Challenges in lignin integration within biopolymer matrices: Toward stable and effective lignin nanoparticles as additives for sustainable food packaging
Lignin nanoparticles (LNPs), synthesized from Kraft lignin (KL) using a green, cost-effective and scalable hybrid process, were incorporated into poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) to develop sustainable food packaging materials. Electrospun fibers with varying LNPs content were ann...
| Autores: | , , , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2025 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/378270 |
| Acceso en línea: | http://hdl.handle.net/10261/378270 https://api.elsevier.com/content/abstract/scopus_id/85212952211 |
| Access Level: | acceso abierto |
| Palabra clave: | Circular bioeconomy Electrospinning Lignin nanoparticles (LNPs) PHBV Polymer compatible LNPs Sustainable active packaging active packaging |
| Sumario: | Lignin nanoparticles (LNPs), synthesized from Kraft lignin (KL) using a green, cost-effective and scalable hybrid process, were incorporated into poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) to develop sustainable food packaging materials. Electrospun fibers with varying LNPs content were annealed into continuous films (PHBV/LNPs). The morphological, thermal, optical, antioxidant, antimicrobial, barrier, and mechanical properties of the films were evaluated and compared with those of PHBV/KL films. Results showed that PHBV/LNPs films exhibited superior properties compared to PHBV/KL ones. Indeed, LNPs ensured better dispersion within the polymer matrix than neat KL, resulting in enhanced thermal stability, UV-Vis blocking properties and reliable antioxidant performance (% DPPH inhibition of about 90 % even after 20 days of film production). PHBV/LNPs films reduced bacterial counts against S. aureus by approximately 10 times (R∼1) compared to PHBV/KL ones. Moreover, the addition of LNPs did not alter the mechanical properties of pure PHBV, maintaining its suitability for food packaging, while not significantly affecting water barrier properties, particularly for oxygen permeability a reduction up to 10 times lower than neat PHBV was observed, thus outperforming conventional petroleum-based plastics. Therefore, the uniform size distribution of the LNPs facilitated their dispersion within the polymer matrix without the need for additional chemical functionalisation, ultimately resulting in a stable and effective material suitable for active food packaging applications. |
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