{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,20]],"date-time":"2026-06-20T15:51:03Z","timestamp":1781970663871,"version":"3.54.5"},"reference-count":53,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2025,10,28]],"date-time":"2025-10-28T00:00:00Z","timestamp":1761609600000},"content-version":"vor","delay-in-days":27,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2025,10,1]],"date-time":"2025-10-01T00:00:00Z","timestamp":1759276800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100012166","name":"National Key Research and Development Program of China","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2025,10]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      This study aimed to investigate the preservation effect of photocatalytic film synergized with LED blue light on the prepared vegetable mixture refrigerated at 4\u00b0C. Firstly, we prepared titanium dioxide (TiO\n                      <jats:sub>2<\/jats:sub>\n                      ) co\u2010doped with metallic iron (Fe) and nonmetallic nitrogen (N), and incorporated it into chitosan (CS) as a nano\u2010filler to develop a photocatalytic film. The TiO\n                      <jats:sub>2<\/jats:sub>\n                      and film were characterized by measuring XRD, UV\u2010visible absorption spectrum, FTIR, TGA, and WCA. It was found that the maximum absorption wavelength of the modified TiO\n                      <jats:sub>2<\/jats:sub>\n                      was broadened to the blue visible region. The composite film (CS\u2010Fe\/N\u2010TiO\n                      <jats:sub>2<\/jats:sub>\n                      ) 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\u20101), 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.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.70641","type":"journal-article","created":{"date-parts":[[2025,10,28]],"date-time":"2025-10-28T13:56:10Z","timestamp":1761659770000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Fe\/N Co\u2010Doped TiO\n                    <sub>2<\/sub>\n                    as Photocatalyst for Methyl Orange Degradation and Photocatalytic Film Synergized With LED Light for Preservation of Prepared Vegetable Mixture"],"prefix":"10.1111","volume":"90","author":[{"given":"Dianyuan","family":"Wang","sequence":"first","affiliation":[{"name":"State Key Laboratory of Food Science and Resources, School of Food Science and Technology Jiangnan University  Wuxi Jiangsu 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