{"title":"从椰枣叶中提取木质素作为制造羧甲基纤维素基活性食品包装薄膜的增强剂的新来源","authors":"","doi":"10.1007/s11483-024-09826-w","DOIUrl":null,"url":null,"abstract":"<h3>Abstract</h3> <p>The present study was designed to extract the lignin fraction from date palm tree leaves and explore its incorporation into carboxymethyl cellulose (CMC) based composite films at varying concentrations as reinforcing agent. Structural studies revealed that the interaction between lignin and CMC improved the film characteristics and showed good compatibility between these polymers. X-ray diffraction (XRD) results revealed that the crystalline structure of CMC and lignin (CMC-Lignin) films was enhanced by the addition of lignin. The addition of lignin significantly enhanced the mechanical properties in terms of the tensile strength (TS) and elongation at break (EAB) of the CMC-Lignin films from 18.29 to 32.61 MPa and 32.5–45.3%, respectively. Physical properties in terms of thickness, solubility, moisture content, and water vapor permeability (WVP) were improved from 0.09 to 0.14 mm, 84.75 to 51.03%, 31.34 to 19.30%, and 4.98 to 1.08 × 10<sup>−10</sup> g m<sup>−1</sup>s<sup>−1</sup>Pa<sup>−1</sup>, respectively. The addition of lignin changed the optical properties of the films, making them darker and opaquer. CMC-Lignin films showed improved antioxidant and antimicrobial properties and manifest as viable alternatives to plastic packaging and can be successfully used as a sustainable packaging material in the food industry.</p> <span> <h3>Graphical abstract</h3> <p> <span> <span> <img alt=\"\" src=\"https://static-content.springer.com/image/MediaObjects/11483_2024_9826_Figa_HTML.png\"/> </span> </span></p> </span>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":null,"pages":null},"PeriodicalIF":2.8000,"publicationDate":"2024-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"A Novel Source of Lignin from Date Palm Leaves as a Reinforcing Agent for Fabrication of Carboxymethyl Cellulose-Based Active Food Packaging Film\",\"authors\":\"\",\"doi\":\"10.1007/s11483-024-09826-w\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<h3>Abstract</h3> <p>The present study was designed to extract the lignin fraction from date palm tree leaves and explore its incorporation into carboxymethyl cellulose (CMC) based composite films at varying concentrations as reinforcing agent. Structural studies revealed that the interaction between lignin and CMC improved the film characteristics and showed good compatibility between these polymers. X-ray diffraction (XRD) results revealed that the crystalline structure of CMC and lignin (CMC-Lignin) films was enhanced by the addition of lignin. The addition of lignin significantly enhanced the mechanical properties in terms of the tensile strength (TS) and elongation at break (EAB) of the CMC-Lignin films from 18.29 to 32.61 MPa and 32.5–45.3%, respectively. Physical properties in terms of thickness, solubility, moisture content, and water vapor permeability (WVP) were improved from 0.09 to 0.14 mm, 84.75 to 51.03%, 31.34 to 19.30%, and 4.98 to 1.08 × 10<sup>−10</sup> g m<sup>−1</sup>s<sup>−1</sup>Pa<sup>−1</sup>, respectively. The addition of lignin changed the optical properties of the films, making them darker and opaquer. CMC-Lignin films showed improved antioxidant and antimicrobial properties and manifest as viable alternatives to plastic packaging and can be successfully used as a sustainable packaging material in the food industry.</p> <span> <h3>Graphical abstract</h3> <p> <span> <span> <img alt=\\\"\\\" src=\\\"https://static-content.springer.com/image/MediaObjects/11483_2024_9826_Figa_HTML.png\\\"/> </span> </span></p> </span>\",\"PeriodicalId\":564,\"journal\":{\"name\":\"Food Biophysics\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.8000,\"publicationDate\":\"2024-01-29\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Biophysics\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1007/s11483-024-09826-w\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biophysics","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s11483-024-09826-w","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
A Novel Source of Lignin from Date Palm Leaves as a Reinforcing Agent for Fabrication of Carboxymethyl Cellulose-Based Active Food Packaging Film
Abstract
The present study was designed to extract the lignin fraction from date palm tree leaves and explore its incorporation into carboxymethyl cellulose (CMC) based composite films at varying concentrations as reinforcing agent. Structural studies revealed that the interaction between lignin and CMC improved the film characteristics and showed good compatibility between these polymers. X-ray diffraction (XRD) results revealed that the crystalline structure of CMC and lignin (CMC-Lignin) films was enhanced by the addition of lignin. The addition of lignin significantly enhanced the mechanical properties in terms of the tensile strength (TS) and elongation at break (EAB) of the CMC-Lignin films from 18.29 to 32.61 MPa and 32.5–45.3%, respectively. Physical properties in terms of thickness, solubility, moisture content, and water vapor permeability (WVP) were improved from 0.09 to 0.14 mm, 84.75 to 51.03%, 31.34 to 19.30%, and 4.98 to 1.08 × 10−10 g m−1s−1Pa−1, respectively. The addition of lignin changed the optical properties of the films, making them darker and opaquer. CMC-Lignin films showed improved antioxidant and antimicrobial properties and manifest as viable alternatives to plastic packaging and can be successfully used as a sustainable packaging material in the food industry.
期刊介绍：
Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
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