Lignin Nanoparticles with High Phenolic Content as Efficient Antioxidant and Sun-Blocker for Food and Cosmetics

作者：Hainan Yu, Bijia Wang, Yamei Wang, Enhui Xu, Rong Wang, Shouying Wu, Wei Wu, Bolin Ji, Xueling Feng, Hong Xu, Yi Zhong, Zhiping Mao · 发表于：ACS Sustainable Chemistry & Engineering · 年份：2023 · DOI：10.1021/acssuschemeng.2c06070 · 被引用次数：57 · 研究领域：Lignin and Wood Chemistry、Enzyme-mediated dye degradation、Dyeing and Modifying Textile Fibers

Lignin has received significant attention as a waste product from industrial and agricultural processing, yet technical lignins are typically low in phenolic contents and its use scenarios are still largely limited. Herein, we report highly phenolic lignin nanoparticles (HP-LNPs) obtained by alkaline treatments followed by a enzymatic treatment using laccase. Urea and H 2 O 2 were used in the alkaline treatments to enhance the LNPs with antioxidant properties and to cut down the absorption in the visible range. As a result, the HP-LNPs (N-U-L-lignin) exhibited excellent antioxidant properties, with scavenging rates of 76.12 ± 5.64% and 51.50 ± 4.26% for DPPH and PTIO radicals, respectively. The whiteness value of the HP-LNPs (N-H-L-lignin) increased from 43.50 to 56.39, thereby qualifying them as a natural anti-UV filler in sunscreens. We have also demonstrated, for the first time, that LNPs can be directly used for food preservation: the shelf life of fruits, such as bananas, was extended by 7 days.