Functionality, physicochemical properties, and applications of chitosan/nano-hydroxyapatite-tea polyphenol films

Area of Science:

• Materials Science
• Food Science
• Polymer Science

Background:

• Chitosan (CS) films are explored for active food packaging.
• Incorporating functional additives can enhance film properties.
• Nano-hydroxyapatite (HAP) and tea polyphenols (TP) possess beneficial properties.

Purpose of the Study:

• To design and prepare an active chitosan film with a nano-hydroxyapatite-tea polyphenol (HAP-TP) complex.
• To evaluate the impact of HAP-TP loading on the film's structural and physicochemical characteristics.
• To assess the film's efficacy in preserving semi-dried fish.

Main Methods:

• Preparation of chitosan (CS) films loaded with a nano-hydroxyapatite-tea polyphenol (HAP-TP) complex.
• Evaluation of structural, mechanical, thermal, and barrier properties of the films.
• Assessment of slow-release behavior, antioxidant activity, and fish preservation efficacy.

Main Results:

• HAP-TP loading significantly improved mechanical and thermal properties of CS films via intermolecular interactions and hydrogen bonding.
• Water vapor and oxygen permeabilities were reduced by 29.78% and 35.59%, respectively.
• The CS-HAP-TP film demonstrated excellent slow-release behavior, reduced cumulative release rate, potent antioxidant activity, and effectively inhibited fish deterioration, preserving taste and reducing off-flavors.

Conclusions:

• The developed CS-HAP-TP film exhibits enhanced physicochemical properties and excellent active preservation capabilities.
• The film effectively extends the shelf life of semi-dried fish by maintaining quality attributes.
• This active packaging material holds significant potential for the food industry, particularly for semi-dried fish products.