In-situ lignin-integrated nanocellulose multifunctional composite films for fruit preservation applications

IF 8.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2026-05-20 DOI:10.1016/j.foodres.2026.119496

Silong Wu, Junwei Tang, Jiaqian Cui, Xijiao Bian, Yifan Zhang, Jungang Jiang, Lei Wang

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Abstract

Cellulose, one of the most abundant natural polymers on Earth, has attracted extensive attention in the field of food packaging due to its renewability, excellent mechanical strength, and environmental friendliness. However, the inherent hydrophilicity of cellulose limits its practical applications. Here, an innovative strategy was developed for nanocellulose modification by grafting ferulic acid onto the cellulose surface via Mitsunobu reaction, followed by in situ polymerization of lignin precursor. The resulting films exhibited a significantly improved water contact angle (74.8°) and tensile strength (26.32 MPa) compared to pure nanocellulose films. Meanwhile, compared with pure nanocellulose films, the water vapor permeability of the films decreased by 42.1%, while the antioxidant activity increased to 77.4%. Moreover, the composite film effectively extended the postharvest shelf life of cherry tomatoes. Given its multifunctionality, this bio-derived composite film demonstrates great potential as a sustainable alternative to conventional plastics in active food packaging and other environmentally conscious applications.

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原位木质素纳米纤维素多功能复合膜在水果保鲜中的应用

纤维素是地球上最丰富的天然聚合物之一，因其具有可再生性、优异的机械强度和环境友好性而在食品包装领域受到广泛关注。然而，纤维素固有的亲水性限制了它的实际应用。本研究开发了一种创新的纳米纤维素改性策略，通过Mitsunobu反应将阿魏酸接枝到纤维素表面，然后原位聚合木质素前体。与纯纳米纤维素膜相比，该膜的水接触角（74.8°）和抗拉强度（26.32 MPa）显著提高。同时，与纯纳米纤维素膜相比，膜的水蒸气渗透性降低了42.1%，而抗氧化活性提高到77.4%。复合膜有效延长了圣女果采后的保质期。鉴于其多功能，这种生物衍生的复合薄膜在活性食品包装和其他环保应用中作为传统塑料的可持续替代品显示出巨大的潜力。

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.

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