Sustainable nanofiber films based on polylactic acid/modified cellulose nanocrystals containing various types of polyphenols, exhibiting antioxidant activity and high stability

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2025-02-21 DOI:10.1016/j.foodchem.2025.143514

Chaoqiao Zhu, Qingfeng Yang, Ming Tian, Wei Yang, Chengjun Min, Simin Fan, Debao Wang, Xin Li, Dequan Zhang, Chengli Hou

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Abstract

The type of phenolic compounds significantly influences the physicochemical properties and biological activities of packaging materials. This study aimed to investigate the effects of caffeic acid (Caf), esculetin (Esc), or quercetin (Que) on the physicochemical and antioxidant properties of polylactic acid/modified cellulose nanocrystals (PM) nanofiber film. FTIR and XRD analyses confirmed the successful encapsulation of Caf, Esc, and Que. in the PM films. Incorporating these phenolic compounds enhanced PM's water vapor barrier and surface hydrophobicity. Additionally, Esc improved the tensile strength by 26 % without sacrificing the elongation at break of the PM. Notably, the PM/Caf, PM/Esc, and PM/Que. films exhibited high antioxidant capacity and excellent storage stability (stable within 60 days). Finally, three antioxidant packaging films effectively delayed lipid oxidation and protein degradation in pork and maintained meat color. These resluts suggest that the developed PM/Caf, PM/Esc, and PM/Que. films have potential applications in active food packaging.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.