Fe/N Co-Doped TiO2 as Photocatalyst for Methyl Orange Degradation and Photocatalytic Film Synergized With LED Light for Preservation of Prepared Vegetable Mixture.

This study aimed to investigate the preservation effect of photocatalytic film synergized with LED blue light on the prepared vegetable mixture refrigerated at 4°C. Firstly, we prepared titanium dioxide (TiO2) co-doped with metallic iron (Fe) and nonmetallic nitrogen (N), and incorporated it into chitosan (CS) as a nano-filler to develop a photocatalytic film. The TiO2 and film were characterized by measuring XRD, UV-visible absorption spectrum, FTIR, TGA, and WCA. It was found that the maximum absorption wavelength of the modified TiO2 was broadened to the blue visible region. The composite film (CS-Fe/N-TiO2) showed excellent mechanical properties, hydrophobicity, and thermal stability. Secondly, the storage experiments revealed that the photocatalytic film was able to synergize with LED blue light irradiation to delay quality deterioration. Compared with the control group (CK-1), CFNT effectively reduced chlorophyll degradation and water loss, and polyphenol oxidase activity remained low during the storage period (10 days). These findings suggest that photocatalytic film synergized with blue LED light is a good new technology, and it has the potential to keep the quality of the prepared vegetable mixture.