Chitosan-based composite films incorporating upcycled Konjac leaf blade phenolics: An antioxidant packaging for extending shelf life of fresh-cut apples

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

Food Packaging and Shelf Life Pub Date : 2025-09-27 DOI:10.1016/j.fpsl.2025.101624

Xinyu Zhong , Liren Xu , Xiaohong Zhou , Xiaqiao Xie , Miao Yu , Lingling Shi , Yujun Liu , Youfang Ding

{"title":"Chitosan-based composite films incorporating upcycled Konjac leaf blade phenolics: An antioxidant packaging for extending shelf life of fresh-cut apples","authors":"Xinyu Zhong , Liren Xu , Xiaohong Zhou , Xiaqiao Xie , Miao Yu , Lingling Shi , Yujun Liu , Youfang Ding","doi":"10.1016/j.fpsl.2025.101624","DOIUrl":null,"url":null,"abstract":"<div><div>Developing chitosan composite films using agricultural bio-byproducts provides a promising and sustainable strategy for next-generation green food packaging. In this study, we utilized antioxidant-rich extracts derived from underutilized konjac waste to develop active chitosan-based films. A comparative screening of ethanol extracts from different parts (leaf blade, petiole, corm) of two konjac species, <em>Amorphophallus konjac</em> K. Koch (<em>A. konjac</em>) and <em>A. paeoniifolius</em>, revealed that the leaf blade extract of <em>A. konjac</em> (AKE) possessed the highest phenolic and flavonoid contents and, correspondingly, the strongest antioxidant activity. UPLC-MS characterization identified ten phenolic compounds, such as quercetin and ferulic acid, known for their high antioxidant potential. AKE-incorporated chitosan films were thoroughly characterized using thermogravimetric analysis, X-ray diffraction, Fourier transform infrared spectroscopy, and scanning electron microscopy. The high-dose AKE formulation (CF+H-AKE) increased film density (1.98 g/cm³) and moisture content (28.34 %), improved thermal stability, and resulted in a porous microstructure. Notably, CF+H-AKE films significantly preserved the quality of fresh-cut apples during 4-day storage, reducing weight loss by 23.19 % and limiting the loss of firmness to only 28.22 %. Moreover, the composite films effectively inhibited lipid oxidation and enhanced antioxidant activity, thereby extending shelf life. This work highlights the feasibility of converting agricultural byproducts into value-added, biodegradable packaging materials, offering a practical and eco-friendly solution for sustainable food preservation.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"52 ","pages":"Article 101624"},"PeriodicalIF":10.6000,"publicationDate":"2025-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Packaging and Shelf Life","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2214289425001942","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Developing chitosan composite films using agricultural bio-byproducts provides a promising and sustainable strategy for next-generation green food packaging. In this study, we utilized antioxidant-rich extracts derived from underutilized konjac waste to develop active chitosan-based films. A comparative screening of ethanol extracts from different parts (leaf blade, petiole, corm) of two konjac species, Amorphophallus konjac K. Koch (A. konjac) and A. paeoniifolius, revealed that the leaf blade extract of A. konjac (AKE) possessed the highest phenolic and flavonoid contents and, correspondingly, the strongest antioxidant activity. UPLC-MS characterization identified ten phenolic compounds, such as quercetin and ferulic acid, known for their high antioxidant potential. AKE-incorporated chitosan films were thoroughly characterized using thermogravimetric analysis, X-ray diffraction, Fourier transform infrared spectroscopy, and scanning electron microscopy. The high-dose AKE formulation (CF+H-AKE) increased film density (1.98 g/cm³) and moisture content (28.34 %), improved thermal stability, and resulted in a porous microstructure. Notably, CF+H-AKE films significantly preserved the quality of fresh-cut apples during 4-day storage, reducing weight loss by 23.19 % and limiting the loss of firmness to only 28.22 %. Moreover, the composite films effectively inhibited lipid oxidation and enhanced antioxidant activity, thereby extending shelf life. This work highlights the feasibility of converting agricultural byproducts into value-added, biodegradable packaging materials, offering a practical and eco-friendly solution for sustainable food preservation.

查看原文本刊更多论文

壳聚糖基复合膜结合升级魔芋叶片酚类物质：一种抗氧化包装，延长新鲜切苹果的保质期

利用农业生物副产品开发壳聚糖复合薄膜为下一代绿色食品包装提供了一种有前景的可持续发展策略。在这项研究中，我们利用从未充分利用的魔芋废料中提取的富含抗氧化剂的提取物来开发活性壳聚糖基薄膜。通过对魔芋（Amorphophallus konjac K. Koch， A. konjac）和芍药（A. paeoniiolius）叶片不同部位（叶片、叶柄、球茎）乙醇提取物的比较筛选，发现魔芋叶片提取物（AKE）的酚类和类黄酮含量最高，抗氧化活性最强。UPLC-MS鉴定出10种酚类化合物，如槲皮素和阿魏酸，以其高抗氧化潜力而闻名。采用热重分析、x射线衍射、傅里叶变换红外光谱和扫描电镜对ake -壳聚糖膜进行了表征。高剂量AKE配方（CF+H-AKE）增加了薄膜密度（1.98 g/cm³）和含水率（28.34 %），改善了热稳定性，形成了多孔结构。值得注意的是，CF+H-AKE薄膜在4天的贮藏过程中显著地保持了鲜切苹果的品质，减少了23.19 %的重量损失，将硬度损失限制在28.22 %。此外，复合膜有效地抑制了脂质氧化，增强了抗氧化活性，从而延长了保质期。这项工作强调了将农业副产品转化为增值的、可生物降解的包装材料的可行性，为可持续食品保存提供了实用和环保的解决方案。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

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.