pH‐sensitive soluble soybean polysaccharide/SiO2 incorporated with curcumin for intelligent packaging applications

• Main Authors: Davoud Salarbashi, Mohsen Tafaghodi, Bibi Sedigheh Fazly Bazzaz, Seyyed Mohammad Aboutorabzade, Morteza Fathi
• Format: Article
• Language: English
• Published: Wiley 2021-04-01
• Series: Food Science & Nutrition
• Subjects: biodegradable films; intelligent packaging; SiO2 nanoparticles; soluble soybean polysaccharide
• Online Access: https://doi.org/10.1002/fsn3.2187

Abstract In the present work, the effect of various concentrations of SiO2 nanoparticles (5, 10, and 15%) on physicochemical and antimicrobial properties of soluble soybean polysaccharide (SSPS)‐based film was investigated. Then, the migration of SiO2 nanoparticles to ethanol as a food simulant was evaluated. Subsequently, curcumin was added to the nanocomposite formulation to sense the pH changes. Finally, the cytotoxicity of the developed packaging system was investigated. With increasing nanoparticle concentration, the film thickness, water solubility, and water vapor permeability decreased and mechanical performance of the films improved. SSPS/SiO2 nanocomposite did not show antibacterial activity. SEM analysis showed that SiO2 nanoparticles are uniformly distributed in the SSPS matrix; however, some outstanding spots can be observed in the matrix. A very homogeneous surface was observed for neat SSPS film with Ra and Rq values of 3.48 and 4.26, respectively. With the incorporation of SiO2 (15%) into SSPS film, Ra and Rq values increased to 5.67 and 5.98, respectively. Small amount of SiO2 nanoparticles was released in food simulant. The nanocomposite incorporated with curcumin showed good physical properties and antibacterial activity. A strong positive correlation was observed between TVBN content of shrimp and a* values of the films during storage time (Pearson's correlation = 0.985).