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Effect of Surfactant on Chitosan-WPI-Nano TiO2 Composite Film on Preservative Performance

WANG Qi1,2, CHEN Jiwang1,2,*, CHEN Yue1, SONG Guangsen3, XIA Wenshui1,4   

  1. 1. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China;
    2. Hubei Collaborative Innovation Center for Processing of Agricultural Products, Wuhan 430023, China;
    3. College of Chemical and Environmental Engineering, Wuhan Polytechnic University, Wuhan 430023, China;
    4. School of Food Science, Jiangnan University, Wuxi 214036, China
  • Online:2015-06-25 Published:2015-06-12
  • Contact: CHEN Jiwang

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Abstract:

The objective of this study was to examine the influence of surfactant on the preservative effect of chitosan-WPInano
TiO2 composite film (CWTF) on vegetables and fruits. The surfactants tween 20 (TW20), TW60, TW80 and TW85
were added to the CWTF film-forming solution, respectively. The tensile strength, elongation at break, transparency and
water permeability of the prepared composite membranes were then detected and the effects of the above surfactants on
CWTF properties were analyzed. Fresh-cut bamboo shoots were coated with CWTF coating solution added with different
surfactants and the weight loss was measured during subsequent storage. Results showed that after adding surfactants,
different levels of deterioration on the smoothness of CWTF surface were observed, and the rank according to film
mechanical properties and water permeability from high to low was as follows: CWTF > CWTF-TW20 > CWTF-TW85 >
CWTF-TW80 > CWTF-TW60. The results of coating experiments showed that weight loss of fresh-cut bamboo shoots with
coating was lower than that of those without coating, and was negatively correlated with membrane properties. TW20 was
selected as the appropriate surfactant and its appropriate dosage was 0.1%.

Key words: surfacant, chitosan-WPI-nano TiO2 composite film (CWTF), fresh-cut bamboo shoot, preservation

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