Preparation and Properties of Blended Composite Film Manufactured Using Walnut-Peptide–Chitosan–Sodium Alginate

Abstract

In this study, layer-by-layer assembly was performed to prepare sodium alginate (SA) layer and walnut-peptide–chitosan (CS) bilayer composite films. Genipin was adopted to crosslink CS and walnut peptide. The properties of walnut peptide-CS-SA composite film were determined, and the influence of material ratio on the performance of composite film was explored. According to the results, the mechanical tensile property, oil absorption property, and water vapor barrier property of the composite film were improved with the presence of genipin. Moreover, the proportion of CS and walnut peptide had significant effects on color, transmittance, mechanical properties, barrier properties, and antioxidant properties of the composite films. Among them, the composite film containing 1% (w/v) CS, 1% (w/v) walnut peptide, and 0.01% (w/v) genipin showed the best performance, with a tensile strength of 3.65 MPa, elongation at break of 30.82%, water vapor permeability of 0.60 g·mm·m−2·h−1·kPa−1, oil absorption of 0.85%, and the three-phase electrochemistry of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging rate of 25.59%. Under this condition, the tensile property, barrier property, and oxidation resistance of the composite film are good, which can provide a good preservation effect for food, and has great application potential.

Design of a bactericidal hydrogel scaffold containing genipin crosslinked HF‐18 peptide

“…Moreover, the increase in the bands at 1416 and 1373 cm À1 corresponds to newly formed C N bonds after the introduction and crosslinking of peptides. 58 All these three spectra indicated the interactions and the functional groups taking place at these interactions in parallel with literature. 43,56,58…”

“…58 All these three spectra indicated the interactions and the functional groups taking place at these interactions in parallel with literature. 43,56,58…”

“…In addition, the band at 801 cm −1 appeared in the spectrum of P‐OPT, not in the spectra of OPT, corresponding to NH 3 + bending, originating from the uncrosslinked NH 3 + groups of peptides. Moreover, the increase in the bands at 1416 and 1373 cm −1 corresponds to newly formed CN bonds after the introduction and crosslinking of peptides 58 . All these three spectra indicated the interactions and the functional groups taking place at these interactions in parallel with literature 43,56,58 …”

Walnut Protein: A Rising Source of High-Quality Protein and Its Updated Comprehensive Review

“…Based on this situation, it had good tensile properties, barrier properties, and antioxidant properties, which could provide a good fresh-keeping effect for food. 135 These results reflected that the use of WP/WPs as edible coating was a possible development trend in the future and provided a safe and reliable means for food preservation. The research of WP/WPs edible film can focus on the development of WP, polysaccharide, and polyphenol polyblend film.…”

Antimicrobial Activity of Chitosan/Gelatin/Poly(vinyl alcohol) Ternary Blend Film Incorporated with Duchesnea indica Extract in Strawberry Applications

“…FT-IR was used to evaluate the functional groups of materials and to detect possible changes in the proportion of raw materials [ 51 ]. Figure 2 shows the FT-IR spectra of each of pure polymers constituting the CGP ternary blend film and spectra of the film incorporating DIE into the CGP.…”