Enhanced Functionalities of Starch-Based Nanocomposite Films Incorporating Lignin Nanoparticles and Cinnamaldehyde for Sustainable Food Packaging Applications

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2025-05-10 DOI:10.1007/s11483-025-09968-5

Sepideh Mehralitabar Firouzjaei, Maryam Nikzad, Sohrab Kazemi, Hassan Yousefnia Pasha

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引用次数: 0

Abstract

The utilization of lignin nanoparticles (LNPs) derived from black liquor, in combination with cinnamaldehyde (CI), shows great potential for the development of high-performance composite films in the food packaging industry. This study presents an approach for preparing LNPs from black liquor and integrating them with CI into starch (ST) films to produce active nanocomposite films with specific functionalities. Binary and ternary ST-based nanocomposites were prepared with varying weight percentages of LNPs (1, 3, and 5 wt%) and CI (3 and 5 wt%). Characterization of the resulting nanocomposites revealed significant improvements in physicochemical, morphological, thermal, mechanical, optical, antioxidant, and antimicrobial properties. The composite films exhibited a low water vapor transmission rate (WVP: 3.97 to 3.06 × 10^− 10 g s^− 1m^− 1Pa^− 1), reduced water solubility (WS: 53.00 to 19.76%), and enhanced mechanical strength (tensile strength: 3.66 to 5.15 MPa). The inclusion of LNPs also provided UV-blocking properties while maintaining visible light transmission and improved thermal stability. Morphological studies showed smooth surfaces without cracks or pores. Additionally, the composite films demonstrated antibacterial activity against S. aureus and E. coli, with enhanced efficacy in ternary-based nanocomposites. Overall, the combination of ST film with LNPs and CI shows promise for advanced functionalities in food packaging applications.

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含木质素纳米颗粒和肉桂醛的淀粉基纳米复合膜在可持续食品包装中的应用

从黑液中提取的木质素纳米颗粒（LNPs）与肉桂醛（CI）结合，在食品包装工业中具有开发高性能复合薄膜的巨大潜力。本研究提出了一种从黑液中制备LNPs并将其与CI整合到淀粉（ST）膜中以制备具有特定功能的活性纳米复合膜的方法。采用不同重量百分比的LNPs（1、3和5 wt%）和CI（3和5 wt%）制备二元和三元st基纳米复合材料。表征结果表明，纳米复合材料在物理化学、形态、热、机械、光学、抗氧化和抗菌性能方面有显著改善。复合膜具有较低的水蒸气透过率（WVP: 3.97 ~ 3.06 × 10−10 g s−1m−1Pa−1）、较低的水溶性（WS: 53.00 ~ 19.76%）和较高的机械强度（抗拉强度：3.66 ~ 5.15 MPa）。LNPs的加入还提供了阻挡紫外线的性能，同时保持了可见光的透射，并改善了热稳定性。形态学研究显示表面光滑，无裂纹或气孔。此外，复合膜显示出对金黄色葡萄球菌和大肠杆菌的抗菌活性，在三元基纳米复合材料中效果增强。总的来说，ST薄膜与LNPs和CI的结合显示了在食品包装应用中的先进功能。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.