Dardari Othmane, Benzaouia Mohamed Amine, El Idrissi Ayoub, Channab Badr-Eddine, Benjellound Ghita Radi, El Gharrak Abdelouahed, El Ouardi Mohamed, El Kadib Abdelkrim
Euromed University of Fes (UEMF), Morocco.
Euromed University of Fes (UEMF), Morocco.
Int J Biol Macromol. 2025 May;310(Pt 2):143213. doi: 10.1016/j.ijbiomac.2025.143213. Epub 2025 Apr 17.
Consumer interest in smart food packaging is rapidly growing due to its ability to monitor food quality in real time. These packages not only track changes in the product but also help prevent microbial growth, extending food shelf life and safety. A prime example is anthocyanin-containing packaging, which visually indicates pH changes through color shifts. We herein illustrate this approach by designing biocompatible and biodegradable packaging containing anthocyanin and thyme oil entrapping bio-based carrageenan (CR) blended with polyvinylalcool (PVA) films. Incorporating thyme oil and anthocyanin into carrageenan/polyvinyl alcohol (CR/PVA) films has significantly enhanced the desired mechanical properties of the biodegradable packaging. Specifically, flexibility increased by 20 % compared to the pristine CR/PVA film. Moreover, the physical properties of the films improved, with a reduction in water vapor permeability (WVP) from 1.74 to 1.30 and an increase in the water contact angle (WCA) from 60.5° to 89.5°, indicating enhanced hydrophobicity. Additionally, the resulting films exhibited substantial antimicrobial potential particularly against Escherichia coli and Staphylococcus aureus, along with strong antioxidant properties, surpassing the performance of the original CR/PVA films. The incorporation of anthocyanin endowed the films with high pH sensitivity, enabling effective visual detection of pH changes. Stability tests showed that anthocyanins degrade under temperature and light exposure. However, their incorporation into CR/PVA films significantly improved stability by reducing degradation. This enhancement highlights their potential for smart, protective food packaging.
消费者对智能食品包装的兴趣正在迅速增长，因为它能够实时监测食品质量。这些包装不仅可以追踪产品的变化，还有助于防止微生物生长，延长食品的保质期并提高安全性。一个典型的例子是含花青素的包装，它通过颜色变化直观地显示pH值的变化。我们在此通过设计一种生物相容性和可生物降解的包装来说明这种方法，该包装含有花青素和百里香油，包裹着与聚乙烯醇（PVA）薄膜混合的生物基角叉菜胶（CR）。将百里香油和花青素加入角叉菜胶/聚乙烯醇（CR/PVA）薄膜中，显著提高了可生物降解包装所需的机械性能。具体而言，与原始的CR/PVA薄膜相比，柔韧性提高了20%。此外，薄膜的物理性能也有所改善，水蒸气透过率（WVP）从1.74降至1.30，水接触角（WCA）从60.5°增加到89.5°，表明疏水性增强。此外，所得薄膜具有显著的抗菌潜力，尤其是对大肠杆菌和金黄色葡萄球菌，同时还具有很强的抗氧化性能，超过了原始CR/PVA薄膜的性能。花青素的加入使薄膜具有高pH敏感性，能够有效地视觉检测pH值的变化。稳定性测试表明，花青素在温度和光照下会降解。然而，将它们加入CR/PVA薄膜中可通过减少降解显著提高稳定性。这种增强突出了它们在智能、保护性食品包装方面的潜力。
