Active and intelligent food packaging with the use of anti-bacterial and natural-identifier agents

Subject Areas :

somayeh mahmoodi eskandar abadi ¹ , mehdi mahmoodian ² , kaveh rahmani farah ³

1 - دانشجو کارشناسی ارشد، دانشکده علوم، گروه نانوفناوری، دانشگاه ارومیه، ارومیه، ایران
2 - استادیار دانشکده علوم، گروه نانوفناوری، دانشگاه ارومیه، ارومیه، ایران
3 - استادیار پژوهشکده تحقیقات دریاچه ارومیه، دانشگاه ارومیه، ارومیه، ایران

Received: 2021-01-09 Accepted : 2021-01-09 Published : 2021-02-19

Keywords:

Abstract :

The main purpose of food packaging is to prevent it from being destroyed by physical, chemical and microbial contamination. A new strategy that has recently been considered for this aim is the use of smart-active food packaging. In this study, ethylene-vinyl acetate copolymer (EVA) was used as an abundant, flexible, and non-toxic polymer for the preparation of packaging films. Anthocyanin extracted from red cabbage was stabilized on the montmorillonite and was added to the film as a time-temperature indicator. Furthermore, other materials such as ZnO and rosemary essential oil and modified montmorillonite were used in order to achieve antimicrobial, antioxidant and air barrier activity in the fabricated smart-active food packaging films. The nanoparticles and prepared films were characterized by XRD and FESEM analysis. The performance of the prepared films were investigated by antioxidant capacity test by DPPH, in vitro test, minimum bactericidal concentration (MBC), minimum inhibition concentration (MIC), antibacterial test and capacity of oxygen absorbance. Results showed that those film which contained additives such as rosemary, ZnO, and modified montmorillonite exhibited remarkable antibacterial and antioxidant activity compared to pristine EVA film.

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