Chitosan-casein blended with condensed tannin and carnauba wax for the fabrication of antibacterial and antioxidant food packing films

• Published in: International Journal of Biological Macromolecules
• Main Author: Xu X.; Deng S.; Essawy H.; Lee S.H.; Lum W.C.; Zhou X.; Du G.; Zhang J.
• Format: Article
• Language: English
• Published: Elsevier B.V. 2024
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85201446198&doi=10.1016%2fj.ijbiomac.2024.133784&partnerID=40&md5=e3333e51271293020c440a087e0c40e2

In this study, various chitosan-based films such as chitosan (C), chitosan-condensed tannin (CT), chitosan-casein (CC), and chitosan-casein-condensed tannin (CCT) films were prepared for the purpose of food packaging. In order to improve the hydrophobicity of these films, carnauba wax was blended into CCT to produce CCTW film. Properties such as morphology, UV resistance, water solubility, barrier performance, tensile strength, antioxidant, antibacterial and its performance as food packaging were evaluated. Compared with other chitosan-based films, CCTW films exhibited higher UV resistance, tensile strength, thermal stability and hydrophobicity. The addition of both condensed tannin and carnauba wax has significantly decreased the water vapor and oxygen permeability of the CCTW films. The CCTW films were proved capable of repelling most daily consuming liquids. Besides, CCTW films displayed outstanding free radical scavenging rate and antibacterial properties. Meanwhile, bananas wrapped with CCTW films remained fresh for seven days without any mold growth and outperformed other types of films. Apart from that, the CCTW films also showed biodegradable characteristics after exposure to Penicillium sp. These distinguished characteristics made the CCTW films a promising packaging material for long-term food storage. © 2024 Elsevier B.V.