Development of Lily Starch Films Reinforced with Chitosan–Honeysuckle Essential Oil Hybrid Particles and Cellulose Nanofibers for Enhanced Properties

Foods, Journal Year: 2025, Volume and Issue: 14(4), P. 589 - 589

Published: Feb. 10, 2025

To address the limitations of current starch-based food packaging materials, this study develops a novel sustainable material-honeysuckle hybrid particle-enhanced starch active fiber film (LNC). Derived from lily starch, is promising green material for preservation. The film's functionality was enhanced by integrating honeysuckle essential oil and chitosan-ZnO composite particles, while cellulose nanofibers were used to create stable network structure. Honeysuckle analyzed, identifying 40 main compounds, with linalool as predominant component (48.41%). Subsequently, particles (CZH) successfully developed. Using matrix, effects oil, CZH, (CNF) on properties investigated, leading fabrication functional films (LNCs). results indicated that CZH CNF significantly molecular structure, crystallinity, thermal stability, surface hydrophobicity (contact angle θ > 103°), tensile strength (37.31 MPa) films. Additionally, improved UV-blocking capacity (UV-blocking rate 85.92%), LNC exhibited superior gas barrier properties. This demonstrates possess exceptional mechanical, optical, properties, thereby highlighting their potential use in applications.

Language: Английский

---

Preparation and characterization of highly stable melleolides @ chitosan nanoemulsion and its effect on Salmo salar preservation

LWT, Journal Year: 2025, Volume and Issue: unknown, P. 117337 - 117337

Published: Jan. 1, 2025

Language: Английский

---

Emerging Trends and Application of Edible Coating as a Sustainable Solution for Postharvest Management in Stone Fruits: A Comprehensive Review

Comprehensive Reviews in Food Science and Food Safety, Journal Year: 2025, Volume and Issue: 24(3)

Published: May 1, 2025

ABSTRACT Stone fruits, also known as drupes, include apricots, peaches, plums, cherries, and nectarines that have high global demand due to their nutritional benefits palatable characteristics. Being soft they are susceptible various postharvest issues, reducing shelf life, with loss reaching 15%–50%. Among management techniques, edible coating is emerging a popular method its positive effects on the quality, physiochemical, phytochemical, organoleptic characteristics of these fruits. By creating modified atmosphere, coatings can effectively reduce weight less than 10%, meeting international standard for marketing stone They help delay firmness loss, observed in where coated samples retained 5.6 N compared 1.8 control. Furthermore, extend life beyond 7 days at ambient temperature up 35 cold storage, reported literature. These create semipermeable barrier gaseous exchange moisture, helping preserve aroma compounds ripening respiration rates. Thus, this comprehensive review investigates importance enhancing quality attributes This article evaluates most current research done applications fruits provides details ideal conditions requirements The study discusses developments application bioactive nanotechnological techniques enhance functional properties performance coatings. Nevertheless, because technology still infancy, commercial technological adoption necessitates both widespread consumer acceptance economic viability.

Language: Английский

---

Recent advances in polysaccharide-based edible films/coatings for food preservation: fabrication, characterization, and applications in packaging

Carbohydrate Polymers, Journal Year: 2025, Volume and Issue: unknown, P. 123779 - 123779

Published: May 1, 2025

Language: Английский

---