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Development of Photo-Active Chitosan-Based Films with Riboflavin for Enhanced Antimicrobial Food Packaging

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Sustainable chitosan-based (CS) films with riboflavin (RF) offer light-activated antimicrobial properties. These novel packaging materials effectively reduce bacterial growth, extending food shelf life through natural photosensitization.

Keywords:
antimicrobial packagingchitosan-based filmsfood shelf lifephotodynamic inactivationriboflavin photosensitizer

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Area of Science:

  • Materials Science
  • Food Science
  • Biotechnology

Background:

  • Chitosan (CS) is a biodegradable polymer with potential for packaging applications.
  • Developing sustainable antimicrobial packaging is crucial for food preservation.
  • Natural photosensitizers can enable light-activated antimicrobial functions.

Purpose of the Study:

  • To develop and characterize chitosan-based films incorporating riboflavin (RF) for light-activated antimicrobial packaging.
  • To investigate the photochemical properties and antimicrobial efficacy of these CS/RF films.
  • To evaluate the suitability of CS/RF films for packaging applications.

Main Methods:

  • Solvent casting was used to prepare chitosan-based (CS) films with riboflavin (RF).
  • Photochemical behavior under blue LED light (450 nm) was studied, including RF photodegradation and reactive oxygen species generation.
  • Mechanical, thermal, optical, barrier properties, and antimicrobial activity against *Pseudomonas fluorescens* were assessed.

Main Results:

  • CS/RF films generated singlet oxygen (1O2) upon illumination, causing color changes.
  • Antimicrobial activity reduced bacterial growth by up to 97% after 120 min of irradiation.
  • Films maintained mechanical integrity and thermal stability, with good oxygen barrier properties, while optical transparency was modulated.

Conclusions:

  • CS/RF films represent a sustainable, functional material for light-activated antimicrobial packaging.
  • These films show promise for extending food shelf life through ROS-mediated bacterial inactivation.
  • Further validation in real food systems is recommended to confirm practical application potential.