Eco-friendly Smart Packaging Film with High Thermal Stabilities, Antibacterial Activities, and Food Freshness Monitoring

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food and Bioprocess Technology Pub Date : 2024-08-05 DOI:10.1007/s11947-024-03537-3

Chang Liu, Ning Li, Li Niu, Xu Li, Jacko Feng, Zhiming Liu

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Abstract

Traditional polysaccharide-based films, though environmentally friendly, face challenges like poor heat resistance and susceptibility to bacterial contamination, limiting their application in bio-based and smart food packaging. This study presents a novel composite film by incorporating zinc ions (Zn²⁺) into hydroxypropyl methylcellulose (HPMC) and sodium alginate (SA). This HPMC/zinc-alginate (ZA) film aims to address these limitations. The study investigates the microstructure, physicochemical properties, thermal stability, antimicrobial efficacy, pH responsiveness, and food freshness monitoring performance of films. Fourier-transform infrared spectroscopy (FTIR) identified enhanced hydrogen bond interactions among Zn²⁺, curcumin, and the film matrix. X-ray diffraction (XRD) analysis revealed superior crystallinity, and thermogravimetric analysis (TGA) confirmed improved thermal stability. The Zn²⁺ addition provided 99.99% antibacterial effectiveness against S. aureus and E. coli. The HPMC₅/ZA₅-Cur_3% film effectively monitored food quality by changing color as food deteriorated. This research supports the development of natural, edible packaging films with enhanced safety and monitoring capabilities, marking a significant advance in smart food packaging technology.

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具有高热稳定性、抗菌活性和食品新鲜度监测功能的环保型智能包装薄膜

传统的多糖类薄膜虽然环保，但面临耐热性差、易受细菌污染等挑战，限制了其在生物基和智能食品包装中的应用。本研究通过在羟丙基甲基纤维素（HPMC）和海藻酸钠（SA）中加入锌离子（Zn2+），提出了一种新型复合薄膜。这种 HPMC/海藻酸锌（ZA）薄膜旨在解决这些局限性。研究调查了薄膜的微观结构、理化性质、热稳定性、抗菌功效、pH 值响应性和食品新鲜度监测性能。傅立叶变换红外光谱（FTIR）发现 Zn2+、姜黄素和薄膜基质之间的氢键相互作用增强。X 射线衍射（XRD）分析表明了其优异的结晶性，热重分析（TGA）证实了其热稳定性的提高。添加的 Zn2+ 对金黄色葡萄球菌和大肠杆菌的抗菌效果高达 99.99%。HPMC5/ZA5-Cur3% 薄膜会随着食品变质而改变颜色，从而有效监测食品质量。这项研究为开发具有更强安全性和监测能力的天然可食用包装薄膜提供了支持，标志着智能食品包装技术取得了重大进展。

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来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.