The Effect of Anthocyanin Blend Extract on the Performance of Poly (Vinyl Alcohol), Chitosan, Palm Kernel Oil Smart Food Packaging Films

The use of sustainable smart packaging technologies in food packaging can reduce food poisoning, help in the monitoring of the quality and freshness of packaged food products, and enhance the shelf life of the food throughout its distribution chain. This research aimed at developing sustainable smart films for food packaging based on Chitosan (C), Poly (vinyl alcohol) (PVA), Palm kernel oil, and an anthocyanin blend extract from red cabbages utilizing solvent casting technique. The functional, structural, physical, and thermal characteristics of anthocyanin blend films were determined and compared with those of the single and mixed anthocyanin films. The results showed that 7–100% PVA, 5–12% STTP, 5–20% Palm kernel oil, 5–15% glycerol, and 30–45% anthocyanin were the best proportions for better films. The anthocyanin blended films showed better responses to different pH levels compared to mixed and single anthocyanin films. The obtained results show that the films can be used in monitoring and displaying key information on the freshness of packaged food products like meat, fish, and milk. In addition, they can be used in maintaining the quality and freshness of meat products. The interaction between the anthocyanin blend extracts and biopolymers reduced the mechanical and thermal characteristics of the smart films but enhanced the films’ color shelf life and stability.