The Preparation and Characterization of Antioxidant Films Based on Hazelnut Shell-Based Vegetable Carbon Black/Chitosan/Gelatin and the Application on Soybean Oils
In this study, hazelnut shell-based vegetable carbon black (HCB) was synthesized from renewable agricultural waste and incorporated into chitosan (CS) and gelatin (GEL) matrices to fabricate active packaging films. The structure of HCB was characterized, and the structure, physicochemical properties...
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MDPI AG
2025-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/10/1678 |
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| author | Mengyuan Niu Jiaxin Wang Zhaoying Xun Mengzhuo Liu He Li Weiyi Wang Yuchen Wang Chao Guo Hanyu Li Ning Xu Huajiang Zhang Ning Xia |
| author_facet | Mengyuan Niu Jiaxin Wang Zhaoying Xun Mengzhuo Liu He Li Weiyi Wang Yuchen Wang Chao Guo Hanyu Li Ning Xu Huajiang Zhang Ning Xia |
| author_sort | Mengyuan Niu |
| collection | DOAJ |
| description | In this study, hazelnut shell-based vegetable carbon black (HCB) was synthesized from renewable agricultural waste and incorporated into chitosan (CS) and gelatin (GEL) matrices to fabricate active packaging films. The structure of HCB was characterized, and the structure, physicochemical properties, antibacterial activity, ultraviolet resistance, and functional performance of CS-GEL-HCB films with varying HCB contents (0, 1, 5, and 9 wt% based on GEL) were systematically investigated. The FT-IR results revealed that intermolecular hydrogen bonds were formed between HCB and CS and GEL. The results showed that the tensile strength of CS-GEL film (15.83 ± 0.40~32.06 ± 0.61 MPa), as well as its water vapor and oxygen barrier properties (0.55 ± 0.03~0.15 ± 0.02 g/d·m<sup>2</sup>), and UV-visible light barrier properties were significantly improved (<i>p</i> < 0.05) after the addition of HCB, while the water permeability, moisture content, and water solubility of CS-GEL film were effectively reduced (24.84 ± 0.45~20.10 ± 0.45%). More importantly, the CS-GEL-HCB film exhibited enhanced ultraviolet barrier properties, which helped delay the oxidation and deterioration of the oil sample during the accelerated light oxidation test. These results suggest that the CS-GEL-HCB film could serve as an effective food packaging material to improve the oxidation stability of soybean oil in the food industry, showing great potential in maintaining food quality and extending shelf life. |
| format | Article |
| id | doaj-art-0361fc6d03a3424b95de76efa1ea9c32 |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-0361fc6d03a3424b95de76efa1ea9c322025-08-20T01:56:19ZengMDPI AGFoods2304-81582025-05-011410167810.3390/foods14101678The Preparation and Characterization of Antioxidant Films Based on Hazelnut Shell-Based Vegetable Carbon Black/Chitosan/Gelatin and the Application on Soybean OilsMengyuan Niu0Jiaxin Wang1Zhaoying Xun2Mengzhuo Liu3He Li4Weiyi Wang5Yuchen Wang6Chao Guo7Hanyu Li8Ning Xu9Huajiang Zhang10Ning Xia11College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaHeilongjiang Construction Investment Group Co., Ltd., Harbin 150090, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaIn this study, hazelnut shell-based vegetable carbon black (HCB) was synthesized from renewable agricultural waste and incorporated into chitosan (CS) and gelatin (GEL) matrices to fabricate active packaging films. The structure of HCB was characterized, and the structure, physicochemical properties, antibacterial activity, ultraviolet resistance, and functional performance of CS-GEL-HCB films with varying HCB contents (0, 1, 5, and 9 wt% based on GEL) were systematically investigated. The FT-IR results revealed that intermolecular hydrogen bonds were formed between HCB and CS and GEL. The results showed that the tensile strength of CS-GEL film (15.83 ± 0.40~32.06 ± 0.61 MPa), as well as its water vapor and oxygen barrier properties (0.55 ± 0.03~0.15 ± 0.02 g/d·m<sup>2</sup>), and UV-visible light barrier properties were significantly improved (<i>p</i> < 0.05) after the addition of HCB, while the water permeability, moisture content, and water solubility of CS-GEL film were effectively reduced (24.84 ± 0.45~20.10 ± 0.45%). More importantly, the CS-GEL-HCB film exhibited enhanced ultraviolet barrier properties, which helped delay the oxidation and deterioration of the oil sample during the accelerated light oxidation test. These results suggest that the CS-GEL-HCB film could serve as an effective food packaging material to improve the oxidation stability of soybean oil in the food industry, showing great potential in maintaining food quality and extending shelf life.https://www.mdpi.com/2304-8158/14/10/1678hazelnut shell-based vegetable carbon blackactive filmmechanical propertiesbarrier propertiesanti-photo-oxidation |
| spellingShingle | Mengyuan Niu Jiaxin Wang Zhaoying Xun Mengzhuo Liu He Li Weiyi Wang Yuchen Wang Chao Guo Hanyu Li Ning Xu Huajiang Zhang Ning Xia The Preparation and Characterization of Antioxidant Films Based on Hazelnut Shell-Based Vegetable Carbon Black/Chitosan/Gelatin and the Application on Soybean Oils Foods hazelnut shell-based vegetable carbon black active film mechanical properties barrier properties anti-photo-oxidation |
| title | The Preparation and Characterization of Antioxidant Films Based on Hazelnut Shell-Based Vegetable Carbon Black/Chitosan/Gelatin and the Application on Soybean Oils |
| title_full | The Preparation and Characterization of Antioxidant Films Based on Hazelnut Shell-Based Vegetable Carbon Black/Chitosan/Gelatin and the Application on Soybean Oils |
| title_fullStr | The Preparation and Characterization of Antioxidant Films Based on Hazelnut Shell-Based Vegetable Carbon Black/Chitosan/Gelatin and the Application on Soybean Oils |
| title_full_unstemmed | The Preparation and Characterization of Antioxidant Films Based on Hazelnut Shell-Based Vegetable Carbon Black/Chitosan/Gelatin and the Application on Soybean Oils |
| title_short | The Preparation and Characterization of Antioxidant Films Based on Hazelnut Shell-Based Vegetable Carbon Black/Chitosan/Gelatin and the Application on Soybean Oils |
| title_sort | preparation and characterization of antioxidant films based on hazelnut shell based vegetable carbon black chitosan gelatin and the application on soybean oils |
| topic | hazelnut shell-based vegetable carbon black active film mechanical properties barrier properties anti-photo-oxidation |
| url | https://www.mdpi.com/2304-8158/14/10/1678 |
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