{"title":"含香兰素的可持续生物聚合物薄膜用于增强食品保存和包装的最新进展","authors":"Ghassan H. Matar, Muberra Andac","doi":"10.1007/s00289-025-05661-2","DOIUrl":null,"url":null,"abstract":"<div><p>With advances in food technology and research, the usability and effectiveness of biopolymer blended films are evolving rapidly. Sustainable biopolymer films derived from natural sources such as chitosan, alginate, gelatin, pectin, starch, and protein have attracted great attention due to their biodegradability and environmental benefits. Recent studies have shown that the integration of vanillin into biopolymer films generally offers enhanced mechanical strength, barrier properties, UV protection properties, and bioactive characteristics for efficient protection of food quality and extending shelf life. This review focuses on the newest developments in sustainable biopolymer films integrated with vanillin, with an emphasis on their preparation methods, physical and chemical properties, action mechanisms, antimicrobial activity, antioxidant activity, and potential uses in food preservation and packaging, along with the metrics of publications. Using vanillin in biopolymer films for food packaging is safe and environmentally friendly, and it maintains food quality after it's been harvested, showing a significant advance with exciting prospects for further study. Overall, incorporating vanillin into biopolymer films signifies a promising step forward in creating environmentally friendly and effective solutions for food packaging.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":737,"journal":{"name":"Polymer Bulletin","volume":"82 8","pages":"2751 - 2777"},"PeriodicalIF":3.1000,"publicationDate":"2025-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00289-025-05661-2.pdf","citationCount":"0","resultStr":"{\"title\":\"Recent advances in sustainable biopolymer films incorporating vanillin for enhanced food preservation and packaging\",\"authors\":\"Ghassan H. Matar, Muberra Andac\",\"doi\":\"10.1007/s00289-025-05661-2\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>With advances in food technology and research, the usability and effectiveness of biopolymer blended films are evolving rapidly. Sustainable biopolymer films derived from natural sources such as chitosan, alginate, gelatin, pectin, starch, and protein have attracted great attention due to their biodegradability and environmental benefits. Recent studies have shown that the integration of vanillin into biopolymer films generally offers enhanced mechanical strength, barrier properties, UV protection properties, and bioactive characteristics for efficient protection of food quality and extending shelf life. This review focuses on the newest developments in sustainable biopolymer films integrated with vanillin, with an emphasis on their preparation methods, physical and chemical properties, action mechanisms, antimicrobial activity, antioxidant activity, and potential uses in food preservation and packaging, along with the metrics of publications. Using vanillin in biopolymer films for food packaging is safe and environmentally friendly, and it maintains food quality after it's been harvested, showing a significant advance with exciting prospects for further study. Overall, incorporating vanillin into biopolymer films signifies a promising step forward in creating environmentally friendly and effective solutions for food packaging.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>\",\"PeriodicalId\":737,\"journal\":{\"name\":\"Polymer Bulletin\",\"volume\":\"82 8\",\"pages\":\"2751 - 2777\"},\"PeriodicalIF\":3.1000,\"publicationDate\":\"2025-02-02\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://link.springer.com/content/pdf/10.1007/s00289-025-05661-2.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Polymer Bulletin\",\"FirstCategoryId\":\"92\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s00289-025-05661-2\",\"RegionNum\":3,\"RegionCategory\":\"化学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"POLYMER SCIENCE\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Polymer Bulletin","FirstCategoryId":"92","ListUrlMain":"https://link.springer.com/article/10.1007/s00289-025-05661-2","RegionNum":3,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"POLYMER SCIENCE","Score":null,"Total":0}
Recent advances in sustainable biopolymer films incorporating vanillin for enhanced food preservation and packaging
With advances in food technology and research, the usability and effectiveness of biopolymer blended films are evolving rapidly. Sustainable biopolymer films derived from natural sources such as chitosan, alginate, gelatin, pectin, starch, and protein have attracted great attention due to their biodegradability and environmental benefits. Recent studies have shown that the integration of vanillin into biopolymer films generally offers enhanced mechanical strength, barrier properties, UV protection properties, and bioactive characteristics for efficient protection of food quality and extending shelf life. This review focuses on the newest developments in sustainable biopolymer films integrated with vanillin, with an emphasis on their preparation methods, physical and chemical properties, action mechanisms, antimicrobial activity, antioxidant activity, and potential uses in food preservation and packaging, along with the metrics of publications. Using vanillin in biopolymer films for food packaging is safe and environmentally friendly, and it maintains food quality after it's been harvested, showing a significant advance with exciting prospects for further study. Overall, incorporating vanillin into biopolymer films signifies a promising step forward in creating environmentally friendly and effective solutions for food packaging.
期刊介绍：
"Polymer Bulletin" is a comprehensive academic journal on polymer science founded in 1988. It was founded under the initiative of the late Mr. Wang Baoren, a famous Chinese chemist and educator. This journal is co-sponsored by the Chinese Chemical Society, the Institute of Chemistry, and the Chinese Academy of Sciences and is supervised by the China Association for Science and Technology. It is a core journal and is publicly distributed at home and abroad.
"Polymer Bulletin" is a monthly magazine with multiple columns, including a project application guide, outlook, review, research papers, highlight reviews, polymer education and teaching, information sharing, interviews, polymer science popularization, etc. The journal is included in the CSCD Chinese Science Citation Database. It serves as the source journal for Chinese scientific and technological paper statistics and the source journal of Peking University's "Overview of Chinese Core Journals."
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