combined with Fourier transform infrared spectroscopy (FTIR), the vibrational intensity of PLA at 2.01 THz is highly correlated with the contribution of gt conformation, showing a linear relationship. In addition, the vibrational peak of PLA also reflects the interchain interactions. We believe that the increase in peak intensity with increasing crystallinity originates from the effect of the dipole-dipole interactions between the carbonyl groups. Our study demonstrates the ability of THz spectroscopy to estimate the crystallinity of PLA, and the peak at 2.01 THz shows conformational and interaction sensitivities.

Curcumin-loaded HKUST-1@ carboxymethyl starch-based composites with moisture-responsive release properties and synergistic antibacterial effect for perishable fruits

The spoilage of fruit is one of the most important causes of fruit waste. High humidity by fresh fruit respiration leads to bacterial reproduction, which is the key factor of products corruption. Herein, a biological multifunctional film (Cur-HKUST-1@CMS/PVA) for fruits preservation with a high moisture environment was developed by cross-linking carboxymethyl starch (CMS)/polyvinyl alcohol (PVA) with MOF-199 (HKUST-1), and loaded with curcumin. The hydrophilic CMS facilitates water adsorption and moisture can stimulate curcumin release from HKUST-1. HKUST-1 not only acts as curcumin carriers but also forms synergistic antibacterial with curcumin to improve the antibacterial activity of the composites. XRD and SEM demonstrated that moisture disrupts the structure of HKUST-1 and releases curcumin and the results showed that the release of curcumin increased from 25.11 % to 58.32 % after moisture stimulation. In addition, Cur-HKUST-1@CMS/PVA had excellent antibacterial activity and antioxidant ability. As validation, the film can keep pitaya and avocado freshness at least 4 days longer than the control, confirming the effectiveness of Cur-HKUST-1@CMS/PVA in preventing fruit decay. Consequently, Cur-HKUST-1@CMS/PVA is a promising active packaging material for improve the shelf life of perishable fruits.