Eco-friendly chitosan-based composite film with anti-dissolution capacity as active packaging for fruit preservation

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED Food Hydrocolloids Pub Date : 2025-01-31 DOI:10.1016/j.foodhyd.2025.111146

Jingyi Zhao , Huijie Yang , Chao Li , Zhihang Xu, Peng Shan, Chenglong Fu, Yehan Tao, Jinwen Hu, Haisong Wang, Jian Du

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Abstract

Natural polysaccharide-based active packaging has attracted increasing attention in food preservation due to their environment-friendly and biodegradability. However, the water solubility of hydrophilic biopolymer caused the uncontrolled release of active factor and poor preservation effect in high moisture packaging microenvironments. Herein, a sort of chitosan (CS)/cellulose nanofiber (CNF)/vanillin (VA)-calcium (Ca) (CS-CNF/VA-Ca) active film with well anti-dissolution capacity was successfully proposed as novel biodegradable film for strawberry preservation. The multiple cross-linking (e.g. Schiff base interactions, metal coordination and hydrogen bonds) consumed the polar groups on chitosan skeleton, impeding the interaction of moisture with matrix. When further cross-linked by Ca²⁺, the resistance to solubility of CS-CNF/VA₂₅-Ca_1.5 was increased significantly. Compared with pristine CS film (completely dissolved within 3 min), CS-CNF/VA₂₅-Ca_1.5 film remained intact more than 32 days at ambient and 24 h in hot water (60 °C). Furthermore, the optimized CS-CNF/VA₂₅-Ca_1.5 possessed better puncture resistance than commercial plastic. Reinforced oxygen barrier (0.9 cm³ μm/(m²·d·Kpa)), UV blocking, and antioxidation (93.6%) can also be achieved for CS-CNF/VA₂₅-Ca_1.5. The preservation experiment revealed that the composite coating obviously prolonged the shelf life of strawberries to 7 days at ambient. This work proposed a novel perspective in constructing green chitosan-based active film packaging with anti-dissolution in high moisture.

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来源期刊

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.