Development of pH indicator and antimicrobial cellulose nanofibre packaging film based on purple sweet potato anthocyanin and oregano essential oil

Chen, Shunli; Wu, Min; Lü, Peng; Gao, Lin; Yan, Shun; Wang, Shuangfei

doi:10.1016/j.ijbiomac.2020.01.231

Cited by 199 publications

(87 citation statements)

References 43 publications

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“…The light transmittance of the COC 0 film was the highest of all films which suggested that the light barrier effect of the COC 0 film was poor. In addition, the light transmittance of the COC 0 film was 39.73% at 600 nm (center of visible light spectrum) which was lower than most pure chitosan films mentioned in other research [ 34 ]; this indicated that the presence of OEO reduced the transmittance of the films [ 43 ]. With increasing CNFs contents, the light transmittance of the films decreased, and the opacity increased.…”

Section: Resultsmentioning

confidence: 80%

“…Tensile strength (TS) and elongation at break (EB) are fundamental properties for food-packaging films to resist the stresses and strains that the material may endure during food storage and transportation. Xu et al [ 43 ] shown that the carboxylated CNF significantly enhanced the tensile strength of plasticized hemicelluloses/chitosan-based edible films. The mechanical properties of the COC 0 , COC 20 , COC 40 and COC 60 films are shown in Table 1 .…”

Section: Resultsmentioning

confidence: 99%

“…The TS of the COC 0 film was determined to be 7.71 MPa and the TS of the COC 20 , COC 40 and COC 60 films increased to 10.24, 13.79 and 16.80 MPa, respectively ( p < 0.05). The high TS of the films containing CNFs may result from the large aspect ratio of CNFs [ 43 ] and the stronger interfacial interaction between the chitosan and chains of CNFs [ 22 ]. Moreover, the result was also related to the mentioned in Section 3.5 , the strength of crystalline peak increased in the chitosan amorphous matrix after addition of CNFs [ 39 ].…”

Section: Resultsmentioning

confidence: 99%

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Developed Chitosan/Oregano Essential Oil Biocomposite Packaging Film Enhanced by Cellulose Nanofibril

Chen

Wang

et al. 2020

Polymers

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The use of advanced and eco-friendly materials has become a trend in the field of food packaging. Cellulose nanofibrils (CNFs) were prepared from bleached bagasse pulp board by a mechanical grinding method and were used to enhance the properties of a chitosan/oregano essential oil (OEO) biocomposite packaging film. The growth inhibition rate of the developed films with 2% (w/w) OEO against E. coli and L. monocytogenes reached 99%. With the increased levels of added CNFs, the fibrous network structure of the films became more obvious, as was determined by SEM and the formation of strong hydrogen bonds between CNFs and chitosan was observed in FTIR spectra, while the XRD pattern suggested that the strength of diffraction peaks and crystallinity of the films slightly increased. The addition of 20% CNFs contributed to an oxygen-transmission rate reduction of 5.96 cc/m2·day and water vapor transmission rate reduction of 741.49 g/m2·day. However, the increase in CNFs contents did not significantly improve the barrier properties of the film. The addition of 60% CNFs significantly improved the barrier properties of the film to light and exhibited the lowest light transmittance (28.53%) at 600 nm. Addition of CNFs to the chitosan/OEO film significantly improved tensile strength and the addition of 60% CNFs contributed to an increase of 16.80 MPa in tensile strength. The developed chitosan/oregano essential oil/CNFs biocomposite film with favorable properties and antibacterial activity can be used as a green, functional material in the food-packaging field. It has the potential to improve food quality and extend food shelf life.

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Section: Resultsmentioning

confidence: 80%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Developed Chitosan/Oregano Essential Oil Biocomposite Packaging Film Enhanced by Cellulose Nanofibril

Chen

Wang

et al. 2020

Polymers

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“…In fact, recent studies suggest pH‐responsive polymeric films as smart packaging materials for real‐time food freshness monitoring 279‐281 . In addition, the designed pH‐responsive films exhibit antioxidant activity, 282,283 antimicrobial activity, 284,285 or both, 46,286 making them suitable for food preservation. Apart from their functionalities, the attractivity of these systems resides in their nontoxicity for consumers.…”

Section: Concluding Remarks and Future Perspectivesmentioning

confidence: 99%

pH‐sensitive polymers: Classification and some fine potential applications

Ofridam

Tarhini

Lebaz

et al. 2021

Polymers for Advanced Techs

179

111

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Stimuli‐responsive materials in general and pH‐responsive polymers in particular have gained increasing interest during the last two decades. Their unique properties, which arise from their ability to exhibit sharp and reversible changes in response to environmental pH conditions, have made them suitable for various applications such as drug delivery and specific body‐site targeting, sensing and actuation, membrane functionalization, separation techniques, as well as in agriculture and food industry and even chemical industries. In the present review, the focus is on the general characteristics of pH‐responsive polymers in terms of their origin, chemical composition, and preparation. Moreover, some of the important and recent applications are reported and discussed.

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“…De La Puerta et al ( 2014) developed a solid partially polar adsorbent support (based on paper, cardboard, and polypropylene) impregnated in a vanillin solution, capable of going from colorless to violet when detecting pH changes in food. Anthocyanins, flavonoids responsible for the bright and attractive orange, red, purple, and blue colors of most fruits, vegetables, flowers, and some cereal grains are suitable candidates to be used in pH-sensing labels that can be added inside packages to give simple signals related to food preservation (Singh et al, 2018b;Zhang et al, 2019c;Chen et al, 2020;Sun et al, 2020). Liang et al (2019) prepare an intelligent Artemisia sphaerocephala Krasch gum-based film capable of anchoring the natural dye extracted from red cabbage that exhibited a color change from pink to green along with pH variations ranging from 3 to 10.…”

Section: Freshness and Microbial Spoilage Indicatorsmentioning

confidence: 99%

Recent Developments in Smart Food Packaging Focused on Biobased and Biodegradable Polymers

Salgado¹,

Giorgio²,

Musso³

et al. 2021

Front. Sustain. Food Syst.

152

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Food packaging has a crucial function in the modern food industry. New food packaging technologies seek to meet consumers and industrial's demands. Changes related to food production, sale practices and consumers' lifestyles, along with environmental awareness and the advance in new areas of knowledge (such as nanotechnology or biotechnology), act as driving forces to develop smart packages that can extend food shelf-life, keeping and supervising their innocuousness and quality and also taking care of the environment. This review describes the main concepts and types of active and intelligent food packaging, focusing on recent progress and new trends using biodegradable and biobased polymers. Numerous studies show the great possibilities of these materials. Future research needs to focus on some important aspects such as possibilities to scale-up, costs, regulatory aspects, and consumers' acceptance, to make these systems commercially viable.

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Development of pH indicator and antimicrobial cellulose nanofibre packaging film based on purple sweet potato anthocyanin and oregano essential oil

Cited by 199 publications

References 43 publications

Developed Chitosan/Oregano Essential Oil Biocomposite Packaging Film Enhanced by Cellulose Nanofibril

Developed Chitosan/Oregano Essential Oil Biocomposite Packaging Film Enhanced by Cellulose Nanofibril

pH‐sensitive polymers: Classification and some fine potential applications

Recent Developments in Smart Food Packaging Focused on Biobased and Biodegradable Polymers

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