Strong, tough self-healing multi-functional sodium alginate-based edible composite coating for banana preservation.

Edible coatings are a new green technology for preventing the rotting of fruits and extending their shelf lives. However, during storage, respiratory processes can generate large amounts of water, causing the dissolution of these coating. Furthermore, these coating can be mechanically damaged. Therefore, the development of strong, tough, waterproof and self-healing edible coatings is highly desirable. Herein, gluconolactone was slowly oxidized to generate gluconic acid, which was further used to protonate amino groups in wheat gluten (WG), forming strong electrostatic interactions, hydrogen bonds and ester bonds between soy hull nanocellulose (SHNC) and sodium alginate (SA). The introduction of WG and SHNC improved the mechanical strength, hydrophobicity and water retention of the composite film from 28 MPa, 33.2° ± 1.18° and 19.43° ± 0.83° to 60 MPa, 45.13° ± 1.53° and 41.47° ± 0.96°, respectively. Further, the composite film exhibited excellent self-healing, UV resistance and gas-barrier properties. Banana preservation experiments showed that at 25 °C and 50 % RH, the composite coating effectively slowed the mass loss and softening of bananas, delayed the browning of banana peels and ripening of fruit pulp, and extended the shelf life of bananas to 7 days. Therefore, this study provides a new perspective for the preparation of a new, strong, tough, waterproof and self-healing multi-functional edible coating with high potential for the preservation of perishable fruits.

Strong, tough, conductive and transparent nanocellulose hydrogel based on Ca2+-induced cross-linked double-networks and its adsorption of methylene blue dye.

A novel multi-performance SHNC/SA/CaCl2 hydrogel with multi-performance was prepared via ultra-low-temperature freeze-thaw cycling and Ca2+ cross-linking for the removal of methylene blue (MB) from industrial wastewater. Various methods were used to characterize the structure and properties of hydrogel, and the internal structure of hydrogel showed a three-dimensional network with hydrogen and ester bonds. The SHNC/SA/CaCl2-15 hydrogel exhibited the highest tensile properties (elongation = 800 %), viscoelasticity (90 kPa), compressive strength (0.45 MPa), tensile strength (0.47 MPa) and ionic conductivity (4.34 S/cm). The maximum adsorption capacity of 2 g SHNC/SA/CaCl2-15 hydrogel was 608.49 mg/g at 40 °C, pH = 8 and adsorption 24 h. The adsorption process of hydrogel toward MB was more consistent with the second-order kinetic model and Langmuir isothermal adsorption model. According to the Langmuir isotherm model, the maximum monolayer adsorption capacity of SHNC/SA/CaCl2-15 hydrogel toward MB can reach 613.88 mg/g. Finally, it was found that the removal rate of SHNC/SA/CaCl2-15 hydrogel for MB was still as high as 90 % after five cycles of the adsorption-desorption test, and it could be reused. The hydrogel can be used as cheap and reusable adsorption material for cationic dyes. Our study provides a new perspective for the development of multifunctional cellulose hydrogel adsorbent materials.

Development of nanocellulose hydrogels for application in the food and biomedical industries: A review.

As the most abundant and renewable natural resource, cellulose has attracted significant attention and research interest for the production of hydrogels (HGs). To address environmental issues and emerging demands, the benefits of naturally produced HGs include excellent mechanical properties and superior biocompatibility. HGs are three-dimensional networks created by chemical or physical cross-linking of linear or branched hydrophilic polymers and have high capacity for absorption of water and biological fluids. Although widely used in the food and biomedical fields, most HGs are not biodegradable. Nanocellulose hydrogels (NC-HGs) have been extensively applied in the food industry for detection of freshness, chemical additives, and substitutes, as well as the biomedical field for use as bioengineering scaffolds and drug delivery systems owing to structural interchangeability and stimuli-responsive properties. In this review article, the sources, structures, and preparation methods of NC-HGs are described, applications in the food and biomedical industries are summarized, and current limitations and future trends are discussed.

Stretchable, antifatigue, and intelligent nanocellulose hydrogel colorimetric film for real-time visual detection of beef freshness.

The use of biopolymers as matrices and anthocyanins as pH-sensing indicators has generated increasing interest in freshness detection. Nevertheless, the weak mechanical properties and color stability of biopolymer-based smart packaging systems restrict their practicality. In this study, a nanocellulose hydrogel colorimetric film with enhanced stretchability, antifatigue properties, and color stability was prepared using soy hull nanocellulose (SHNC), polyvinyl alcohol (PVA), sodium alginate (SA), and anthocyanin (Anth) as raw materials. This hydrogel colorimetric film was used to detect beef freshness. The structure and properties (e.g., mechanical, thermal stability and hydrophobicity) of these hydrogel colorimetric films were characterized using different techniques. Fourier-transform infrared spectroscopy revealed the presence of hydrogen and ester bonds in the hydrogel colorimetric films, whereas scanning electron microscopy revealed the fish scale-like and honeycomb network structure of the hydrogel colorimetric films. Mechanical testing demonstrated that the SHNC/PVA/SA/Anth-2 hydrogel colorimetric film exhibited excellent tensile properties (elongation = 261 %), viscoelasticity (storage modulus of 11.25 kPa), and mechanical strength (tensile strength = 154 kPa), and the hydrogel colorimetric film exhibited excellent mechanical properties after repeated tensile tests. Moreover, the hydrogel colorimetric film had high transparency, excellent anti-UV linearity, thermal stability and hydrophobicity, and had displayed visually discernible color response to pH buffer solution and volatile NH3 by naked eyes, which was highly correlated with the TVB-N and pH values. Notably, the release of anthocyanin in distilled water decreased from 81.23 % to 19.87 %. The designed SHNC/PVA/SA/Anth hydrogel colorimetric films exhibited potential application as smart packaging film or gas-sensing labels in monitoring the freshness of meat products.

Strong, tough, high-release, and antibacterial nanocellulose hydrogel for refrigerated chicken preservation.

Enormous amounts of food resources are annually wasted because of microbial contamination, highlighting the critical role of effective food packaging in preventing such losses. However, traditional food packaging faces several limitations, such as low mechanical strength, poor fatigue resistance, and low water retention. In this study, we aimed to prepare nanocellulose hydrogels with enhanced stretchability, fatigue resistance, high water retention, and antibacterial properties using soy hull nanocellulose (SHNC), polyvinyl alcohol (PVA), sodium alginate (SA), and tannic acid (TA) as raw materials. These hydrogels were applied in food packaging to extend the shelf life of refrigerated chicken. The structure and properties (e.g., mechanical, antibacterial, and barrier properties) of these hydrogels were characterized using different techniques. Fourier-transform infrared spectroscopy revealed the presence of hydrogen and ester bonds in the hydrogels, whereas scanning electron microscopy revealed the three-dimensional network structure of the hydrogels. Mechanical testing demonstrated that the SHNC/PVA/SA/TA-2 hydrogel exhibited excellent tensile properties (elongation = 160 %), viscoelasticity (storage modulus of 1000 Pa), and mechanical strength (compressive strength = 10 kPa; tensile strength = 0.35 MPa). Moreover, under weak acidic and alkaline conditions, the ester bonds of the hydrogel broke down with an increase in pH, improving its swelling and release properties. The SHNC/PVA/SA/TA-2 hydrogel displayed an equilibrium swelling ratio exceeding 300 %, with a release rate of >80 % for the bioactive substance TA. Notably, antibacterial testing showed that the SHNC/PVA/SA/TA-2 hydrogel effectively deactivated Staphylococcus aureus and Escherichia coli, prolonging the shelf life of refrigerated chicken to 10 d. Therefore, the SHNC/PVA/SA/TA hydrogels can be used in food packaging to extend the shelf life of refrigerated meat products. Their cost-effectiveness and simple preparation make them suitable for various applications in the food industry.

Na+/K+ enhanced the stability of the air/water interface of soy hull polysaccharide and intestinal mucus.

The stable energy barrier of mucin and soy hull polysaccharide (SHP) is established at the air/water interface in the intestinal fluid and is conducive to the absorption and transportation of nutrients. This study aimed to investigate the effect of different concentrations (0.5 % and 1.5 %) of Na+ and K+ on the energy barrier through the digestive system model in vitro. The interaction between ions and microwave-assisted ammonium oxalate-extracted SP (MASP)/mucus was characterized by particle size, zeta potential, interfacial tension, surface hydrophobicity, Fourier transform infrared spectroscopy, endogenous fluorescence spectroscopy, microstructure, and shear rheology. The results showed that the interactions between ions and MASP/mucus included electrostatic interaction, hydrophobic interaction, and hydrogen bond. The MASP/mucus miscible system was destabilized after 12 h, and the ions could improve the system stability to some extent. MASP aggregated continuously with the increase in the ion concentration, and large MASP aggregates were trapped above the mucus layer. Furthermore, the adsorption of MASP/mucus at the interface increased and then decreased. These findings provided a theoretical basis for an in-depth understanding of the mechanism of action of MASP in the intestine.