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Sustainable lignin-curcumin functionalized PVA films crosslinked with citric acid for cherry tomato preservation.
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Researchers reinforced polyvinyl alcohol films with alkali lignin extracted from sugarcane agricultural residue, crosslinked with food-grade sodium trimetaphosphate, and functionalized with curcumin, producing biodegradable packaging with 89% radical scavenging activity, UV shielding, and antimicrobial properties that meaningfully extended cherry tomato shelf life at ambient temperature.
Biodegradable active packaging is urgently needed to mitigate food spoilage and plastic pollution. In this study, polyvinyl alcohol (PVA) films were reinforced with alkali lignin (AL), crosslinked by citric acid (CA), and functionalized with curcumin (Cur) to integrate structural stability with bioactive functionality. The synergistic modification generated a compact and stable polymer network, leading to significant enhancements in mechanical strength and barrier performance compared with neat PVA. Furthermore, curcumin endowed the films with strong antioxidant, antimicrobial, UV-shielding, and pH-responsive colorimetric properties, while maintaining biodegradability. When applied to cherry tomato preservation, the composite films effectively reduced weight loss, maintained firmness, preserved nutrients, and delayed browning. Together, these effects significantly extended shelf life under ambient storage. This work demonstrates a synergistic strategy that transforms PVA into an active multifunctional packaging material, providing a green pathway for developing sustainable PVA-based films.
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Citric-acid-crosslinked starch/polyvinyl alcohol composite films reinforced with sodium lignosulfonate for sustainable packaging applications
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Researchers developed starch/PVA composite films crosslinked with citric acid and reinforced with sodium lignosulfonate, finding that the aromatic lignin component simultaneously enhanced mechanical stiffness, cut water vapor transmission, blocked nearly all UV light, and raised antioxidant activity to 90% — combining multiple packaging functions in a single biodegradable film.
Hydrophobic modified starch reinforced chitosan/lignosulfonate composite film for cherry tomatoes preservation
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Researchers created a biodegradable packaging film from chitosan, lignosulfonate and modified starch as an alternative to plastic. Lab tests showed the film repelled water, blocked oxygen and UV light, and kept cherry tomatoes fresh over a 10-day storage test.
Sustainable keratin-based packaging film incorporating phenolated lignin nanoparticles with photothermal antibacterial and antioxidant properties
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Researchers engineered a fully bio-based keratin/carboxymethyl cellulose film incorporating phenolic lignin nanoparticles that, under light irradiation, rapidly heats above 50°C to achieve over 95% antibacterial efficacy against S. aureus and E. coli while extending fresh strawberry shelf life — providing a functional, plastic-free food packaging alternative.
Green preparation of nanocellulose/H2O2-modified lignin composite films and their antibacterial, flame-retardant, and food preservation properties
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Scientists created a new food packaging film made from plant fibers and treated wood waste (lignin) instead of petroleum-based plastic. In tests, it kept cherry tomatoes fresh for 15 days, blocked UV rays, resisted fire, killed over 99.99% of bacteria, and broke down almost completely in soil within two months. This matters because it points toward packaging that could reduce our reliance on plastics linked to microplastic pollution, while also keeping food safer and fresher for longer.
Strong STMP-crosslinked lignin/chitosan hydrogel films with enhanced aqueous stability and bioactivity for active food packaging.
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Researchers developed lignin-chitosan hydrogel films crosslinked with food-grade sodium trimetaphosphate and cured at ambient temperature, achieving strong tensile properties, near-90% radical scavenging activity, and effective antimicrobial performance, with the films maintaining integrity in food-simulant solutions and extending shelf life of chicken breast over five days.
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