Development of novel sodium alginate-based light-responsive controlled-release active packaging film

Area of Science:

• Materials Science
• Food Science
• Nanotechnology

Background:

• Intelligent active packaging films with controlled release are crucial for food preservation.
• Developing responsive materials that release active compounds upon specific stimuli is a key research area.
• Metal-organic frameworks (MOFs) offer tunable properties for advanced material design.

Purpose of the Study:

• To create a light-responsive controlled-release active film for food packaging.
• To investigate the controlled release of carvacrol (CA) from a novel PBA-IRMOF-3/sodium alginate (SA) composite film (PMC@SA).
• To evaluate the film's properties and its effectiveness in preserving pork quality.

Main Methods:

• Synthesis of PBA-IRMOF-3 by modifying IRMOF-3 with azobenzene 4-carboxylic acid (PBA).
• Incorporation of carvacrol (CA)-loaded PBA-IRMOF-3 into a sodium alginate (SA) matrix to form the PMC@SA film.
• Characterization of the film's light-responsive release, hydrophobicity, water vapor barrier, light-blocking, and mechanical properties.
• Assessment of pork preservation using the PMC@SA film under UV irradiation.

Main Results:

• The PMC@SA film demonstrated light-responsive controlled release of carvacrol triggered by alternating UV and visible light.
• The film exhibited significant hydrophobicity (water contact angle: 69.67°), excellent water vapor barrier properties, and effective UV light blocking.
• UV irradiation did not negatively impact the film's mechanical and physical properties.
• The PMC@SA film significantly improved pork quality, with enhanced preservation observed after UV irradiation (P < 0.05).

Conclusions:

• The developed PMC@SA film shows promising light-responsive controlled-release capabilities for active substances.
• The film possesses desirable properties for food packaging, including hydrophobicity, water vapor barrier, and light-blocking.
• This innovative active packaging film holds significant potential for extending the shelf life and maintaining the quality of food products like pork.