Utilizing Anthocyanin Incorporated Chitosan-Neem Gum Nanocomposites for Smart and Active Food Packaging Solutions

Abstract

Abstract The present work explores the potential of chitosan-neem gum nanocomposite films for potential application in active and smart food packaging. The incorporation of anthocyanin pigment allows consumers to visually assess the spoilage of packaged food. Scanning electron microscopy (SEM) analysis reveals a uniform structure and even nanoclay dispersion in cross-linked films, highlighting the effectiveness of ultrasound in dispersing components within the matrix. Fourier-transform infrared spectroscopy (FTIR) confirms successful cross-linking of chitosan and neem gum. Thermogravimetric analysis (TGA) demonstrates improved thermal stability in cross-linked films, a valuable trait for thermal sensitive packaging. Tensile testing indicates that neem gum content influences film flexibility, while cross-linking enhances strength and rigidity. The reduced water vapor permeability in cross-linked films extends shelf life. Swelling index data suggests film stability, and antimicrobial assays underline the potential for further optimization. This research highlights the promise of anthocyanin-incorporated chitosan-neem gum nanocomposite films in food packaging with significant scope for further developments.