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

Authors : Duygu ALPASLAN, Tuba ERSEN DUDU, Nahit AKTAŞ

Pages : 110-128

View : 24 | Download : 12

Publication Date : 2018-12-24

Article Type : Research Paper

Abstract :A novel and functional Multi-Responsive Hydrogel insert ignore into journalissuearticles values(MRH); was synthesized form N, N dimethyl acrylamide insert ignore into journalissuearticles values(DMAAm);, gelatin, citric acid insert ignore into journalissuearticles values(CA); and purple cabbage extract insert ignore into journalissuearticles values(PCE); to be utilized as smart food packaging material. The MRH, which was pinsert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(MBA); as cross linker. PCE was added to the reaction mixture to obtain antimicrobial, antioxidant and anthocyanin properties. Dynamic and Mechanical Analyzer insert ignore into journalissuearticles values(DMA);, Thermo Gravimetric Analyzer insert ignore into journalissuearticles values(TGA);, Fourier Transform Infrared Spectroscopy insert ignore into journalissuearticles values(FT-IR); and Scanning Electron Microscopy insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(ATCC 8739);,  Bacillus subtilis insert ignore into journalissuearticles values(ATCC 6633); and  Staphylococcus aureus  insert ignore into journalissuearticles values(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