Polyvinyl alcohol film with chlorine dioxide microcapsules can be used for blueberry preservation by slow-release of chlorine dioxide gas

INTRODUCTION: Chlorine dioxide (ClO(2)) is a safe and efficient bactericide with unique advantages in reducing foodborne illnesses, inhibiting microbial growth, and maintaining the nutritional quality of food. However, gaseous ClO(2) is sensitive to heat, vibration, and light, which limits its application. METHODS: In this study, a ClO(2) precursor-stabilized ClO(2) aqueous solution was encapsulated by the double emulsion method, and a high-performance ClO(2) self-releasing polyvinyl alcohol (PVA) film was prepared to investigate its performance and effect on blueberry quality during storage. RESULTS: The self-releasing films had the best overall performance when the microcapsule content was 10% as the film's mechanical properties, thermal stability, and film barrier properties were significantly improved. The inhibition rates of Listeria monocytogenes and Escherichia coli were 93.69% and 95.55%, respectively, and the mycelial growth of Staphylococcus griseus was successfully inhibited. The resulting ClO(2) self-releasing films were used for blueberry preservation, and an experimental study found that the ClO(2) self-releasing antimicrobial film group delayed the quality decline of blueberries. During the 14-day storage period, no mold contamination was observed in the ClO(2) self-releasing film group, and blueberries in the antibacterial film group had higher anthocyanin accumulation during the storage period. DISCUSSION: Research analysis showed that films containing ClO(2) microcapsules are promising materials for future fruit and vegetable packaging.