Recent approaches in the application of antimicrobial peptides in food preservation.

Antimicrobial peptides (AMPs) are small peptides existing in nature as an important part of the innate immune system in various organisms. Notably, the AMPs exhibit inhibitory effects against a wide spectrum of pathogens, showcasing potential applications in different fields such as food, agriculture, medicine. This review explores the application of AMPs in the food industry, emphasizing their crucial role in enhancing the safety and shelf life of food and how they offer a viable substitute for chemical preservatives with their biocompatible and natural attributes. It provides an overview of the recent advancements, ranging from conventional approaches of using natural AMPs derived from bacteria or other sources to the biocomputational design and usage of synthetic AMPs for food preservation. Recent innovations such as structural modifications of AMPs to improve safety and suitability as food preservatives have been discussed. Furthermore, the active packaging and creative fabrication strategies such as nano-formulation, biopolymeric peptides and casting films, for optimizing the efficacy and stability of these peptides in food systems are summarized. The overall focus is on the spectrum of applications, with special attention to potential challenges in the usage of AMPs in the food industry and strategies for their mitigation.

Enhancing the Shelf Life of Sous-Vide Red Deer Meat with Piper nigrum Essential Oil: A Study on Antimicrobial Efficacy against Listeria monocytogenes.

Using sous-vide technology in combination with essential oils offers the potential to extend the preservation of food items while preserving their original quality. This method aligns with the growing consumer demand for safer and healthier food production practices. This study aimed to assess the suitability of minimal processing of game meat and the effectiveness of vacuum packaging in combination with Piper nigrum essential oil (PNEO) treatment to preserve red deer meat samples inoculated with Listeria monocytogenes. Microbial analyses, including total viable count (TVC) for 48 h at 30 °C, coliform bacteria (CB) for 24 h at 37 °C, and L. monocytogenes count for 24 h at 37 °C, were conducted. The cooking temperature of the sous-vide was from 50 to 65 °C and the cooking time from 5 to 20 min. Additionally, the study monitored the representation of microorganism species identified through mass spectrometry. The microbiological quality of red deer meat processed using the sous-vide method was monitored over 14 days of storage at 4 °C. The results indicated that the TVC, CB, and L. monocytogenes counts decreased with the temperature and processing time of the sous-vide method. The lowest counts of individual microorganism groups were observed in samples treated with 1% PNEO. The analysis revealed that PNEO, in combination with the sous-vide method, effectively reduced L. monocytogenes counts and extended the shelf life of red deer meat. Kocuria salsicia, Pseudomonas taetrolens, and Pseudomonas fragi were the most frequently isolated microorganism species during the 14-day period of red deer meat storage prepared using the sous-vide method.

Fabrication and Application of Tannin Double Quaternary Ammonium Salt/Polyvinyl Alcohol as Efficient Sterilization and Preservation Material for Food Packaging.

Food packaging films play a vital role in preserving and protecting food. The focus has gradually shifted to safety and sustainability in the preparation of functional food packaging materials. In this study, a bisquaternary ammonium salt of tannic acid (BQTA) was synthesized, and the bioplastics based on BQTA and polyvinyl alcohol (PVA) were created for packaging applications. The impact of BQTA on antibacterial effect, antioxidant capacity, opacity, ultraviolet (UV) protective activity, mechanical strength, thermal stability, and anti-fog of the resultant bioplastics was examined. In vitro antibacterial experiments confirmed that BQTA possesses excellent antimicrobial properties, and only a trace amount addition of BQTA in PVA composite film could inhibit about 100% of Escherichia coli and Staphylococcus aureus. Compared to BQTA/PVA bioplastics with pure PVA, the experiment findings demonstrate that BQTA/PVA bioplastics show strong antioxidant and UV protection action and the performance of fruit preservation. It also revealed a small improvement in thermal stability and tensile strength. The small water contact angle, even at low BQTA concentrations, gave BQTA/PVA bioplastics good anti-fog performance. Based on the findings, bioplastics of BQTA/PVA have the potential to be used to create packaging, and they can be applied as the second (inner) layer of the primary packaging to protect food freshness and nutrition due to their antioxidant activity and biocompatibility.

Yeast polysaccharides: The environmentally friendly polysaccharides with broad application potentials.

Yeast cell wall (YCW) polysaccharides, including ß-glucans, mannans, chitins, and glycogens, can be extracted from the waste of beer industry. They are environmentally friendly, abundant, inexpensive raw materials, and have shown broad biological activities and application potentials. The exploitation of yeast polysaccharides is of great importance for environmental protection and resource utilization. This paper reviews the structural features and preparation of YCW polysaccharides. The solubility and emulsification of yeast polysaccharides and the properties of binding metal ions are presented. In addition, biological activities such as blood glucose and lipid lowering, immune regulation, antioxidant, promotion of intestinal health, and promotion of wound healing are proposed, highlighting the beneficial effects of yeast polysaccharides on human health. Through modification, the physical and chemical properties of yeast polysaccharides are changed, which emphasizes the promotion of their biological activities and properties. In addition, the food applications of yeast polysaccharides, including the food packaging film, emulsifier, thickening agent, and fat alternatives, are focused and discussed.

Preparation and properties of PCL coaxial electrospinning films with shell loaded with CEO and core coated LEO nanoemulsions.

During storage and transportation, the reduction of microbial contamination and management of the exudation of fluids from the fish can effectively mitigate spoilage and degradation of fish fillets. In this work, the coaxial electrospinning films loaded with natural plant preservatives, namely laurel essential oil (LEO) and clove essential oil (CEO), were prepared by the coaxial electrospinning method synergistic with nanoemulsion techniques, and the hydrophilic preservation pads were prepared. The morphology of the film fiber is clear, without beads or damage, with fiber diameters falling within the 230-260 nm range. It has a distinct core-shell structure, exceptional thermal stability, and strong antibacterial and antioxidant properties. The core-shell structure of the fiber subtly regulates the release of preservatives and significantly improves the utilization efficiency. At the same time, the synergistic use of two essential oils can reduce the amount while amplifying their effectiveness. The pads significantly slowed down the increase of key indicators of spoilage, such as total viable count (TVC), pH, thiobarbituric acid reactive substances (TBA), and total volatile base nitrogen (TVB-N), during the storage of the fish fillets. Furthermore, the pads effectively slowed down the decline in water-holding capacity, the deterioration of textural qualities, and the negative changes in the microstructure of the fish muscle. Ultimately, the pads notably delayed the spoilage of fish fillets, extending their shelf life from 5 d to 9 d. The efficient utilization of biological preservatives in this film can provide technical support for the development of food preservation materials.

Carboxymethyl cellulose-chitosan edible films for food packaging: A review of recent advances.

Polysaccharide-based edible films have been widely developed as food packaging materials in response to the rising environmental concerns caused by the extensive use of plastic packaging. In recent years, the integration of carboxymethyl cellulose (CMC) and chitosan (CS) for a binary edible film has received considerable interest because this binary edible film can retain the advantages of both constituents (e.g., the great oxygen barrier ability of CMC and moderate antimicrobial activity of CS) while mitigating their respective disadvantages (e.g., the low water resistance of CMC and poor mechanical strength of CS). This review aims to present the latest advancements in CMC-CS edible films. The preparation methods and properties of CMC-CS edible films are comprehensively introduced. Potential additives and technologies utilized to enhance the properties are discussed. The applications of CMC-CS edible films on food products are summarized. Literature shows that the current preparation methods for CMC-CS edible film are solvent-casting (main) and thermo-mechanical methods. The CMC-CS binary films have superior properties compared to films made from a single constituent. Moreover, some properties, such as physical strength, antibacterial ability, and antioxidant activity, can be greatly enhanced via the incorporation of some bioactive substances (e.g. essential oils and nanomaterials). To date, several applications of CMC-CS edible films in vegetables, fruits, dry foods, dairy products, and meats have been studied. Overall, CMC-CS edible films are highly promising as food packaging materials.

Microbial composition of spoiled irradiated ready-to-eat chicken feet and their spoilage characteristics.

The spoilage of irradiated ready-to-eat chicken feet (RTECF) seriously affects the food's quality, resulting in package swelling and off-flavors, both of which are highly undesirable to stakeholders and consumers. To investigate the spoilage characteristics of irradiated RTECF and the microorganisms responsible for the spoilage and swelling, the changes in physicochemical properties, microbial community, and volatile organic compounds (VOCs) between normal and spoiled RTECF were evaluated. Compared with normal samples, the spoiled RTECF showed a higher pH value and total volatile basic nitrogen (TVB-N) value, lower color value, and texture features (P < 0.05). Acinetobacter, Pseudomonas, Lactobacillus, and Candida were the dominant genera responsible for RTECF spoilage as confirmed through both culture-dependent methods and high-throughput sequencing (HTS). The results of the verification for gas-producing strains showed that Lactobacillus brevis could cause RTECF packaging to swell. A total of 20 key VOCs were identified using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results of Pearson correlation analysis (|r|>0.8, P < 0.05) showed that 12 dominant core microbial genera had a significant effect on the flavor of RTECF before and after spoilage. This study provides a theoretical reference for solving the problem of RTECF spoilage and improving the overall quality of RTECF products.

Unveiling the emerging trends of egg components-based biodegradable food packaging development: A comprehensive review.

Food packaging plays a crucial role in the food supply chain by aiding in food preservation and reducing food losses throughout the distribution process. The extensive, unregulated utilization, and waste mismanagement of food packaging materials made up of conventional petroleum-based plastics has led to a significant environmental crisis. Egg components-based food packaging has attracted considerable attention from the global packaging industry as a viable alternative to synthetic polymers due to its biodegradability, sustainability, and health-related benefits. This comprehensive review explores the composition and properties of egg components (eggshell, eggshell membrane, egg white, and egg yolk), and recent advancements in biodegradable packaging films derived from them. Additionally, it introduces the characteristics of these films and their applications in food, highlighting their biodegradability, sustainability, and suitable mechanical, barrier, thermal, optical, antioxidant, and antimicrobial properties as substitutes for traditional synthetic polymers. The utilization of various egg components in the packaging industry is a safe, non-toxic, cost-effective, and economical approach. However, it was found that incorporating active compounds from natural sources into packaging films, as well as composite films composed of egg components combined with other biopolymers, resulted in superior properties, compared to single component films. Moreover, the application of novel technologies in film development has proven to be more effective than conventional methods. These innovative egg components-based packaging films can be optimized and commercialized for use as packaging materials for food products.

Smart food packaging: Recent advancement and trends.

Food packaging plays an important role in protecting the safety and quality of food products and enables communication with consumers. With the improved consumers' awareness of safety and quality of food products, the changes in consumers' lifestyle, and the growing demand for transparency of food products along the supply chain, food packaging technologies have evolved from only providing the four fundamental functions (i.e., protection and preservation, containment, communication and marketing, and convenience) to possessing additional functions including active modification of the inside microenvironment (i.e., active packaging) and monitoring the safety and quality of products in real-time (i.e., intelligent packaging). A variety of active and intelligent packaging systems have been developed to better protect and monitor the quality and safety of food products during the past several decades. Recently, advanced versions of smart packaging technologies, such as smart active packaging and smart intelligent packaging technologies have also been developed to enhance the effectiveness of conventional smart packaging systems. Additionally, smart packaging systems that harvest the advantages of both active packaging and intelligent packaging have also been developed. In this chapter, a brief overview of smart packaging technologies was provided. Specific technologies being covered include conventional smart packaging technologies and advanced smart packaging technologies, such as smart active packaging, smart intelligent packaging and dual-function smart packaging.

Intelligent food packaging for smart sensing of food safety.

In this contemporary era, with over 8 billion people worldwide, ensuring food safety has become more critical than ever. To address this concern, the introduction of intelligent packaging marks a significant breakthrough. Essentially, this innovation tackles the challenge of rapid deterioration in perishable foods, which is vital to the well-being of communities and food safety. Unlike traditional methods that primarily emphasize shelf-life extension, intelligent packaging goes further by incorporating advanced sensing technologies to detect signs of spoilage and contamination in real-time, such as changes in temperature, oxygen levels, carbon dioxide levels, humidity, and the presence of harmful microorganisms. The innovation can rely on various packaging materials like plastics, metals, papers, or biodegradable polymers, combined with sophisticated sensing techniques such as colorimetric sensors, time-temperature indicators, radio-frequency identification tags, electronic noses, or biosensors. Together, these elements form a dynamic and tailored packaging system. This system not only protects food from spoilage but also offers stakeholders immediate and adequate information about food quality. Moreover, the real-world application on seafood, meat, dairy, fruits, and vegetables demonstrates the feasibility of using intelligent packaging to significantly enhance the safety and shelf life of a wide variety of perishable goods. By adopting intelligent packaging for smart sensing solutions, both the food industry and consumers can significantly reduce health risks linked with contamination and reduce unnecessary food waste. This underscores the crucial role of intelligent packaging in modern food safety and distribution systems, showcasing an effective fusion of technology, safety, and sustainability efforts aimed at nourishing a rapidly growing global population.

Propolis ethanol extract functionalized chitosan/Tenebrio molitor larvae protein film for sustainable active food packaging.

The application of novel insect proteins as future food resources in the food field has attracted more and more attention. In this study, a biodegradable antibacterial food packaging material with beneficial mechanical properties was developed using Tenebrio molitor larvae protein (TMP), chitosan (CS) and propolis ethanol extract (PEE) as raw materials. PEE was uniformly dispersed in the film matrix and the composite films showed excellent homogeneity and compatibility. There are strong intermolecular hydrogen bond interactions between CS, TMP, and PEE in the films, which exhibit the structure characteristics of amorphous materials. Compared with CS/TMP film, the addition of 3 % PEE significantly enhanced the elongation at break (34.23 %), water vapor barrier property (22.94 %), thermal stability (45.84 %), surface hydrophobicity (20.25 %), and biodegradability of the composite film. The composite film has strong antioxidant and antimicrobial properties, which were enhanced with the increase of PEE content. These biodegradable films offer an eco-friendly end-of-life option when buried in soil. Composite films can effectively delay the spoilage of strawberries and extend the shelf life of strawberries. Biodegradable active packaging film developed with insect protein and chitosan can be used as a substitute for petroleum-based packaging materials, and has broad application prospects in the field of fruits preservation.

Fabrication of bio-inspired carbon nanodot-corn starch nanocomposite films via extrusion process for sustainable active food packaging applications.

In this study, carbon nanodot (CD)-corn starch (CS) nanocomposite films are fabricated for active food packaging applications. First, ginkgo biloba leaves (GBL) were used as a biomass-derived carbon precursor, and a facile hydrothermal method was employed to synthesise environmentally sustainable CDs. The GBL-derived carbon nanodots (gCDs) were then characterised and incorporated into a CS matrix via an extrusion process to fabricate the CS/gCD nanocomposite film. The effects of various gCD concentrations on the physicochemical and functional properties of CS/gCD composite films were systematically investigated. The gCD exhibited non-cytotoxic effect against human colorectal adenocarcinoma cell line (Caco-2) cells when exposed up to 1000 µg/mL. The incorporation of gCDs into the CS film improved its mechanical properties, with the toughness of the CS/gCD2% nanocomposite film exhibiting 198 % superiority compared to the CS film. In addition, the oxygen barrier and UV-blocking properties were significantly improved. Furthermore, the CS/gCD nanocomposite film significantly extended the shelf life of ω-3 oils owing to the superior antioxidant activity of the gCDs, exhibiting only 9 meq/kg during the 15-day storage period. Our results suggest that the developed CS/gCD active composite film is a promising candidate for environmentally sustainable solutions to enhance food shelf life and reduce food waste.

Fabrication of multifunctional ZnO@tannic acid nanoparticles embedded in chitosan and polyvinyl alcohol blend packaging film.

The current study explores biodegradable packaging materials that have high food quality assurance, as food deterioration is mostly caused by UV degradation and oxidation, which can result in bad flavor and nutrition shortages. Thus, new multifunctional zinc oxide nanoparticles/tannic acid (ZnO@TA) with antioxidant and antibacterial activities were incorporated into polyvinyl alcohol/chitosan (PVA/CH) composite films with different ratios (1%, 3%, and 5% based on the total dry weight of the film) via a solution blending method in a neutral aqueous solution. Additionally, ZnO nanoparticles have unique antibacterial mechanisms through the generation of excessive reactive oxygen species (ROS) that may lead to intensify pathogen resistance to conventional antibacterial agents. Thus, minimizing the negative effects caused by excessive levels of ROS may be possible by developing unique, multifunctional ZnO nanoparticles with antioxidant potential via coordination bond between tannic acid and ZnO nanoparticles (ZnO@TA). ZnO@TA nanoparticles were examined using Fourier-transform infrared (FTIR), X-ray diffraction (XRD), and scanning electron microscopy (SEM). The effect of the incorporation of ZnO@TA nanoparticles on the barrier, mechanical, thermal, antioxidant, antimicrobial, and UV blocking characteristics of chitosan/polyvinyl alcohol (ZnO@TA@CH/PVA) films was investigated. The lowest water vapor and oxygen permeability and the maximum antioxidant capacity% are 31.98 ± 1.68 g mm/m2 kPa day, 0.144 ± 5.03 × 10-2 c.c/m2.day, and 69.35 ± 1.6%, respectively, which are related to ZnO@TA(50)@CH/PVA. Furthermore, ZnO@TA(50)@CH/PVA film exhibits the maximum UV shielding capacity of UVB (99.994). ZnO@TA(50) @PVA/CH films displayed better tensile strength and Young`s modulus of 48.72 ± 0.23 MPa and 2163.46 ± 61.4 MPa, respectively, than the other film formulations. However, elongation % at break exhibited the most reduced value of 19.62 ± 2.3%. ZnO@TA@CH/PVA film exhibits the largest inhibition zones of 11 ± 1.0, 12.3 ± 0.57, and 13.6 ± 0.57 mm against Staphylococcus aureus, Aspergillus flavus, and Candida albicans, respectively. In accordance with these results, ZnO@TA@CH/PVA films could be utilized for food preservation for the long-term.

Key insights into mechanism and kinetics of biodegradation of poly (3-hydroxybutyrate)-based nanocomposite films in natural soil and river water environments.

The biodegradability of poly (3-hydroxybutyrate) (PHB)-based food packaging material PHB/5GS/0.7MgO, developed by incorporating 5 wt% grapeseed oil (GS) and 0.7 wt% MgO nanoparticles using solution casting route, was investigated in soil and river water environments. For comparison, the biodegradability of neat PHB films and PHB-based films loaded only with 5 wt% GS (PHB/5GS) was also studied. Remarkably, all PHB-based films showed 100 % weight loss in soil within 25 days. In contrast, the weight loss of PHB, PHB/5GS, and PHB/5GS/MgO films in river water was 27, 24, and 20 %, respectively, in 120 days. Gradual reduction in average molecular weight and carbonyl index, alongside an increase in crystallinity, opacity, and the number of chain scissions per unit mass, was observed for various PHB-based films during their degradation in soil and river water. Overall, this study demonstrated high degradation efficiency of PHB-based food packaging material in soil than in river water.

Preliminary characterization of microplastics in beef hamburgers.

The diffusion of microplastics in meat products is an emerging topic, as their impact on animal and human health is still largely unknown. The present study aimed to preliminarily determine the number and the quality of microplastics diffusion in beef hamburgers (n = 10) through Fourier-transformed infrared micro-spectroscopy in attenuated total reflectance mode analysis. Microplastics were detected in all analyzed samples. The abundance of microplastics ranged from 200.00 to 30,300.00 MP/kg. Microplastics observed in the analyzed samples were mainly characterized by irregular shapes (95.99%), grey color (70.16%), and dimensions comprised between 51 and 100 µm (57.46%). Eighteen different polymers were detected, with polycarbonate (30,300.00 MP/kg), polyethylene (1580.00 MP/kg) and polypropylene (750.00 MP/kg) being the most abundant classes. Results demonstrate an extensive diffusion of microplastics in the analyzed samples, which may be originated from various sources, including animal body, industrial processing, and packaging. Findings from this study will aid in pinpointing the source of microplastics contamination, enabling the creation of targeted guidelines to mitigate microplastics spread in processed meat food.

Tailor-made packaging strategies of fresh pork belly with different fat content: Enhancing shelf life while minimizing environmental impact.

Pork belly is a meat cut valued for its rich flavour and texture, attributed to its high fat content, which also makes it susceptible to oxidation. Therefore, meat producers and processors must carefully select packaging options to maximise shelf life while meeting consumer preferences. This study aimed to develop customised packaging strategies for sliced pork belly with varying fat content to extend shelf life while minimizing environmental impact. The research compared three packaging solutions: modified atmosphere packaging (MAP1: 70:30% O2:CO2, MAP2: 30:40:30% O2:CO2:N2) and vacuum skin packaging (VSP) for pork bellies with low (LF: 16.07 ± 1.87%), medium (MF: 37.39 ± 4.41%), and high fat content (HF: 57.57 ± 2.36%). Samples packaged in VSP exhibited the longest shelf life (13-14 days) with lower purge and reduced fat and colour oxidation compared to MAP-packaged samples for all studied belly types. Nonetheless, the impact of MAP on shelf life depended on the belly type. HF bellies, with lower proportions of unsaturated fatty acids, showed less purge, and greater colour and fat stability, resulting in a longer shelf life compared to LF and MF bellies. LF and MF bellies in MAP2 showed the shortest shelf life (around 6 days), followed by LF and MF in MAP1 (around 7-8 days). Life Cycle Assessment indicated VSP generally as the most environmentally favourable option for LF and MF bellies, whereas for HF bellies, the choice among the three packaging solutions depended on the specific impact category under consideration.

Nudging consumers about the issue of microplastics: an experimental auction study on valuation for sustainable food packaging.

Plastic, integral to food packaging since the 1950s, has become a global environmental concern due to its contribution to microplastic pollution. Microplastics harm ecosystems, impacting wildlife and human health. Amid increasing focus on sustainability, global initiatives target sustainable production and consumption, but consumers struggle to verify product claims, leading to potential greenwashing, particularly in the food industry. We conducted an experiment focusing on pasta products with varied packaging and labeling attributes. Findings suggest that consumers are willing to pay more for products with both biodegradable packaging and Product Environmental Footprint (PEF) labels, indicating heightened trust and perceived sustainability. Information about microplastics' adverse environmental effects influenced consumer valuation, particularly among females, higher-income individuals, and those with stronger environmental concerns.

Development of alginate film filled with halloysite-carbon dots for active food packaging.

The development of functional bionanocomposites for active food packaging is of current interest to replace non-biodegradable plastic coatings. In the present work, we report the synthesis of an alginate-based nanocomposite filled with modified halloysite nanotubes (HNTs) to develop coatings with improved barrier properties for food packaging. Firstly, HNTs were chemically modified by the introduction of carbon dots units (CDs) onto their external surface (HNTs-CDs) obtaining a nanomaterial where CDs are uniformly present onto the tubes as verified by morphological investigations, with good UV absorption and antioxidant properties. Afterwards, these were dispersed in the alginate matrix to obtain the alginate/HNTs-CDs nanocomposite (Alg/HNTs-CDs) whose morphology was imaged by AFM measurements. The UV and water barrier properties (in terms of moisture content and water vapor permeability) were investigated, and the antioxidant properties were evaluated as well. To confer some antimicrobial properties to the final nanocomposite, the synthetized filler was loaded with a natural extract (E) from M. cisplatensis. Finally, the extract kinetic release both from the filler and from the nanocomposite was studied in a medium mimicking a food simulant and preliminary studies on the effect of Alg/HNTs-CDs/E on coated and uncoated fruits, specifically apples and bananas were also carried out.

Effects of quaternization sites and crossing methods on the slow-release and antibacterial effects of hydroxypropyltrimethyl ammonium chloride chitosan/dialdehyde chitosan-based film.

In this study, the active food packaging film were prepared using hydroxypropyltrimethyl ammonium chloride chitosan with different substitution sites (O-HACC & N-HACC) and dialdehyde chitosan (DCS) grafted with protocatechuic acid (PA). To explore the effect of chitosan quaternization positions and crosslinking approaches on the slow-release and antibacterial properties, the double-crosslinked film were fabricated through the self-coupling reaction of PA and Schiff base reaction between amino groups on HACC and aldehyde groups on DCS. The HACC/DCS-based film exhibited stable porous three-dimensional networks with high nisin loading ratios (>90 %). With the participation of the catechol-catechol structure, the dense double-crosslinked film effectively restricted the diffusion of the water molecules, resulting in excellent slow-release properties fitting with the Korsmeyer-Peppas kinetic model. Especially, O-HACC/PA-g-DCS film, which had more reaction sites for Schiff base crosslinking than N-HACC, exhibited the equilibrium swelling ratio of 800 % at 60 h and could sustainably release nisin via non-Fickian diffusion behavior until 48 h. Moreover, the HACC/DCS-based double-crosslinked film performed good long-time antibacterial activity and preservation effects on salmon. On the 10th day of storage, the TVBN of N-HACC/PA-g-DCS and O-HACC/PA-g-DCS groups were only 28.26 ± 1.93 and 29.06 ± 1.68 mg/100 g and still lower than the thresholds.

Preparation of multi-barrier and multi-functional paper-based materials by chitosan, ethyl cellulose and green walnut husk biorefinery products for sustainable food packaging.

The growing interest in paper-based materials for packaging is driven by their renewable and eco-friendly characteristics. However, their poor barrier performance against water, oil, and gas limits their application in the food packaging industry. In this study, we developed a simple dual-layer coating method to create water- and oil-repellent, gas barrier, antioxidant, and antibacterial paper-based materials using naturally-derived materials, including chitosan (CS), ethyl cellulose (EC), and cascade biorefinery products from green walnut husk (GWHE and CNC). The bottom CS/CNC oil-resistant coating and the top EC/GWHE water-resistant coating were applied to the paper surface. The synergistic effect of these coatings enhances the gas barrier and imparts functional properties to the paper. Compared to uncoated paper, the dual-layer-coated paper demonstrated a 239.1 % increase in tensile index, a higher kit rating value of 12/12, a lower Cobb 60 value of 3.21 mg/m2, a 44.0 % decrease in water vapor permeability (WVP), and a 90.7 % reduction in air permeability (AP). Additionally, this coated paper exhibited good antioxidant and antibacterial properties and favorable biodegradability. This study provides novel insights into the valorization of GWH waste and presents a sustainable strategy for producing high-performance paper-based materials for food packaging applications.