Cross-linked biopolymeric films by citric acid for food packaging and preservation

生物高聚物 柠檬酸 化学 生物相容性 食品包装 纳米技术 聚合物 天然聚合物 多糖 纳米材料 化学工程 有机化学 食品科学 材料科学 工程类
作者
Wanli Zhang,Swarup Roy,Elham Assadpour,Xinli Cong,Seid Mahdi Jafari
出处
期刊:Advances in Colloid and Interface Science [Elsevier]
卷期号:314: 102886-102886 被引量:42
标识
DOI:10.1016/j.cis.2023.102886
摘要

There is a growing interest in the development of degradable and biopolymeric food packaging films (BFPFs) based on green ingredients and strategies due to their biocompatibility, sustainability, and renewable nature of bio-materials. The performance of BFPFs can be improved either by modifying the biopolymer molecules or by combining them with various additives, including nanomaterials, cross-linkers, bioactive compounds and other polymers. Among them, green cross-linking technology is considered as an effective method to improve the performance of BFPFs; citric acid (CA) is widely used as a natural green cross-linker in different BFPFs. In this study, after an overview on CA chemistry, different types of BFPFs cross-linked by CA have been discussed. In addition, this work summarizes the application of CA cross-linked BFPFs/coatings for food preservation in recent years. The role of CA as a cross-linking agent differs in various types of biopolymers, i.e. polysaccharide-based, protein-based and biopolyester-based biopolymers. Moreover, the cross-linking of CA with different biopolymer molecules is mainly related to the CA content and reaction state; the cross-linking process is significantly influenced by conditions such as temperature and pH. In conclusion, this work shows that CA as a natural green cross-linking agent could improve the performance of different BFPFs and enhance their food preservation capacity.
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