Development of pH-Indicative and Antimicrobial Films Based on Polyvinyl Alcohol/Starch Incorporated with Ethyl Lauroyl Arginate and Mulberry Anthocyanin for Active Packaging
Source abstract
Abstract
Antibacterial and pH-responsive composite films for active food packaging were fabricated based on polyvinyl alcohol (PVA), cassava starch, ethyl lauroyl arginate (LAE), and mulberry anthocyanin. With the incorporation of LAE and mulberry anthocyanin, the PVA/starch blend films exhibited a less compact and more heterogeneous surface structure. The tensile strength and elongation at break of the active films were not significantly affected when the mulberry anthocyanin content was less than 20%. Moreover, the incorporation of mulberry anthocyanin effectively improved the UV barrier property of the blend films. Notably, while mulberry anthocyanin showed obvious color changes in buffer solutions with different pH values, the changes were indistinguishable for the PVA/starch/mulberry anthocyanin films. By contrast, the color changes of the PVA/starch/LAE/mulberry anthocyanin films were more noticeable, indicating the addition of LAE increased the pH sensitivity of the blend films. Furthermore, the PVA/starch/LAE/mulberry anthocyanin films efficiently inhibited the growth of both Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) due to the strong antibacterial activity of LAE. According to the spoilage test, the active films containing 5% mulberry anthocyanin and 5% LAE effectively indicated and slowed down the spoilage process of dairy milk. Our results demonstrate that PVA/starch/LAE/mulberry anthocyanin films have high potential as bioactive packaging materials applied in the food industry.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Nanocomposite Films for Food Packaging · biodegradable polymer synthesis and properties · Postharvest Quality and Shelf Life Management
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Guangxi Key Laboratory for Polysaccharide Materials and Modifications, Guangxi Higher Education Institutes Key Laboratory for New Chemical and Biological Transformation Process Technology, School of Chemistry and Chemical Engineering, Guangxi Minzu University, Nanning 530006, China
School of Science, Tianjin Chengjian University, Tianjin 300384, China
School of Engineering, Newcastle University, Newcastle upon Tyne NE1 7RU, UK
Funding
Natural Science Project of Guangxi Minzu University · the Regional Fund of National Natural Science Foundation of China · Guangxi Natural Science Foundation
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