pH-sensitive soluble soybean polysaccharide/SiO₂ incorporated with curcumin for intelligent packaging applications

Area of Science:

• Materials Science
• Food Science
• Nanotechnology

Background:

• Development of active food packaging systems is crucial for extending shelf life and ensuring food safety.
• Soluble soybean polysaccharide (SSPS) is a biodegradable polymer with potential for food packaging applications.
• Incorporation of nanoparticles can enhance the functional properties of biopolymer-based films.

Purpose of the Study:

• To investigate the effect of various concentrations of SiO2 nanoparticles on the physicochemical and antimicrobial properties of SSPS-based films.
• To evaluate the migration of SiO2 nanoparticles into a food simulant.
• To develop a curcumin-incorporated nanocomposite for pH sensing and assess its cytotoxicity.

Main Methods:

• Fabrication of SSPS/SiO2 nanocomposite films with varying SiO2 concentrations (5, 10, 15%).
• Characterization of film properties: thickness, water solubility, water vapor permeability, mechanical performance, and surface morphology (SEM).
• Evaluation of SiO2 nanoparticle migration, antibacterial activity, pH sensing capability with curcumin, and cytotoxicity.

Main Results:

• Increased SiO2 nanoparticle concentration enhanced film mechanical properties while decreasing thickness, water solubility, and water vapor permeability.
• SSPS/SiO2 nanocomposite films exhibited uniform SiO2 distribution but lacked inherent antibacterial activity.
• Curcumin-modified nanocomposites demonstrated good physical properties, antibacterial activity, and potential for monitoring shrimp spoilage (correlated with TVBN content).

Conclusions:

• SSPS/SiO2 nanocomposite films offer improved physical and mechanical characteristics for food packaging.
• The addition of curcumin creates an active packaging system with pH sensing and antibacterial capabilities.
• The developed packaging system shows promise for monitoring food quality, particularly for seafood like shrimp.