Preparation and characterization of chitosan/hydroxyethyl cellulose interpenetrating network hydrogel films for meat...

The application of single polysaccharide component based materials in food packaging is limited by their mechanical strength and barrier properties. Herein, a double-network interpenetrating hydrogel (IPN) was fabricated by combining cinnamaldehyde (CIN)-modified chitosan (CS) with citric acid (CA)-crosslinked hydroxyethyl cellulose (HEC). The film exhibited broad-spectrum antibacterial activity, reducing Staphylococcus aureus (S. aureus) and Escherichia coli O157: H7 (E. coli O157:H7) colony counts from 7.65 ± 0.16 to 3.61 ± 0.37 log CFU/g and 7.53 ± 0.20 to 3.89 ± 0.23 log CFU/g, respectively. At a CS/HEC mass ratio of 4:6, the film achieved optimal mechanical properties, with a tensile strength of 9.52 ± 1.32 MPa and elongation at break of 45.02 % ± 7.78 %, attributed to the synergistic effect of CS-CIN (enhancing strength) and HEC-CA (improving flexibility). Furthermore, the film provided effective UV and visible light barrier properties. Practical application in ham packaging demonstrated extended shelf life, highlighting its potential as a multifunctional material combining antibacterial, mechanical, and light-protective functionalities for active food packaging.