Minimizing food oxidation using aromatic polymer: From lignin into nano-lignin

Area of Science:

• Food Science
• Polymer Science
• Biochemistry

Background:

• Food oxidation leads to significant economic, environmental, and health issues.
• Lignin, an abundant aromatic polymer, possesses antioxidant properties that can mitigate food oxidation.
• Factors like source, structure, and particle size influence lignin's antioxidant efficacy.

Purpose of the Study:

• To review the role of lignin as a natural antioxidant in the food industry.
• To explore lignin's potential applications in food preservation and packaging.
• To identify challenges and future research directions for lignin utilization in food.

Main Methods:

• Literature review of lignin's antioxidant properties and applications.
• Analysis of lignin's impact on lipid and protein oxidation.
• Evaluation of lignin's incorporation into food packaging materials.

Main Results:

• Lignin, especially in micro/nano-particle form, effectively suppresses lipid and protein oxidation.
• Lignin can improve meat quality as a feed supplement.
• Incorporating lignin into packaging enhances antioxidant, antimicrobial, and UV-blocking properties, extending shelf life.

Conclusions:

• Lignin is a promising natural antioxidant for the food industry, applicable as an additive and in packaging.
• Further research is needed on its effects on fruit/vegetable oxidation, toxicity, and interaction with food enzymes.
• Lignin offers versatile applications in conventional and 3D-printed food packaging to maintain food quality.