Preparation and performance of chitosan/purple yam anthocyanin/ZnO nanoparticles composites as pH⁃responsive smart films

doi:10.19491/j.issn.1001-9278.2024.10.004

Abstract

Abstract:

A type of smart composite packaging film consisting of chitosan （CS）， purple yam anthocyanin extract （PYE）， ZnO nanoparticles （NPs） was prepared， and the effects of addition amounts of ZnO NPs on the mechanical properties， thermal stability， water vapor barrier performance， and antioxidant properties of the composite films were investigated. The results indicated that the synergistic effect of ZnO NPs and PYE resulted in a significant improvement in the tensile strength， thermal stability， antioxidant properties， and vapor barrier performance of the composite films. When 2 wt% ZnO NPs were added， the resultant composite film exhibited an increase in the tensile strength from 26.58 to 41.79 MPa along with a slight decrease in the elongation at break. Its initial decomposition temperature also increased from 256.12 to 271.41 ℃， but its water vapor transmission rate decreased by about 17%. In addition， the addition of ZnO NPs enhanced the antioxidant and antimicrobial properties of the composite film. In practical application， this composite film exhibited pH sensitivity， and it could visually detect a change in the quality of shrimp during storage through a change in color， providing a facile method for food safety monitoring.

Key words: chitosan, anthocyanin, ZnO nanoparticle, purple yam, smart packaging

CLC Number:

TQ317.3

WEI Afei, LI Qiuyi, FENG Xuemeng, HUANG Yuying, PAN Yuanfeng. Preparation and performance of chitosan/purple yam anthocyanin/ZnO nanoparticles composites as pH⁃responsive smart films[J]. China Plastics, 2024, 38(10): 16-22.

Figures/Tables 9

Fig.1. FTIR of CS， CPZ⁃0 and CPZ⁃2 composite films

Fig.2. TG curves of CS， CPZ⁃0 and CPZ⁃2 composite films

Fig.3. Water vapor permeability of CPZ composite films

Fig.4. Mechanical properties of CPZ composite films

Fig.5. DPPH radical scavenging activity of CPZ composite films

Fig.6. Color changes of CPZ⁃0， CPZ⁃2 and CPZ⁃8 composite films in pH=3~11 solutions

Fig.7. CPZ composite films on the bacteria inhibition rate against S. aureus and E. coli

Fig.8. Color change，pH and TVB⁃N content of CPZ⁃2 composite film during shrimp storage

Fig.9. Preservation effect of red grapes after 7 days with different packing methods and weight loss rate of red grapes during 7 day storage

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