Developing a green film from locust bean gum/carboxycellulose nanocrystal for fruit preservation

Abstract

In order to prepare a film with good mechanical and barrier property for fruit preservation, the locust bean gum (LBG) coating was reinforced by carboxycellulose nanocrystal (C-CNC). The effect of C-CNC on the films was studied by analyzing the morphology, thermal stability, mechanical property, light transmittance and barrier property of the composite films. SEM indicated that LBG and C-CNC had good compatibility and C-CNC was dispersed in the LBG matrix well. The Fourier transform infrared spectroscopy analysis showed that there was no new chemical bond formed between LBG and C-CNC. The tensile strength (TS) and elongation at break (EB) of the LBG/C-CNC films increased by 43.69% and 49.13%, respectively. The light transmittance of LBG/C-CNC films at 500 nm increased from 48.84 to 56.49%. The water vapor transmission rate and oxygen transmission rate decreased from 7.05×10−11 and 2.75 to 4.71×10−11 g m − 1 s − 1 Pa−1 and 0.83 cm3 mm m − 2 day−1 atm−1, respectively. LBG/C-CNC coatings reduced the weight loss rate of strawberries by 19.42% and could be easily peeled off after soaked in water for 10 min and without affecting their taste. Therefore, the work provides a feasible and green method for extending the shelf life of strawberries and cherry tomatoes.