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Chen Y, Zhu Z, Ye Y, Li Q, Yang T, Guan C, Liu F. Comprehensive Evaluation of the Physicochemical Attributes, Antioxidant Capacity, and pH-Responsive Behavior of Starch Films Enhanced by Laver Incorporation. Foods 2024; 13:1600. [PMID: 38890829 PMCID: PMC11171868 DOI: 10.3390/foods13111600] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2024] [Revised: 05/14/2024] [Accepted: 05/18/2024] [Indexed: 06/20/2024] Open
Abstract
Herein, a new starch film incorporating laver was developed to address issues related to inadequate water resistance and suboptimal preservation quality in food packaging. The integration of laver into starch film formulations offers a compelling avenue for creating biodegradable, active, and smart food packaging. Scanning electron microscope (SEM) analysis revealed that the starch film with a laver concentration of 70% exhibited a uniformly flat microstructure, as expected. Fourier-transform infrared spectroscopy (FTIR) confirmed the presence of intermolecular interactions and hydrogen bonding between the starch and laver. Viscoelastic tests demonstrated the superior film-forming performance of the starch/laver composite films. Moreover, it was found that the most favorable concentration of incorporated laver was 10%. Specifically, the S7-3 film emerged as a promising candidate for food packaging applications, boasting the highest contact angle (CA) value of 114.98 ± 1.28°, the lowest water solubility (WS) value of 15.38%, and a reduced water vapor transmission rate (WVTR) value of 2.52 g/m2 × h. Additionally, the S3-7 film displayed an extraordinary tensile strength of 32.47 MPa, an elongation at break of 19.04%, and a Young's modulus of 606.83 MPa. Furthermore, the starch/laver composite films exhibited outstanding UV-blocking capabilities, exceptional pH-responsive behavior, and significant antioxidant activity, underscoring their potential for packaging applications with laver integration.
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Affiliation(s)
- Ying Chen
- School of Pharmacy, Hainan Medical University, Haikou 571199, China;
- School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (Z.Z.); (Y.Y.); (Q.L.); (C.G.)
| | - Zhu Zhu
- School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (Z.Z.); (Y.Y.); (Q.L.); (C.G.)
| | - Yunyue Ye
- School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (Z.Z.); (Y.Y.); (Q.L.); (C.G.)
| | - Qi Li
- School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (Z.Z.); (Y.Y.); (Q.L.); (C.G.)
| | - Tao Yang
- School of Pharmacy, Hainan Medical University, Haikou 571199, China;
| | - Chengran Guan
- School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (Z.Z.); (Y.Y.); (Q.L.); (C.G.)
- Jiangsu Dairy Biotechnology Engineering Research Center, Yangzhou 225127, China
| | - Fengsong Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
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Chen Y, Ye Y, Zhu Z, Xu B, Meng L, Yang T, Zhang L, Qian J, Liu F. Preparation and characterization of peach gum/chitosan polyelectrolyte composite films with dual cross-linking networks for antibacterial packaging. Int J Biol Macromol 2024; 261:129754. [PMID: 38278387 DOI: 10.1016/j.ijbiomac.2024.129754] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 01/11/2024] [Accepted: 01/23/2024] [Indexed: 01/28/2024]
Abstract
Peach gum (PG) is a valuable polymeric feedstock for developing eco-friendly, bio-safe, and functional materials. However, PG has limited use in food packaging due to its inferior mechanical and antibacterial properties. To overcome these limitations, we created a dual cross-linked network by introducing chitosan (CS) and glycerol to the PG matrix. Our research discovered that incorporating CS into the PG matrix significantly improved its Young's modulus, from 277.62 to 925.89 MPa, and its tensile strength from 5.96 to 39.94 MPa. Furthermore, the inclusion of glycerol greatly increased the elongation. These enhancements were attributed to the ionic and hydrogen-bonding interactions between the two biopolymers. Additionally, the composite films exhibited strong antibacterial effects, reducing the total number of colonies by 99.2 % and 99.9 % against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus), respectively. The incorporation of CS resulted in more amorphous films, enhancing their stiffness, flexibility, and barrier properties. To assess the practical application of PG/CS composite films, we conducted a comparative analysis between non-packaged strawberries and strawberries packaged with these films. The results demonstrated that the composite polyelectrolyte film extended the shelf life of strawberries better than the non-packaged fruits.
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Affiliation(s)
- Ying Chen
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, China
| | - Yunyue Ye
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, China
| | - Zhu Zhu
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, China
| | - Bo Xu
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, China
| | - Linghan Meng
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Tao Yang
- School of Pharmacy, Hainan Medical University, Haikou, Hainan 571199, China
| | - Liang Zhang
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, China
| | - Jianya Qian
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, China.
| | - Fengsong Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
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