Cabrera-Barjas Gustavo, González Maricruz, Benavides-Valenzuela Sergio, Preza Ximena, Paredes-Padilla Yeni A, Castaño-Rivera Patricia, Segura Rodrigo, Durán-Lara Esteban F, Nesic Aleksandra
Facultad de Ciencias de la Rehabilitación y Calidad de Vida, Escuela de Nutrición y Dietética, Universidad San Sebastián Campus Las Tres Pascualas, Lientur 1457, Concepción 4080871, Chile.
Facultad de Ciencias Químicas, Universidad Veracruzana, Xalapa 91000, Mexico.
Polymers (Basel). 2025 Jul 31;17(15):2113. doi: 10.3390/polym17152113.
In recent years, active packaging has become a focal point of research and development in the food industry, driven by increasing consumer demand for safe, high-quality, and sustainable food products. In this work, solvent casting processed an active antibacterial multicomponent film based on hydroxypropyl methylcellulose incorporated with ferulic acid and chitin nanofibers. The influences of ferulic acid and different content of chitin nanofibers on the structure, thermal, mechanical, and water vapor stability and antioxidant and antibacterial efficiency of films were studied. It was shown that the inclusion of only ferulic acid did not significantly influence the mechanical, water vapor, and thermal stability of films. In addition, films containing only ferulic acid did not display antibacterial activity. The optimal concentration of chitin nanofibers in hydroxypropyl methylcellulose-ferulic acid films was 5 wt%, providing a tensile strength of 15 MPa, plasticity of 52%, and water vapor permeability of 0.94 × 10 g/m s Pa. With further increase of chitin nanofibers content, films with layered and discontinuous phases are obtained, which negatively influence tensile strength and water vapor permeability. Moreover, only films containing both ferulic acid and chitin nanofibers demonstrated antibacterial activity toward and , suggesting that the presence of fibers allows easier release of ferulic acid from the matrix. These results imply that the investigated three-component systems have potential applicability as sustainable active food packaging materials.
近年来，由于消费者对安全、高品质和可持续食品的需求不断增加，活性包装已成为食品工业研发的焦点。在这项工作中，通过溶剂浇铸法制备了一种基于羟丙基甲基纤维素，并掺入阿魏酸和几丁质纳米纤维的活性抗菌多组分薄膜。研究了阿魏酸和不同含量的几丁质纳米纤维对薄膜结构、热稳定性、机械稳定性、水蒸气稳定性以及抗氧化和抗菌效率的影响。结果表明，仅加入阿魏酸对薄膜的机械稳定性、水蒸气稳定性和热稳定性没有显著影响。此外，仅含阿魏酸的薄膜没有显示出抗菌活性。羟丙基甲基纤维素 - 阿魏酸薄膜中几丁质纳米纤维的最佳浓度为5 wt%，其拉伸强度为15 MPa，可塑性为52%，水蒸气透过率为0.94×10 g/m s Pa。随着几丁质纳米纤维含量的进一步增加，会得到具有层状和不连续相的薄膜，这对拉伸强度和水蒸气透过率有负面影响。此外，只有同时含有阿魏酸和几丁质纳米纤维的薄膜对[具体菌种1]和[具体菌种2]表现出抗菌活性，这表明纤维的存在使得阿魏酸更容易从基质中释放出来。这些结果表明，所研究的三组分体系作为可持续的活性食品包装材料具有潜在的适用性。
