Vitamin C-infused biopolymer films: a multifunctional approach for active food packaging and preservation

Abstract

Vitamin C has a dual functionality as a potent antioxidant and antimicrobial agent, positioning it as a transformative additive in sustainable packaging systems. The review systematically examines the chemical properties of ascorbic acid, highlighting its redox-active enediol structure, which enables oxygen scavenging, inhibits lipid oxidation, and modulates pH to extend shelf life. Advanced fabrication techniques, such as electrospinning, layer-by-layer assembly, and complex coacervation, are analyzed for their ability to stabilize vitamin C within polymer matrices, including chitosan, polyvinyl alcohol, and cellulose derivatives, thereby achieving encapsulation efficiencies. Moreover, the physicochemical, thermal, and functional properties of vitamin C-based films—including water vapor permeability, tensile strength, optical characteristics, and water contact angle — are critically evaluated, demonstrating their capacity to modulate moisture, gas barriers, and light transmission for perishable food protection. Vitamin C-based packaging film demonstrated enhanced physical and mechanical properties, as well as improved morphological and functional properties. However, these properties significantly impact the preservation efficiency of the food product. Moreover, the stability of vitamin C in the film/coating is an essential factor during storage studies. In contrast, the migration of vitamin C from the food packaging material into the food product is a key parameter. Therefore, by bridging material science with food engineering principles, this work establishes vitamin C-infused biopolymers as multifunctional platforms that align with global demands for eco-friendly packaging, nutritional preservation, and circular economy objectives in the food industry.