Synthesis, Characterization and Modification of Novel Food Packaging Material from Dimethyl acrylamide/Gelatin and Purple Cabbage Extract

Year 2018, Volume: 6 Issue: 2, 110 - 128, 24.12.2018

Duygu Alpaslan Tuba Ersen Dudu , Nahit Aktaş

Abstract

A novel and functional Multi-Responsive Hydrogel (MRH) was synthesized form N, N dimethyl acrylamide (DMAAm), gelatin, citric acid (CA) and purple cabbage extract (PCE) to be utilized as smart food packaging material. The MRH, which was p(Gelatin-co-DMAAm)/CA-PCE, was synthesized through redox polymerization technique as film form in petri dishes. Mechanical and water resistances of the MRH was improved by addition of citric acid and N, N, methylenebisacrylamide (MBA) as cross linker. PCE was added to the reaction mixture to obtain antimicrobial, antioxidant and anthocyanin properties. Dynamic and Mechanical Analyzer (DMA), Thermo Gravimetric Analyzer (TGA), Fourier Transform Infrared Spectroscopy (FT-IR) and Scanning Electron Microscopy (SEM) were used for the characterizations. FT-IR revealed the existence of bonding between the functional group of PCE and Gelatin, carbonyl groups of DMAAm and carboxylic acid groups of CA. TGA result represented that MRH was stable up to 527°C. SEM results were proved that PCE improved the thermal stability, flexibility and durability as well as pH sensibility of the MRH. Antimicrobial activity of MRH was observed when it tested against Escherichia coli(ATCC 8739), Bacillus subtilis(ATCC 6633) and Staphylococcus aureus (ATCC 6538). Additionally, total antioxidant and anthocyanin activities of MRH were studied at different pH values for monitoring the color change. Furthermore, MRH was applied to the real samples such as whole pasteurized milk and chicken. It exhibited good color indication and antimicrobial activity on pasteurized whole milk and chicken. It was concluded that MRH was a significant candidate to be used in food packaging.

Keywords

hydrogels, food pacaging materials, purpal cabbage

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