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Fabrication and Characterization of Polyvinyl Alcohol-Based Composite Containing Titanium Dioxide and Zeolite Nanoparticles via Electrospinning for Enhancing Strawberry Shelf Life

Latifi, Asma | 2025

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  1. Type of Document: M.Sc. Thesis
  2. Language: Farsi
  3. Document No: 58162 (07)
  4. University: Sharif University of Technology
  5. Department: Materials Science and Engineering
  6. Advisor(s): Bagheri, Reza
  7. Abstract:
  8. Electrospinning, as an advanced method for producing nanofibers, is rapidly evolving due to its simplicity, flexibility, low cost, and scalability. This technique enables the production of porous structures with a high surface-to-volume ratio, making it applicable in various fields such as food packaging, medicine, and air purification. In this study, multifunctional nanofibrous mats composed of polyvinyl alcohol (PVA) loaded with titania and zeolite nanoparticles were successfully synthesized and evaluated. Initially, titania nanoparticles were synthesized, and the formation of anatase and brookite phases was confirmed using transmission electron microscopy (TEM) and X-ray diffraction (XRD). Subsequently, nanofibrous mats containing these nanoparticles were fabricated via a simple and efficient solution impregnation method aimed at enhancing the properties of food packaging materials. Mats containing titania, zeolite, and a combination of both nanoparticles were prepared and comprehensively analyzed. Morphological analyses revealed that the nanoparticles tended to distribute on the fiber surfaces. Mechanical tests showed that the addition of titania nanoparticles resulted in a 107% increase in tensile strength of the fibers, while zeolite had no significant effect on the mechanical strength of the mat. To assess the performance of the mats in optimizing moisture control for food packaging, swelling tests, moisture absorption, contact angle measurements, and water solubility tests were conducted. Results indicated that the best-performing mat in terms of moisture absorption had minimal solubility in an aqueous environment over 72 hours (less than 10%) and exhibited negligible particle release. Furthermore, the fabricated mats were evaluated under real conditions by being placed in contact with strawberries at 4°C for 10 days. Parameters such as weight loss, firmness, and fruit pH were measured. It was found that the optimal mat achieved less than 5% weight loss, maintained firmness at approximately 4.9 MPa, and showed no signs of mold growth throughout the test period. The results of this study demonstrate that composite mats containing titania and zeolite nanoparticles, benefiting from the synergistic effects of these particles, possess desirable mechanical properties and controlled moisture absorption capacity. These features make the mats a promising candidate for use in intelligent food packaging systems
  9. Keywords:
  10. Electrospinning ; Nanofiber ; Zeolite ; Poly Vinyl Alcohol ; Strawberry ; Titanium Dioxide

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