Enhanced fresh walnut preservation using chitosan films reinforced with cinnamon essential oil and bacterial cellulose pickering emulsion

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-02-24 DOI:10.1016/j.foodhyd.2025.111267

Chen Chen, Suyun Deng, Huaixiang Tian, Haiyan Yu, Juan Huang, Xinman Lou, Haibin Yuan

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引用次数: 0

Abstract

Fresh walnuts are prone to browning and microbial spoilage post-harvest due to their high water content and enzyme activity. Although chitosan-based preservation materials shows great potential for the preservation of fruits and vegetables, their effectiveness is hindered by limited antibacterial, antioxidant, and mechanical properties. In this study, a novel biomass composite film was developed by integrating bacterial cellulose (BC) stabilized cinnamon essential oil Pickering emulsion (CEO-BC-PEs) into chitosan (CS) through hydrogen bonding. The physicochemical characteristics, biodegradability, antioxidant capacity, and antibacterial properties of the CS-BC-CEO composite film were evaluated, and its preservation effect on fresh walnuts was assessed. Results indicated that hydrogen bonding between the CEO-BC-PEs and the CS matrix significantly improved the composite film's thermal stability, mechanical strength, and barrier properties. Specifically, the incorporation of CEO-BC-PEs enhanced the tensile strength (TS) and elongation at break (EAB) by 51.24% and 28.79%, respectively, while reducing water vapor permeability (168.19 mg mm·kPa⁻¹·h⁻¹·m⁻²) and ultraviolet light transmittance (<75%). Additionally, the film demonstrated excellent antioxidant activity (up to 60%), antibacterial efficacy (up to 65%), and biodegradability. When used for preserving fresh walnuts, the composite film effectively reduced nutrient loss, delayed lipid oxidation, and suppressed the activity of browning-related enzymes, thereby significantly extending the shelf life of the walnuts. These findings highlight the potential of the CS-BC-CEO composite film as a promising solution for fresh walnuts preservation and suggest its applicability in developing sustainable active biomass packaging materials.

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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.