The type of phenolic compounds significantly influences the physicochemical properties and biological activities of packaging materials. This study aimed to investigate the effects of caffeic acid (Caf), esculetin (Esc), or quercetin (Que) on the physicochemical and antioxidant properties of polylactic acid/modified cellulose nanocrystals (PM) nanofiber film. FTIR and XRD analyses confirmed the successful encapsulation of Caf, Esc, and Que. in the PM films. Incorporating these phenolic compounds enhanced PM's water vapor barrier and surface hydrophobicity. Additionally, Esc improved the tensile strength by 26 % without sacrificing the elongation at break of the PM. Notably, the PM/Caf, PM/Esc, and PM/Que. films exhibited high antioxidant capacity and excellent storage stability (stable within 60 days). Finally, three antioxidant packaging films effectively delayed lipid oxidation and protein degradation in pork and maintained meat color. These resluts suggest that the developed PM/Caf, PM/Esc, and PM/Que. films have potential applications in active food packaging.
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| http://dx.doi.org/10.1016/j.foodchem.2025.143514 | DOI Listing |
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