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Preparation of chitosan/nano-copper sulfide/carrageenan bilayer film and its application in strawberry preservation

  • Yue Zeng , Zhixin Xue ORCID logo EMAIL logo , Cunzhen Geng and Cuixia Qiao
Published/Copyright: June 23, 2025
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Journal of Polymer Engineering
From the journal Journal of Polymer Engineering Volume 45 Issue 7

Abstract

This study developed a bilayer film (CS-xCuS/CA) for food packaging, using chitosan (CS), nano-copper sulfide (CuS NP) and carrageenan (CA) through a casting method and a layer-by-layer approach. The structure of CS-xCuS/CA was analyzed by Fourier transform infrared spectroscopy and X-ray diffraction. The mechanical properties, swelling degree, water vapor permeability, water contact angle, and optical properties of the film were evaluated. At 0 % humidity, tensile strength of the film increased with concentration of CuS NP. Conversely, at 25 % and 50 % humidity, tensile strength initially increased and then decreased with rising CuS NP concentration, a behavior attributed to hydrogen bonding. Furthermore, the incorporation of CuS NP enhanced the hydrophobicity of the film, achieving a contact angle of 118.88° at a CuS NP mass fraction of 0.75 wt%. Additionally, CuS NP significantly improved the UV resistance of the composite film. In tests for strawberry preservation, the efficacy of CS-xCuS/CA increased with the concentration of CuS NP. This film holds promise for applications in fruit packaging and food preservation industry.

Keywords: layer-by-layer; nano-copper sulfide; hydrogen bonding; fruit preservation
Corresponding author: Zhixin Xue, College of Chemistry and Chemical Engineering, Qingdao University, Qingdao, 266071, China; and Department of Traditional Chinese Medicine, The Affiliated Hospital of Qingdao University, Qingdao University, Qingdao, 266071, China, E-mail:

Acknowledgments

We would like to express our special gratitude to Senior Laboratory Technician Yinghua Lou from Environment and Geography Institute of Qingdao University for providing the antibacterial experimental conditions and technical support for this experiment.

  1. Research ethics: Not applicable.

  2. Informed consent: Not applicable.

  3. Author contributions: The authors have accepted responsibility for the entire content of this manuscript and approved its submission.

  4. Use of Large Language Models, AI and Machine Learning Tools: None declared.

  5. Conflict of interest: The authors declare no conflicts of interest.

  6. Research funding: This work was financially supported by Program of National Natural Science Foundation of China (52173037), and State Key Laboratory of Bio-Fibers and Eco-Textiles of Qingdao University (ZFT201810, ZKT17, TSKT202107).

  7. Data availability: The data that support the findings of this study are available on request from the corresponding author.

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Received: 2025-04-23
Accepted: 2025-06-02
Published Online: 2025-06-23
Published in Print: 2025-08-26

© 2025 Walter de Gruyter GmbH, Berlin/Boston

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https://doi.org/10.1515/polyeng-2025-0076
Keywords for this article
layer-by-layer; nano-copper sulfide; hydrogen bonding; fruit preservation

Articles in the same Issue

  1. Frontmatter
  2. Material Properties
  3. N-aminophthalimide as a novel UV-stabilizer to promote physico-mechanical properties of high-density polyethylene (HDPE)
  4. A novel double-layer nanofiber with gelatin–kaolin/polyvinylpyrrolidone–thrombin for rapid homeostasis
  5. Preparation and Assembly
  6. Preparation of ER/NR foamed composites with adjustable shape memory and oil adsorption properties
  7. Emerging trends in cryogelation: key factors influencing cryotropic gelation processes
  8. Preparation of chitosan/nano-copper sulfide/carrageenan bilayer film and its application in strawberry preservation
  9. A feasible chemo preventive approach involves the use of zinc-coated curcumin with a carrageenan matrix for improved stability, solubility, and bioavailability
  10. Engineering and Processing
  11. Controlling surface morphology of spin coated epoxy composites using the Marangoni instability
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