Nanoemulsion-integrated gelatin/bacterial cellulose nanofibril-based multifunctional film: Fabrication, characterization, and application
Issued Date
2024-02-01
Resource Type
ISSN
01418130
eISSN
18790003
Scopus ID
2-s2.0-85181754250
Pubmed ID
38029904
Journal Title
International Journal of Biological Macromolecules
Volume
257
Rights Holder(s)
SCOPUS
Bibliographic Citation
International Journal of Biological Macromolecules Vol.257 (2024)
Suggested Citation
Acharya D.R., Liu S., Lu H., Albashir D., Koirala P., Shi Y., Chen Q. Nanoemulsion-integrated gelatin/bacterial cellulose nanofibril-based multifunctional film: Fabrication, characterization, and application. International Journal of Biological Macromolecules Vol.257 (2024). doi:10.1016/j.ijbiomac.2023.128341 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/95839
Title
Nanoemulsion-integrated gelatin/bacterial cellulose nanofibril-based multifunctional film: Fabrication, characterization, and application
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Author's Affiliation
Corresponding Author(s)
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Abstract
The current requirements of food safety regulations and the environmental impact stemming from plastic packaging can only be addressed by developing suitable bio-nanocomposite films. Therefore, this study is dedicated to the fabrication of multifunctional film composed of gelatin, bacterial cellulose nanofibrils (BCNF), and black pepper essential oil nanoemulsion (BPEONE) and application for duck meat preservation. BCNF was prepared through ultrasonication of cellulose derived from Komagataeibacter xylinus. BPEONE observed spherical morphology with a diameter ranging from 83.7 to 118 nm. A film matrix containing a higher gelatin proportion than BCNF was more effective in trapping BPEONE. However, increasing the BPEONE fraction showed more surface abrasion and voids in the film morphology. A flexible film with good interaction, crystallinity, and greater thermal stability (421 °C) was developed. Nevertheless, film hydrophobicity (118.89°) declined, resulting in a notable effect on water solubility, swelling, and water vapor permeability. Moreover, the film had improved antibacterial and antioxidant activities, coupled with controlled release characteristics. Consequently, the developed film effectively retarded the lipid oxidation, inhibited microbial growth, and extended the shelf life of duck meat at refrigeration (4 °C) by 3 days, and made the film a promising alternative in the realm of bio-active packaging technology.