Preparation of multifunctional hydrogel composed of polyvinyl alcohol/ chitosan/cellulose nanofiber/anthocyanin and its application in intelligent food packaging systems.

Abstract

The prevention of spoilage of meat products is a key aspect of food preservation. In this study, TEMPO-oxidized cellulose nanofibers (TOCNF), polyvinyl alcohol (PVA), chitosan (CS), and mulberry anthocyanins (MA) were employed as raw materials to prepare the environment-friendly and multifunctional PCT0.4-MA (PVA/CS/TOCNF0.4-MA) hydrogel. At low temperatures, PCT0.4-MA hydrogel ice cubes effectively reduced the temperature of food products achieving a cooling efficiency, thereby allowing the cooling and preservation of meat products. Moreover, the PCT0.4-MA hydrogel exhibited excellent mechanical properties (compressive and tensile strengths of 0.19 and 0.79 MPa, respectively). The PCT0.4-MA hydrogel was found to be suitable for packaging and extending the shelf life of refrigerated chicken breast. Moreover, the PCT0.4-MA hydrogel exhibited effective antibacterial activities on the test bacteria Staphylococcus aureus and Escherichia coli, while effectively prolonging the shelf life of refrigerated chicken to more than 6 days. Therefore, the PCT0.4-MA hydrogel can be applied for food packaging to extend the shelf life of refrigerated meat products. Due to its advantages of simple preparation and low cost, the hydrogel is suitable for various applications in the food processing industry.