Zein/chitosan/cellulose nanocrystal based active food contact layer: Unlocking the interrelations between release behavior, mechanical stability, and hydrolysis

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F25%3A63600719" target="_blank" >RIV/70883521:28110/25:63600719 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.sciencedirect.com/science/article/pii/S0268005X25002760?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0268005X25002760?via%3Dihub</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.foodhyd.2025.111316" target="_blank" >10.1016/j.foodhyd.2025.111316</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Zein/chitosan/cellulose nanocrystal based active food contact layer: Unlocking the interrelations between release behavior, mechanical stability, and hydrolysis

Popis výsledku v původním jazyce

Disposing food and fossil-based packaging waste is currently a huge global challenge. Bio-based active food packaging is potentially an efficient and versatile approach to reducing household and retailer waste. Active compounds released from packaging could increase food shelf-life. Compound release behavior depends on the physical and mechanical durability and strength of the active layer in contact with food. Bio-based polymers are weaker and more prone to hydrolytic degradation than fossil-fuel-derived polymers. In this study, the structure-properties relationships of mechanically and hydrolytically robust and durable bio-based zein/chitosan films with cellulose nanocrystal (CNC) filler network, containing different combinations of active compounds, were investigated pertaining to their role as a food contact layer. Different essential oils (EOs), namely thyme (TEO EO) and oregano (OEO EO), and their complex with the phenolic thymol (THY) were investigated as active compounds. EOs worked synergistically with the phenolic THY to increase the mechanical strength and durability of active film layers. The CNC-incorporated active film layers with TEO EO and OEO EO had higher mechanical strength and greater hydrolytic stability compared to non-CNC-included films, which allowed films to remain in contact with food for longer. EO addition substantially enhanced the gas barrier performance of films, and no further improvement was observed with the addition of CNC. EOs/CNC also imparted films with antimicrobial activity in vitro. This paper provides insights into how to design filler network-based active food packaging layers, with regards to which combination of active compounds and fillers are required for different food packaging applications.

Název v anglickém jazyce

Zein/chitosan/cellulose nanocrystal based active food contact layer: Unlocking the interrelations between release behavior, mechanical stability, and hydrolysis

Popis výsledku anglicky

Disposing food and fossil-based packaging waste is currently a huge global challenge. Bio-based active food packaging is potentially an efficient and versatile approach to reducing household and retailer waste. Active compounds released from packaging could increase food shelf-life. Compound release behavior depends on the physical and mechanical durability and strength of the active layer in contact with food. Bio-based polymers are weaker and more prone to hydrolytic degradation than fossil-fuel-derived polymers. In this study, the structure-properties relationships of mechanically and hydrolytically robust and durable bio-based zein/chitosan films with cellulose nanocrystal (CNC) filler network, containing different combinations of active compounds, were investigated pertaining to their role as a food contact layer. Different essential oils (EOs), namely thyme (TEO EO) and oregano (OEO EO), and their complex with the phenolic thymol (THY) were investigated as active compounds. EOs worked synergistically with the phenolic THY to increase the mechanical strength and durability of active film layers. The CNC-incorporated active film layers with TEO EO and OEO EO had higher mechanical strength and greater hydrolytic stability compared to non-CNC-included films, which allowed films to remain in contact with food for longer. EO addition substantially enhanced the gas barrier performance of films, and no further improvement was observed with the addition of CNC. EOs/CNC also imparted films with antimicrobial activity in vitro. This paper provides insights into how to design filler network-based active food packaging layers, with regards to which combination of active compounds and fillers are required for different food packaging applications.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2025

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food Hydrocolloids

ISSN

0268-005X

e-ISSN

—

Svazek periodika

166

Číslo periodika v rámci svazku

Neuveden

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

15

Strana od-do

1-15

Kód UT WoS článku

001444916700001

EID výsledku v databázi Scopus

—