Sodium alginate-camellia seed cake protein active packaging film cross-linked by electrostatic interactions for fruit preservation

Jing Chen; Yannan Zhang; He Liu; Haiqin Lu; Xu Xu; Minggui Shen

doi:10.1016/j.ijbiomac.2024.138627

Sodium alginate-camellia seed cake protein active packaging film cross-linked by electrostatic interactions for fruit preservation

Int J Biol Macromol. 2024 Dec 10:288:138627. doi: 10.1016/j.ijbiomac.2024.138627. Online ahead of print.

Authors

Jing Chen¹, Yannan Zhang², He Liu³, Haiqin Lu⁴, Xu Xu⁵, Minggui Shen⁶

Affiliations

¹ College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, Guangxi Zhuang Autonomous Region, China.
² Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China.
³ Institute of Chemical Industry of Forestry Products, Chinese Academy of Forestry, Key Laboratory of Biomass Energy and Material, Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Key Lab. of Chemical Engineering of Forest Products, National Forestry and Grassland Administration, National Engineering Laboratory for Biomass Chemical Utilization, Nanjing 210042, Jiangsu Province, China.
⁴ College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, Guangxi Zhuang Autonomous Region, China. Electronic address: haiqin6@163.com.
⁵ Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China. Electronic address: xuxu200121@hotmail.com.
⁶ Institute of Chemical Industry of Forestry Products, Chinese Academy of Forestry, Key Laboratory of Biomass Energy and Material, Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Key Lab. of Chemical Engineering of Forest Products, National Forestry and Grassland Administration, National Engineering Laboratory for Biomass Chemical Utilization, Nanjing 210042, Jiangsu Province, China. Electronic address: mingguishen@163.com.

PMID: 39667451
DOI: 10.1016/j.ijbiomac.2024.138627

Abstract

The evolution of production and lifestyle patterns has led to an increasing demand for multifunctional packaging materials that exceed the capabilities of traditional single-function options, thus driving continuous innovation in the field. In this study, a novel approach is presented, where camellia seed cake protein, derived from camellia seed oil production by-products, is incorporated into sodium alginate to create biobased active packaging films. The antioxidant and UV-shielding properties of the sodium alginate-camellia seed cake protein films are enhanced by the incorporation of camellia seed cake protein. A closely intertwined structure is created between sodium alginate and camellia seed cake protein through electrostatic interactions, resulting in effective water vapor barrier capabilities. Furthermore, the active packaging films exhibit antimicrobial activity against E. coli and S. aureus, providing significant advantages for fruit preservation. This research is essential in delaying fruit spoilage, extending shelf life, and providing new insights into the development of biobased multifunctional food packaging materials.

Keywords: Active packaging; Camellia seed cake protein; Fruit preservation; Sodium alginate.