文献类型：期刊文献

英文题名：A Readily Degradable Polyvinyl Alcohol/Starch Membrane Containing Catechol-Grafted Microcrystalline Cellulose for Preserving Fruit Freshness

作者：Lou, Jiangfei[1,2];Dong, Aixue[1,2];Hu, Lingling[1,2]

机构：[1]Shaoxing Univ, Key Lab Clean Dyeing & Finishing Technol Zhejiang, Shaoxing 312000, Zhejiang, Peoples R China;[2]Shaoxing Univ, Coll Text Sci & Engn, Shaoxing 312000, Zhejiang, Peoples R China

年份：2025

外文期刊名：APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

收录：SCI-EXPANDED(收录号：WOS:001518973300001)、、EI(收录号：20252718701136)、Scopus(收录号：2-s2.0-105009370549)、WOS

基金：This work was financially supported by the Natural Science Foundation of Jiangsu Province, China (grants no. BK 20231054), the Applied Research Project of Public Welfare Technology of Zhejiang Province (grants no. LGF20E030002), the Zhejiang Provincial Leading Goose Research and Development Plan (grants no. 2024C02007), and the School-Level Scientific Research Projects of Shaoxing University (grants no. 2024LG010).

语种：英文

外文关键词：Preservation membrane; Microcrystalline cellulose; Catechol; Starch/MCC-CA membrane; HRP/acetylacetone/H2O2 system; Food freshness

外文摘要：Copolymer membranes based on polyvinyl alcohol (PVA) and starch suffer from low mechanical strength and poor fresh-produce preservation and degradation performance. Adding functional cellulose or derivatives to membranes can improve these properties. Herein, free radical grafting polymerization between microcrystalline cellulose (MCC) and catechol (CA) was performed using a horseradish peroxidase (HRP)/acetylacetone/H2O2 system, and the product was incorporated into a PVA/Starch membrane to improve its performance. The MCC-CA polymer was structurally characterized by FTIR, H-1 NMR, C-13 NMR, XRD, and HPLC methods. The covalent binding mechanism during the free radical polymerization process was analyzed and optimized based on HRP enzyme dosage, H2O2 dosage, CA dosage, reaction temperature, and reaction duration. The mechanical properties, antioxidant properties, degradation properties, and freshness properties of the Starch/MCC-CA membrane were explored. The results indicated MCC and CA were graft polymers between free radicals; the Starch/MCC-CA membrane had a significant improvement in degradation, free radical scavenging properties, and mechanical properties, with the freshness of bananas maintained for > 10 days, superior to existing commercially available PVA/Starch preservation membranes.