Water-resistant and antibacterial food packaging films prepared from bamboo shoot shell cellulose nanofibers and cinnamaldehyde/chitosan emulsion

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-05-05 DOI:10.1016/j.foodhyd.2025.111512

Lianying Dai, Qun Liu, Meng Li, Xialing Wu, Wenhui Zheng, Wuyin Weng, Yucang Zhang

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Abstract

The creation of biodegradable films with antimicrobial properties has emerged as a focal of research in food packaging innovations. Our investigation aimed to utilize bamboo shoot shells as the raw material for the extraction of cellulose nanofibers (CNFs) via enzymatic hydrolysis, which was then compounded with a cinnamaldehyde/chitosan emulsion to create composite food packaging films. The structure, mechanical properties, physicochemical properties, and antibacterial performance of the composite films were fully characterized. Fourier transform infrared spectroscopy analysis confirmed the reaction of chitosan with cinnamaldehyde to produce a Schiff-base product and hydrogen bonding was observed between CNFs and chitosan. The mechanical test results showed that the tensile strength of the films increased from 15.2 ± 2.23 MPa to 30.64 ± 1.89 MPa, and the wet tensile strength increased from 7.79 ± 0.67 MPa to 26.79 ± 0.87 MPa when the addition of CNFs was increased from 0.4 % to 1.2 %. The mechanical properties were significantly improved by the incorporation of CNFs. The composite films showed a UVT of 0.07 %–0.86 %, indicating excellent UV-blocking properties. Antibacterial tests demonstrated that the films inhibited the growth of S. aureus, E. coli and P. citrinum. Cytotoxicity assays revealed that the composite films were non-toxic. When applied to the preservation of strawberries, the films exhibited good antimicrobial activity and prolonged the shelf-life of the strawberries. This study demonstrated that the CIN/CS&CNFs composite films, with their antimicrobial activity, UV-blocking capabilities, and strong mechanical properties, could serve as green functional materials within the field of food packaging.

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以竹笋壳纤维素纳米纤维和肉桂醛/壳聚糖乳液制备耐水抗菌食品包装膜

具有抗菌性能的可生物降解薄膜的创造已成为食品包装创新研究的焦点。以竹笋壳为原料，通过酶解提取纤维素纳米纤维（CNFs），并与肉桂醛/壳聚糖乳液复配，制备复合食品包装薄膜。对复合膜的结构、力学性能、理化性能和抗菌性能进行了全面表征。傅里叶变换红外光谱分析证实壳聚糖与肉桂醛反应生成席夫碱产物，并观察到壳聚糖与壳聚糖之间形成氢键。力学试验结果表明，当CNFs的添加量从0.4%增加到1.2%时，薄膜的抗拉强度从15.2±2.23 MPa增加到30.64±1.89 MPa，湿拉伸强度从7.79±0.67 MPa增加到26.79±0.87 MPa。CNFs的加入显著改善了材料的力学性能。复合膜的UVT为0.07% ~ 0.86%，具有良好的防紫外线性能。抑菌试验表明，该膜能抑制金黄色葡萄球菌、大肠杆菌和柠檬酸杆菌的生长。细胞毒性实验表明复合膜无毒。应用于草莓保鲜时，薄膜表现出良好的抑菌活性，延长了草莓的保质期。本研究表明，CIN/ cs&cnfs复合膜具有抗菌活性、抗紫外线能力和较强的机械性能，可作为食品包装领域的绿色功能材料。

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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.