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Quaternized Lignin-Loaded Electrospun Fish Gelatin Nanofibers for Active Food Packaging
Seon-Gyeong Kim1, Seungoh Jung1, Sungwook Won1
1Department of Agriculture, Forestry and Bioresources, College of Agriculture & Life Sciences, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 08826, Republic of Korea.
ACS Applied Bio Materials
|November 17, 2025
Summary
This study introduces quaternized lignin (QL) as a sustainable additive for fish gelatin (FG) nanofibers, creating active food packaging. These FG/QL nanofibers show enhanced antioxidant and antibacterial properties, extending food shelf life.
Area of Science:
- Materials Science
- Food Science
- Biotechnology
Background:
- Active food packaging extends shelf life by inhibiting spoilage.
- Developing sustainable, multifunctional additives is crucial for advanced packaging.
- Fish gelatin (FG) nanofibers offer a biodegradable matrix for active compounds.
Purpose of the Study:
- To develop fish gelatin (FG)-based nanofibers incorporating quaternized lignin (QL) for active food packaging.
- To evaluate the impact of QL quaternization degree on nanofiber properties and performance.
- To assess the antioxidant and antimicrobial efficacy of the developed FG/QL nanofibers.
Main Methods:
- Synthesis of quaternized lignin (QL) via glycidyltrimethylammonium chloride (GTMAC) modification.
- Incorporation of QL into FG nanofibers using electrospinning.
- Stabilization of nanofibers via Maillard reaction cross-linking.
- Characterization of nanofiber morphology, mechanical properties, and hydrophilicity.
- Antioxidant, antibacterial assays, and blueberry preservation tests.
Main Results:
- QL incorporation and quaternization degree influenced nanofiber morphology, mechanical strength, and stability.
- FG/QL nanofibers, particularly with high QL quaternization (QL3), demonstrated significant radical scavenging and antibacterial activity against *Staphylococcus aureus* and *Escherichia coli*.
- Synergistic effects between QL and Maillard reaction products enhanced antimicrobial efficacy.
- Maillard reaction-cross-linked FG/QL3 nanofibers effectively extended blueberry shelf life by inhibiting microbial spoilage.
Conclusions:
- Quaternized lignin (QL)-functionalized FG nanofibers are promising biodegradable materials for active food packaging.
- The developed materials exhibit enhanced antioxidant and antimicrobial properties, contributing to food preservation.
- This approach offers a sustainable solution for active food packaging, reducing food waste and reliance on synthetic additives.
