Film based on chitosan and wood vinegar with superior antioxidant, UV-shielding, and bacteriostatic properties for food packaging

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-04-09 DOI:10.1016/j.foodhyd.2025.111430

Zeyu Chang , Qiang Xu , Shengkun Yan , Yile Liu , Fanglan Geng , Shengguang Yuan , Xi Yao , Ning Ma , Kun Wang , Guoyong Song , Jianxin Jiang

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引用次数: 0

Abstract

This study proposed a new film-forming system on wood vinegar (WV)/chitosan (CS) by replacing the traditional chitosan solvent with wood vinegar based on its richness in organic acids and phenolic organic compounds. A film material with excellent antioxidant, UV-shielding and bacteriostatic properties was successfully prepared. Notably, the optimized film has specific mechanical properties (tensile strength 12.97 MPa, elongation at break 38.15 %), superior antioxidant properties (scavenging of DPPH and ABTS radicals of 95.2 % and 99 %, respectively), UV shielding (up to 100 %) in the region of 200 nm–400 nm and excellent bacteriostatic properties (inhibitory circle diameter of up to 8.5 mm and 23 mm for Escherichia coli and Staphylococcus aureus, respectively). The prepared film could effectively reduce browning and water evaporation from apples (about 56.5 % reduction within 24 h), and decrease the peroxide value of food oil (about 45.2 % reduction within one month comparing with the commercial plastic wrap) during storage. This study provides ideas for the innovative preparation of CS films and the feasibility of sustainable development and utilization of WV.

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以壳聚糖和木醋为基材，具有优良的抗氧化、防紫外线和抑菌性能，用于食品包装

本研究提出了一种新的木醋（WV）/壳聚糖（CS）成膜体系，根据木醋富含有机酸和酚类有机化合物的特点，用木醋替代传统的壳聚糖溶剂。成功制备出了一种具有优异抗氧化性、紫外线屏蔽性和抑菌性的薄膜材料。值得注意的是，优化后的薄膜具有特定的机械性能（拉伸强度为 12.97 兆帕，断裂伸长率为 38.15%）、优异的抗氧化性能（DPPH 和 ABTS 自由基清除率分别为 95.2% 和 99%）、200 纳米至 400 纳米区域的紫外线屏蔽率（高达 100%）以及出色的抑菌性能（对大肠杆菌和金黄色葡萄球菌的抑菌圈直径分别高达 8.5 毫米和 23 毫米）。所制备的薄膜能有效减少苹果的褐变和水分蒸发（24 小时内减少约 56.5%），并能降低食用油在储存过程中的过氧化值（与商用保鲜膜相比，一个月内减少约 45.2%）。这项研究为创新制备 CS 薄膜提供了思路，也为可持续开发和利用 WV 提供了可行性。

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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.