Abstract
A polylactic acid (PLA) electrospun nanofiber film loaded with hydroxypropyltrimethyl ammonium chloride chitosan (HACC) and anthocyanin (ACN) was used to monitor blueberry freshness and shelf life extension. The effect of ACN (2–10%) addition on the properties of PLA/HACC-based films was analyzed. The results showed that the addition of 6% ACN improved the compatibility, thermal stability (ΔHm: melting enthalpy, 44.41–45.02 J g−1), water barrier (0–31.82°), antibacterial and antioxidant properties of PLA/HACC-based film, and the surface of the film showed a smooth and porous fiber structure (approximately 307.43 nm). However, the stiffness (58.41–26.87 MPa) and gas barrier properties (0.16–0.19 g mm/m2 h kPa) of the film were reduced. In addition, 6% ACN/PLA/HACC film possessed significant color and response performance in buffer solution of pH 3–11. In the storage experiment, the 6% ACN/PLA/HACC film was initially white but changed from pinkish purple to light pink with increase of blueberry storage time. Meanwhile, the postharvest decay rate of blueberries in the 6% ACN/PLA/HACC packaging group was reduced from 70% to 23%, and the storage weight loss rate was reduced from 1.66% to 1.26% compared with the control group. These results indicated that the prepared intelligent and active food packaging materials have great potential for application in extending the shelf life of blueberries.
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