Related Experiment Video
Updated: Oct 25, 2025
07:07
Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes
Published on: April 7, 2017
11.2K
Konjac glucomannan films with quasi-pasteurization function for tangerines preservation
Yongsheng Ni1, Jingyao Wang1, Jing Sun2
1College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
Food Chemistry
|August 3, 2021
Summary
This study introduces a novel quasi-pasteurization method using konjac glucomannan (KGM) films with graphite carbon nitride (g-C3N4) and graphene oxide (GO) for effective food preservation.
Area of Science:
- Materials Science
- Food Science
- Biotechnology
Background:
- Conventional pasteurization requires high temperatures and long durations, potentially degrading food quality.
- Developing effective, low-temperature sterilization methods is crucial for preserving food's nutritional and sensory attributes.
- Konjac glucomannan (KGM) offers a biodegradable matrix, but its functionalization is key for advanced applications.
Purpose of the Study:
- To develop functional KGM-based films incorporating graphite carbon nitride (g-C3N4) and graphene oxide (GO).
- To investigate the concept of quasi-pasteurization using these composite films for food preservation.
- To evaluate the efficacy, mechanism, and safety of the quasi-pasteurization strategy.
Main Methods:
- Fabrication of KGM/g-C3N4/GO composite films.
- Morphology characterization (SEM, FTIR) and rheological analysis.
- Assessment of film properties: hydrophobicity, thermal stability, mechanical strength, water vapor barrier.
- Evaluation of bactericidal activity against foodborne pathogens under quasi-pasteurization conditions (4 min, 55°C).
- Testing the preservation efficacy on tangerines over 24 days.
Main Results:
- The KGM/g-C3N4/GO films exhibited a compact microstructure due to hydrogen bonding.
- Films demonstrated enhanced hydrophobicity, thermal stability, mechanical properties, and water vapor barrier.
- Effective bactericidal activity against foodborne pathogens was achieved via fast heating and instantaneous low-temperature sterilization.
- The quasi-pasteurization strategy successfully maintained the fresh-like quality of tangerines for 24 days.
- The developed films were found to be safe for food contact.
Conclusions:
- The KGM/g-C3N4/GO composite films provide a viable platform for quasi-pasteurization.
- This novel method offers a low-temperature, short-time sterilization approach for food preservation.
- The strategy effectively extends the shelf life of fruits while preserving their quality.
