Biodegradable chitosan-based biofilms incorporated with Camellia oleifera residue protein for food packaging

Abstract

Biodegradable films have attracted considerable eco-friendly applications in food packaging, preservation, and separation. This research used a protein mixture containing polyphenols, flavonoids, and tea saponins extracted from Camellia oleifera residues through alkaline dissolution and acid precipitation to prepare biodegradable films. By blending the protein with chitosan, the obtained biopolymer films exhibited improved properties such as hydration, permeability, strength and flexibility, while also showing reduced water solubility. In addition, chitosan-based C. oleifera residue protein biofilms also possessed a significant enhancement in the biofilm’s antioxidant, antimicrobial and biodegradable capabilities. Scanning electron microscopy revealed slight irregularities on the film surface when augmented with C. oleifera residue protein, leading to increased cross-sectional roughness and porosity compared to pure chitosan films. These enhancements notably prolonged the shelf life of perishable fruits such as strawberries. Overall, this research used a protein mixture strength, and flexibility while showing reduced also significantly enhanced the biofilm’s antioxidant, creating eco-friendly and effective biodegradable food packaging biofilms, contributing to the advancement of sustainable packaging materials.