Abstract:
There is an increasing demand for sustainable smart packaging technologies to reduce food poisoning and unnecessary food wastage, monitor the quality status of food, and enhance the shelf life of the food throughout its distribution. This study aimed to develop sustainable smart food packaging films based on polyvinyl alcohol (PVA), Chitosan (C), palm kernel oil, and anthocyanin blend extract by solvent casting technique. The structural, physical and functional properties of anthocyan in blend films were compared with those of single and mixed anthocyan in films. The results present in this study reveal that sustainable smart films based on natural extracts and biodegradable polymers were developed. The results also revealed that 7-100% PVA, 5-12%STTP, 5-20%Palm kerneloil,5-15% glycerol, and 30-45% anthocyanin can be the best proportions to prepare better films. Anthocyanins from a blend gave obvious color changes and had increased color intensity. Furthermore, the smart films also had good response to pH variations due to pH changes thus can be used in monitoring and displaying information on the quality and freshness of food products like meat, fish, and milk. In addition, they can be used in maintaining the quality and freshness of meat products. The interaction between the anthocyanin blend extracts and biopolymers reduced the mechanical properties and thermal stability of the films and increased the color stability of the films. Future developments can be investigation of films’ response in various temperatures as well as the study of the mechanical and thermal properties of the films. More research should be done on blending of different types of anthocyanin sources like flowers (butterfly peas, rose), fruits (mulberry, strawberry), leaves (red cabbage) and others to increase the color intensity in these films.
