Fabrication of edible nanocellulose chitosan bi-component film based on a novel "swell-permeate" approach.

The fabrication of multi-component film with colloidal particles could be inconvenient. A novel "swell-permeate" (SP) strategy was proposed to form homogeneous multi-component films. The SP strategy allows colloidal particles to fit into the polymer network by stretching the polymer chains assisted by water. We demonstrated the strategy by creating films with polysaccharide substrates as β-cyclodextrin grafted chitosan (CS) with nanocellulose. The addition of nanocellulose significantly increased the mechanical properties and the barrier performance of the films. The size of nanocellulose particles in affecting mechanical properties was investigated by applying different length of cellulose nanocrystal (CNC), the longer of which, due to denser physical entanglements, showed a better increase to the film in the elastic modulus and tensile strength to 4.54-fold and 5.71-fold, respectively. The films were also loaded with ethyl-p-coumarate (EpCA) and had an enhanced performance in anti-microbial for Altenaria alternata, Salmonella typhi, and Escherichia coli. The anti-oxidative property was increased as well, and both effects were valid both in vitro and in ready-to-eat apples. The strategy provides a practical and convenient method for fabricating colloidal particle containing films, and the novel idea of "swell-permeate" is potentially regarded as a new solution to the challenge of ready-to-eat food quality maintenance. Copyright © 2024 Elsevier Ltd. All rights reserved.

Citation

Xiaochen Zhang, Jiahong Jian, Zisheng Luo, Guo Li, Yifeng Huang, Yue Wu, Dong Li, Li Li. Fabrication of edible nanocellulose chitosan bi-component film based on a novel "swell-permeate" approach. Carbohydrate polymers. 2024 Dec 15;346:122632

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PMID: 39245500

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