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Triple-function chitosan-based film for pork and shrimp packaging.

Wanmei Lin1, Wei Hong1, Yuanxin Sun1

  • 1College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China.

Food Chemistry
|March 16, 2023
PubMed
Summary

This study developed an intelligent food packaging film using chitosan, polyvinyl alcohol, and curcumin-β-cyclodextrin. The film monitors food freshness by changing color and fluorescence, while also extending shelf life.

Keywords:
Active compoundsFood preservationFreshness indicatorsMeatSeafoodpH-responsive films

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Area of Science:

  • Food Science and Technology
  • Materials Science
  • Polymer Chemistry

Background:

  • Intelligent food packaging aims to monitor freshness and extend shelf life.
  • Chitosan (CS) and polyvinyl alcohol (PVA) are biocompatible polymers with potential for film applications.
  • Curcumin-β-cyclodextrin (Cur-β-CD) can act as a visual indicator for freshness detection.

Purpose of the Study:

  • To engineer a multifunctional film for intelligent and active food packaging.
  • To utilize Cur-β-CD as an indicator for pork and shrimp freshness monitoring.
  • To enhance the properties of chitosan-based films for food preservation.

Main Methods:

  • Fabrication of a composite film using chitosan (CS), polyvinyl alcohol (PVA), and curcumin-β-cyclodextrin (Cur-β-CD).
  • Evaluation of the film's colorimetric and fluorescent responses to food spoilage indicators.
  • Assessment of mechanical properties, water contact angle, water vapor permeability, and antioxidant/antibacterial activities.

Main Results:

  • The developed film exhibited color changes (yellow to orange, ΔE > 5) and decreased fluorescence intensity during storage, indicating freshness.
  • Incorporation of PVA significantly improved the tensile strength (31.80 MPa) and elongation at break (127.22%) of the CS film.
  • Cur-β-CD enhanced antioxidant, antibacterial properties, increased water contact angle (to 111.2°), and reduced water vapor permeability (to 0.42 × 10⁻¹⁰ g (m s Pa)⁻¹).

Conclusions:

  • The CS/PVA film containing Cur-β-CD demonstrates potential as an intelligent and active food packaging material.
  • The film effectively monitors freshness and prolongs the shelf life of pork and shrimp.
  • This innovative packaging offers a promising alternative for the food industry.