Robust, water-resistant, and biodegradable active film from silver carp (Hypophthalmichthys molitrix) myofibrillar proteins: Integrating oxidized polyphenol crosslinking with cellulose nanocrystal nanocomposites

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-02-06 DOI:10.1016/j.foodhyd.2025.111175

Faming Yang , Mengjiao Yu , Zhicheng Wei , Kailing Chen , Jian Wang , Xiangwen Chen , Wenhui Xue , Yongkai Yuan , Hao Wu , Junxiang Zhu

{"title":"Robust, water-resistant, and biodegradable active film from silver carp (Hypophthalmichthys molitrix) myofibrillar proteins: Integrating oxidized polyphenol crosslinking with cellulose nanocrystal nanocomposites","authors":"Faming Yang , Mengjiao Yu , Zhicheng Wei , Kailing Chen , Jian Wang , Xiangwen Chen , Wenhui Xue , Yongkai Yuan , Hao Wu , Junxiang Zhu","doi":"10.1016/j.foodhyd.2025.111175","DOIUrl":null,"url":null,"abstract":"<div><div>This study explores the development of biodegradable packaging films using silver carp myofibrillar proteins (MPs), cross-linked with oxidized luteolin, apigenin, quercetin, kaempferol and reinforced with cellulose nanocrystals (CNC). The results indicated this combination reduced the total thiol and free amino group content, prompting a structural shift from α-helical to β-sheet formations in MPs, thus enhancing the films' structural integrity. Fourier-transform infrared spectroscopy and X-ray diffraction analysis confirmed robust cross-linking by oxidized polyphenols, particularly those with ortho-dihydroxy configurations, and revealed the role of CNC in enhancing hydrogen bonding and crystallinity within the films. Results from small-angle X-ray scattering and scanning electron microscopy demonstrated that crosslinking and nanoreinforcement considerably reduced pore sizes and increased film compactness and uniformity. These modifications improved the water resistance of the film, as evidenced by reduced solubility and elevated surface water contact angles. The films also demonstrated enhanced mechanical strength, UV protection, and antioxidant properties, along with complete biodegradability within 20 days, as confirmed by environmental degradation assays. In practical packaging applications, the cross-linked CNC composite films exhibited superior performance, reducing weight and hardness loss, as well as alleviating browning in fresh-cut apples and cantaloupe. These findings suggest that integrating oxidized polyphenols and CNC can produce high-performance, sustainable MP-based films, offering valuable insights for the field of sustainable food packaging.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"164 ","pages":"Article 111175"},"PeriodicalIF":11.0000,"publicationDate":"2025-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X25001353","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

This study explores the development of biodegradable packaging films using silver carp myofibrillar proteins (MPs), cross-linked with oxidized luteolin, apigenin, quercetin, kaempferol and reinforced with cellulose nanocrystals (CNC). The results indicated this combination reduced the total thiol and free amino group content, prompting a structural shift from α-helical to β-sheet formations in MPs, thus enhancing the films' structural integrity. Fourier-transform infrared spectroscopy and X-ray diffraction analysis confirmed robust cross-linking by oxidized polyphenols, particularly those with ortho-dihydroxy configurations, and revealed the role of CNC in enhancing hydrogen bonding and crystallinity within the films. Results from small-angle X-ray scattering and scanning electron microscopy demonstrated that crosslinking and nanoreinforcement considerably reduced pore sizes and increased film compactness and uniformity. These modifications improved the water resistance of the film, as evidenced by reduced solubility and elevated surface water contact angles. The films also demonstrated enhanced mechanical strength, UV protection, and antioxidant properties, along with complete biodegradability within 20 days, as confirmed by environmental degradation assays. In practical packaging applications, the cross-linked CNC composite films exhibited superior performance, reducing weight and hardness loss, as well as alleviating browning in fresh-cut apples and cantaloupe. These findings suggest that integrating oxidized polyphenols and CNC can produce high-performance, sustainable MP-based films, offering valuable insights for the field of sustainable food packaging.

Abstract Image

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 Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.