ArticleFood science & nutrition2024
Antimicrobial and food barrier properties of polyvinyl alcohol-lactic acid food packaging films.
Article in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Green-Synthesized Silver Nanoparticle-Loaded Antimicrobial Films: Preparation, Characterization, and Food Preservation.Foods (Basel, Switzerland) · 2025Article
- Eco-Friendly and Smart Electrospun Food Packaging Films Based on Polyvinyl Alcohol andFood science & nutrition · 2025Article
- Antimicrobial and food barrier properties of polyvinyl alcohol-lactic acid food packaging films.Food science & nutrition · 2024Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Microbial contamination and the need for sustainable food production are driving the shift toward biodegradable food packaging materials. There is an urgent need to develop smart food packaging materials that can prevent contamination and prolong the shelf life of meat. To achieve this, the physical-chemical characteristics of polyvinyl alcohol (PVA)-based packaging films were enhanced through incorporation of lactic acid and anthocyanins to act as a pH indicator. The mechanical, hydrophilic, barrier, and antibacterial properties of the composite films were then evaluated to test the ability of the film to act as a packaging material. In addition, the surface morphology was studied by scanning electron microscopy (SEM), the functional groups by Fourier transform infrared (FTIR) spectroscopy, optical transparency using ultraviolet-visible (UV-vis) spectrophotometer, crystallinity by powder diffraction, and their thermal properties by thermal gravimetric analysis (TGA). The films had a swelling degree (SD) of 222.60 ± 21.19%, dry content (DC) of 70.56 ± 2.54%, moisture content (MC) of 29.44 ± 2%, ALRO moisture (AM) content of 41.85 ± 5.06, and total soluble matter (TSM) of 8.05 ± 1.05%. Moreover, incorporation of lactic acid enhanced the mechanical and the thermal properties of the films but it reduced their optical transparency. The water vapor permeability (WVP) was found to be 14.32 × 10
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