Engineering Pectin Biobased Films with Bacterial Cellulose Nanostructures for Enhanced Food Packaging Performance

IF 2.8 Q2 FOOD SCIENCE & TECHNOLOGY

ACS food science & technology Pub Date : 2025-08-20 DOI:10.1021/acsfoodscitech.5c00405

Mirva Sarafidou, Erminta Tsouko*, Anastasios Giannoulis, Demetres Briassoulis, George E. Baltatzis, Ioannis P. Trougakos, Theofania Tsironi and Apostolis Koutinas*,

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引用次数: 0

Abstract

This study developed pectin-based (Pec) films reinforced with microfibrillated cellulose (MFC) and bacterial cellulose nanostructures (BNC) produced via acid (BNC-A) or enzymatic (BNC-E) processing for sustainable food packaging. Sugar beet pulp served as a renewable resource for bacterial cellulose production (3.9 g/L) and food-grade pectin (galacturonic acid = 76.9%). Transparency and optical properties of films were influenced by BNCs incorporation (p < 0.05). BNC-reinforced films blocked more than 95% of the UVA/UVB radiation. The contact angle ranged within 74.6–106.7°, with BNC-A-reinforced films demonstrating the highest hydrophobicity. Water vapor permeability ranged within 1.78 × 10^–7-2.07 × 10^–7 g/m·h·Pa, with insignificant differences between the cellulose-reinforced and Pec films (p > 0.05). BNC-A incorporation improved the film’s mechanical profile, with tensile strength, elongation at break, and Young’s modulus rising by 39.7, 53.6, and 54.0%, respectively, over Pec films. Overall, Pec films reinforced with BNCs emerge as strong candidates for sustainable food packaging, combining mechanical strength, efficient UV-protection, and tunable water interaction, supporting eco-friendly packaging alternatives.

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工程果胶生物基膜与细菌纤维素纳米结构增强食品包装性能

本研究开发了以微纤化纤维素（MFC）和细菌纤维素纳米结构（BNC）增强的果胶基（Pec）薄膜，通过酸（BNC- a）或酶（BNC- e）加工生产，用于可持续食品包装。甜菜浆是细菌生产纤维素（3.9 g/L）和食品级果胶（半乳糖醛酸= 76.9%）的可再生资源。bnc掺入对膜的透明度和光学性能有影响（p < 0.05）。bnc增强膜阻挡了超过95%的UVA/UVB辐射。接触角范围为74.6 ~ 106.7°，bnc - a增强膜的疏水性最高。水蒸气渗透率在1.78 × 10-7 ~ 2.07 × 10-7 g/m·h·Pa之间，纤维素增强膜与Pec膜之间差异不显著（p > 0.05）。BNC-A的加入改善了薄膜的力学性能，拉伸强度、断裂伸长率和杨氏模量分别比Pec薄膜提高了39.7%、53.6%和54.0%。总的来说，用bnc增强的Pec薄膜成为可持续食品包装的有力候选者，结合了机械强度、有效的紫外线防护和可调节的水相互作用，支持环保包装替代品。

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来源期刊

ACS food science & technology

CiteScore

3.30

自引率

0.00%

发文量