Premium
Mushroom polysaccharides‐incorporated cellulose nanofiber films with improved mechanical, moisture barrier, and antioxidant properties
Author(s) -
Fang Donglu,
Deng Zilong,
Jung Jooyeoun,
Hu Qiuhui,
Zhao Yanyun
Publication year - 2018
Publication title -
journal of applied polymer science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.575
H-Index - 166
eISSN - 1097-4628
pISSN - 0021-8995
DOI - 10.1002/app.46166
Subject(s) - cellulose , antioxidant , nanofiber , ultimate tensile strength , crystallinity , chemical engineering , thermal stability , mushroom , active packaging , materials science , polysaccharide , chitosan , chemistry , food packaging , polymer chemistry , nuclear chemistry , composite material , organic chemistry , food science , engineering
Mushroom polysaccharides (MP), including white MP, brown MP, and enoki MP, were incorporated into cellulose nanofiber (CNF). Studies on thermal property, structure, crystallinity, and morphology of CNF‐MP films revealed that MP was well interacted with and adsorbed onto CNF. Incorporation of MP significantly ( P < 0.05) increased tensile strength and reduced water vapor permeability of CNF film. CNF‐MP films possessed higher antioxidant activity than CNF only or CNF‐chitosan film, and the antioxidant activity of released components from CNF‐MP films immersed in water was higher than that released from films immersed in methanol. Radical scavenging activity and reducing ability were major antioxidant mechanisms of CNF‐MP films. These trends were consistent with the results of total phenolics content released from films and the antioxidant activity of MP themselves. This study demonstrated CNF‐MP films may be used as packaging material for preventing oxidation and/or dehydration of food during storage. © 2017 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2018 , 135 , 46166.