食物垃圾的环境和经济负担需要新的保存技术来减少腐败的降解作用,例如水分,氧气,和微生物。直接食品添加剂可以帮助保持产品质量;然而,这些添加剂的寿命有限,再加上消费者对“清洁标签”产品的渴望,促使人们研究新的食品制造技术,如可以预防和检测食品腐败的活性和智能包装。在这项工作中,姜黄素通过反应性挤出接枝到聚丙烯(PP-g-Cur),通过无溶剂生产非迁移活性和智能包装,高效,和连续方法。姜黄素的固定化通过标准迁移试验证实,其最大迁移量为0.011mg/cm2。显着低于欧盟对食品接触材料的迁移限制(0.1mg/cm2)。与天然PP薄膜相比,PP-g-Cur薄膜阻挡了93%的紫外光,同时在可见光区域保持64%的透明度,允许所需的产品可见性,同时抑制包装商品的紫外线降解。与对照PP相比,PP-g-Cur抑制大肠杆菌和单核细胞增生李斯特菌生长的能力微不足道,游离姜黄素的细菌抑制作用也很差,这表明没有亲水改性,天然姜黄素具有有限的抗菌功效。PP-g-Cur薄膜在有机(11.71±3.02TroloxEq(nmol/cm2))和水性(3.18±1.04TroloxEq(nmol/cm2))基质中均显示出显着的自由基清除作用,在亲脂性和亲水性应用中表现出抗氧化行为的潜力。最后,当PP-g-Cur薄膜暴露于氨时,微生物生长的指标,颜色在视觉上和数量上从黄色变为红色,表现出潜在的腐败迹象。这些发现证明了可扩展技术的潜力,可以生产活性和智能包装,以限制食物浪费并提高功能材料在各种应用中的能力。
The environmental and economic burden of food waste demands new preservation technologies to reduce the degradative actions of spoilage such as moisture, oxygen, and microorganisms. Direct food additives can help maintain product quality; however, the limited life span of these additives combined with consumer desire for \"clean label\" products has motivated research into new food manufacturing technologies like active and intelligent packaging that can prevent and detect food spoilage. In this work, curcumin was grafted to polypropylene (PP-g-Cur) via reactive extrusion to produce nonmigratory active and intelligent packaging through a solvent-free, efficient, and continuous method. Immobilization of curcumin was confirmed by a standard migration assay exhibiting a maximum of 0.011 mg/cm2 migration, significantly below the EU migratory limit for food contact materials (0.1 mg/cm2). Compared to native PP films, PP-g-Cur films blocked 93% of UV light while retaining 64% transparency in the visible region, allowing for desirable product visibility while inhibiting UV degradation of packaged goods. While the ability of PP-g-Cur to inhibit growth of E. coli and L. monocytogenes was insignificant compared to control PP, free curcumin exhibited poor bacterial inhibition as well, suggesting that without hydrophilic modification, native curcumin has limited antimicrobial efficacy. PP-g-Cur films displayed significant radical scavenging in both organic (11.71 ± 3.02 TroloxEq (nmol/cm2)) and aqueous (3.18 ± 1.04 TroloxEq (nmol/cm2)) matrices, exhibiting potential for antioxidant behavior in both lipophilic and hydrophilic applications. Finally, when PP-g-Cur films were exposed to ammonia, an indicator of microbial growth, the color visually and quantitatively changed from yellow to red, demonstrating potential to indicate spoilage. These findings demonstrate the potential of a scalable technology to produce active and intelligent packaging to limit food waste and advance the capabilities of functional materials in a variety of applications.