Active Bio-nanocomposites from Litchi Seed Starch, Tamarind Kernel Xyloglucan, and Lignin Nanoparticles to Improve the Shelf-life of Banana (Musa acuminata)

Document Type

Article

Publication Date

1-2025

Abstract

Valorization of agricultural byproducts to biodegradable packaging films aids in reducing plastic dependency and addressing plastic perils. Herein, starch (LSS) from litchi seeds and xyloglucan (XG) from tamarind kernels were recovered, and composite films were developed. The XG addition strengthened the weak polymer networks of LSS and improved rheological, molecular, morphological, mechanical, and water vapor barrier properties. The incorporation of lignin nanoparticles (LNPs) into the LSS-XG network further increased the tensile strength (14.83 MPa), elastic modulus (0.41 GPa), and reduced surface wettability (80.07°), and water vapor permeability (5.63 ± 0.38 × 10−7 g m−1s−1Pa−1). The phenolic hydroxyls of LNPs imparted strong UV-shielding and free radical scavenging abilities to films. These attributes aided in preserving the quality of coated banana fruits with minimal weight loss and color change. Overall, this research highlights the potential transformation of underutilized abundant byproducts into sustainable active bio-nanocomposites for food packaging and shelf-life extension of fruits.

Publication Title

Food Chemistry

Volume

463

Issue

Part 3

First Page

141327

DOI of Published Version

https://doi.org/10.1016/j.foodchem.2024.141327

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