Development of an Innovative Reinforced Food Packaging Film Based on Corn Strach/Hydroxypropyl Methylcellulose/Nanocrystalline Cellulose Incorporated with Nanogel Containing Quercetin

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food and Bioprocess Technology Pub Date : 2024-08-05 DOI:10.1007/s11947-024-03545-3

Hanan Adnan Shaker Al-Naymi, Nazila Oladzadabbasabadi, Dhuha K. Karim, Mastafa H. Al-Musawi, Vahid Mohammadzadeh, Sumyah Hasan Torki, Marjan Ghorbani

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Abstract

The present study evaluates the effects of incorporating quercetin-loaded nanogel (NG) made from soy protein isolate (SPI) and Xanthan-gum, along with nanocrystalline cellulose (CNC), into a matrix of starch and hydroxypropyl methylcellulose (HPMC) using the casting method. Scanning electron microscopy (SEM) images illustrated the notable influence of CNC and NG on the surface morphology of the films. Notably, the Starch/HPMC/CNC10% (SHN10) composite film enriched with 7 wt.% NGs (SHN10NGs7) exhibited a remarkable improvement in tensile strength performance, increasing from 7.9 ± 0.52 to 14.2 ± 0.41 MPa, accompanied by a reduction in elongation at break from 56.9 ± 2.51 to 8.8 ± 0.31. Moreover, SHN10NG7 film demonstrated notable antioxidant and antibacterial efficiency due to the quercetin release. Remarkably, the films exhibited significant inhibitory effects on both Escherichia coli and Staphylococcus aureus. In summary, the resulting composite film, comprising an optimized blend of CNC and NG, exhibited enhanced mechanical properties, improved barrier characteristics, and notable antibacterial activity. The findings suggest that the novel active packaging in this study can be a promising candidate for utilization as an active food packaging material, presenting opportunities for innovative applications in the realm of high-quality functional packaging materials.

Graphical Abstract

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开发基于含槲皮素纳米凝胶的玉米杂粮/羟丙基甲基纤维素/纳米结晶纤维素的创新型增强食品包装膜

本研究采用浇铸法评估了在淀粉和羟丙基甲基纤维素（HPMC）基质中加入由大豆分离蛋白（SPI）和黄原胶以及纳米结晶纤维素（CNC）制成的槲皮素负载纳米凝胶（NG）的效果。扫描电子显微镜（SEM）图像显示了 CNC 和 NG 对薄膜表面形态的显著影响。值得注意的是，富含 7 wt.% NGs 的淀粉/HPMC/CNC10%（SHN10）复合薄膜（SHN10NGs7）的拉伸强度性能显著提高，从 7.9 ± 0.52 MPa 提高到 14.2 ± 0.41 MPa，同时断裂伸长率从 56.9 ± 2.51 降低到 8.8 ± 0.31。此外，由于槲皮素的释放，SHN10NG7 薄膜具有显著的抗氧化和抗菌功效。值得注意的是，薄膜对大肠杆菌和金黄色葡萄球菌都有明显的抑制作用。总之，由 CNC 和 NG 优化混合物制成的复合薄膜具有更强的机械性能、更好的阻隔特性和显著的抗菌活性。研究结果表明，本研究中的新型活性包装材料有望成为活性食品包装材料，为高质量功能性包装材料领域的创新应用提供了机会。

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来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.