Construction and properties of bacterial cellulose/chitosan microgel films loaded with ε-polylysine and its application on Tilapia preservation

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2025-01-01 DOI:10.1016/j.fpsl.2025.101433

Xiaoli Liu , Xiaoqing Wang , Wenying Liao , Tianyu Sun , Anqi Feng , Xin Sun , Yue Zhao , Wei Yang , Rea Mae C. Templonuevo

{"title":"Construction and properties of bacterial cellulose/chitosan microgel films loaded with ε-polylysine and its application on Tilapia preservation","authors":"Xiaoli Liu , Xiaoqing Wang , Wenying Liao , Tianyu Sun , Anqi Feng , Xin Sun , Yue Zhao , Wei Yang , Rea Mae C. Templonuevo","doi":"10.1016/j.fpsl.2025.101433","DOIUrl":null,"url":null,"abstract":"<div><div>The extensive application of non-biodegradable plastics has engendered substantial environmental predicaments. Consequently, it is feasible to develop natural bio-based composite packaging materials endowed with extraordinary functional properties by integrating biopolymers with diverse characteristics. Hence, we propose an environmentally friendly and efficient methodology for fabricating antibacterial and biodegradable composite microgel films by employing bacterial cellulose (BC) and chitosan (CS) as the composite matrix, sodium tetraborate as the crosslinking agent, and ε-polylysine (PL) as the active substance. We investigated the impact of CS with molecular weights (Mw) of 50 kDa and 300 kDa on the properties of the composite microgel films (PL-m-BC/CS<sub>n</sub>) and composite blend films (PL/BC/CS<sub>n</sub>). The films were analyzed via FTIR, SEM, XRD, and TGA. The results indicated the formation of a cross-linked network structure within the microgels, along with strong hydrogen bonding interactions between the film matrices. This entailed a decrease in the amorphous structure of the microgel films and an enhancement in thermal stability. Particularly, the PL-m-BC/CS<sub>30</sub> film, with CS having a Mw of 300 kDa, exhibited optimal mechanical and barrier properties, with a tensile strength of 34.69 MPa and an elongation at break of 76.69 %. Additionally, this film significantly extended the shelf life of chilled tilapia fillets.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101433"},"PeriodicalIF":8.5000,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Packaging and Shelf Life","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2214289425000031","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

The extensive application of non-biodegradable plastics has engendered substantial environmental predicaments. Consequently, it is feasible to develop natural bio-based composite packaging materials endowed with extraordinary functional properties by integrating biopolymers with diverse characteristics. Hence, we propose an environmentally friendly and efficient methodology for fabricating antibacterial and biodegradable composite microgel films by employing bacterial cellulose (BC) and chitosan (CS) as the composite matrix, sodium tetraborate as the crosslinking agent, and ε-polylysine (PL) as the active substance. We investigated the impact of CS with molecular weights (Mw) of 50 kDa and 300 kDa on the properties of the composite microgel films (PL-m-BC/CS_n) and composite blend films (PL/BC/CS_n). The films were analyzed via FTIR, SEM, XRD, and TGA. The results indicated the formation of a cross-linked network structure within the microgels, along with strong hydrogen bonding interactions between the film matrices. This entailed a decrease in the amorphous structure of the microgel films and an enhancement in thermal stability. Particularly, the PL-m-BC/CS₃₀ film, with CS having a Mw of 300 kDa, exhibited optimal mechanical and barrier properties, with a tensile strength of 34.69 MPa and an elongation at break of 76.69 %. Additionally, this film significantly extended the shelf life of chilled tilapia fillets.

查看原文本刊更多论文

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.