Huang Jianguo, Khan Rashid, Zhai Chunhui, Ding Xianting, Zhang Li-Sha, Wu Jin-Ming, Ye Zhizhen
State Key Laboratory of Silicon and Advanced Semiconductor Materials, School of Materials Science and Engineering, Zhejiang University, Hangzhou 310027, China.
Zhejiang Provincial Key Laboratory of Advanced Chemical Engineering Manufacture Technology, College of Chemical and Biological Engineering, Zhejiang University, Hangzhou 310027, China.
Foods. 2024 Dec 20;13(24):4127. doi: 10.3390/foods13244127.
Developing and implementing technologies that can significantly reduce food loss during storage and transport are of paramount importance. Ozone synergistic catalytic oxidation (OSCO) technology has been developed, which sterilizes bacteria and viruses on the surface of food and degrades ethylene released during fruit storage through the active oxygen produced by the catalytic decomposition of ozone. Herein, we report the hydrothermal synthesis of MnO with distinct phase compositions and nanostructures through simply varying the reaction temperatures. Optimized copper-doped α-MnO nanorods exhibited remarkable efficacy in activating ozone at a concentration of 40 ppb, and this activation resulted in the complete eradication of indicator bacteria on food surfaces within a 24 h period. Moreover, these nanorods demonstrated high effectiveness in decomposing more than 80% of the ethylene molecules emitted by apples and bananas during the preservation period. The high concentration of surface oxygen vacancies is believed to contribute to the enhanced catalytic activity of the Cu-doped α-MnO catalyst in the OSCO procedure by reducing ethylene production and maintaining the fruit quality during the preservation period.
开发和实施能够显著减少储存和运输过程中食物损失的技术至关重要。臭氧协同催化氧化（OSCO）技术已被开发出来，该技术通过臭氧催化分解产生的活性氧对食物表面的细菌和病毒进行杀菌，并降解水果储存期间释放的乙烯。在此，我们报告了通过简单改变反应温度，水热合成具有不同相组成和纳米结构的MnO。优化后的铜掺杂α-MnO纳米棒在40 ppb浓度的臭氧活化方面表现出显著效果，这种活化作用在24小时内可完全根除食物表面的指示菌。此外，这些纳米棒在分解苹果和香蕉在保鲜期内释放的80%以上的乙烯分子方面表现出高效性。据信，高浓度的表面氧空位通过减少乙烯生成并在保鲜期内维持水果品质，有助于提高铜掺杂α-MnO催化剂在OSCO过程中的催化活性。
