Materials and Production Engineering, The Sirindhorn International Thai-German Graduate School of Engineering (TGGS), King Mongkut's University of Technology North Bangkok, Bangkok 10800, Thailand.
Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea.
Int J Biol Macromol. 2024 Jul;273(Pt 2):133170. doi: 10.1016/j.ijbiomac.2024.133170. Epub 2024 Jun 14.
In recent years, there has been a growing demand for environmentally friendly smart packaging materials. Therefore, in this study, we developed an eco-friendly pH-sensitive indicator film through the solvent casting process, incorporating alginate, polyvinyl alcohol, garlic, and Nelumbo nucifera flower extract. The effect of extract on the chemical and physical properties of the film were extensively studied using various characterization techniques. XRD and FTIR reveal the strong interaction between the polymers and the extract. The incorporation of the extract influenced various parameters such as swelling behavior, water solubility, and moisture content, while also improving the film's thermal stability, biodegradability, as well as its antioxidant and antimicrobial properties. Interestingly, the film exhibited a color change in response to pH change. During shrimp storage, the film showed a visible transition from purple to green, indicating shrimp spoilage. Additionally, the film's ability to detect freshness was confirmed by measuring total volatile basic nitrogen (TVBN). These findings suggest that the PVA/alginate/garlic/Nelumbo nucifera film shows promise as an intelligent packaging material for real-time food monitoring applications.
近年来，人们对环保型智能包装材料的需求日益增长。因此，本研究通过溶剂浇铸法制备了一种环保型 pH 敏感指示剂薄膜，该薄膜由海藻酸钠、聚乙烯醇、大蒜和莲(Nelumbo nucifera)花提取物组成。通过各种表征技术，广泛研究了提取物对薄膜化学和物理性质的影响。XRD 和 FTIR 表明聚合物和提取物之间存在强相互作用。提取物的加入影响了薄膜的溶胀行为、水溶性和水分含量等各种参数，同时也提高了薄膜的热稳定性、生物降解性以及抗氧化和抗菌性能。有趣的是，薄膜对 pH 值的变化表现出颜色变化。在对虾贮藏过程中，薄膜从紫色变为绿色，表明对虾变质。此外，通过测量总挥发性碱性氮 (TVBN) 来证实薄膜检测新鲜度的能力。这些发现表明，PVA/海藻酸钠/大蒜/莲膜有望成为用于实时食品监测应用的智能包装材料。
