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Film based on chitosan and wood vinegar with superior antioxidant, UV-shielding, and bacteriostatic properties for food packaging

文献类型： 外文期刊

作者： Chang, Zeyu 1 ; Xu, Qiang 2 ; Yan, Shengkun 3 ; Liu, Yile 1 ; Geng, Fanglan 4 ; Yuan, Shengguang 5 ; Yao, Xi 6 ; Ma, Ning 7 ; Wang, Kun 1 ; Song, Guoyong 1 ; Jiang, Jianxin 1 ;

作者机构： 1.Beijing Forestry Univ, Coll Mat Sci & Technol, MOE Engn Res Ctr Forestry Biomass Mat & Bioenergy, Beijing 100083, Peoples R China

2.China Longjiang Forest Ind Grp Co Ltd, Heilongjiang 154004, Peoples R China

3.Xinjiang Acad Agr Sci, Agr Mechanizat Inst, Urumqi 830091, Peoples R China

4.Chinese Acad Sci, Res Ctr Ecoenvironm Sci, State Key Lab Environm Chem & Ecotoxicol, Beijing 100085, Peoples R China

5.Chinese Acad Sci, Res Ctr Ecoenvironm Sci, State Key Lab Environm Aquat Chem, Beijing, Peoples R China

6.Int Ctr Bamboo & Rattan, Beijing 100102, Peoples R China

7.China Univ Min & Technol Beijing, Sch Chem & Environm Engn, D11 Xueyuan Rd, Beijing 100083, Peoples R China

关键词： Biodegradable materials; Natural preservatives; Agroforestry waste utilization; Film-forming technology

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：12.4； 五年影响因子：13.3 ）

ISSN： 0268-005X

年卷期： 2025 年 167 卷

页码：

收录情况： SCI

摘要： This study proposed a new film-forming system on wood vinegar (WV)/chitosan (CS) by replacing the traditional chitosan solvent with wood vinegar based on its richness in organic acids and phenolic organic compounds. A film material with excellent antioxidant, UV-shielding and bacteriostatic properties was successfully prepared. Notably, the optimized film has specific mechanical properties (tensile strength 12.97 MPa, elongation at break 38.15 %), superior antioxidant properties (scavenging of DPPH and ABTS radicals of 95.2 % and 99 %, respectively), UV shielding (up to 100 %) in the region of 200 nm-400 nm and excellent bacteriostatic properties (inhibitory circle diameter of up to 8.5 mm and 23 mm for Escherichia coli and Staphylococcus aureus, respectively). The prepared film could effectively reduce browning and water evaporation from apples (about 56.5 % reduction within 24 h), and decrease the peroxide value of food oil (about 45.2 % reduction within one month comparing with the commercial plastic wrap) during storage. This study provides ideas for the innovative preparation of CS films and the feasibility of sustainable development and utilization of WV.

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