文献类型：期刊文献

英文题名：Sodium alginate-camellia seed cake protein active packaging film cross-linked by electrostatic interactions for fruit preservation

作者：Chen, Jing[1] Zhang, Yannan[2] Liu, He[3] Lu, Haiqin[1] Xu, Xu[2] Shen, Minggui[3]

第一作者：Chen, Jing

通信作者：Lu, HQ[1];Xu, X[2];Shen, MG[3]

机构：[1]Guangxi Univ, Coll Light Ind & Food Engn, Nanning 530004, Guangxi Zhuang, Peoples R China;[2]Nanjing Forestry Univ, Coll Chem Engn, Jiangsu Coinnovat Ctr Efficient Proc & Utilizat Fo, Nanjing 210037, Peoples R China;[3]Chinese Acad Forestry, Inst Chem Ind Forestry Prod, Coinnovat Ctr Efficient Proc & Utilizat Forest Res, Key Lab Biomass Energy & Mat,Natl Engn Lab Biomass, Nanjing 210042, Jiangsu, Peoples R China

年份：2025

卷号：288

外文期刊名：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

收录：;EI(收录号：20245117536259);Scopus(收录号：2-s2.0-85211986703);WOS:【SCI-EXPANDED(收录号:WOS:001389687400001)】；

基金：This research was supported by the National Natural Science Foundation of China (No. 32160569)

语种：英文

外文关键词：Camellia seed cake protein; Sodium alginate; Active packaging; Fruit preservation

摘要：The evolution of production and lifestyle patterns has led to an increasing demand for multifunctional packaging materials that exceed the capabilities of traditional single-function options, thus driving continuous innovation in the field. In this study, a novel approach is presented, where camellia seed cake protein, derived from camellia seed oil production by-products, is incorporated into sodium alginate to create biobased active packaging films. The antioxidant and UV-shielding properties of the sodium alginate-camellia seed cake protein films are enhanced by the incorporation of camellia seed cake protein. A closely intertwined structure is created between sodium alginate and camellia seed cake protein through electrostatic interactions, resulting in effective water vapor barrier capabilities. Furthermore, the active packaging films exhibit antimicrobial activity against E. coli and S. aureus, providing significant advantages for fruit preservation. This research is essential in delaying fruit spoilage, extending shelf life, and providing new insights into the development of biobased multifunctional food packaging materials.