Sustainable nanofiber films based on polylactic acid/modified cellulose nanocrystals containing various types of polyphenols, exhibiting antioxidant activity and high stability. - 2025
Sustainable nanofiber films based on polylactic acid/modified cellulose nanocrystals containing various types of polyphenols, exhibiting antioxidant activity and high stability.
[en] 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.
Disciplines :
Food science
Author, co-author :
Zhu, Chaoqiao; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China, College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China
Yang, Qingfeng; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
Tian, Ming; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China, College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China
Yang, Wei; Sunrise Material Co., Ltd, Jiangyin 214400, China
Min, Chengjun; Beijing Ershang Meat Food Group Co., Ltd., Beijing 101100, China
Fan, Simin ; Université de Liège - ULiège > TERRA Research Centre
Wang, Debao; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
Li, Xin; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
Zhang, Dequan; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
Hou, Chengli; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China, College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China. Electronic address: houchengli@caas.cn
Language :
English
Title :
Sustainable nanofiber films based on polylactic acid/modified cellulose nanocrystals containing various types of polyphenols, exhibiting antioxidant activity and high stability.
This work was supported by the Agricultural Science and Technology Innovation Program of Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS-ASTIP-G2022-IFST-02). The authors also appreciate the assistance by Mrs. Yanli Sun and Mrs. Ying Wang of Electron Microscope Center and Mrs. Chunhong Li of National Key Laboratory of Argo-products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Science for their technical support.
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