We can't find the internet
Attempting to reconnect
Something went wrong!
Hang in there while we get back on track
Hydrophobic modified starch reinforced chitosan/lignosulfonate composite film for cherry tomatoes preservation
AI summary Read the abstract
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.
To address the environmental pollution caused by petroleum-based plastic packaging, the development of high-performance biodegradable films has become a key research focus in the field of food packaging. In this study, hydrophobically modified starch (AKDSC) was prepared via the esterification reaction of alkyl ketene dimer and subsequently introduced into a chitosan/sodium lignosulfonate (CH/SL) composite system, successfully constructing a multifunctional composite film (CH/SL-AKDSC). The structural characterization results indicated the formation of a denser hydrogen bond network between the phenolic hydroxyl/amino groups in CH/SL and the hydroxyl groups in AKDSC. The performance tests showed that the film exhibited a water contact angle of 105.9°, an oxygen transmission rate as low as 1.18 g/(m2·d), and an ultraviolet shielding rate of over 99%. In a 10-day cherry tomato preservation experiment, the CH/SL-AKDSC film demonstrated good preservation effects, highlighting its practical application potential in green and efficient food packaging.
More Papers Like This
High-barrier and antioxidant lignin-reinforced starch nanofiber films for fruit preservation
AI summary Read the abstract
Scientists created a food wrapping film from plant materials (starch and ligno, a woody plant compound) instead of plastic, and it kept cherry tomatoes fresh 50% longer than regular packaging. The film blocks moisture and oxygen, fights bacteria, and has antioxidant properties, all while offering a biodegradable alternative to plastic packaging, which sheds microplastics into our food and environment as it breaks down. This research is still early-stage, but it points toward packaging that protects both your produce and your health.
Sustainable lignin-curcumin functionalized PVA films crosslinked with citric acid for cherry tomato preservation.
AI summary Read the abstract
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.
Citric-acid-crosslinked starch/polyvinyl alcohol composite films reinforced with sodium lignosulfonate for sustainable packaging applications
AI summary Read the abstract
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.
Green preparation of nanocellulose/H2O2-modified lignin composite films and their antibacterial, flame-retardant, and food preservation properties
AI summary Read the abstract
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.
An Antibacterial and Antioxidant Food Packaging Film Based on Amphiphilic Polypeptides‐Resveratrol‐Chitosan
AI summary Read the abstract
Researchers developed a biodegradable food packaging film made from natural materials including chitosan and resveratrol that kills bacteria and prevents food spoilage. Unlike conventional plastic packaging that breaks down into microplastics, this film is made entirely from biological materials and poses no microplastic contamination risk. This type of eco-friendly alternative could help reduce the microplastics that enter the food supply through traditional plastic packaging.
Research digests by email
When a large batch of papers lands in the Atlas, we read through it and send a short write-up of what stood out.