Cross-linked biopolymeric films by citric acid for food packaging and preservation

• Published in: Advances in colloid and interface science Vol. 314; p. 102886
• Main Authors: Zhang, Wanli, Roy, Swarup, Assadpour, Elham, Cong, Xinli, Jafari, Seid Mahdi
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 01.04.2023
• Subjects: Biopolymeric films; Biopolymers - chemistry; Citric Acid - chemistry; Composites; Cross linking; Degradable films; Food; Food Packaging - methods; Food Preservation - methods; Packaging; Polymers; Biopolymeric films; CC; PP; Composites; PS; CAC; PLA; TVB-N; EAB; MW; WVP; 3D; TBC; PE; Degradable films; Cross linking; Packaging; BFPFs; PVA; CA; Food; CLG; TS
• ISSN: 0001-8686; 1873-3727; 1873-3727
• DOI: 10.1016/j.cis.2023.102886

There is a growing interest in the development of degradable and biopolymeric food packaging films (BFPFs) based on green ingredients and strategies due to their biocompatibility, sustainability, and renewable nature of bio-materials. The performance of BFPFs can be improved either by modifying the biopolymer molecules or by combining them with various additives, including nanomaterials, cross-linkers, bioactive compounds and other polymers. Among them, green cross-linking technology is considered as an effective method to improve the performance of BFPFs; citric acid (CA) is widely used as a natural green cross-linker in different BFPFs. In this study, after an overview on CA chemistry, different types of BFPFs cross-linked by CA have been discussed. In addition, this work summarizes the application of CA cross-linked BFPFs/coatings for food preservation in recent years. The role of CA as a cross-linking agent differs in various types of biopolymers, i.e. polysaccharide-based, protein-based and biopolyester-based biopolymers. Moreover, the cross-linking of CA with different biopolymer molecules is mainly related to the CA content and reaction state; the cross-linking process is significantly influenced by conditions such as temperature and pH. In conclusion, this work shows that CA as a natural green cross-linking agent could improve the performance of different BFPFs and enhance their food preservation capacity. [Display omitted] •Citric acid (CA) is used to cross-link biopolymeric food packaging films (BFPFs).•CA can improve the physical, mechanical, and antimicrobial properties of BFPFs.•CA affects the performance of BFPFs simultaneously in multiple roles.•BFPFs cross-linked by CA have a high potential for preserving various fresh foods.