Development of an intelligent packaging by incorporating curcumin into pistachio green hull pectin/poly vinyl alcohol (PVA) films

Curcumin: A Magical Small Molecule with a Large Role in Active-Intelligent Degradable Food Packaging

Curcumin exhibits antioxidant, antibacterial, antitumor, and anti-inflammatory biological properties. Its dual functionality as both a food additive and a pH-sensitive colorant has led to extensive applications in meat products and other food systems, thereby garnering significant research interest. In recent years, curcumin-loaded active-intelligent food packaging films have emerged as a promising innovation due to their multifunctional capabilities: not only do they prevent microbial contamination and extend food shelf life, but they also enable real-time freshness monitoring through visual colorimetric responses. This paper first delineates the molecular structure and fundamental biological mechanisms of curcumin. Subsequently, it systematically reviews the strategies for curcumin incorporation (including encapsulation techniques and composite formulations) and advanced fabrication methodologies for developing active-intelligent biodegradable films. Finally, the current applications of curcumin in polymer-based smart packaging systems are critically analyzed, with prospective research directions proposed to address existing technological limitations.

Enhanced ammonia-sensitive intelligent films based on a metal-organic framework for accurate shrimp freshness monitoring

Sensitive intelligent films can be used to accurately monitor food freshness. In this study, a cellulose acetate curcumin-loaded cyclodextrin (CD)-based metal-organic framework intelligent film (CA-Cur@CD-MOF) was developed to monitor shrimp freshness at different spoilage stages in real time. The mechanical, barrier, optical, and ammonia-sensitive properties of this film were studied. Notably, this film demonstrated effective ammonia-sensitive color development, reaching a ΔE value of 8.5 in 2 min under an ammonia atmosphere of approximately 0.4 mM. This intelligent film exhibits good DPPH free radical scavenging ability, high thermal stability, and excellent theoretical limit of detection (LOD). Interestingly, shrimp can be classified as "fresh", "sub-fresh", and "spoilage" during the monitoring of shrimp freshness. Furthermore, a significant correlation (R2 = 0.9641) was observed between the TVB-N and ΔE value for this film. Therefore, this intelligent film is promising for the real-time monitoring of freshness of shrimp and other protein-rich foods.

Preparation and characterization of novel natural pigment-indicating film: Application in kiwifruit freshness monitoring

The marketability of natural pigment-based indicator films is impeded by their weaker color rendering and stability compared with synthetic pigments. Here, we developed novel colorimetric indicators by blending polyvinyl alcohol (PVA) with carboxymethyl cellulose (CMC) and combining alizarin and curcumin. Compared with the individual materials, the PVA and CMC composite films demonstrated superior thermal stability and water resistance. The manufacturing process of these colorimetric indicators was optimized using response surface methodology. The optimum conditions were as follows: PVA at 3.92 g/100 mL; plate pour amount, 48.6 mL; pigment content, 5.8 g/100 mL; pigment ratio, 0.76. The optimized film showed a robust response to CO2 (a color difference of 65.06 ± 2.43). The color difference of the optimized film improved by 98.5 % and 16.86 % for kiwifruit stored at room and low temperatures, respectively. This substantial color change aids in identifying the optimal consumption window for kiwifruit, boosting indicator precision and kiwifruit freshness accuracy.

Development of bioactive and environmentally friendly chitosan-based film using waste of pistachio dehulling process as a novel promising food packaging material

Chitosan films containing different amounts of pistachio hull methanol extract (PHE) (2 %, 4 %, 8 % w/v) were produced. LC-MS/MS analysis demonstrated that tannic acid (207.74 mg/g PHE), gallic acid (46.63 mg/g PHE), protocatechuic acid (27.79 mg/g PHE), quinic acid (16.41 mg/g PHE), isoquercitrin (15.2 mg/g PHE) were the most abundant phenolic compounds in PHE. The biological activity test results indicated that PHE enhanced the antioxidant and antibacterial activities of chitosan films. Chitosan-based films with 8 % PHE showed significant antimicrobial activity on all microorganisms tested. Chitosan films containing even the lowest concentration of PHE effectively inhibited DPPH free radicals, indicating a significant antioxidant activity. The increase in the amount of PHE caused a decrease in the L* value and an increase in the a* and b* values. It was found that the tensile strength and elongation at break of the films containing PHE were higher than those of the control film. Chitosan film with 4 % PHE exhibited the highest values of tensile strength (10.72 ± 1.06 MPa) and elongation at break (198.57 ± 10.34 %). FTIR analysis showed that PHE modified the intermolecular interactions in the film matrix, leading to the expansion of the CC bond and an increase in the intensity of the CO bands. Thermal analysis displayed that chitosan films incorporating PHE exhibited higher thermal stability compared to control films. PHE can be used as a bioactive supportive material in food packaging.

Natural colorant incorporated biopolymers-based pH-sensing films for indicating the food product quality and safety

The current synthetic plastic-based packaging creates environmental hazards that impact climate change. Hence, the topic of the current research in food packaging is biodegradable packaging and its development. In addition, new smart packaging solutions are being developed to monitor the quality of packaged foods, with dual functions as food preservation and quality indicators. In the creation of intelligent and active food packaging, many natural colorants have been employed effectively as pH indicators and active substances, respectively. This review provides an overview of biodegradable polymers and natural colorants that are being extensively studied for pH-indicating packaging. A comprehensive discussion has been provided on the current status of the development of intelligent packaging systems for food, different incorporation techniques, and technical challenges in the development of such green packaging. Finally, the food industry and environmental protection might be revolutionized by pH-sensing biodegradable packaging enabling real-time detection of food product quality and safety.

Development of pH-responsive intelligent and active films based on pectin incorporating Schiff base (Phenylalanine/syringaldehyde) for monitoring and preservation of fruits

This study aimed to develop pectin-based films by incorporating Schiff base compounds (SPS) synthesized by phenylalanine and syringaldehyde. The SEM images showed good compatibility between SPS and pectin matrix. The interaction of SPS and pectin matrix was analyzed by FTIR and XRD. Results indicated that the cross-linking effects between SPS and pectin matrix improved the thermal stability, water resistance and light shielding ability of the films. The incorporation of SPS in the films scavenged more than 80% of DPPH and ABTS free radicals, exhibited sustained antimicrobial ability against S. aureus, E. coli and B. cinerea, and showed significant color changes as pH-responsive films. Especially, the intelligent active coating/films inhibited the quality deterioration of cherry tomatoes and fresh-cut mangoes, and monitored the freshness of fresh-cut mangoes during storage. Therefore, the SPS/PE films have a potential application in maintaining fruit quality and monitoring the freshness of fresh-cut fruit.

High-efficacy antimicrobial acyclic N-halamine-grafted polyvinyl alcohol film

With N,N'-methylenebisacrylamide (MBA) and polyvinyl alcohol (PVA) as raw materials, a polymer (PVA-MBA) containing N-halamine precursor functional groups was obtained via grafting reaction between the active hydroxyl groups on PVA and α, β-unsaturated functional groups of MBA under the catalysis of sodium carbonate in an aqueous solution. An acyclic N-halamine precursor-grafted PVA (MBA-PVA) film was formed by simply spreading PVA-MBA aqueous solution in a glass dish and drying it. An antimicrobial acyclic N-halamine-grafted PVA (PVA-MBA-Cl) film was achieved by spraying the diluted sodium hypochlorite solution onto the surface of PVA-MBA film. The performance test of PVA-MBA-Cl film under the optimal preparation conditions showed that the tensile performance and the hydrophobicity were improved, compared to the PVA film. The storage stability test indicated that the oxidative chlorine content Cl+ (atoms/cm2) of the as-prepared PVA-MBA-Cl film only reduced by 14.3% after storage for 9 weeks, showing that the antibacterial N-halamine functional groups in PVA-MBA-Cl film has excellent storage stability under room temperature. Antibacterial test showed that the PVA-MBA-Cl film had very strong antibacterial efficacies and could completely kill 1.28 × 106 CFU/mL S. aureus and 1.89 × 106 CFU/mL E. coli within 1 min. Therefore, PVA-MBA-Cl film will have more potential applications in food package.