Preparation of pH-sensitive food packaging film based on konjac glucomannan and hydroxypropyl methyl cellulose incorporated with mulberry extract

Abstract

A pH-sensitive food packaging film was prepared based on konjac glucomannan (KGM) and hydroxypropyl methyl cellulose (HPMC) incorporated with mulberry extracts² (MBE). FT-IR and XRD analysis revealed that there are good molecular interactions among the three components. The incorporation of MBE into KGM and HPMC (KH) films can significantly improve the mechanical properties and UV resistance. Notably, the KH-MBE-20% film almost completely blocked UV light in the range of 200-600 nm. The best antioxidant and antibacterial properties were obtained when the addition of MBE in the composite film was 20%. In addition, KH-MBE film has good responsiveness to buffers with pH range from 2 to 12. In visual monitoring experiments using the film on fresh fish, the color of the KH-MBE film changed from purple to gray to yellow as the freshness of the fish decreased, and the KH-MBE-20% film had the best color stability. Therefore, intelligent packaging of KH-MBE film has potential applications in real-time monitoring of fish freshness.

Keywords: Hydroxypropyl methyl cellulose; Konjac glucomannan; Mulberry extracts; Packaging films; pH-sensitive.