Preparation and properties of hydrophobic soy protein isolate/carboxymethyl cellulose/gelatin composite films via phytic acid-induced dual crosslinking.

Development of natural organic acid cross-linked PVA/starch films with enhanced physicochemical and antioxidant properties for extending the shelf life of Malus domestica

Fabrication of chitosan composite films reinforced with fish scale gelatin-hydroxyapatite and syringaldehyde for beef preservation.

Fish scale waste was valorized to develop a biodegradable active film with enhanced preservation performance. Gelatin and hydroxyapatite were extracted and combined with chitosan, while syringaldehyde was incorporated as a natural crosslinker and antibacterial agent to construct a dual-network structure. The combination of HAP reinforcement and SA-induced crosslinking promoted the formation of a denser organic-inorganic network structure, thereby improving the physical performance and functional properties of the films. Compared with the blank GC film, the incorporation of HAP and SA led to the formation of GCHS films with overall enhanced physical performance and functionality. Especially, the optimized GCHS3 film exhibited improved elongation at break (51.7%), UV-blocking ability (blocking >99% of UV passage), DPPH radical scavenging activity (82.3%), and antibacterial effects against Escherichia coli and Staphylococcus aureus (with inhibition zone diameters of 14.09 mm and 24.00 mm, respectively). During cold storage of beef samples, the GCHS3 film efficiently inhibited microbial growth, delayed the accumulation of total volatile basic nitrogen, and retarded pH increase, while maintaining the original color characteristics of beef. Consequently, the shelf life was extended to 9 days, which is superior to PE packaging. This study provides a novel strategy to incorporate fish scale-derived inorganic fillers and natural crosslinkers into protein-polysaccharide systems. The GCHS3 film exhibits great potential as a sustainable alternative for active food packaging, especially for fresh meat preservation.

Cross-linked Gelatin/oxidized Sodium alginate/ε-polylysine/tea Polyphenol Active Packaging Film with Excellent Antimicrobial and Antioxidant Activities for Dried Tofu Preservation

Polyvinyl Alcohol/Carboxymethyl Cellulose Packaging Materials With Tailored Biodegradation and Barrier Properties via Tartaric Acid and Graphene Oxide Modification

The development of biodegradable polymer‐based packaging materials with tunable performance has gained significant attention as a sustainable alternative to conventional plastics. In this study, polyvinyl alcohol (PVA)/carboxymethyl cellulose (CMC) composite films were prepared and modified using two environmentally friendly strategies: tartaric acid (TA) modification and nano‐graphene oxide (NGO) incorporation, aiming to regulate their structural, mechanical, barrier, and biodegradation properties. TA modification enhanced intermolecular interactions and improved the biodegradation behavior of the films, whereas NGO incorporation provided nanoscale reinforcement and improved moisture barrier performance through interfacial interactions within the polymer matrix. FTIR analysis revealed changes in the OH and CO regions, suggesting enhanced intermolecular interactions and possible contribution of esterification reactions. The modified films exhibited improved functional properties compared with pristine PVA/CMC. TA‐modified films showed an increase in tensile strength from 52.46 to 74.33 MPa and achieved the highest biodegradation behavior with approximately 87% weight loss. In comparison, NGO‐modified films demonstrated enhanced moisture resistance, reducing the water vapor transmission rate by approximately 66% m −2  day −1 and decreasing water content to 41%. These results indicate that TA and NGO provide distinct modification effects, where TA mainly contributes to improved biodegradability and mechanical performance, while NGO enhances barrier properties and structural stability. The developed PVA/CMC‐based films offer a versatile approach for designing biodegradable packaging materials with adjustable functional performance and controlled degradation behavior.

Formulation and characterization of a corn starch-soy protein isolate coacervate for encapsulation of fennel essential oil and its application in the pre-velveting of chicken cubes.

Pre-velveting foods suffer from significant flavor loss and limited shelf life during storage, motivating a demand for multifunctional starch-based carriers. To address this, corn starch (CS)-soy protein isolate (SPI) coacervates with varying CS ratios were fabricated to encapsulate fennel essential oil (FEO), yielding a pre-velveting material with antimicrobial and flavor-enhancing properties. Results indicated that higher CS/SPI ratios (4,1 and 5,1) enhanced viscoelasticity and reduced particle size by forming a dense polysaccharide-protein network that inhibited FEO aggregation compared with the lower ratios. The resulting microcapsules (CSSP4 and CSSP5) similarly demonstrated improved DPPH radical scavenging capacity (59.49% and 56.15%, respectively) and enhanced thermal stability. SEM and XRD confirmed increased cross-linking of CS upon coacervation with SPI, which provided the basis for the improved encapsulation efficiency of FEO via the dense structure, while FTIR and molecular dynamics simulations indicated that this structure was primarily driven by hydrogen bonding and electrostatic interactions between CS and SPI, and the starch-protein interface was visualized. Electronic nose combined with GC-MS analyses identified anethole as the primary flavor compound of FEO microcapsules and showed that the stable structure delayed its release, with CSSP4 exhibiting the slowest release due to its higher density. Furthermore, among all formulations, CSSP4 showed the lowest TBARS values and pH increase, as well as the most favorable volatile profile and improved textural properties in cooked chicken cubes. This study presents a novel starch-based carrier designed to improve flavor retention and extend the shelf life of pre-velveting foods.

Double-Crosslinked Soy Protein Isolate Film with Improved Antibacterial and Antioxidant Performances via Introducing Phytic Acid for Packaging Beef Tallow and Chicken

In order to improve antibacterial and antioxidant performances, phytic acid (PA) was incorporated into soy protein isolate (SPI) film crosslinked with tara tannins (TTs) and dialdehyde cellulose nanofibers (DACNFs). The resulting PDTSPI (PA/DACNF/TT/SPI) film exhibited enhanced physical and UV-Vis shielding and antioxidant properties. At 15% PA content, the tensile strength (TS) reached 5.17 MPa and the elongation at break (EB) increased to 101.15%, showing the comprehensive mechanical performance. After the addition of PA, the composite films displayed negligible light transmittance at wavelengths under 460 nm, with visible light transmittance reduced to less than 40%. And the DPPH radical scavenging rate increased to 49.2%, demonstrating strengthened antioxidant activity of PDTSPI films. Notably, increasing PA content led to improved antibacterial effects against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus), with the inhibition rate of PDTSPI-12 and PDTSPI-15 films for S. aureus achieving 100%. The peroxide value (POV) of beef tallow and total viable count (TVC) of chicken packaged with PDTSPI-15 were only 0.007 g/100 g and 2.17Log CFU/g, respectively—both significantly lower than those packaged with pure SPI film, which demonstrates the potential of PDTSPI film for packaging oily foods and meat products.