Non thermoplastic 3D molding based on coordination crosslinking for on-demand customization carboxymethyl chitosan-based packaging bags

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

Food Packaging and Shelf Life Pub Date : 2025-03-01 DOI:10.1016/j.fpsl.2025.101472

Yongfu Deng, Shuwen Luo, Wenxin Zhao, Fuxiang Wei, Chuanhui Xu, Lihua Fu, Baofeng Lin

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引用次数: 0

Abstract

The exhaustion of non-renewable resource and the environment pollution of plastic wastes have become a global crisis. Natural polysaccharide is expected to be sustainable and biodegradable alternative to petroleum-based plastics. However, the thermal processing of polysaccharides especially 3D film formation is challenging due to their lack of thermoplasticity. Herein, a novel reverse mold crosslinking film-forming strategy for the preparation of polysaccharide-based 3D film was proposed, where the role of rapid crosslinking molding is similar to that of cooling molding during injecting processing. Through this non-thermal processing, carboxymethyl chitosan/polyvinyl alcohol/Zn (CMCS/PVA/Zn) 3D films were successfully prepared. The CMCS/PVA/Zn exhibits excellent mechanical performance, water resistance, and transparency, meeting the performance requirement in food packaging bags. Moreover, CMCS/PVA/Zn can be customized on-demand, such as shape, size, color, and function, by adjusting the mold or adding functional additive. Notable, multiple carboxyl polysaccharides and metal ions can be used for the preparation of 3D films by this non-thermal processing method, showing great universality. And this method is more energy-efficient than thermal processing and preservers the bioactivity of polysaccharides and additives. Therefore, this innovative approach to polysaccharide processing offers a promising potential for the creation of polysaccharide-based food packaging bags as a sustainable alternative to non-degradable plastic bags.

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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.