Pectin–cellulose nanofiber composites: Biodegradable materials for modified atmosphere packaging

IF 11 1区 农林科学 Q1 CHEMISTRY, APPLIED Food Hydrocolloids Pub Date : 2025-05-01 Epub Date: 2024-12-10 DOI:10.1016/j.foodhyd.2024.110976
Nosa B. Idahagbon, Robert J. Nicholas, Alexander Wei
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Abstract

Pectin blended with cellulose nanofiber (CNF) sourced from wood pulp has excellent potential for modified atmosphere packaging (MAP), as demonstrated with refrigerated or sliced fruits enclosed in parchment coated with pectin–CNF composites. Addition of sodium borate (NaB) augments the antioxidant capacity of the composite, most likely through the generation of unsaturated pectic acid units. Packaging materials coated with pectin–CNF–NaB composites demonstrate better humidity regulation in refrigerated spaces over a 3-week period relative to uncoated controls (50% less variation), with improved preservation of strawberries as well as a reduction in the oxidative browning of sliced apples. Pectin–CNF films are both biorenewable and biodegradable as confirmed by their extensive decomposition in soil over several weeks, establishing their potential as a sustainable MAP material. Lastly, self-standing films are mechanically robust at 80% RH with tensile strength and toughness as high as 150 MPa and 8.5 MJ/m2 respectively. These values are on par with other bioplastic composites and support the practical utility of pectin–CNF composites in functional packaging applications.

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果胶-纤维素纳米纤维复合材料:用于改性大气包装的可生物降解材料。
从木浆中提取的纤维素纳米纤维(CNF)与果胶混合在一起,在改性大气包装(MAP)中具有良好的潜力,如用涂有果胶-CNF复合材料的羊皮纸包裹冷藏或切片水果。硼酸钠(NaB)的加入增强了复合材料的抗氧化能力,这很可能是通过生成不饱和果酸单元来实现的。涂有果胶- cnf - nab复合材料的包装材料在冷藏空间中表现出更好的湿度调节,相对于未涂膜的对照(变化减少50%),草莓的保存得到改善,切片苹果的氧化褐变也减少了。果胶- cnf薄膜是生物可再生和可生物降解的,它们在土壤中经过数周的广泛分解证实了这一点,从而确立了它们作为可持续MAP材料的潜力。最后,独立薄膜在80%相对湿度下具有机械坚固性,抗拉强度和韧性分别高达150 MPa和8.5 MJ/m2。这些价值与其他生物塑料复合材料相当,并支持果胶- cnf复合材料在功能性包装应用中的实际用途。
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来源期刊
Food Hydrocolloids
Food Hydrocolloids 工程技术-食品科技
CiteScore
19.90
自引率
14.00%
发文量
871
审稿时长
37 days
期刊介绍: Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.
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