Enhancing fresh strawberry preservation: Fabrication and characterization of electrospun fibers decorated with functionalized graphene oxide

Köroğlu D., Eskitoros-Togay Ş. M., DİLSİZ N.

Journal of Applied Polymer Science, cilt.141, sa.39, 2024 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 141 Sayı: 39
  • Basım Tarihi: 2024
  • Doi Numarası: 10.1002/app.55995
  • Dergi Adı: Journal of Applied Polymer Science
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, PASCAL, Aerospace Database, Applied Science & Technology Source, Biotechnology Research Abstracts, Chemical Abstracts Core, Chimica, Communication Abstracts, Compendex, INSPEC, Metadex, Civil Engineering Abstracts
  • Anahtar Kelimeler: electrospinning, fibers, food packaging, graphene oxide, silane
  • Gazi Üniversitesi Adresli: Evet

Özet

This study focuses on developing an innovative packaging material for fresh strawberries composed of electrospun poly(ε-caprolactone) (PCL)/poly(vinylpyrrolidone) (PVP) fibers decorated by pure graphene oxide (GO) and functionalized GOs with silane agents using the electrospinning technique. Initially, synthesized GO was first functionalized by silane agents, and followed by the fabrication of electrospun PCL/PVP fibers incorporating both pure GO and functionalized GOs. The surface morphological analyses revealed the uniformity, smoothness, and beadless in the fabricated fibers. The average fiber diameter of the PCL/PVP/0.5A-GO fibers was found as 3244 ± 56 nm. Electrospun PCL/PVP/0.5A-GO and PCL/PVP/0.5G-GO fibers exhibited increased water absorption ratios over 20 days. The incorporation of GO into the polymer matrix, along with an increase in GO concentration, enhanced the tensile strength of the fibers, found as 5.149 ± 0.032 kPa. In preservation tests on fresh strawberries, PCL/PVP/0.5A-GO fibers demonstrated superior freshness compared with unpacked strawberries and other variants. The study also highlighted the inhibitory effects of fibers decorated with 0.5% APTES-GO, showing the highest inhibition zone. In summary, fibers incorporating 0.5% A-GO effectively extended the shelf-life of fresh strawberries, making them a promising packaging material for perishable goods.