Structure and properties of starch/chitosan food packaging film containing ultra-low dosage GO with barrier and antibacterial

Wu, Lei; Lv, Shenghua; Wei, Dequan; Zhang, Siran; Zhang, Shanshan; Li, Zexiong; Liu, Leipeng; He, Tingxiang

doi:10.1016/j.foodhyd.2022.108329

Cited by 67 publications

(21 citation statements)

References 63 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…32,33 The BC/GG film demonstrated remarkable ultimate tensile strength values as a result of uniformity, which prevented stress concentration and led to enhanced mechanical properties (Figure S4). 20 In conclusion, the application of the gel-assisted biosynthesis technique conferred the BC/GG film with superior uniformity, ultra-strong barrier characteristics, and outstanding mechanical attributes. Furthermore, such an in situ production process of the BC film can easily integrate other functional layers during the growth process.…”

Section: ■ Results and Discussionmentioning

confidence: 90%

“…The unevenness of the BC film poses significant challenges to its application in food packaging as it can cause stress concentration and a reduction in the film’s barrier properties . But during traditional static fermentation of the BC film, the bacterium will aggregate, which in turn causes the synthesized BC film to be uneven.…”

Section: Introductionmentioning

confidence: 99%

“…The unevenness of the BC film poses significant challenges to its application in food packaging as it can cause stress concentration and a reduction in the film's barrier properties. 20 But during traditional static fermentation of the BC film, the bacterium will aggregate, which in turn causes the synthesized BC film to be uneven. By treating the Komagataeibacter sucrofermentans seed with cellulase before inoculation, we previously reduced the local aggregation of the bacteria and synthesized a uniform BC film.…”

Section: ■ Introductionmentioning

confidence: 99%

See 2 more Smart Citations

In Situ Fermentation of an Ultra-Strong, Microplastic-Free, and Biodegradable Multilayer Bacterial Cellulose Film for Food Packaging

Zhang,

Chen,

Qin

et al. 2023

ACS Appl. Mater. Interfaces

View full text Add to dashboard Cite

Cellulose-based food packaging has a significant importance in reducing plastic pollution and also ensuring our safety from microplastics. Nonetheless, lignocellulose necessitates sophisticated physical and chemical treatments to be fashioned into a satisfactory food packaging, thus leading to extra consumption and operations. Here, we present a gel-assisted biosynthesis approach for the in situ production of bacterial cellulose (BC) that can be directly applied to food packaging. Komagataeibacter sucrofermentans is homogeneously distributed in the gellan gum (GG)-assisted culture system, and the BC/GG film with an even surface is attained. Then, the BC/GG film is integrated with an antibacterial layer containing a quaternary ammonium chitosan microsphere (QM) through an in situ spray biosynthesis method. The resulting BC/GG/QM multilayer film combines the barrier properties and antibacterial activity. The method for in situ biosynthesis is green, efficient, and convenient to endow the multilayer film with excellent barrier capacity (1.76 g·mm·m–2·d–1·KPa–1 at RH 75%), high mechanical properties (strength 462 MPa), and antibacterial activity (>90% against Escherichia coli O157:H7 and Staphylococcus aureus). In terms of food preservation, the overall performance of the BC/GG/QM multilayer film is better than the commercial petroleum-based film and lignocellulose-derived film. This work proffers a novel strategy to produce a more beneficial and eco-friendly multilayer film via in situ biosynthesis, which manifests great utility in the field of food packaging.

show abstract

Section: ■ Results and Discussionmentioning

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Section: ■ Introductionmentioning

confidence: 99%

See 1 more Smart Citation

In Situ Fermentation of an Ultra-Strong, Microplastic-Free, and Biodegradable Multilayer Bacterial Cellulose Film for Food Packaging

Zhang,

Chen,

Qin

et al. 2023

ACS Appl. Mater. Interfaces

View full text Add to dashboard Cite

show abstract

“…Currently, the biosafety, nontoxicity, and environmental friendliness of natural polysaccharides have enabled them to gradually replace petroleum-based films for packaging vegetables and fruits. , Cellulose, starch, chitosan, and their derivatives are often used in the preparation of food-active packaging films. For instance, Liao et al prepared carboxymethyl chitosan (CMCS)/cellulose films with high transparency and barrier properties for encapsulating fruits and extending their shelf life. Furthermore, Wu et al prepared polysaccharide-based food packaging materials with UV shielding and broad-spectrum antibacterial properties by using cellulose/starch and adding carboxymethyl cellulose-modified graphene oxide, which can effectively extend the packaging duration of food.…”

Section: Introductionmentioning

confidence: 99%

Self-Reinforced and Antibacterial Zn²⁺ @Vanillin/Carboxymethyl Chitosan Film for Food Packaging

Lin,

Bi,

et al. 2023

ACS Sustainable Chem. Eng.

View full text Add to dashboard Cite

Polysaccharide-based films cannot replace petroleum-based food packaging due to their poor mechanical properties, and the lack of antibacterial properties also makes it difficult to extend the food shelf life. Herein, we used the Schiff base reaction and zinc ion (Zn2+) complexation on carboxymethyl chitosan (CMCS) chains to introduce antibacterial properties to extend the shelf life of food and achieved self-reinforcement to improve mechanical properties, reaching 7.28 MPa and making it suitable for food packaging. The Zn2+@Vanillin (VA)/CMCS film possessed broad-spectrum antibacterial properties that extended the shelf life of fruits and offered better thermal stability and water vapor barrier. Besides, it also provides more comprehensive protection and inhibits the respiration of fruits during the preservation process that maintains the quality of the fruits. In addition, the process for the preparation of the Zn2+@VA/CMCS film was environmentally friendly (the solvent is water), safe, and simple and had mild reaction conditions. Noteworthily, the Zn2+@VA/CMCS film possessed biodegradability (35 days in soil) and renewable characteristics that offer significant potential for the development of sustainable food packaging systems.

show abstract

“…However, the poor mechanical and barrier properties of starch‐based biodegradable films have restricted their practical applications (Xu, Chen, Xu, et al, 2023). Various methods have been adopted to enhance the properties of starch‐based biodegradable films, including starch modification (Hu, et al, 2019), the addition of plasticizers and polymers (Wu et al, 2023), and so on. Among these methods, the preparation of starch‐based biodegradable films through the blending of starch with other natural polymers such as pullulan (PUL), chitosan, gelatin, and so on, is a promising method with simple operation and low cost.…”

Section: Introductionmentioning

confidence: 99%

Effect of addition of pullulan on the properties of native/waxy corn starch‐based films

Cheng,

Chen,

Zhang

et al. 2023

Food Bioengineering

View full text Add to dashboard Cite

This article reports on the preparation of native/waxy corn starch (NCS/WCS)‐based films with the addition of pullulan (PUL). Our study investigated the effects of varying amounts of PUL and amylose contents on the structure, mechanical and physicochemical properties of corn starch films. Notably, it was observed that WCS films with low amylose content exhibited superior transparency, while NCS films with high amylose content demonstrated enhanced tensile strength (up to 7.35 ± 0.18 MPa). Fourier transform infrared spectroscopy (FTIR) analysis indicated that the addition of PUL did not change the molecular interactions within the corn starch films. The X‐ray diffraction (XRD) results supported that the WCS films were amorphous, while the NCS film exhibited B‐type and V‐type crystals. Moreover, an increase in PUL content led to a gradual reduction in the crystallinity of both WCS films and NCS films. The addition of PUL improved the mechanical properties and oxygen barrier characteristics of these films but had an adverse impact on their water vapor barrier properties. These findings offer valuable insights for the selection of additives for corn starch film, which can further enhance the practical application potential of corn starch films in food and other industries.

show abstract

Structure and properties of starch/chitosan food packaging film containing ultra-low dosage GO with barrier and antibacterial

Cited by 67 publications

References 63 publications

In Situ Fermentation of an Ultra-Strong, Microplastic-Free, and Biodegradable Multilayer Bacterial Cellulose Film for Food Packaging

In Situ Fermentation of an Ultra-Strong, Microplastic-Free, and Biodegradable Multilayer Bacterial Cellulose Film for Food Packaging

Self-Reinforced and Antibacterial Zn²⁺ @Vanillin/Carboxymethyl Chitosan Film for Food Packaging

Effect of addition of pullulan on the properties of native/waxy corn starch‐based films

Contact Info

Product

Resources

About

Structure and properties of starch/chitosan food packaging film containing ultra-low dosage GO with barrier and antibacterial

Cited by 67 publications

References 63 publications

In Situ Fermentation of an Ultra-Strong, Microplastic-Free, and Biodegradable Multilayer Bacterial Cellulose Film for Food Packaging

In Situ Fermentation of an Ultra-Strong, Microplastic-Free, and Biodegradable Multilayer Bacterial Cellulose Film for Food Packaging

Self-Reinforced and Antibacterial Zn2+ @Vanillin/Carboxymethyl Chitosan Film for Food Packaging

Effect of addition of pullulan on the properties of native/waxy corn starch‐based films

Contact Info

Product

Resources

About

Self-Reinforced and Antibacterial Zn²⁺ @Vanillin/Carboxymethyl Chitosan Film for Food Packaging