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International Journal of Biological Macromolecules

International Journal of Biological Macromolecules

IF: 7.7
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Sodium alginate-camellia seed cake protein active packaging film cross-linked by electrostatic interactions for fruit preservation

Published:10 December 2024 DOI: 10.1016/j.ijbiomac.2024.138627 PMID: 39667451
Jing Chen,?Yannan Zhang,?He Liu,?Haiqin Lu,?Xu Xu,?Minggui Shen

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.

Substances (2)

Materials
Procduct Name CAS Molecular Formula Supplier Price
Glycerol 56-81-5 C3H8O3 1785 suppliers $5.00-$6250.00
Sodium alginate 9005-38-3 C5H7O4COONa 658 suppliers $14.00-$775.00