Eco-friendly rapeseed protein-chitosan hybrid nanocomposite films for active food packaging and preservation

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-06-19 DOI:10.1016/j.foodhyd.2025.111672

Frage Abookleesh, Muhammad Zubair, Aman Ullah

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Abstract

Rapeseed proteins are an interesting bioresource for the growing bio-economy due to their numerous physiochemical properties, making them a renewable resource for food packaging applications. In this study, rapeseed protein-chitosan blends were compatibilized by montmorillonite (MMT) and citric acid to develop active food packaging films. Three blends were assessed for mechanical, thermal, water vapor permeability, opacity, water uptake, antioxidant activities, recyclability, and biodegradability. Response surface methodology (RSM) was used to optimize the effects of reinforcement, cross-linking, and pH on the film's tensile strength. The predicted optimal ratios were 3.40 %, 5 % (w/w), at a pH of 5, resulting in a tensile strength of 26.86 MPa and 40 % elongation at break. The study revealed that dual compatibilization with MMT and citric acid enhanced compatibility, barrier properties, water stability, light resistance, and thermal stability. Furthermore, active packaging films were tested by preserving the quality of berries for 9 days at room temperature, showing it maintained fruit quality and extended shelf life. This study demonstrates a sustainable, efficient method for creating bioplastic films with high strength, durability, and excellent properties suitable for food preservation.

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环保油菜籽蛋白-壳聚糖复合纳米膜用于活性食品包装保鲜

油菜籽蛋白具有多种理化性质，是一种可再生的食品包装资源，对日益发展的生物经济具有重要意义。采用蒙脱土（MMT）和柠檬酸对菜籽蛋白-壳聚糖共混物进行增容，制备活性食品包装膜。评估了三种共混物的机械、热、水蒸气渗透性、不透明度、吸水性、抗氧化活性、可回收性和生物降解性。采用响应面法（RSM）优化了增强剂、交联剂和pH对膜抗拉强度的影响。在pH = 5的条件下，最佳配比为3.40%、5% (w/w)，拉伸强度为26.86 MPa，断裂伸长率为40%。研究表明，与MMT和柠檬酸的双重增容增强了相容性、阻隔性能、水稳定性、耐光性和热稳定性。此外，通过在室温下保存浆果质量9天，对活性包装薄膜进行了测试，表明它保持了果实质量并延长了保质期。本研究展示了一种可持续、高效的方法来制造具有高强度、耐久性和优异性能的生物塑料薄膜，适用于食品保存。

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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.