Polyvinyl Alcohol/Chitosan Nanofiber-Based Films Incorporated With Barberry Anthocyanin-Loaded Co-Mof As Multifunctional Performance for Red Meat Sample Packaging Publisher



Noori SMA^{1, 2} ; Khezerlou A³ ; Hashemi M^{4, 5} ; Alizadehsani M⁶ ; Firoozy S⁷ ; Khodaian F⁸ ; Adibi S⁵ ; Naghashpour M⁹ ; Tavassoli M^{1, 3} Show Affiliations
Source: Food and Bioprocess Technology Published:2025

Abstract

A novel film was developed from barberry (BA) anthocyanins immobilized on cobalt-based metal–organic framework (Co-MOF) nanoparticles utilizing biodegradable polyvinyl alcohol (PVA) and chitosan nanofiber (ChNF) as intelligent and active packaging for red meat freshness. The aim of the study was evaluated in two scenarios, the first evaluation of the potential of Co-MOF for embedding in packaging films as antimicrobial properties and cobalt color change due to amine release and pH change, and the second evaluation of the application of Co-MOF in the controlled release of BA anthocyanins as antioxidant properties and color changes of food packaging films during spoilage of red meat. The findings showed that the addition of Co-MOF nanoparticles significantly increased the PVA/ChNF film’s specific surface area, and Co-MOF’s better capacity to concentrate volatile amines allowed the film to detect freshness extremely sensitively, and the antibacterial capabilities of the films for E. coli, S. aureus, and P. fluorescence bacteria were 20.3 ± 0.3 mm, 21.6 ± 0.2 mm, and 19.6 ± 0.4 mm, respectively. Moreover, the inclusion of BA and Co-MOF significantly improves the tensile strength (from 67.2 to 81.3 MPa), flexibility (18.9 to 22.3%), UV protection, water vapor resistance, and sensitivity to ammonia-induced discoloration of the PVA/ChNF film. PVA/ChNF/Co-MOF and PVA/ChNF/Co-MOF/BA films’ colors changed from pink to dark brown and from deep peach to black-greenish-brown when used to track the spoilage of red meat. In conclusion, it was possible to use the created films as intelligent and active food packaging materials. © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024.