Synthesis of Smart Food Packaging From Poly (gelatin-Co Acrylamide) / Citric Acid-Red Apple Peel Extract

Abstract

A novel and smart hydrogel was synthesized from N, N dimethyl acrylamide (DMAAm), gelatin, and citric acid (CA) red apple peel extract (RApE) to be utilized as a multi-functional food packaging material. The p(Gelatin-co-DMAAm)/CA-RApE was prepared through a redox polymerization technique in film form in petri dishes. Mechanical and water resistance of the p(Gelatin-co-DMAAm)/CA-RApE was improved by the addition of citric acid and N, N, methylenebisacrylamide (MBA) as cross linker. The characterization of p(Gelatin-co-DMAAm)/CA-RApE was carried out by Fourier transform infrared spectroscopy (FT-IR), thermo gravimetric analyzer (TGA), scanning electron microscopy (SEM), and dynamic and mechanical analyzer (DMA). FT-IR revealed the existence of bonding interactions between the functional group of RApE and gelatin, carbonyl groups of DMAAm, and carboxylic acid groups of CA. TGA results found that p(Gelatin-co-DMAAm)/CA-RApE was stable up to 565 degrees C. It was observed that RApE improved thermal stability and decreased the elasticity of the p(Gelatin-co-DMAAm)/CA-RApE. When tested against Escherichia coli, Bacillus subtilis and Staphylococcus aureus, p(Gelatin-co-DMAAm)/CA-RApE was observed to have antimicrobial activity. Total antioxidant and anthocyanin effect of p(Gelatin-co-DMAAm)/CA-RApE was analyzed. Additionally, to monitor the color changes of p(Gelatin-co-DMAAm)/CA-RApE, it was studied at different pH values. Furthermore, p(Gelatin-co-DMAAm)/CA-RApE was applied to real samples such as whole pasteurized milk and cheese. It was found to have a good color indicator and antimicrobial activity for pasteurized whole milk and cheese. It was concluded that p(Gelatin-co-DMAAm)/CA-RApE is a very good candidate to be used in food packaging and biomedical materials, along with other potential applications.