Improving packing performance of lily polysaccharide based edible films via combining with sodium alginate and cold plasma treatment.

The unsatisfactory cost-to-performance relationship of load-type films has promoted the utilization of bioactive materials with great film-forming properties in recent years. In this work, lily polysaccharide (LP) based edible films functionalized with sodium alginate (SA) and cold plasma (CP) were prepared. The formation of a dense filamentous structure after incorporation with SA significantly enhanced the tensile properties and the barrier properties to water and oxygen. Meanwhile, non-covalent interaction and good compatibility between LP and SA were found. On this basis, CP treatment significantly increased the tensile strength (from 13.73 to 15.82 MPa) (p < 0.05) due to the introduction of nitrogen-containing functionalities and the crosslinking of functional groups on the film surface. Moreover, the CP-modified film (CP/LPF) exhibited a significant improvement in thermal stability, antioxidant property and antibacterial activity. Finally, significant antioxidant and antibacterial effects of CP/LPF were obtained in the application of chicken breast. Based on the promising properties, CP/LPF has great potential to be utilized as eco-friendly active packaging.