Evaluation of a Novel Collagenous Matrix Membrane Cross-Linked with Catechins Catalyzed by Laccase: A Sustainable Biomass

Collagen, a sustainable and biodegradable biomass material, has many applications in different scope including application in food packaging. However, owing to its poor mechanical properties, this kind of application is limited. In this work, collagen was cross-linked with catechin under the incubation of laccase to improve the mechanical properties of collagen, and the cross-linked collagen exhibited properties of excellent antioxidant capacity and lower swelling ratio. Meanwhile, Fourier transform infrared spectrometer (FTIR), X-ray diffraction (XRD), and X-ray photoelectron spectroscopy (XPS) results provide evidence for changes in the structure of collagen after being cross-linked with the catechin. From the aspects of the thermal stability, tensile strength, elongation, antioxidant capacity, swelling, solubility, and morphological analysis, the cross-linked collagen has better physical properties in comparison with natural collagen. This indicates that the physical properties and antioxidant capacity of collagen after being cross-linked with catechins were improved significantly. Therefore, the cross-linked collagen can be used as green food-packaging materials.