Multifunctional edible chitin nanofibers/ferulic acid composite coating for fruit preservation
Qiaoqiao Jia, Xinghuan Lin, Yiwen Yang, Bo Duan
Abstract
Abstract About one‐third of the world's entire food production is lost or wasted every year, in which the perishables such as fruits and vegetables account for the largest proportion due to their short shelf life. Therefore, it has attracted great attention to the development of food preservation. In this paper, a simple strategy for food preservation is developed. Chitin nanofiber aqueous suspension is used as the substrate, and ferulic acid (FA) acts as the physical crosslinker to obtain a multifunctional composite protective coating for fruits. The results of Zeta potential, X‐ray photoelectron spectroscopy (XPS) and X‐ray diffraction (XRD) indicate that there are multiple noncovalent interactions between FA and chitin nanofibers. The chitin/FA coating films show superior mechanical properties, water and oxygen resistance. They could effectively reduce the water loss rate, delay ripening, and resist oxidation and microbial invasion for the fresh strawberries and fresh‐cut apples, indicating the potential in food preservation.