由于微生物污染,每年浪费大量的食物资源,强调有效食品包装在防止此类损失方面的关键作用。然而,传统食品包装面临着一些限制,如低机械强度,耐疲劳性差,和低水分保留。在这项研究中,我们旨在制备具有增强的拉伸性的纳米纤维素水凝胶,抗疲劳性,高保水性,和抗菌性能使用大豆壳纳米纤维素(SHNC),聚乙烯醇(PVA),海藻酸钠(SA),以单宁酸(TA)为原料。将这些水凝胶应用于食品包装中以延长冷藏鸡肉的保质期。结构和属性(例如,机械,抗菌,和阻隔性能)使用不同的技术对这些水凝胶进行了表征。傅里叶变换红外光谱显示水凝胶中存在氢键和酯键,而扫描电子显微镜显示了水凝胶的三维网络结构。力学测试表明,SHNC/PVA/SA/TA-2水凝胶具有优异的拉伸性能(伸长率=160%),粘弹性(储能模量为1000Pa),和机械强度(抗压强度=10kPa;抗拉强度=0.35MPa)。此外,在弱酸性和碱性条件下,水凝胶的酯键随着pH的增加而断裂,改善其溶胀和释放性能。SHNC/PVA/SA/TA-2水凝胶显示出超过300%的平衡溶胀率,生物活性物质TA的释放率>80%。值得注意的是,抑菌试验表明,SHNC/PVA/SA/TA-2水凝胶能有效灭活金黄色葡萄球菌和大肠杆菌,将冷藏鸡肉的保质期延长至10d。因此,SHNC/PVA/SA/TA水凝胶可用于食品包装,以延长冷藏肉制品的保质期。它们的成本效益和简单的制备使它们适用于食品工业中的各种应用。
Enormous amounts of food resources are annually wasted because of microbial contamination, highlighting the critical role of effective food packaging in preventing such losses. However, traditional food packaging faces several limitations, such as low mechanical strength, poor fatigue resistance, and low water retention. In this study, we aimed to prepare nanocellulose hydrogels with enhanced stretchability, fatigue resistance, high water retention, and antibacterial properties using soy hull nanocellulose (SHNC), polyvinyl alcohol (PVA), sodium alginate (SA), and tannic acid (TA) as raw materials. These hydrogels were applied in food packaging to extend the shelf life of refrigerated chicken. The structure and properties (e.g., mechanical, antibacterial, and barrier properties) of these hydrogels were characterized using different techniques. Fourier-transform infrared spectroscopy revealed the presence of hydrogen and ester bonds in the hydrogels, whereas scanning electron microscopy revealed the three-dimensional network structure of the hydrogels. Mechanical testing demonstrated that the SHNC/PVA/SA/TA-2 hydrogel exhibited excellent tensile properties (elongation = 160 %), viscoelasticity (storage modulus of 1000 Pa), and mechanical strength (compressive strength = 10 kPa; tensile strength = 0.35 MPa). Moreover, under weak acidic and alkaline conditions, the ester bonds of the hydrogel broke down with an increase in pH, improving its swelling and release properties. The SHNC/PVA/SA/TA-2 hydrogel displayed an equilibrium swelling ratio exceeding 300 %, with a release rate of >80 % for the bioactive substance TA. Notably, antibacterial testing showed that the SHNC/PVA/SA/TA-2 hydrogel effectively deactivated Staphylococcus aureus and Escherichia coli, prolonging the shelf life of refrigerated chicken to 10 d. Therefore, the SHNC/PVA/SA/TA hydrogels can be used in food packaging to extend the shelf life of refrigerated meat products. Their cost-effectiveness and simple preparation make them suitable for various applications in the food industry.