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

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.

Graphical abstract

Keywords

bio-based / multifunction / colorimetric indicator / active and intelligent packaging

References

[1] Liu J Y, Huang J Y, Ying Y B, Hu L P, Hu Y Q. pH-sensitive and antibacterial films developed by incorporating anthocyanins extracted from purple potato or roselle into chitosan/polyvinyl alcohol/nano-ZnO matrix: comparative study. International Journal of Biological Macromolecules, 2021, 178: 104–112

[2] Li Y N, Ren J Z, Wang B H, Lu W Q, Wang H X, Hou W F. Development of biobased multilayer films with improved compatibility between polylactic acid-chitosan as a function of transition coating of SiO_x. International Journal of Biological Macromolecules, 2020, 165: 1258–1263

[3] Nazareth M S, Shreelakshmi S V, Rao P J, Shetty N P. Micro and nanoemulsions of Carissa spinarum fruit polyphenols, enhances anthocyanin stability and anti-quorum sensing activity: comparison of degradation kinetics. Food Chemistry, 2021, 359: 129876

[4] Tao R, Sedman J, Ismail A. Antimicrobial activity of various essential oils and their application in active packaging of frozen vegetable products. Food Chemistry, 2021, 360: 129956

[5] Bigi F, Haghighi H, Siesler H W, Licciardello F, Pulvirenti A. Characterization of chitosan-hydroxypropyl methylcellulose blend films enriched with nettle or sage leaf extract for active food packaging applications. Food Hydrocolloids, 2021, 120: 106979

[6] Wu C H, Li Y L, Sun J S, Lu Y Z, Tong C L, Wang L, Yan Z M, Pang J. Novel konjac glucomannan films with oxidized chitin nanocrystals immobilized red cabbage anthocyanins for intelligent food packaging. Food Hydrocolloids, 2020, 98: 105245

[7] Qin Y, Liu Y P, Yuan L M, Yong H M, Liu J. Preparation and characterization of antioxidant, antimicrobial and pH-sensitive films based on chitosan, silver nanoparticles and purple corn extract. Food Hydrocolloids, 2019, 96: 102–111

[8] Yan J T, Cui R, Tang Z Y, Wang Y R, Wang H, Qin Y Y, Yuan M W, Yuan M L. Development of pH-sensitive films based on gelatin/chitosan/nanocellulose and anthocyanins from hawthorn (Crataegus scabrifolia) fruit. Journal of Food Measurement and Characterization, 2021, 15(5): 3901–3911

[9] Li Y N, Wu K X, Wang B H, Li X Z. Colorimetric indicator based on purple tomato anthocyanins and chitosan for application in intelligent packaging. International Journal of Biological Macromolecules, 2021, 174: 370–376

[10] Jamnongkan T, Yosta A, Thanesthakul B, Sugimoto M, Hara T, Takatsuka Y, Mongkholrattanasit R. Effect of ZnO nanoparticles on the physical properties of PLA/PBS biocomposite films. Materials Science Forum, 2021, 1033: 143–150

[11] Li S C, Li Y N. Mechanical and antibacterial properties of modified nano-ZnO/high-density polyethylene composite films with a low doped content of nano-ZnO. Journal of Applied Polymer Science, 2010, 116(5): 2965–2969

[12] Yang Z K, Zhai X D, Zou X B, Shi J Y, Huang X W, Li Z H, Gong Y Y, Holmes M, Povey M, Xiao J B. Bilayer pH-sensitive colorimetric films with light-blocking ability and electrochemical writing property: application in monitoring crucian spoilage in smart packaging. Food Chemistry, 2021, 336: 127634

[13] Sun J S, Jiang H X, Wu H B, Tong C L, Pang J, Wu C H. Multifunctional bionanocomposite films based on konjac glucomannan/chitosan with nano-ZnO and mulberry anthocyanin extract for active food packaging. Food Hydrocolloids, 2020, 107: 105942

[14] Kan J, Liu J, Xu F, Yun D W, Yong H M, Liu J. Development of pork and shrimp freshness monitoring labels based on starch/polyvinyl alcohol matrices and anthocyanins from 14 plants: a comparative study. Food Hydrocolloids, 2022, 124: 107293

[15] Vidana Gamage G C, Lim Y Y, Choo W S. Black goji berry anthocyanins: extraction, stability, health benefits, and applications. ACS Food Science and Technology, 2021, 1(8): 1360–1370

[16] Qin Y, Yun D W, Xu F F, Chen D, Kan J, Liu J. Smart packaging films based on starch/polyvinyl alcohol and Lycium ruthenicum anthocyanins-loaded nano-complexes: functionality, stability and application. Food Hydrocolloids, 2021, 119: 106850

[17] Qin Y, Liu Y P, Yong H M, Liu J, Zhang X, Liu J. Preparation and characterization of active and intelligent packaging films based on cassava starch and anthocyanins from Lycium ruthenicum Murr. International Journal of Biological Macromolecules, 2019, 134: 80–90

[18] Liu D F, Cui Z J, Shang M, Zhong Y F. A colorimetric film based on polyvinyl alcohol/sodium carboxymethyl cellulose incorporated with red cabbage anthocyanin for monitoring pork freshness. Food Packaging and Shelf Life, 2021, 28: 100641

[19] Lan W J, Wang S Y, Zhang Z J, Liang X, Liu X W, Zhang J. Development of red apple pomace extract/chitosan-based films reinforced by TiO₂ nanoparticles as a multifunctional packaging material. International Journal of Biological Macromolecules, 2021, 168: 105–115

[20] Rawdkuen S, Faseha A, Benjakul S, Kaewprachu P. Application of anthocyanin as a color indicator in gelatin films. Food Bioscience, 2020, 36: 100603

[21] Li Y N, Ye Q Q, Hou W F, Zhang G Q. Development of antibacterial ε-polylysine/chitosan hybrid films and the effect on citrus. International Journal of Biological Macromolecules, 2018, 118: 2051–2056

[22] Ren J Z, Li Y N, Lin Q B, Li Z H, Zhang G Q. Development of biomaterials based on plasticized polylactic acid and tea polyphenols for active-packaging application. International Journal of Biological Macromolecules, 2022, 217: 814–823

[23] Qin Y, Yun D W, Xu F F, Li C C, Chen D, Liu J. Impact of storage conditions on the structure and functionality of starch/polyvinyl alcohol films containing Lycium ruthenicum anthocyanins. Food Packaging and Shelf Life, 2021, 29: 100693

[24] Wang Y W, Li Y N, Lin Q B, Wang X, Li Z H, Wu K X. Functional and antioxidant properties of plastic bottle caps incorporated with BHA or BHT. Materials, 2021, 14(16): 1–15

[25] Alizadeh-Sani M, Tavassoli M, Mohammadian E, Ehsani A, Khaniki G J, Priyadarshi R, Rhim J W. pH-responsive color indicator films based on methylcellulose/chitosan nanofiber and barberry anthocyanins for real-time monitoring of meat freshness. International Journal of Biological Macromolecules, 2021, 166: 741–750

[26] Kumar N, Pratibha Petkoska A, Trajkovska E, Khojah R, Sami A A M. Chitosan edible films enhanced with pomegranate peel extract: study on physical, biological, thermal, and barrier properties. Materials, 2021, 14(12): 3305

[27] Yong H M, Wang X C, Bai R Y, Miao Z Q, Zhang X, Liu J. Development of antioxidant and intelligent pH-sensing packaging films by incorporating purple-fleshed sweet potato extract into chitosan matrix. Food Hydrocolloids, 2019, 90: 216–224

[28] Qin Y, Liu Y P, Zhang X, Liu J. Development of active and intelligent packaging by incorporating betalains from red pitaya (Hylocereus polyrhizus) peel into starch/polyvinyl alcohol films. Food Hydrocolloids, 2020, 100: 105410

[29] Oliveira Filho J G, Braga A R C, Oliveira B R, Gomes F P, Moreira V L, Pereira V A C, Egea M B. The potential of anthocyanins in smart, active, and bioactive eco-friendly polymer-based films: a review. Food Research International, 2021, 142: 110202

[30] Priyadarshi R, Negi Y S. Effect of varying filler concentration on zinc oxide nanoparticle embedded chitosan films as potential food packaging material. Journal of Polymers and the Environment, 2017, 25(4): 1087–1098

[31] Yan J T, Zhang H, Yuan M L, Qin Y Y, Chen H Y. Effects of anthocyanin-rich Kadsura coccinea extract on the physical, antioxidant, and pH-sensitive properties of biodegradable film. Food Biophysics, 2022, 17(3): 375–385

[32] Rahman P M, Mujeeb V M A, Muraleedharan K. Flexible chitosan-nano ZnO antimicrobial pouches as a new material for extending the shelf life of raw meat. International Journal of Biological Macromolecules, 2017, 97: 382–391

[33] Merz B, Capello C, Leandro G C, Moritz D E, Monteiro A R, Valencia G A. A novel colorimetric indicator film based on chitosan, polyvinyl alcohol and anthocyanins from jambolan (Syzygium cumini) fruit for monitoring shrimp freshness. International Journal of Biological Macromolecules, 2020, 153: 625–632

[34] Halász K, Csóka L. Black chokeberry (Aronia melanocarpa) pomace extract immobilized in chitosan for colorimetric pH indicator film application. Food Packaging and Shelf Life, 2018, 16: 185–193

[35] Singh S, Nwabor O F, Syukri D M, Voravuthikunchai S P. Chitosan-poly(vinyl alcohol) intelligent films fortified with anthocyanins isolated from Clitoria ternatea and Carissa carandas for monitoring beverage freshness. International Journal of Biological Macromolecules, 2021, 182: 1015–1025

[36] Li Y, Zhou Y, Wang Z L, Cai R, Yue T L, Cui L. Preparation and characterization of chitosan-nano-ZnO composite films for preservation of cherry tomatoes. Foods, 2021, 10(12): 3135

[37] Mujeeb Rahman P, Abdul Mujeeb V M, Muraleedharan K, Thomas S K. Chitosan/nano ZnO composite films: enhanced mechanical, antimicrobial and dielectric properties. Arabian Journal of Chemistry, 2018, 11(1): 120–127

[38] Hou J M, Yan X X. Preparation of chitosan-SiO₂ nanoparticles by ultrasonic treatment and its effect on the properties of starch film. International Journal of Biological Macromolecules, 2021, 189: 271–278

[39] Khan S A, Rahman A, Ibrahim F B D A. The impact of film thickness on the properties of ZnO/PVA nanocomposite film. Materials Research Express, 2021, 8(7): 075002

[40] Roy S, Rhim J W. Carboxymethyl cellulose-based antioxidant and antimicrobial active packaging film incorporated with curcumin and zinc oxide. International Journal of Biological Macromolecules, 2020, 148: 666–676

[41] Ezati P, Rhim J W. pH-responsive chitosan-based film incorporated with alizarin for intelligent packaging applications. Food Hydrocolloids, 2020, 102: 105629

[42] Shen R Y, Wang H J, Wu K Z, Gao J, Li J B. Characterization and antimicrobial properties of ferulic acid grafted self-assembled bacterial cellulose-chitosan membranes. Journal of Applied Polymer Science, 2021, 138(33): 1–13

[43] Sun X H, Zhou T T, Wei C H, Lan W Q, Zhao Y, Pan Y J, Wu V C H. Antibacterial effect and mechanism of anthocyanin rich Chinese wild blueberry extract on various foodborne pathogens. Food Control, 2018, 94: 155–161

[44] Dong H L, Ling Z, Zhang X, Zhang X M, Ramaswamy S, Xu F. Smart colorimetric sensing films with high mechanical strength and hydrophobic properties for visual monitoring of shrimp and pork freshness. Sensors and Actuators B: Chemical, 2020, 309: 127752

Acknowledgements

This research received funding from the Research and Innovation Initiatives of WHPU (Grant No. 2023Y29).

RIGHTS & PERMISSIONS

2023 Higher Education Press