文献类型：期刊文献

英文题名：Biodegradable chitosan-based biofilms incorporated with Camellia oleifera residue protein for food packaging

作者：Nie, Xinling[1] Shi, Hao[3] Wang, Fei[1] You, Chaoqun[1] Zhang, Daihui[4] Xiao, Zhihong[2] Li, Xun[1]

第一作者：Nie, Xinling

通信作者：Li, X[1]

机构：[1]Nanjing Forestry Univ, Coll Chem Engn, Jiangsu Coinnovat Ctr Efficient Proc & Utilizat Fo, Jiangsu Prov Key Lab Chem & Utilizat Agroforest Bi, Nanjing 210037, Peoples R China;[2]Hunan Acad Forestry, State Key Lab Utilizat Woody Oil Resource, Key Lab State Forestry & Grassland Adm Utilizat Sc, Changsha 410004, Peoples R China;[3]Huaiyin Inst Technol, Sch Life Sci & Food Engn, Huaian 223003, Jiangsu, Peoples R China;[4]Chinese Acad Forestry, Inst Chem Ind Forest Prod, Nanjing 210042, Jiangsu, Peoples R China

年份：2024

卷号：157

外文期刊名：FOOD HYDROCOLLOIDS

收录：;EI(收录号：20243116782503);Scopus(收录号：2-s2.0-85199790330);WOS:【SCI-EXPANDED(收录号:WOS:001285289900001)】；

基金：This work was financially supported by Science and Technology Planning Project of Changsha of China (kq 2301004) , and Major Science and Technology Innovation Platform Project of Hunan Province of China (2023PT1001) .

语种：英文

外文关键词：Camellia oleifera residue protein; Biofilms; Chitosan; Food packaging; Biodegradability

摘要：Biodegradable films have attracted considerable eco-friendly applications in food packaging, preservation, and separation. This research used a protein mixture containing polyphenols, flavonoids, and tea saponins extracted from Camellia oleifera residues through alkaline dissolution and acid precipitation to prepare biodegradable films. By blending the protein with chitosan, the obtained biopolymer films exhibited improved properties such as hydration, permeability, strength and flexibility, while also showing reduced water solubility. In addition, chitosan-based C. oleifera residue protein biofilms also possessed a significant enhancement in the biofilm's antioxidant, antimicrobial and biodegradable capabilities. Scanning electron microscopy revealed slight irregularities on the film surface when augmented with C. oleifera residue protein, leading to increased cross-sectional roughness and porosity compared to pure chitosan films. These enhancements notably prolonged the shelf life of perishable fruits such as strawberries. Overall, this research used a protein mixture strength, and flexibility while showing reduced also significantly enhanced the biofilm's antioxidant, creating eco-friendly and effective biodegradable food packaging biofilms, contributing to the advancement of sustainable packaging materials.