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<p>The utilization of lignin nanoparticles (LNPs) derived from black liquor, in combination with cinnamaldehyde (CI), shows great potential for the development of high-performance composite films in the food packaging industry. This study presents an approach for preparing LNPs from black liquor and integrating them with CI into starch (ST) films to produce active nanocomposite films with specific functionalities. Binary and ternary ST-based nanocomposites were prepared with varying weight percentages of LNPs (1, 3, and 5 wt%) and CI (3 and 5 wt%). Characterization of the resulting nanocomposites revealed significant improvements in physicochemical, morphological, thermal, mechanical, optical, antioxidant, and antimicrobial properties. The composite films exhibited a low water vapor transmission rate (WVP: 3.97 to 3.06 × 10<sup>− 10</sup> g s<sup>− 1</sup>m<sup>− 1</sup>Pa<sup>− 1</sup>), reduced water solubility (WS: 53.00 to 19.76%), and enhanced mechanical strength (tensile strength: 3.66 to 5.15&#xa0;MPa). The inclusion of LNPs also provided UV-blocking properties while maintaining visible light transmission and improved thermal stability. Morphological studies showed smooth surfaces without cracks or pores. Additionally, the composite films demonstrated antibacterial activity against <i>S. aureus</i> and <i>E. coli</i>, with enhanced efficacy in ternary-based nanocomposites. Overall, the combination of ST film with LNPs and CI shows promise for advanced functionalities in food packaging applications.</p>

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Enhanced Functionalities of Starch-Based Nanocomposite Films Incorporating Lignin Nanoparticles and Cinnamaldehyde for Sustainable Food Packaging Applications

  • 期刊论文

  • 发表日期：

    2025年5月10日

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  • Sepideh Mehralitabar Firouzjaei,
  • Maryam Nikzad,
  • Sohrab Kazemi,
  • Hassan Yousefnia Pasha

摘要

The utilization of lignin nanoparticles (LNPs) derived from black liquor, in combination with cinnamaldehyde (CI), shows great potential for the development of high-performance composite films in the food packaging industry. This study presents an approach for preparing LNPs from black liquor and integrating them with CI into starch (ST) films to produce active nanocomposite films with specific functionalities. Binary and ternary ST-based nanocomposites were prepared with varying weight percentages of LNPs (1, 3, and 5 wt%) and CI (3 and 5 wt%). Characterization of the resulting nanocomposites revealed significant improvements in physicochemical, morphological, thermal, mechanical, optical, antioxidant, and antimicrobial properties. The composite films exhibited a low water vapor transmission rate (WVP: 3.97 to 3.06 × 10− 10 g s− 1m− 1Pa− 1), reduced water solubility (WS: 53.00 to 19.76%), and enhanced mechanical strength (tensile strength: 3.66 to 5.15 MPa). The inclusion of LNPs also provided UV-blocking properties while maintaining visible light transmission and improved thermal stability. Morphological studies showed smooth surfaces without cracks or pores. Additionally, the composite films demonstrated antibacterial activity against S. aureus and E. coli, with enhanced efficacy in ternary-based nanocomposites. Overall, the combination of ST film with LNPs and CI shows promise for advanced functionalities in food packaging applications.