Abstract
This study emphasizes the potential of biomass-derived nanoparticles such as nanocellulose (NC), nanohemicellulose (NHC), and nanolignin (NL) as reinforcements in chitosan (C) films to produce a higher barrier active packaging film. The incorporation of NC, NHC, and NL (1.5%) significantly improves the mechanical, water, and UV barrier properties of the chitosan film (P < 0.0001). Additionally, NHC and NL reinforcement significantly enhance antioxidant and antimicrobial activity. The physicochemical, sensory, and microbiological properties of fresh meat packed in chitosan films with 1.5% nanoparticles, as well as a commercial LDPE film, were assessed when stored at 4 °C for up to 18 days. C-NHC and C-NL packaging films preserved the quality of meat until the 18th day, whereas the meat packed in the LDPE film spoiled entirely on the sixth day. In conclusion, chitosan films with biomass-derived nanoparticles could be an excellent packaging material for highly perishable food, such as fresh meat, with an extended shelf life.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
Availability of data and material (data transparency)
Not applicable.
Code availability (software application or custom code)
Not applicable.
References
Ashfaq A, Khursheed N, Fatima S et al (2022) Application of nanotechnology in food packaging: pros and cons. J Agric Food Res 7:100270. https://doi.org/10.1016/j.jafr.2022.100270
Barbosa MA, Pêgo AP, Amaral IF (2011) 2.213—Chitosan. Compr Biomater 221–237. https://doi.org/10.1016/B978-0-08-055294-1.00072-6
Chandra Mohan C, Radhakrishnan K, Babuskin S et al (2017) Active compound diffusivity of particle size reduced S. aromaticum and C. cassia fused starch edible films and the shelf life of mutton (Capra aegagrus hircus) meat. Meat Sci 128:47–59. https://doi.org/10.1016/j.meatsci.2017.02.001
Conrad Z, Niles MT, Neher DA et al (2018) Relationship between food waste, diet quality, and environmental sustainability. PLoS ONE 13:1–18. https://doi.org/10.1371/journal.pone.0195405
Crouvisier-Urion K, Bodart PR, Winckler P et al (2016) Biobased composite films from chitosan and lignin: antioxidant activity related to structure and moisture. ACS Sustain Chem Eng 4:6371–6381. https://doi.org/10.1021/acssuschemeng.6b00956
Dave D, Ghaly A (2011) Meat spoilage mechanisms and preservation techniques: a critical review. Am J Agric Biol Sci 6:486–510. https://doi.org/10.3844/ajabssp.2011.486.510
Gil M, Rudy M (2023) Innovations in the packaging of meat and meat products—a review. Coatings 13(2):333. https://doi.org/10.3390/coatings13020333
Jacob Rani BS, Venkatachalam S (2022) Cleaner approach for the cascade production of nanocellulose, nanohemicellulose and nanolignin from Prosopis juliflora. Carbohydr Polym 294:119807. https://doi.org/10.1016/j.carbpol.2022.119807
Karwowska M, Łaba S, Szczepański K (2021) Food loss and waste in meat sector—why the consumption stage generates the most losses? Sustain. https://doi.org/10.3390/su13116227
Kearney J (2010) Food consumption trends and drivers. Philos Trans R Soc Lond B Biol Sci 365:2793–2807. https://doi.org/10.1098/rstb.2010.0149
Khan A, Ezati P, Rhim J (2023) Chitosan/starch-based active packaging film with n, p-doped carbon dots for meat packaging. ACS App Bio Mat 6(3):1294–1305. https://doi.org/10.1021/acsabm.3c00039
Lambert AD, Smith JP, Dodds KL (1991) Shelf life extension and microbiological safety of fresh meat—a review. Food Microbiol 8:267–297. https://doi.org/10.1016/S0740-0020(05)80002-4
Louis ACF, Venkatachalam S, Gupta S (2022) Innovative strategy for rice straw valorization into nanocellulose and nanohemicellulose and its application. Ind Crops Prod 179:114695. https://doi.org/10.1016/j.indcrop.2022.114695
Nassu RT, Juárez M, Uttaro B, Aalhus JL (2010) Fresh meat packaging: trends for retail and food service. CAB Rev Perspect Agric Vet Sci Nutr Nat Resour. https://doi.org/10.1079/PAVSNNR20105055
Ncube LK, Ude AU, Ogunmuyiwa EN et al (2020) Environmental impact of food packaging materials: a review of contemporary development from conventional plastics to polylactic acid based materials. Materials 13:1–24. https://doi.org/10.3390/ma13214994
Noshirvani N, Ghanbarzadeh B, Fasihi H, Almasi H (2016) Starch-PVA nanocomposite film incorporated with cellulose nanocrystals and MMT: a comparative study. Int J Food Eng 12:37–48. https://doi.org/10.1515/ijfe-2015-0145
Orsuwan A, Shankar S, Wang LF et al (2016) Preparation of antimicrobial agar/banana powder blend films reinforced with silver nanoparticles. Food Hydrocoll 60:476–485. https://doi.org/10.1016/j.foodhyd.2016.04.017
Palanichamy P, Venkatachalam S, Gupta S (2022) Improved recovery of cellulose nanoparticles from printed wastepaper and its reinforcement in guar gum films. Biomass Convers Biorefinery. https://doi.org/10.1007/s13399-022-02516-y
Pirsa S, Shamusi T (2019) Intelligent and active packaging of chicken thigh meat by conducting nano structure cellulose-polypyrrole-ZnO film. Mater Sci Eng C 102:798–809. https://doi.org/10.1016/j.msec.2019.02.021
Romero Figueroa JR (2018) Improvement of physicochemical properties of starch films by blending it with poly(N-vinyl-2-pyrrolidone). Food Sci Nutr 4:1–8. https://doi.org/10.24966/fsn-1076/100036
Rubab M, Chelliah R, Saravanakumar K et al (2020) Phytochemical characterization, and antioxidant and antimicrobial activities of white cabbage extract on the quality and shelf life of raw beef during refrigerated storage. RSC Adv 10:41430–41442. https://doi.org/10.1039/d0ra06727j
Shaikh S, Yaqoob M, Aggarwal P (2021) An overview of biodegradable packaging in food industry. Curr Res Food Sci 4:503–520. https://doi.org/10.1016/j.crfs.2021.07.005
Singh MVP, Sanjuvikasini V, Shruthi S et al (2021) Value-added seafood products processing through novel enzyme. Value-Addition Food Prod Process through Enzym Technol 2022:309–320. https://doi.org/10.1016/B978-0-323-89929-1.00013-5
Siripatrawan U, Harte BR (2010) Physical properties and antioxidant activity of an active film from chitosan incorporated with green tea extract. Food Hydrocoll 24:770–775. https://doi.org/10.1016/j.foodhyd.2010.04.003
Souza VGL, Pires JRA, Vieira ÉT et al (2019) Activity of chitosan-montmorillonite bionanocomposites incorporated with rosemary essential oil: from in vitro assays to application in fresh poultry meat. Food Hydrocoll 89:241–252. https://doi.org/10.1016/j.foodhyd.2018.10.049
Souza VGL, Pires JRA, Rodrigues C et al (2020) Chitosan composites in packaging industry-current trends and future challenges. Polymers 12:1–16. https://doi.org/10.3390/polym12020417
Wardhono EY, Pinem MP, Kustiningsih I et al (2019) Cellulose nanocrystals to improve stability and functional properties of emulsified film based on chitosan nanoparticles and beeswax. Nanomaterials 9(12):1707. https://doi.org/10.3390/nano9121707
Wu F, Jia X, Yin L et al (2019) The effect of hemicellulose and lignin on properties of polysaccharides in lentinus edodes and their antioxidant evaluation. Molecules. https://doi.org/10.3390/molecules24091834
Yadav M, Chiu FC (2019) Cellulose nanocrystals reinforced κ-carrageenan based UV resistant transparent bionanocomposite films for sustainable packaging applications. Carbohydr Polym 211:181–194. https://doi.org/10.1016/j.carbpol.2019.01.114
Yadav M, Behera K, Chang YH, Chiu FC (2020) Cellulose nanocrystal reinforced chitosan based UV barrier composite films for sustainable packaging. Polymers. https://doi.org/10.3390/polym12010202
Zhang X, Wei Y, Chen M et al (2020) Development of functional chitosan-based composite films incorporated with hemicelluloses: effect on physicochemical properties. Carbohydr Polym 246:116489. https://doi.org/10.1016/j.carbpol.2020.116489
Funding
This work was supported by the Anna Centenary Research fellowship provided by Anna University.
Author information
Authors and Affiliations
Contributions
BSJR: Conceptualization, Methodology, Software, Validation, Formal Analysis, Investigation and Writing—Original Draft; SV: Writing – Review & Editing, Visualization and Supervision.
Corresponding author
Ethics declarations
Conflict of interest
The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
Ethical approval
Not applicable.
Consent to participate
Not applicable.
Consent for publication
Not applicable.
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Supplementary Information
Below is the link to the electronic supplementary material.
Rights and permissions
Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.
About this article
Cite this article
Jacob Rani, B.S., Venkatachalam, S. Biomass-derived nanoparticles reinforced chitosan films: as high barrier active packaging for extending the shelf life of highly perishable food. J Food Sci Technol 61, 990–1002 (2024). https://doi.org/10.1007/s13197-023-05896-9
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-023-05896-9