Formulation development and characterization of sodium alginate cross-linked films incorporated with polydopamine as...

This study fabricated a composite film based on sodium alginate (SA) and polydopamine (PDA) to prevent the greening of whole potatoes during storage. The physical and optical properties of SA-PDA composite films and their capacity to inhibit the greening of whole potatoes were examined. Findings suggested that the incorporation of PDA significantly strengthened the light absorption capability of the film, decreased light transmittance, and enhanced the opacity and mechanical properties. At a dopamine concentration of 0.95%, the composite film presented the lower oxygen and water vapor permeability while showing the highest tensile strength and elongation at break. The SA-PDA-coated whole potatoes with 0.95% dopamine had a lower chlorophyll content (TC), compared with the control and other coated groups after 48 h of storage. Furthermore, the SA-PDA-coated whole potatoes had a significantly lower TC than control and SA groups did at 60 days of storage, along with superior appearance quality.