Development of Lily Starch Films Reinforced with Chitosan–Honeysuckle Essential Oil Hybrid Particles and Cellulose Nanofibers for Enhanced Properties

To address the limitations of current starch-based food packaging materials, this study develops a novel sustainable material-honeysuckle hybrid particle-enhanced starch active fiber film (LNC). Derived from lily starch, this film is a promising green material for food preservation. The film's functionality was enhanced by integrating honeysuckle essential oil and chitosan-ZnO composite hybrid particles, while cellulose nanofibers were used to create a stable network structure. Honeysuckle essential oil was analyzed, identifying 40 main compounds, with linalool as the predominant component (48.41%). Subsequently, honeysuckle essential oil hybrid particles (CZH) were successfully developed. Using lily starch as the matrix, the effects of honeysuckle essential oil, CZH, and cellulose nanofibers (CNF) on the film's properties were investigated, leading to the fabrication of functional composite films (LNCs). The results indicated that CZH and CNF significantly enhanced the molecular structure, crystallinity, thermal stability, surface hydrophobicity (contact angle θ > 103°), and tensile strength (37.31 MPa) of the films. Additionally, CZH improved the film's UV-blocking capacity (UV-blocking rate of 85.92%), and LNC exhibited superior gas barrier properties. This study demonstrates that lily starch-based composite films possess exceptional mechanical, optical, and barrier properties, thereby highlighting their potential for use in functional food packaging applications.