Preparation of polylactic acid/TiO2/GO nano-fibrous films and their preservation effect on green peppers.

Abstract Polylactic acid (PLA)/nano-TiO2(TiO2 NPs)/Graphene oxide (GO) nano-fibrous films were prepared by ultrasonic assisted electrostatic spinning technology, and the effects of TiO2 NPs:GO mass ratio and ultrasonic power on film morphology and mechanical, thermal, barrier and antibacterial properties were investigated. The addition of TiO2 NPs and GO can significantly increase the tensile strength and elongation at the break of PLA nano-fibrous films, and improve the water barrier properties of the nano-fibrous films. The antibacterial experiment showed that the inhibition rates of the nano-fibrous films against Escherichia coli and Staphylococcus aureus after 24 h exposure to UV irradiation reached 94.4 ± 1.8% and 92.6 ± 1.7% At the same time, the fresh-keeping packaging experiment of green peppers at room temperature, through the determination of hardness, soluble solids, chlorophyll content to determine the degree of decay of green pepper, it showed that PLA/TiO2 NPs/GO nano-fibrous films can better maintain the sensory quality of green peppers, delay the rate of spoilage of green peppers, and prolong the preservation period of green peppers.