Development and Evaluation of the Chromatic Behavior of an Intelligent Packaging Material Based on Cellulose Acetate Incorporated with Polydiacetylene for an Efficient Packaging

Abstract

Global growth of the food industry and the demand for new products with natural characteristics, safe conditions and traceability have driven researches for the development of technologies such as intelligent packaging, capable to fulfil those needs. Polydiacetylene (PDA) is a synthetic material that has been highlighted in research field as a sensor substance, which can be used to produce intelligent packaging capable to detect chemical or biochemical changes in foods and in their environment due to PDA’s color transition from blue to red. This work focused on the development and optimization of an intelligent packaging constituted of a polymeric matrix of cellulose acetate-based incorporated with PDA as the substance sensor. Cellulose acetate films (3% wt.) were developed by a casting method, and the amounts of triethyl citrate plasticizer (TEC) (0–25% wt. of cellulose-acetate) and PDA (0–60 mg) were analyzed to optimize the conditions for the best color transitioning at this study range. The compound amounts incorporated into polymeric matrices were established according to Central Composite Designs (CCD). Three more design variables were analyzed, such as the polymerization time of PDA under UV light exposition (0–60 min), pH values (4–11) and temperature exposure on the film (0–100 °C), important factors on the behavior of PDA’s color changing. In this study, film thickness and film color coordinates were measured in order to study the homogeneity and the color transitioning of PDA films under different pH and temperature conditions, with the purpose of maximizing the color changes through the optimization of PDA and TEC concentrations into the cellulose acetate matrix and the polymerization degree trigged by UV light irradiation. The optimal film conditions were obtained by adding 50.48 g of PDA and 10% of TEC, polymerization time of 18 min under UV light, at 100 °C ± 2 °C of temperature exposure. The changes in pH alone did not statistically influence the color coordinates measured at the analyzed ratio; however, variations in pH associated with other factors had a significant effect on visual color changes, and observations were described. PDA films were optimized to maximize color change in order to obtain a cheap and simple technology to produce intelligent packaging capable to monitor food products along the distribution chain in real time, improving the food quality control and consumer safety.

Smart Food Packaging Designed by Nanotechnological and Drug Delivery Approaches

“…A chromatic visualization of food freshness is possible to be monitored by incorporating polydiacetylene into the cellulose acetate membrane in the presence of triethyl citrate as a plasticizer. Based on the results reported by Ardilla-Diaz et al [133], the optimal processing involves the use of 3 wt.% and 2.5 g cellulose acetate, 10% plasticizer, as well as 50.48 mg polydiacetylene while polymerization was achieved by UV curing for 18 min at 100 ± 2 • C. These materials can be exploited as smart food packaging materials that are able to highlight extreme processing/storage conditions (the color change from blue to red being proof of such events) which can cause food degradation and food quality loss.…”

“…Color change from blue to red can be achieved as a consequence of extreme processing/storage conditions (pH and temperature) [133] Ethylene-Vinyl Alcohol copolymer methylene blue Oxygen sensor based on methylene blue  its leuco form The color change (from yellow to orange and red) is a consequence of the Cannizzaro reaction of the evolved aldehydes in both liquid or gaseous form, in alkaline pH. [148] * Commercial available indicators which can be applied on different food.…”

“…Color change from blue to red can be achieved as a consequence of extreme processing/storage conditions (pH and temperature) [133] Ethylene-Vinyl Alcohol copolymer methylene blue Oxygen sensor based on methylene blue ⇔ its leuco form [134] Chitosan gold nanoparticles…”

Mechanical Properties and Diffusion Studies in Wax–Cellulose Nanocomposite Packaging Material

“…Additives are in general added to cellulose not only to achieve desired end properties of the packaging material but also to reduce the cost of the composite material. In addition to achieving good physical and barrier properties, some of the most recent objectives in adding additive are to preserve freshness of the product, increase shelf life of the product, and also help in monitoring the quality changes in food products by using the so-called intelligent packaging ingredients [ 10 , 11 ]. While cellulose is blended with other synthetic polymers such as polyethylene (PE) and polypropylene (PP), it is also used in stand-alone packaging material synthesis along with other active and intelligent additives [ 12 , 13 , 14 , 15 ].…”

Polydiacetylene Vesicles Acting as Colorimetric Sensor for the Detection of Plantaricin LD1 Purified From Lactobacillus Plantarum LD1

“…However, its potential use in sensing application was rst explored by Charych et al [6]. The PDA vesicles have received tremendous attention in the eld of chemical and biological sciences as a colorimetric sensor due to their capacity to change the color when exposed to various external stimuli such as light, heat, mechanical stress, solvents and binding of speci c chemical or biological agents [7][8][9]. The blue phase of the vesicles shows maximum absorption at 640 nm and red phase, at 550 nm when exposed to external stimuli, which can be directly observed by the naked eyes [10][11][12].…”