A starch-based composite film with dual-modality essential oil controlled-release for perishable fruit preservation

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2025-09-05 DOI:10.1016/j.fpsl.2025.101606

Shikai Zhang , Haonan Guo , Houshen Li , Xinbei Qiao , Peng Wu , Yijing Li , Shiyun Ai , Yang Shan , Shenghua Ding

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引用次数: 0

Abstract

Starch-based active packaging films with slow-release essential oils face significant challenges due to poor release kinetics, making the development of controlled-release systems imperative. In the process of improving the controlled-release system, the simultaneous enhancement of various performance indicators of starch films is still emphasized, especially the trade-offing between good physical properties and long-lasting bioactivity. Here, a pectin-nanolignin-stabilized citrus essential oil (CEO) Pickering emulsion (PLCPE) was prepared and used to activate starch matrix, aiming to develop a composite film with long-lasting slow-release and humidity-response release of CEO. PLCPE has good compatibility with starch film, which can be evenly dispersed in starch matrix and fill the gaps between starch molecules, and enhance the cross-linking and entanglement between molecules through hydrogen bonds. PLCPE activates starch film to provide CEO long-lasting slow-release, antioxidant, antibacterial, and UV resistance, while enhancing their mechanical properties, water contact angle, and water vapor/oxygen barrier, achieving a trade-off between good physical properties and long-lasting bioactivity. Interestingly, elevated humidity can weaken the pectin intermolecular chain interactions of the PLCPE continuous phase and begin to break, so it can be used as a humidity-responsive switch to modulate the release of CEO in the film through humidity changes. They significantly extend the shelf life of perishable fruits when used as packaging materials and are also reliably biosafe and naturally degradable without burdening the human body or the environment. This research is expected to further advance the development of starch-based intelligent active packaging, providing new opportunities to reduce food waste and protect the environment.

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易腐水果保鲜用双模态精油控释淀粉基复合膜

由于释放动力学差，含有缓释精油的淀粉基活性包装薄膜面临重大挑战，因此开发控释系统势在必行。在控释体系不断完善的过程中，淀粉膜各项性能指标的同步提高仍是人们关注的焦点，尤其是在良好的物理性能与持久的生物活性之间的权衡。本研究制备了一种果胶-纳米木质素稳定柑橘精油皮克林乳液（PLCPE），并将其用于活化淀粉基质，旨在制备一种具有长效缓释和湿响应释放的柑橘精油皮克林复合膜。PLCPE与淀粉膜具有良好的相容性，可以均匀分散在淀粉基质中，填补淀粉分子之间的空隙，并通过氢键增强分子间的交联和缠结。PLCPE激活淀粉膜，提供CEO长效缓释、抗氧化、抗菌和抗紫外线，同时提高其机械性能、水接触角和水蒸气/氧气屏障，实现良好的物理性能和持久的生物活性之间的权衡。有趣的是，湿度升高会削弱PLCPE连续相的果胶分子间链相互作用并开始断裂，因此它可以作为湿度响应开关，通过湿度变化来调节膜中CEO的释放。当用作包装材料时，它们显著延长了易腐水果的保质期，并且具有可靠的生物安全性和自然降解性，不会给人体或环境带来负担。该研究有望进一步推动淀粉基智能活性包装的发展，为减少食物浪费和保护环境提供新的机会。

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来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.