Development of eco-friendly chitosan films enhanced with bioactive citric acid-based deep eutectic agents for sustainable food packaging and fish preservation

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-05-24 DOI:10.1016/j.foodhyd.2025.111571

Ping Shi , Xin Wang , Sajid Ali , Li-Yan Zeng , Xinhui Xian , Jinling Huang , Shengyun Qin , Yuansen Liu , Hafiz Umer Javed

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引用次数: 0

Abstract

This study explores the development of chitosan (CS) films enhanced with citric acid-based deep eutectic agents (CA-DEA) to address the dual challenges of sustainable food packaging and effective fish preservation. CA-DEA was synthesized using citric acid (CA) and choline chloride (ChCl) in molar ratios of 1:1, 2:1, 3:1, and 4:1, with the synthesis confirmed through FTIR analysis. Among these, the 4:1 M ratio, identified as the most effective formulation for its superior antibacterial properties against E. coli (17.3 ± 0.78 mm) and S. aureus (23.625 ± 0.09 mm), was further evaluated at varying concentrations (0.5 %, 1 %, 1.5 %, and 2 %) to examine its effects on the structure and functional properties of CS films. Mechanical testing revealed that films with 0.5 % CA-DEA achieved the highest tensile strength (TS; 47.98 ± 2.40 MPa), while higher concentrations led to decreased TS (13.59 ± 1.37 MPa), likely due to over-plasticization. The incorporation of CA-DEA enhanced the films' antibacterial, antioxidant, and UV-barrier properties, significantly improving their bioactivity. As a bioactive coating on tilapia fillets, the incorporation of CA-DEA formulation effectively reduced water loss, preserved protein, controlled TVB-N levels, and extended shelf life, showing the most effective preservation results. This study highlights CA-DEA's multifunctionality as a bioactive plasticizer, offering a sustainable alternative to conventional packaging and advancing eco-friendly preservation technologies for perishable aquatic products.

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生物活性柠檬酸基深层共熔剂增强的环保型壳聚糖膜的研制及其在食品和鱼类保鲜中的应用

本研究探讨了柠檬酸基深度共晶剂（CA-DEA）增强壳聚糖（CS）薄膜的开发，以解决可持续食品包装和有效保存鱼类的双重挑战。以柠檬酸（CA）和氯化胆碱（ChCl）为原料，分别以1:1、2:1、3:1和4:1的摩尔比合成CA- dea， FTIR分析证实了CA- dea的合成。其中，对大肠杆菌（17.3±0.78 mm）和金黄色葡萄球菌（23.625±0.09 mm）的抗菌性能最好的配方为4:1 M，并在不同浓度（0.5%、1%、1.5%和2%）下进一步评价其对CS膜结构和功能性能的影响。力学性能测试表明，添加0.5% CA-DEA的薄膜拉伸强度最高(TS；47.98±2.40 MPa)，而较高的浓度导致TS降低（13.59±1.37 MPa），这可能是由于过度塑化所致。CA-DEA的掺入增强了膜的抗菌、抗氧化和抗紫外线性能，显著提高了膜的生物活性。CA-DEA作为罗非鱼鱼片的生物活性包衣，能有效降低罗非鱼鱼片的水分流失，保存蛋白质，控制TVB-N水平，延长罗非鱼鱼片的保质期，是最有效的保鲜效果。本研究强调了CA-DEA作为生物活性增塑剂的多功能，为传统包装提供了可持续的替代方案，并推进了易腐水产品的环保保存技术。

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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.