Superhydrophobic and Antioxidative Film Based on Edible Materials for Food Packaging
| Autor: | Wei Lin, Weiping Zhao, Chang Lili, Yue Tang, Ruichun Wang, Songyi Lin, Meng Li, Simin Zhang, Huapeng Ju |
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| Rok vydání: | 2021 |
| Předmět: |
2019-20 coronavirus outbreak
Materials science Biocompatibility 02 engineering and technology Surfaces and Interfaces 010402 general chemistry 021001 nanoscience & nanotechnology Condensed Matter Physics 01 natural sciences 0104 chemical sciences Chitosan Contact angle Food and drug administration Food packaging chemistry.chemical_compound chemistry Polyphenol Electrochemistry General Materials Science Food science Carnauba wax 0210 nano-technology Spectroscopy |
| Zdroj: | Langmuir : the ACS journal of surfaces and colloids. 37(16) |
| ISSN: | 1520-5827 |
| Popis: | Significant wastage of the food deterioration in the food preserving process and residual liquid in a container has become a major concern for scientists and the whole society. In this study, an edible multifunctional film integrated superhydrophobicity and antioxidant ability is constructed by chitosan, tea polyphenol, carnauba wax material that is food and drug administration (FDA)-approved for food packaging. The formed edible packaging materials that exhibit great antioxidant property and extremely low water-absorbing quality, was thus proven to display excellent fresh beef preservation effect during storage of 14 days. Importantly, the formed edible multifunctional interface was also demonstrated to perform excellent superhydrophobicity due to the carnauba wax and exhibited large contact angles for various liquid foods, which could effectively reduce the liquid residue. Moreover, the formed edible multifunctional packaging materials showed good thermostability and biocompatibility, which has the potential to be applied as a functional packaging material. |
| Databáze: | OpenAIRE |
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