Preparation and evaluation of intelligent packaging of foods enriched with anthocyanin, skin of red vegetables based on biodegradable polylactic acid and gum based on turpentine

This study examines the construction and evaluation of a membrane consisting of polylactic acid, anthocyanin, and titanium and sorghum nanoparticles. The main goal of this research is to improve the mechanical, antibacterial, antioxidant, edible, and biodegradable properties of this membrane.[۱]First, a polylactic acid membrane was prepared as the base matrix. Then, anthocyanin extracted from vegetables and turpentine gum were added as an antioxidant and natural strengthening compound, along with titanium nanoparticles as a filler. The analyses showed that the addition of titanium and turpentine nanoparticles to polylactic acid/anthocyanin increases tensile strength and Young's modulus, as well as improves antimicrobial and antioxidant properties.[۲]Polylactic acid is known as a biodegradable polymer. Additionally, the anthocyanin present in this membrane can be used as a natural food additive and pH-sensitive sensor. Therefore, in addition to having desirable mechanical, antimicrobial, and antioxidant properties, this composite membrane is also biodegradable and edible. With increased resistance to water permeability and low porosity, the prepared membrane reduces the rate of material spoilage in food.In general, this study shows that the polylactic acid/anthocyanin/turpentine/titanium nanoparticles composite membrane has suitable properties for various applications, including active food packaging, wound dressing, and medicine.[۳]

کلیدواژه ها:

PLA ، Turpentine ، titanium nanoparticles