ABSTRACT The increased popularity of sustainable food packaging and its technologies has led to considerable interest in microalgae‐derived functional films and coatings as potential replacements for traditional plastics based on petroleum. The literature in recent years has been thorough in keeping up with newer developments of microalgae producing packaging materials, and this review has brought to focus the superior benefits that this technology has about microalgae, or in other words, their unique biodegradability, carbon neutrality and intrinsic bioactivity. We address the wide variety of species of microalgae (e.g., Chlorella , Spirulina and Dunaliella ) and their bioactive components, which have been shown to result in a variety of improved properties in packaging. Vital developments in formulation material—such as nanocomposite reinforcing, cross‐linking and blending with other biopolymers—are discussed to enhance mechanical strength, barrier properties and functionality. Also, the review touches upon new applications, such as smart packaging by means of pH‐responsive indicators and edible coating to prolong the food shelf life. In spite of these developments, some resounding issues are still outstanding, such as the excessive cost of production, lack of scalability, regulatory restrictions and uneven performance. We can propose directions in future surf research, including genetic strain optimization, new processing technologies and circular economy integration, as a solution to these obstacles. With these hurdles resolved, microalgae‐based packaging can move beyond a unique novelty to a large‐scale, marketable option and, along the way, help achieve planet sustainability and lessen the environmental footprint of food packaging.
ABSTRACT Novel bioactive film (AP/P@LF/RCA) with integrated preservative and freshness‐indicating functionalities was prepared via a facile casting method. Apple pectin (AP) was loaded with lactoferrin‐phloretin nanoparticles (P@LF, acting as antibacterial agents) and red cabbage anthocyanins (RCA, serving as colour indicators). Structural characterization confirmed that P@LF and RCA formed a stable composite system with the AP matrix via hydrogen bonding interactions, which improved the crystallinity and thermal stability of the AP film. The film's water contact angle increased from 46.87° to 76.62°, boosting hydrophobicity. It exhibited 40.67% maximum elongation at break and 8.00‐MPa tensile strength, with effectively improved mechanical properties. Antibacterial assays confirmed that the film exhibited excellent antibacterial activity against both Staphylococcus aureus and Escherichia coli . The film achieved substantial degradation within 15 days. In the preservation of pork and cheese, the AP/P@LF/RCA‐0.15 film delayed the increase in pH, inhibited the growth of colonies and enabled real‐time visual monitoring of the freshness of pork and cheese through distinct colour change. Meanwhile, the film extended the shelf life of pork and cheese by 4 and 2 days, respectively. This study provides a convenient and nondestructive method for real‐time monitoring of food quality and exhibits great application potential in food preservation.
Walnut green husk is typically discarded as waste. However, their valorisation holds significant potential due to the presence of bioactive compounds. This study aimed to enhance the value of this by-product by developing biodegradable packaging materials. Initially, calcium carbonate particles loaded with walnut green husk extract (CA@WGHE) were prepared and subsequently incorporated into a carboxymethyl cellulose/quaternary ammonium chitosan (CMC/QAC) matrix to develop a composite film. The effects of CA@WGHE on the physicochemical, antioxidant and antimicrobial properties of the CMC/QAC film were evaluated, along with the impact of the composite films on the preservation of pork and strawberry. The addition of CA@WGHE significantly enhanced the CMC/QAC film's flexibility, hydrophobicity, UV-blocking ability and its barrier properties against water vapour and oxygen. Specifically, the water vapour permeability and oxygen transmission rate of the CMC/QAC-CA@WGHE15% film were reduced by 31.7% and 11.9%, respectively, compared to the pure CMC/QAC film. In addition, the CMC/QAC-CA@WGHE films showed strengthened antioxidant activity and exhibited pronounced antimicrobial effects against Staphylococcus aureus and Escherichia coli O157:H7. The release of WGHE adhered to the Weibull model (R 2 = 0.9785-0.9918), indicating a quasi-Fickian diffusion mechanism. Preservation studies demonstrated that the CMC/QAC-CA@WGHE films effectively inhibited microbial growth, slowed protein degradation and lipid oxidation in pork stored at 4 degrees C. Additionally, the CMC/QAC-CA@WGHE films significantly reduced softening, weight loss and the decline in total soluble solids, titratable acidity and vitamin C content in strawberries. This study provides a sustainable and cost-effective solution for the value-added utilisation of walnut green husk agricultural waste and the design of multifunctional bio-based packaging films.
ABSTRACT The fundamental hypothesis behind this review is that the combination of biodegradable polymer‐based biocomposites, which also have incorporated multifunctional nanomaterials, can lead to food packaging that is both sustainable and of high quality. In recent studies, biocomposites that have been made using PLA, PHA and starch mixtures with natural fibre reinforcements and nanofillers have been found to display superior mechanical properties and barrier characteristics, such as a decrease of 25%–50% in oxygen permeability rate. Further, the inclusion of additional additives like nanoparticles that possess antimicrobial properties and antioxidants derived from nature provides for active packaging functionality, with the efficiency of microorganism removal reaching as much as 99.9%. The combination of stimuli‐sensitive sensors along with nano‐components also facilitates intelligent packaging development, which allows real‐time monitoring of freshness.
ABSTRACT Spoilage of aquatic products is hard to identify in daily scenarios, posing significant food safety risks. To address this issue, functional food packaging loaded with anthocyanins has become a potential solution for integrated freshness monitoring and preservation of aquatic products, thanks to its inherent pH‐responsive property. This review systematically and comprehensively analyses the interaction mechanisms between anthocyanins and various biopolymers (such as chitosan, gelatine, starch). It uses characterization techniques like Fourier transform infrared spectroscopy (FTIR) to verify the structure and interfacial compatibility of composite films. We established an innovative correlation between the colorimetric response of anthocyanin‐based films and key aquatic product freshness indicators (total viable count ≤ 6.0 log CFU/g, total volatile basic nitrogen ≤ 20 mg/100 g), effectively extending the shelf life of aquatic products. Studies have confirmed that anthocyanin‐based composite films can enhance antibacterial and antioxidant activities, effectively extending the shelf life of aquatic products by 2–3 times compared with traditional packaging. In summary, the proposed colorimetric monitoring technology combined with smartphone analysis enables non‐destructive, standardized and low‐cost detection of aquatic product freshness. It reduces errors in manual judgement and provides effective technical support for the full‐chain freshness control of aquatic products. This study also boasts dual advantages of intelligent monitoring and green biodegradability and enriches the theoretical system of eco‐friendly intelligent food packaging. It holds broad industrial application prospects in the aquatic product processing and circulation industry and contributes to the sustainable development of the food packaging industry.
This study investigates structure-property relationships in gelatine-based systems reinforced with cotton cellulose nanocrystals (CNCCs, 0%-20% v/v), using solvent-cast films as model platforms for the design of bio-based coating formulations. Unlike previous studies that focus on isolated property improvements, this work establishes a systematic correlation between nanocrystal content, structural organization and functional performance. Materials were characterized using FTIR-ATR, X-ray diffraction (XRD), scanning electron microscopy (SEM), thermogravimetry (TG), UV-Vis spectroscopy, mechanical testing and water vapour permeability (WVP). The incorporation of CNCCs promoted intermolecular interactions with the gelatine matrix, leading to increased crystallinity and structural organization, as confirmed by FTIR and XRD analyses. Mechanical properties improved significantly, with tensile strength and elastic modulus increasing progressively, accompanied by reduced elongation at break. A gradual reduction in WVP was observed with increasing CNCCs content, although overall barrier performance remained limited due to the intrinsic hydrophilicity of the system. In addition, the films exhibited enhanced attenuation of UV radiation while maintaining high transparency in the visible range. These findings provide fundamental insights into the role of nanocellulose in modulating gelatine-based systems and support their potential application as functional coatings in sustainable packaging, where structure-dependent properties can be tailored according to specific requirements.
ABSTRACT Durian ( Durio zibethinus ), often referred to as the ‘King of Fruits,’ is a culturally and economically important fruit in Southeast Asia. Major producing and exporting countries include Thailand, Malaysia and Vietnam, with production also expanding in countries such as Indonesia and the Philippines. Durian is a rich source of essential nutrients beneficial to human health, with a recommended edible intake of approximately 200–300 g per day. The high diversity of durian clones in the region results in substantial variation in aroma and flavour among cultivars and production areas. Understanding fruit maturity and ripening behaviour, particularly the distinction between tree‐cut and tree‐dropped durians, is crucial for market segmentation and consumer preference. Differences in fruit type, together with changes in physicochemical properties and volatile compound profiles, are closely associated with postharvest handling practices and the use of both classical and innovative packaging systems tailored to specific market requirements. This review discusses packaging solutions for whole durian fruit and fresh‐cut products, highlighting their respective advantages and limitations.
Chicken spoilage caused by microbial contamination during storage and distribution not only leads to significant food waste but also poses serious food safety risks. To address this issue, a novel colorimetric film was developed using pullulan as the matrix incorporated with shikonin extracted from Arnebia euchroma root for real‐time monitoring of chicken breast freshness. Films were prepared by the casting method, where shikonin (3% or 10% w/w based on pullulan) was incorporated into a pullulan solution (4%, w/v) and dried to obtain pure pullulan and composite films. Increasing shikonin content enhanced the water barrier properties of the indicator while maintaining comparable mechanical properties of the films. Shikonin contains a pH‐sensitive naphthoquinone structure. During chicken spoilage, the accumulation of volatile alkaline substances increases the pH of the film environment, leading to the deprotonation of shikonin and resulting in a colour change of the film. The pullulan films incorporating 3% shikonin (pullulan‐shikonin3) shifted from pink to dusty rose at 4°C and changed from pink to greyish rose at 25°C. The developed pullulan‐shikonin films are anticipated to provide a convenient, non‐destructive and visually intuitive method for assessing chicken breast freshness during storage.
The growing environmental and health concerns associated with petroleum‐based plastics have intensified global efforts to develop renewable, biodegradable and sustainable alternatives for food packaging. Among available biopolymers, cellulosic materials have emerged as particularly promising due to their natural abundance, renewability, biodegradability and excellent film‐forming capabilities. This review provides a comprehensive overview of recent advances in cellulose extraction from agricultural biomass, covering traditional acidic, alkaline and solvent‐based methods, as well as emerging green‐assisted techniques—including microwave, ultrasound and enzymatic treatments—that efficiently remove lignin and hemicellulose while preserving cellulose integrity. The functional performance of cellulose‐based packaging films is also discussed, highlighting key attributes such as mechanical strength, barrier efficiency, hydrophobicity, UV protection, antioxidant activity and antimicrobial properties. Films derived from agricultural residues often retain residual lignin and bioactive compounds, which impart enhanced UV‐blocking and antioxidant functionalities, thereby expanding their applications in active food packaging. Future perspectives emphasize the design of cellulose‐based composite films with enhanced mechanical and barrier properties, along with the integration of active and intelligent features for real‐time monitoring of food quality. Transitioning from laboratory research to industrial production will require adopting green extraction technologies and scalable manufacturing methods that ensure both environmental and economic sustainability. Overall, cellulose‐based packaging films represent a sustainable, functional and intelligent alternative to plastics, supporting circular bioeconomy principles and contributing to achieving several United Nations Sustainable Development Goals (SDGs).
With the increasing global demand for food safety and quality, pH‐responsive intelligent composite films have become a pivotal innovation in the packaging sector. Anthocyanins, as natural plant pigments, possess excellent biocompatibility and environmental friendliness and exhibit significant colour changes under different pH conditions: appearing red at pH < 3.0, purple at pH 4.0–6.0 and blue‐green at pH > 7.0. This colour difference (ΔE > 3.0) enables anthocyanins to visually reflect changes in the acid–base environment of foods, making them widely applicable in pH‐sensitive films. By combining anthocyanins with polysaccharides, proteins or lipid‐based materials, pH‐responsive intelligent films can be prepared for real‐time monitoring of the freshness of perishable foods such as meat, seafood, dairy products, fruits and vegetables. When spoilage induces pH changes in food, the resulting colour difference in the film (typically ΔE > 5.0) becomes detectable by the naked eye. This article systematically reviews recent advances in anthocyanin‐based pH‐sensitive films, covering their botanical sources, physicochemical properties, extraction methods and applications in food quality detection. The preparation processes of relevant films are further analysed, and their effectiveness in freshness monitoring is evaluated. Finally, current technological limitations are summarized, and future development directions are discussed.
This study develops pathways for the valorisation of almond shell (AS) industrial byproducts through the extraction of lignocellulosic fibres for reinforcement in fibre-based packaging applications. AS biomass was pretreated under mild alkaline conditions to improve digestibility, followed by organosolv, soda and kraft pulping. The organosolv process achieved the highest total yield (85.68%) but retained substantial lignin, while soda pulping achieved moderate delignification. Kraft pulping was the most effective in lignin removal, producing cellulose-rich microfibres that were subsequently treated with elemental chlorine-free (ECF) bleaching to obtain bright, high-purity AS microfibres. Compositional, physicochemical and structural analyses indicated that AS-derived fibres are primarily microfibres (0.166-0.256 mm) with high fines content (80.86%-91.36%). Kraft-derived microfibres demonstrated the highest cellulose purity, crystallinity, viscosity, carboxyl content and hexenuronic acid, reflecting superior structural integrity and surface functionality. In contrast, organosolv microfibres retained more lignin, resulting in lower viscosity but higher hard-to-remove water. Surface analysis confirmed progressive lignin removal and increased polysaccharide exposure from organosolv to kraft and bleached microfibres. The higher fines content increased water retention and reduced drainage; however, it also enhanced the potential for inter-fibre bonding. The addition of 5% bleached AS microfibres into refined hardwood pulp maintained tensile strength (45.1 +/- 0.7 Nm/g vs. 46.5 +/- 0.4 Nm/g), with only a slight decrease in tear strength, supporting their use as functional fillers. These results demonstrate that AS residue biomass is a promising, low-cost and sustainable feedstock for lignocellulosic microfibre production, with strong potential for integration into fibre-based packaging systems and alignment with circular bioeconomy strategies.
The development of sustainable and economical active food packaging remains a critical challenge for enhancing food quality and safety. This study presents an innovative strategy by utilising rice bran, an abundant agricultural waste product, to synthesise rice bran-derived bacterial cellulose (RBC) as a high-value matrix for active food packaging. This matrix was reinforced with zeolitic imidazolate framework-8 (ZIF-8) to fabricate multifunctional nanocomposite films. Structural analyses confirmed the successful integration of ZIF-8 into the RBC matrix via hydrogen bonding without disrupting its inherent crystalline lattice. The incorporation of ZIF-8 significantly improved the physical and functional characteristics of the packaging. Specifically, the optimal formulation (0.2% ZIF-8) enhanced tensile strength to 42.72 MPa and improved barrier properties against water vapour and oxygen. Notably, the film loaded with 0.1% ZIF-8 exhibited remarkable antibacterial efficacy, achieving a 99.41% inhibition rate against Escherichia coli. During chilled pork preservation trials, the nanocomposite films effectively suppressed microbial proliferation, delayed lipid oxidation and minimised the accumulation of volatile spoilage compounds. These synergistic effects successfully extended the shelf life of the pork by 6 days, demonstrating the film's superior capacity to extend food shelf life and ensure microbiological safety. This work highlights the promising potential of valorising RBC as a sustainable and highly efficient platform for advanced active food packaging.
Reducing postharvest food loss is a global priority that aligns with the United Nations Sustainable Development Goals (SDGs). Apples are highly perishable climacteric fruits, and their quality rapidly declines due to ethylene-mediated ripening. This study investigated paper coated with a 1-methylcyclopropene/alpha-cyclodextrin (1-MCP/alpha-CD) inclusion complex (IC) powder as a humidity-responsive, controlled-release packaging system for 'Orin' apples. Apples were stored at 4 degrees C for 15 days followed by 20 degrees C for 15 days. The release kinetics of 1-MCP were evaluated using a glass container model and expanded polystyrene (EPS) boxes and described by a two-compartment model. Apples packaged with IC powder-coated paper showed reduced ethylene production and improved firmness retention compared with untreated controls. In EPS boxes, apples treated with 100 mg IC powder produced no detectable ethylene, while control fruit produced 136 nL g-1 FW h-1. Flesh firmness increased from 40 N in the controls to 45 N with 30 mg IC powder. Humidity-triggered release rapidly increased 1-MCP concentration to 320 mu L L-1 in a 1.19-L glass container (alpha = 0.419 h-1; beta = 0.108 h-1), whereas EPS boxes exhibited strong gas retention (beta = 0.00397 h-1). During storage at 20 degrees C, ethylene accumulation was reduced from 450 mu L L-1 in controls to 100 mu L L-1 with 30 mg IC powder after 15 days, and browning incidence decreased from 63% to 18%. These results demonstrate that IC powder-coated paper, particularly when combined with EPS packaging, is an effective controlled-release system for extending apple shelf life and maintaining postharvest quality.
Microorganisms are the primary cause of salmon spoilage, significantly affecting its edibility and flavour. This study investigated the effects of modified atmosphere packaging (MAP) on the quality, flavour and microbial diversity of Atlantic salmon (Salmo salar) during cold storage. Salmon samples were packaged under the following conditions: air packaging (CK), vacuum packaging (VP) and MAP dominated by CO2. Analysis of microbial diversity confirmed that 40% CO2 effectively reduced the growth of Pseudomonas and increased the relative abundance of Carnobacterium, Serratia and Brochothrix. GC-IMS analysis revealed that MAP helped maintain the initial flavour profile. CK groups produced more off-flavour compounds, especially ketones and esters, such as 2-ethyl furan, 2-heptanone, 2-pentanone and amyl acetate. VP fillets generated the fewest flavour compounds. After cold storage, high CO2 treatments reduced the total volatile basic nitrogen content and suppressed the accumulation of bitter-tasting amino acids (valine, methionine and phenylalanine) as well as total free fatty acids.
The high-value recycling of waste plastic is a key challenge in achieving a circular economy. This study introduces an innovative semi-chemical process for producing recycled polyethylene terephthalate (rPET) materials by copolymerizing post-consumer PET with monomers (ethylene glycol [EG] and terephthalic acid [TPA]) followed by esterification and polycondensation, thus opening a new avenue for the high-value utilisation of rPET that is distinct from conventional physical and chemical recycling approaches. The microstructure and thermal properties of rPET during the semi-chemical process were characterized using scanning electron microscopy (SEM), thermogravimetric analysis (TGA), differential scanning calorimetry (DSC) and Fourier-transform infrared spectroscopy with attenuated total reflection (ATR-FTIR). To evaluate the safety of the final product as a food contact material, the variations in the types and concentrations of volatile, semivolatile and nonvolatile organic compounds in rPET during the semi-chemical process were analysed via headspace gas chromatography-mass spectrometry (HS-GC-MS), gas chromatography-quadrupole tandem time-of-flight mass spectrometry (GC-QTOF/MS) and ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UHPLC-QTOF/MS). The results indicate that the esterification stage, characterised by the formation of numerous 'cyclic polyester oligomers' from oligomers, exhibited the lowest thermal stability. With the progression of subsequent processes (e.g., precondensation), molecular chains grow, resulting in a denser structure and a significant improvement in thermal stability. Ultimately, the rPET and its product obtained via solid-state polycondensation (SSP) possessed a smooth and dense surface, with its thermal stability, melting behaviour and chemical structure being highly consistent with those of virgin PET (vPET). ATR-FTIR analysis further confirmed that the process did not alter the fundamental chemical backbone of PET. Following treatment with esterification and polycondensation reactions, both the residual amounts and the number of species of volatile, semivolatile and nonvolatile substances were effectively controlled. The resulting food-contact rPET material contained only three volatile substances (ethenylbenzene, nonanal, EG), one semivolatile substance (bis(2-hydroxyethyl) terephthalate) and one nonvolatile substance (line (TPA-EG)2). This recycling process significantly enhances the safety of rPET, laying a theoretical foundation for its subsequent research and development in food-contact related fields.
A wide range of intelligent double-layer films have been developed for food freshness monitoring. Nevertheless, it remains challenging to achieve highly sensitive monitoring and effective isolation. In this work, asymmetric double-layer films with a Janus structure were designed. Specifically, mica nanosheets (MNs) were incorporated into gellan gum (GG) to improve the barrier properties of the resulting film. Cross-linked bacterial cellulose (BC) loaded with anthocyanin (Ant) served as the indicator layer. The as-prepared Janus film exhibited outstanding comprehensive performance, including superior mechanical and improved barrier capabilities against ultraviolet light, moisture and gas (e.g., TS: 18.23 MPa, WVP: 0.24 & times; 10-9 g m m-2 Pa-1 s-1, OP: 17.7 & times; 10-3 cm3 day-1 m-2). Notably, the fabricated films exhibited excellent detecting performance to biogenic amines. Even at a low concentration of 50 ppm, distinct colour variations could be clearly observed, which was attributed to their highly porous fibrous structure and high swelling index (up to 860%). Moreover, the film achieved an ultra-high DPPH free radical scavenging rate of 92.25% +/- 1.21%. Characterizations including FT-IR, XRD and SEM verified that GG, BC and anthocyanin were combined through hydrogen bonding interactions. When applied for the freshness monitoring of shrimp samples at 4 degrees C, the films presented obvious colour evolution, and the corresponding Delta E values showed a strong correlation with shrimp spoilage indicators (TVB-N and pH). This work provides a novel strategy for the fabrication of high-sensitivity pH-responsive films with optimized barrier performance, which enables the real-time evaluation of food quality and early warning of food spoilage.
Fresh-cut Laiyang pears are gradually becoming popular although the risks of microbial contamination and quality deterioration can not be ignored. Therefore, effective methods being able to extend shelf life and provide real-time indication for quality of fresh-cut Laiyang pears are urgently needed. In this study, plasma-activated water (PAW) was applied to preserve fresh-cut Laiyang pears. In addition, a pH sensitive intelligent packaging was developed, along with the determination of its physico-chemical properties and practical effects on quality monitoring of fresh-cut Laiyang pears. The results showed PAW exhibited a good preservation effect on fresh-cut Laiyang pears, which can better retain the colour, nutrient contents, active substance and aroma components with the inhibition of browning-related enzymes in fresh-cut Laiyang pears. The prepared intelligent packaging can change its colour in response to changes of pH values, and colours of intelligent packaging shifted from blue-green to light green, light yellow and darker when applied in quality monitoring of fresh-cut Laiyang pears during 5-day storage. The colour changes and chromatic aberration (Delta E*) of intelligent packaging were correlated with the quality changes of fresh-cut Laiyang pears, which indicated that quality of fresh-cut Laiyang pears can be reflected by observing colour and Delta E* values of intelligent packaging. Furthermore, the components in intelligent packaging can interact tightly and form a compact three-dimensional structure, making intelligent packaging with better values of hardness, elasticity, thermal stability and storage stability. In conclusion, PAW was a promising preservation method and the quality of fresh-cut Laiyang pears can be monitored by colour changes of prepared intelligent packaging.
ABSTRACT Food spoilage, primarily driven by microbial activity, poses significant challenges to global food safety, public health and sustainability. Antimicrobial packaging has emerged as a promising strategy by embedding bioactive agents into packaging materials, enabling controlled release at the food–package interface. Growing consumer demand for ‘clean‐label’ products has intensified interest in natural antimicrobials as potential alternatives to synthetic additives. This review examines the incorporation of these natural antimicrobials into major thermoplastic polymers including polyethylene (PE), polypropylene (PP), polyamide (PA) and PE terephthalate (PET). It focuses on how processing methods, such as extrusion, coating and chemical immobilization, affect the antimicrobial efficacy, functional properties and release behaviour of the packaging. Although several studies report significant antimicrobial effects, there is a lack of studies on performance in real food systems or comparing incorporation techniques. We conclude that to develop safe, effective and commercially viable antimicrobial food packages that meet regulatory and consumer needs, future research must adopt an integrated, multidisciplinary approach. This holistic approach would ensure the combination of advanced material characterization, chemical migration analysis and sensory evaluation alongside antimicrobial assessment.
The growing emphasis on resource recycling has driven the development of bio-based materials. This study overcame the limitations of independent research on natural polysaccharide blending and starch modification and prepared composite films using curdlan (CD) and high-amylose maize starch (HAMS). The effects and mechanisms of starch acetylation (HAMSA) and butyrylation (HAMSB) modifications on the structure and properties of the films were investigated. The results showed that the composite system was stabilized by physical interactions. Acylation modification suppressed starch retrogradation and crystallization and modulated the film microstructure through hydrophobic interactions and steric hindrance. Among the starches, HAMSA exhibited the best compatibility with CD, forming a uniform and dense network structure, which endowed the film with outstanding mechanical properties (tensile strength: 31.02 MPa, elongation at break: 237.93%), optical transparency (transmittance at 660 nm: 9.66%) and oxygen barrier performance (O2 permeability: 0.85 cm3/(m2 & centerdot;24 h & centerdot;0.1 MPa)). Furthermore, to develop functional films, antioxidant extract from Xanthoceras sorbifolium husk, an agricultural waste, was incorporated into the CD/HAMSA system. The resulting film exhibited remarkable antioxidant activity (DPPH radical scavenging rate: 93.18%), as well as excellent UV-blocking, oil resistance and optical transparency. This natural and bio-based film not only realizes the high-value utilization of agricultural waste but also provides a theoretical basis for the development of packaging materials for high-oil and low-moisture foods such as nut kernels and dried meat.
The potential of chitosan (CS) films for the preservation has been explored, and it is recognized as one of the promising approaches to enhancing the comprehensive capability of CS films for food control after incorporation of functional nanofillers. Herein, Rhodiola rosea extract/ZnO/palygorskite (RRE/ZnO/Pal) nanocomposites were facilely prepared and incorporated into CS matrix to obtain RRE/ZnO/Pal/CS (RZPC) composite films, in which ZnO/Pal nanocomposites were synthesized by a green phyto-mediated method followed by loading of R. rosea extract via a semi-dry grinding process to form organic/inorganic bioactive nanocomposites. The composite films exhibited significantly enhanced antioxidant, antibacterial, mechanical and UV-shielding properties compared with the pure CS film, as well as the maximum scavenging activities on hydroxyl radicals and 2,2-diphenyl-1-picrylhydrazine radicals of composite films were 92.85% +/- 1.59% and 56.89% +/- 0.56%, respectively. The antibacterial ratios of composite films containing 6.25% of RRE/ZnO/Pal nanocomposites were 94.92% +/- 2.67% and 95.48% +/- 2.08% for E. coli and S. aureus, respectively. In addition, the RZPC films effectively delayed browning and deterioration of bananas. This study provides a green method for construction of bioactive nanocomposites and new strategy to design multifunctional CS films for food preservation based on the synergistic effect of organic and inorganic components.
