{"title":"单宁酸和枣籽纳米纤维素增强驼皮明胶制备生物纳米复合膜","authors":"Raouf Aslam, Nilushni Sivapragasam, Kehinde Ganiyat Lawal, Zienab F.R. Ahmed, Sajid Maqsood","doi":"10.1007/s11483-025-10000-z","DOIUrl":null,"url":null,"abstract":"<div><p>Gelatin films face limitations in strength and water stability, making bionanocomposites an effective strategy to enhance their functional properties for food packaging applications. This study explores the effects of environmentally-friendly-extracted date seed nanocellulose (DSNC; 4–8%) and tannic acid (TA; 1–5%) as bio-based multifunctional components on structural, thermal, antioxidant, and barrier properties of bionanocomposite camel skin gelatin (CSG) films. A comparison was drawn with films fabricated using porcine and bovine gelatin sources. The overall functionality of the bionanocomposite films and crystallinity of the developed films were assessed through fourier transform infrared (FTIR) spectroscopy, differential scanning calorimetry (DSC), scanning electron microscopy (SEM) and X-ray diffraction (XRD) techniques. The results suggest that TA induced crosslinking and DSNC facilitated hydrogen bonding, improved the mechanical, antioxidant, barrier and thermal properties of the developed films. In particular, composite CSG films having 5% TA and 8% DSNC exhibited 12.2% lower water solubility, 36.4% lower transparency, significantly higher DPPH radical scavenging (4.77 mmol TEAC/mL) and FRAP (7.20 mmol TEAC/mL) activities, 117.3% higher tensile strength (17.55 MPa), 73.6% lower elongation at break, and 57.7% lower water vapor transmission rate in comparison to control, respectively. The composite films containing 5% TA and 8% DSNC were observed to degrade up to 95% in four weeks under controlled conditions. The results from DSC further highlighted the improved thermal stability of composite films. Overall, the incorporation of TA and DSNC in camel skin derived gelatin films presents an effective approach to valorize byproducts coming from camel slaughter and date processing industries for producing sustainable, multifunctional materials for food packaging applications.</p><h3>Graphical Abstract</h3>\n<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 3","pages":""},"PeriodicalIF":3.2000,"publicationDate":"2025-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Bionanocomposite Films from Camel Skin Gelatin Reinforced with Tannic Acid and Date Seed Nanocellulose\",\"authors\":\"Raouf Aslam, Nilushni Sivapragasam, Kehinde Ganiyat Lawal, Zienab F.R. Ahmed, Sajid Maqsood\",\"doi\":\"10.1007/s11483-025-10000-z\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Gelatin films face limitations in strength and water stability, making bionanocomposites an effective strategy to enhance their functional properties for food packaging applications. This study explores the effects of environmentally-friendly-extracted date seed nanocellulose (DSNC; 4–8%) and tannic acid (TA; 1–5%) as bio-based multifunctional components on structural, thermal, antioxidant, and barrier properties of bionanocomposite camel skin gelatin (CSG) films. A comparison was drawn with films fabricated using porcine and bovine gelatin sources. The overall functionality of the bionanocomposite films and crystallinity of the developed films were assessed through fourier transform infrared (FTIR) spectroscopy, differential scanning calorimetry (DSC), scanning electron microscopy (SEM) and X-ray diffraction (XRD) techniques. The results suggest that TA induced crosslinking and DSNC facilitated hydrogen bonding, improved the mechanical, antioxidant, barrier and thermal properties of the developed films. In particular, composite CSG films having 5% TA and 8% DSNC exhibited 12.2% lower water solubility, 36.4% lower transparency, significantly higher DPPH radical scavenging (4.77 mmol TEAC/mL) and FRAP (7.20 mmol TEAC/mL) activities, 117.3% higher tensile strength (17.55 MPa), 73.6% lower elongation at break, and 57.7% lower water vapor transmission rate in comparison to control, respectively. The composite films containing 5% TA and 8% DSNC were observed to degrade up to 95% in four weeks under controlled conditions. The results from DSC further highlighted the improved thermal stability of composite films. Overall, the incorporation of TA and DSNC in camel skin derived gelatin films presents an effective approach to valorize byproducts coming from camel slaughter and date processing industries for producing sustainable, multifunctional materials for food packaging applications.</p><h3>Graphical Abstract</h3>\\n<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>\",\"PeriodicalId\":564,\"journal\":{\"name\":\"Food Biophysics\",\"volume\":\"20 3\",\"pages\":\"\"},\"PeriodicalIF\":3.2000,\"publicationDate\":\"2025-08-05\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Biophysics\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s11483-025-10000-z\",\"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://link.springer.com/article/10.1007/s11483-025-10000-z","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}
Bionanocomposite Films from Camel Skin Gelatin Reinforced with Tannic Acid and Date Seed Nanocellulose
Gelatin films face limitations in strength and water stability, making bionanocomposites an effective strategy to enhance their functional properties for food packaging applications. This study explores the effects of environmentally-friendly-extracted date seed nanocellulose (DSNC; 4–8%) and tannic acid (TA; 1–5%) as bio-based multifunctional components on structural, thermal, antioxidant, and barrier properties of bionanocomposite camel skin gelatin (CSG) films. A comparison was drawn with films fabricated using porcine and bovine gelatin sources. The overall functionality of the bionanocomposite films and crystallinity of the developed films were assessed through fourier transform infrared (FTIR) spectroscopy, differential scanning calorimetry (DSC), scanning electron microscopy (SEM) and X-ray diffraction (XRD) techniques. The results suggest that TA induced crosslinking and DSNC facilitated hydrogen bonding, improved the mechanical, antioxidant, barrier and thermal properties of the developed films. In particular, composite CSG films having 5% TA and 8% DSNC exhibited 12.2% lower water solubility, 36.4% lower transparency, significantly higher DPPH radical scavenging (4.77 mmol TEAC/mL) and FRAP (7.20 mmol TEAC/mL) activities, 117.3% higher tensile strength (17.55 MPa), 73.6% lower elongation at break, and 57.7% lower water vapor transmission rate in comparison to control, respectively. The composite films containing 5% TA and 8% DSNC were observed to degrade up to 95% in four weeks under controlled conditions. The results from DSC further highlighted the improved thermal stability of composite films. Overall, the incorporation of TA and DSNC in camel skin derived gelatin films presents an effective approach to valorize byproducts coming from camel slaughter and date processing industries for producing sustainable, multifunctional materials for food packaging applications.
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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