Chitosan-Fucoidan Gel Formation for Food Packaging Film Development Incorporating Blackcurrant Anthocyanins for...

Area of Science:

• Materials Science and Engineering
• Food Science and Technology
• Biotechnology

Background:

• Synthetic food packaging contributes to environmental pollution.
• There is a growing demand for sustainable and functional food packaging solutions.
• Biodegradable films offer a promising alternative to conventional plastics.

Purpose of the Study:

• To develop and characterize a novel biodegradable food packaging film.
• To incorporate blackcurrant-derived anthocyanins (BCAs) for freshness monitoring.
• To evaluate the film's potential for intelligent seafood packaging.

Main Methods:

• Fabrication of chitosan (CH) and fucoidan (FU) films with varying BCA concentrations using a casting method.
• Systematic evaluation of structural, physicochemical, thermal, barrier, and biological properties.
• Assessment of antimicrobial activity and pH-responsive color changes for spoilage indication.

Main Results:

• The CH/FU/BCA film with 0.4% BCA showed optimal performance, including enhanced tensile strength and barrier properties.
• Incorporation of BCA resulted in pH-responsive color changes, indicating freshness.
• The film exhibited significant antimicrobial activity against Escherichia coli and Staphylococcus aureus.

Conclusions:

• The developed biodegradable film is a multifunctional material with protective and freshness-indicating capabilities.
• Synergistic interactions between CH, FU, and BCA enhance film properties.
• This innovative biofilm holds significant potential for intelligent seafood packaging applications.