A starch-based composite film with dual-modality essential oil controlled-release for perishable fruit preservation

作者：Shikai Zhang, Haonan Guo, Houshen Li, Ximin Qiao, Peng Wu, Yijing Li, Shiyun Ai, Yang Shan, Shenghua Ding · 发表于：Food Packaging and Shelf Life · 年份：2025 · DOI：10.1016/j.fpsl.2025.101606 · 被引用次数：16 · 研究领域：Plant Physiology and Cultivation Studies、Postharvest Quality and Shelf Life Management、Nanocomposite Films for Food Packaging

Starch-based active packaging films with slow-release essential oils face significant challenges due to poor release kinetics, making the development of controlled-release systems imperative. In the process of improving the controlled-release system, the simultaneous enhancement of various performance indicators of starch films is still emphasized, especially the trade-offing between good physical properties and long-lasting bioactivity. Here, a pectin-nanolignin-stabilized citrus essential oil (CEO) Pickering emulsion (PLCPE) was prepared and used to activate starch matrix, aiming to develop a composite film with long-lasting slow-release and humidity-response release of CEO. PLCPE has good compatibility with starch film, which can be evenly dispersed in starch matrix and fill the gaps between starch molecules, and enhance the cross-linking and entanglement between molecules through hydrogen bonds. PLCPE activates starch film to provide CEO long-lasting slow-release, antioxidant, antibacterial, and UV resistance, while enhancing their mechanical properties, water contact angle, and water vapor/oxygen barrier, achieving a trade-off between good physical properties and long-lasting bioactivity. Interestingly, elevated humidity can weaken the pectin intermolecular chain interactions of the PLCPE continuous phase and begin to break, so it can be used as a humidity-responsive switch to modulate the release of CEO in the film through humidity changes. They significantly extend the...