Sustainable Smart Packaging from Protein Nanofibrils

Area of Science:

• Food Science and Technology
• Materials Science
• Biotechnology

Background:

• Smart packaging enhances food quality monitoring and shelf life through environmental responsiveness.
• Current methods for monitoring food spoilage can be limited in real-time feedback.
• There is a growing demand for sustainable and biodegradable packaging solutions in the food industry.

Purpose of the Study:

• To develop and characterize a novel smart packaging material using amyloid fibrils (AM) and red radish anthocyanins (RRA).
• To evaluate the efficacy of the AM/RRA films in monitoring food spoilage, specifically shrimp freshness.
• To assess the antibacterial, antioxidant, and physical properties of the developed smart packaging films.

Main Methods:

• Development of a protein nanofibril biofilm from whey protein, functionalized with RRA.
• Comprehensive characterization including pH responsiveness, water vapor permeability, thermal and mechanical testing, and colorimetric analysis.
• Testing the smart packaging's ability to detect spoilage in shrimp over time.

Main Results:

• The AM/RRA films demonstrated superior performance compared to control films.
• Visible color changes indicating spoilage were observed in shrimp within one day and significant changes within two days at room temperature.
• The films exhibited significant antibacterial and antioxidant activities.

Conclusions:

• The AM/RRA smart packaging effectively monitors food spoilage through visible color changes.
• The developed packaging is biodegradable, sustainable, and cost-effective, utilizing bio-based materials.
• This innovation offers a promising eco-friendly solution for food preservation and quality control.