Antibacterial cellulose-based membrane with heat dissipation and liquid transportation for food packaging applications

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing Pub Date : 2025-01-01 DOI:10.1016/j.fbp.2024.11.029

Shusheng Huang , Chen Deng , Hanlin Zhang , Xuejie Yue , Fengxian Qiu , Tao Zhang

{"title":"Antibacterial cellulose-based membrane with heat dissipation and liquid transportation for food packaging applications","authors":"Shusheng Huang , Chen Deng , Hanlin Zhang , Xuejie Yue , Fengxian Qiu , Tao Zhang","doi":"10.1016/j.fbp.2024.11.029","DOIUrl":null,"url":null,"abstract":"<div><div>Food spoilage, caused by fungi and bacteria, has drawn increasing attention due to the lack of suitable temperature and humidity control, resulting in food waste and health risks. It is still a great challenge to develop green packaging materials with excellent antibacterial activities and effective temperature/humidity control for food preservation. Herein, a new strategy is proposed to obtain food packaging material with antibacterial ability, heat dissipation, and liquid transportation functions. In this strategy, Zn-Al layered double hydroxide (LDH)@cellulose was obtained by extracting cellulose from sugarcane husks, followed by in-situ growth of LDH nanosheets on the surface of cellulose. Then, asymmetric structured packaging material, namely cellulose acetate/LDH@cellulose (CALC) membrane, was prepared by the combination of electrospinning and hydrophobic modification. The characterization results confirmed that the CALC membrane exhibits asymmetric surface structure and wettability properties, endowing heat dissipation and liquid transportation for food packaging applications. Due to the asymmetric reflectivity and infrared emissivity, the CALC membrane exhibited excellent heat dissipation properties with a surface temperature of 10.3℃, which is lower than that of commercial food packaging materials. Furthermore, the excellent liquid transport properties of the CALC membrane are demonstrated by the fact that water can penetrate from the hydrophobic side to the hydrophilic side within 32 s, providing the appropriate storage temperature and dry environment for foods. In addition, compared with PE film, the CALC membrane also has antibacterial properties and UV resistance, which is beneficial to improving the storage conditions for foods. This study shows that the developed CALC membrane and corresponding design strategy can be extended for the preparation of other packaging materials for applications in research and food industrial fields.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 284-293"},"PeriodicalIF":3.5000,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioproducts Processing","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S096030852400261X","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Food spoilage, caused by fungi and bacteria, has drawn increasing attention due to the lack of suitable temperature and humidity control, resulting in food waste and health risks. It is still a great challenge to develop green packaging materials with excellent antibacterial activities and effective temperature/humidity control for food preservation. Herein, a new strategy is proposed to obtain food packaging material with antibacterial ability, heat dissipation, and liquid transportation functions. In this strategy, Zn-Al layered double hydroxide (LDH)@cellulose was obtained by extracting cellulose from sugarcane husks, followed by in-situ growth of LDH nanosheets on the surface of cellulose. Then, asymmetric structured packaging material, namely cellulose acetate/LDH@cellulose (CALC) membrane, was prepared by the combination of electrospinning and hydrophobic modification. The characterization results confirmed that the CALC membrane exhibits asymmetric surface structure and wettability properties, endowing heat dissipation and liquid transportation for food packaging applications. Due to the asymmetric reflectivity and infrared emissivity, the CALC membrane exhibited excellent heat dissipation properties with a surface temperature of 10.3℃, which is lower than that of commercial food packaging materials. Furthermore, the excellent liquid transport properties of the CALC membrane are demonstrated by the fact that water can penetrate from the hydrophobic side to the hydrophilic side within 32 s, providing the appropriate storage temperature and dry environment for foods. In addition, compared with PE film, the CALC membrane also has antibacterial properties and UV resistance, which is beneficial to improving the storage conditions for foods. This study shows that the developed CALC membrane and corresponding design strategy can be extended for the preparation of other packaging materials for applications in research and food industrial fields.

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 and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

期刊介绍： Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.