期刊
FOOD RESEARCH INTERNATIONAL
卷 99, 期 -, 页码 166-172出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2017.05.009
关键词
Nanocellulose; Chitosan; Starch; Edible film; Active function
资金
- USDA National Institute of Food and Agriculture [2016-67021-24994]
Cellulose nanofibrils (CNFs) are superfine cellulose fibrils with a nanoscale diameter and have gained increasing attention due to their great potential in the food industry. However, the applications of CNFs in active food packaging are still limited. The objectives of this study were to develop biopolymer-based edible nanocomposite films using CNFs, corn starch, and chitosan, and to investigate the effect and mechanisms of CNFs on the active functions and properties of the nanocomposite films. Important functional properties of the films were measured and the films were characterized by scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), and Zetasizer. The results demonstrate that CNFs increased the rigidity of the films due to more hydrogen bonds being induced by CNFs (>= 60%). Incorporating a high content of CNFs (>= 60%) in the film resulted in enhanced filling effect on the structure of the biopolymer films, which significantly improved the light barrier, oxygen barrier and water vapor barrier capacities. As CNF content increased to 100%, the film opacity increased by 59%, while the peroxide value of corn oil protected with edible fihris was reduced by 23%. Furthermore, the antimicrobial properties of the edible films with 80% and 100% CNFs were increased by up to 2 log CFU/g on day 8 in a beef model, due to more positive charges in the films and improved blocking effects on oxygen. These results demonstrate that CNFs can effectively enhance the antimicrobial effect and barrier properties of biopolymer-based nanocomposite films and have great potential in applicationsof active packaging for food products.
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