Jacob Rani Baby Salini, Venkatachalam Sivakumar
Department of Chemical Engineering, Alagappa College of Technology, Anna University, Chennai, 600025 India.
J Food Sci Technol. 2024 May;61(5):990-1002. doi: 10.1007/s13197-023-05896-9. Epub 2023 Nov 27.
This study emphasizes the potential of biomass-derived nanoparticles such as nanocellulose (NC), nanohemicellulose (NHC), and nanolignin (NL) as reinforcements in chitosan (C) films to produce a higher barrier active packaging film. The incorporation of NC, NHC, and NL (1.5%) significantly improves the mechanical, water, and UV barrier properties of the chitosan film ( < 0.0001). Additionally, NHC and NL reinforcement significantly enhance antioxidant and antimicrobial activity. The physicochemical, sensory, and microbiological properties of fresh meat packed in chitosan films with 1.5% nanoparticles, as well as a commercial LDPE film, were assessed when stored at 4 °C for up to 18 days. C-NHC and C-NL packaging films preserved the quality of meat until the 18th day, whereas the meat packed in the LDPE film spoiled entirely on the sixth day. In conclusion, chitosan films with biomass-derived nanoparticles could be an excellent packaging material for highly perishable food, such as fresh meat, with an extended shelf life.
The online version contains supplementary material available at 10.1007/s13197-023-05896-9.
本研究强调了生物质衍生的纳米颗粒，如纳米纤维素（NC）、纳米半纤维素（NHC）和纳米木质素（NL）作为壳聚糖（C）薄膜增强剂以生产更高阻隔性活性包装薄膜的潜力。加入NC、NHC和NL（1.5%）可显著改善壳聚糖薄膜的机械性能、阻水性和紫外线阻隔性能（<0.0001）。此外，NHC和NL增强剂可显著提高抗氧化和抗菌活性。当在4°C下储存长达18天时，评估了用含1.5%纳米颗粒的壳聚糖薄膜以及商业低密度聚乙烯（LDPE）薄膜包装的鲜肉的物理化学、感官和微生物特性。C-NHC和C-NL包装薄膜在第18天前保持了肉的品质，而用LDPE薄膜包装的肉在第6天就完全变质了。总之，含有生物质衍生纳米颗粒的壳聚糖薄膜可能是用于高易腐食品（如鲜肉）的优良包装材料，具有延长的保质期。
在线版本包含可在10.1007/s13197-023-05896-9获取的补充材料。
