Intelligent pH-Sensitive Indicator Based on Chitosan@PVP Containing Extracted Anthocyanin and Reinforced with Sulfur Nanoparticles: Structure, Characteristic and Application in Food Packaging

Dardari, Othmane; Amadine, Othmane; Essamlali, Younes; Sair, Said; Aboulhrouz, Soumia; Maâti, Houda; Achagri, Ghizlane; Zahouily, Mohamed

doi:10.1007/s10904-022-02445-3

Cited by 18 publications

(2 citation statements)

References 66 publications

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“…Though nanoforms have better properties, certain chemical structures and their associated properties deviate from the desired actions. Similarly, including nano sulfur particles in polyvinyl pyrrolidone–chitosan–red cabbage anthocyanin film matrices lowered the moisture absorption capacity [121].…”

Section: Packaging System For Freshness Of the Food Productmentioning

confidence: 99%

Innovative Packaging Strategies for Freshness and Safety of Food Products: A Review

Kishore,

Kumar

et al. 2024

Packag Technol Sci

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In recent years, consumers have become more concerned about the freshness and safety of packaged food items with their shelf life and taste. Innovation in food packaging continuously evolves with various techniques, which improve or indicate the quality of the product throughout the supply chain. This review highlights the different packaging strategies for enhancing the freshness of various food products and proclaims an alternative to conventional food packaging systems. Also, this article emphasizes assorted packaging components for the safety of food products, implicating fresh and quality products for consumer health. Such packaging systems provide information on various concepts, including indicators, sensors, scavengers, absorbers and other smart integrated techniques and their application in food products. Moreover, this review highlights the need for exploration in toxicology and migration studies for industrial application and consumer health safety.

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Section: Packaging System For Freshness Of the Food Productmentioning

confidence: 99%

Innovative Packaging Strategies for Freshness and Safety of Food Products: A Review

Kishore,

Kumar

et al. 2024

Packag Technol Sci

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“…Furthermore, in the low wavelength region of the UV-VIS transmittance spectra, PVP/SLS films possess higher absorption of the ultraviolet radiation than pristine PVP film, suggesting that SLAS can be used as additive to inhibit, for example, the light-induced deterioration of packaged foods. This property is very important for the food science and to the development of polymer products (Marturano et al, 2017;Dardari et al, 2022).…”

Section: Optical Properties Of the Filmsmentioning

confidence: 99%

Effect of sodium lauroyl sarcosinate on the thermal, optical and moisture absorption properties of polyvinylpyrrolidone film

Caetano,

Stapelfeldt,

Melo

et al. 2023

J. Eng. Exact Sci.

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In the present study, polyvinylpyrrolidone films containing amino acid-based surfactant, namely, sodium lauroyl sarcosinate (SLS), were prepared by casting method. The obtained films (PVP/SLS) were characterized by means of attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR), optical properties, thermogravimetric analysis (TGA), differential scanning calorimetry (DSC) and moisture absorption (MA). ATR-FTIR spectra of PVP/SLS films showed the main bands of PVP. The opacity of PVP films increased with the addition of SLS. Furthermore, moisture absorption of PVP/SLS films were higher than the pristine PVP film. TGA curves displayed that the thermal stability of PVP film decreased after the incorporation of SLS. DSC curves indicated that SLS can be used as plasticizer for PVP.

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Investigation of lemon peel extract as a natural additive in polyvinyl alcohol/chitosan blend for advanced bioactive food packaging

Fakraoui,

Atanase,

Salhi

et al. 2024

Journal of Polymer Science

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Lemon peel (LP) was integrated into polyvinyl alcohol/chitosan (PVA/CS) to produce innovative active food packaging films via solvent‐casting method. PVA/CS/LP biocomposites were prepared with varying LP contents (1%, 3%, and 5% by weight) to investigate their impact on morphological, thermal, structural, biodegradability, solubility, mechanical, and bioactivity properties of the PVA/CS blend. Scanning electron microscope analysis revealed a uniform dispersion of LP within the matrix. Attenuated total reflectance ‐ fourier transform Infrared spectroscopy (ATR‐FTIR) study confirmed interaction between lemon peel and the matrix. The incorporation of LP enhanced thermal stability and enzymatic activity of PVA/CS films while reducing their UV–vis light transparency. Additionally, the biodegradability of the biocomposites increased, reaching 74% after 30 days of soil burial. Moisture content, water solubility, and swelling decreased with LP content, favoring food preservation. It can be asserted from the tensile test that blending PVA with CS enhances the Young's modulus by 17%. The incorporation of LP into the PVA/CS blend further enhanced the Young's modulus and tensile strength to 1322 and 193 MPa, respectively, attributed to the strong hydrogen bonding between the PVA/CS matrix and LP. Moreover, PVA/CS/LP biocomposites effectively reduced weight loss in cherry tomatoes and inhibited microbial growth, suggesting their potential as eco‐friendly bioactive packaging materials for food preservation.

show abstract

Intelligent pH-Sensitive Indicator Based on Chitosan@PVP Containing Extracted Anthocyanin and Reinforced with Sulfur Nanoparticles: Structure, Characteristic and Application in Food Packaging

Cited by 18 publications

References 66 publications

Innovative Packaging Strategies for Freshness and Safety of Food Products: A Review

Innovative Packaging Strategies for Freshness and Safety of Food Products: A Review

Effect of sodium lauroyl sarcosinate on the thermal, optical and moisture absorption properties of polyvinylpyrrolidone film

Investigation of lemon peel extract as a natural additive in polyvinyl alcohol/chitosan blend for advanced bioactive food packaging

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