Anthocyanins/chitosan films doped by nano zinc oxide for active and intelligent packaging: comparison of anthocyanins source from purple tomato or black wolfberry

doi:10.1007/s11705-022-2270-z

Front. Chem. Sci. Eng.

2023, Vol. 17

Issue (6) : 704-715 https://doi.org/10.1007/s11705-022-2270-z

RESEARCH ARTICLE

Anthocyanins/chitosan films doped by nano zinc oxide for active and intelligent packaging: comparison of anthocyanins source from purple tomato or black wolfberry

Yana Li(

), Zenghui Li, Yuwen Wang, Liangbo Sun, Houchang Pei

School of Mechanical Engineering, Wuhan Polytechnic University, Wuhan 430023, China

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Abstract

The multifunctional films was prepared by blending chitosan and nano-ZnO with purple tomato anthocyanins or black wolfberry anthocyanins. The properties of films functioned by anthocyanins source and nano-ZnO content were studied. It was found purple tomato anthocyanins showed more significant color change against pH than black wolfberry anthocyanins. The nano-ZnO were widely dispersed in matrix and enhanced the compatibility of anthocyanins with chitosan. However, the anthocyanins source influenced the properties of the films more slightly than nano-ZnO addition. The tensile strength, antioxidant and antibacterial effects of the chitosan films dramatically increased after cooperated by nano-ZnO and anthocyanins, which also enhanced with increase of nano-ZnO content, whereas the elongation at break of the composite films decreased. Especially, the anthocyanin and nano-ZnO promoted the antibacterial activity of films synergistically. Composite films made from black wolfberry anthocyanins exhibited higher mechanical performance than those made from purple tomato anthocyanins but weaker antibacterial effects. The purple tomato anthocyanins/chitosan and nano-ZnO/purple tomato anthocyanins/chitosan films effectively reflected pork spoilage, changing their colors from dark green to brown, indicating the potential for applications in active and intelligent food packaging.

Keywords bio-based multifunction colorimetric indicator active and intelligent packaging

Corresponding Author(s): Yana Li

Just Accepted Date: 09 October 2022 Online First Date: 30 March 2023 Issue Date: 17 May 2023

Cite this article:

Yana Li,Zenghui Li,Yuwen Wang, et al. Anthocyanins/chitosan films doped by nano zinc oxide for active and intelligent packaging: comparison of anthocyanins source from purple tomato or black wolfberry[J]. Front. Chem. Sci. Eng., 2023, 17(6): 704-715.

URL:

https://academic.hep.com.cn/fcse/EN/10.1007/s11705-022-2270-z
https://academic.hep.com.cn/fcse/EN/Y2023/V17/I6/704

Tab.1 Formulation of composite films with different mass fractions

Fig.1 (a) Digital photos and (b) UV–vis spectrum of films.

Tab.2 Color parameters of films

Fig.2 pH-sensitivity of (a) PTA and (b) BWA.

Fig.3 Color of CS, PTA/CS, 1%-ZP/PTA/CS, BWA/CS and 1%-ZP/BWA/CS films in pH solutions.

Fig.4 SEM images of (A–G) films with surface and (a–g) cross section.

Fig.5 FTIR spectra of films.

Tab.3 Thickness, moisture content, mechanical properties and contact angle of films

Fig.6 DPPH radical scavenging activity of films.

Fig.7 (a) Zone of inhibition and (b) antibacterial rate of films against Escherichia coli.

Tab.4 Color variation of films against pH and TVB-N of pork during storage time

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