Theoretical study on the pyrolysis of chitosan used as the sustainable fresh fruit packaging material: Mechanism and kinetics

IF 10.6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Chenlei Wang , Jin Liu , Maoxia He , Zuju Ma , Jianfei Sun
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引用次数: 0

Abstract

Pyrolysis and incineration have emerged as an ideal waste management approach in the paper packaging sector. As a promising candidate for coated paper packaging, the pyrolysis behavior of chitosan has garnered increasing attention. This investigation systematically explored the molecular-level pyrolysis pathways of chitosan-derived model compounds, representative of natural polymer polysaccharides, through density functional theory (DFT) calculations. The computational simulations identified eight distinct initiation pathways for thermal decomposition, including glycoside bond cleavage, side chain breakage, and ring-opening reactions. The principal end-products derived from chitosan pyrolysis have been conclusively identified as small-molecule volatiles and aromatic heterocycles. Kinetic analysis quantified pyrolysis rate constants and demonstrated chitosan’s unique thermal lability, that is, the initial reaction rate constants show positive temperature dependence in the temperature range of 500–950 K. This work provides a reference for study of the synergistic effect of chitosan with other components in the actual pyrolysis process and the process design of fresh fruit packaging materials based on polymer polysaccharides, further advancing the sustainable design of chitosan-based packaging aligned with circular economy principles.
壳聚糖作为新鲜水果可持续包装材料的热解理论研究:机理与动力学
热解和焚烧已成为纸包装行业理想的废物管理方法。壳聚糖作为一种很有前途的涂布纸包装材料,其热解性能越来越受到人们的关注。本研究通过密度泛函理论(DFT)计算,系统探索了天然高分子多糖代表的壳聚糖衍生模型化合物的分子水平热解途径。计算模拟确定了8种不同的热分解起始途径,包括糖苷键裂解、侧链断裂和开环反应。壳聚糖热解的主要最终产物是小分子挥发物和芳香族杂环化合物。动力学分析量化了壳聚糖的热解速率常数,并证明了壳聚糖独特的热不稳定性,即在500-950 K的温度范围内,初始反应速率常数与温度呈正相关。本研究为研究壳聚糖在实际热解过程中与其他组分的协同作用以及基于高分子多糖的鲜果包装材料的工艺设计提供了参考,进一步推进符合循环经济原则的壳聚糖基包装的可持续设计。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Food Packaging and Shelf Life
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.
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