Yu Kejin, Yang Lina, Zhang Siyu, Zhang Ning, Zhu Danshi, He Yutang, Cao Xuehui, Liu He
College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China.
College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China.
Food Chem. 2025 Mar 15;468:142513. doi: 10.1016/j.foodchem.2024.142513. Epub 2024 Dec 16.
This study focused on extracting nanocellulose from food processing waste to create a multi-functional edible coating for preserving grapes. Nanocellulose, in the form of short rods with diameters ranging from 30 to 130 nm, was extracted from soy hulls. Edible coatings were then prepared through an ion cross-linking method. Results revealed that the film surfaces and cross-sections were smooth, flat and pore-free, with monomers cross-linked through hydrogen bonding, ester bonds and electrostatic interactions. Further, the incorporation of soy-hull nanocellulose (2 g) effectively improved the mechanical strength (elongation = 281.03 % and tensile strength = 114.88 MPa), barrier properties and antifogging and antibacterial properties (95.55 %) of SCT composite films. Moreover, compared with the control, the SCT-3 coating can extend the shelf life of grapes to 10 d at 25 °C. This study offers a new perspective on the high-value use of agricultural by-products and development of edible films.
本研究聚焦于从食品加工废料中提取纳米纤维素，以制备一种用于保存葡萄的多功能可食用涂层。从大豆皮中提取出了直径在30至130纳米之间的短棒状纳米纤维素。然后通过离子交联法制备可食用涂层。结果表明，薄膜表面和横截面光滑、平整且无孔隙，单体通过氢键、酯键和静电相互作用交联。此外，加入2克大豆皮纳米纤维素有效地提高了SCT复合薄膜的机械强度（伸长率 = 281.03%，拉伸强度 = 114.88兆帕）、阻隔性能、防雾性能和抗菌性能（95.55%）。此外，与对照组相比，SCT - 3涂层可将葡萄在25℃下的保质期延长至10天。本研究为农业副产品的高值利用和可食用薄膜的开发提供了新视角。
