Preparation of porous cross‐linked CS/PVA freshness indicator film and its recognition property of carbon dioxide

Journal of Food Processing and PreservationVolume 45, Issue 9 e15280 ORIGINAL ARTICLE Preparation of porous cross-linked CS/PVA freshness indicator film and its recognition property of carbon dioxide Heqin Xing, College of Food Science and Engineering, Jilin University, Changchun, Jilin, China Laboratory of Nutrition and Functional Food, Jilin University, Changchun, Jilin, China Contribution: Methodology, Project administration, Writing - original draftSearch for more papers by this authorJiali Li, College of Food Science and Engineering, Jilin University, Changchun, Jilin, China Laboratory of Nutrition and Functional Food, Jilin University, Changchun, Jilin, China Contribution: Writing - original draftSearch for more papers by this authorTiehua Zhang, College of Food Science and Engineering, Jilin University, Changchun, Jilin, China Laboratory of Nutrition and Functional Food, Jilin University, Changchun, Jilin, China Contribution: Data curationSearch for more papers by this authorFengguang Pan, orcid.org/0000-0003-3315-4244 College of Food Science and Engineering, Jilin University, Changchun, Jilin, China Laboratory of Nutrition and Functional Food, Jilin University, Changchun, Jilin, China Contribution: MethodologySearch for more papers by this authorJingbo Liu, Corresponding Author jlu_jingboliu@aliyun.com orcid.org/0000-0003-0422-2981 College of Food Science and Engineering, Jilin University, Changchun, Jilin, China Laboratory of Nutrition and Functional Food, Jilin University, Changchun, Jilin, China Correspondence Jingbo Liu, College of Food Science and Engineering, Jilin University, Changchun, Jilin, China. Email: jlu_jingboliu@aliyun.com Contribution: Methodology, Resources, Writing - review & editingSearch for more papers by this author Heqin Xing, College of Food Science and Engineering, Jilin University, Changchun, Jilin, China Laboratory of Nutrition and Functional Food, Jilin University, Changchun, Jilin, China Contribution: Methodology, Project administration, Writing - original draftSearch for more papers by this authorJiali Li, College of Food Science and Engineering, Jilin University, Changchun, Jilin, China Laboratory of Nutrition and Functional Food, Jilin University, Changchun, Jilin, China Contribution: Writing - original draftSearch for more papers by this authorTiehua Zhang, College of Food Science and Engineering, Jilin University, Changchun, Jilin, China Laboratory of Nutrition and Functional Food, Jilin University, Changchun, Jilin, China Contribution: Data curationSearch for more papers by this authorFengguang Pan, orcid.org/0000-0003-3315-4244 College of Food Science and Engineering, Jilin University, Changchun, Jilin, China Laboratory of Nutrition and Functional Food, Jilin University, Changchun, Jilin, China Contribution: MethodologySearch for more papers by this authorJingbo Liu, Corresponding Author jlu_jingboliu@aliyun.com orcid.org/0000-0003-0422-2981 College of Food Science and Engineering, Jilin University, Changchun, Jilin, China Laboratory of Nutrition and Functional Food, Jilin University, Changchun, Jilin, China Correspondence Jingbo Liu, College of Food Science and Engineering, Jilin University, Changchun, Jilin, China. Email: jlu_jingboliu@aliyun.com Contribution: Methodology, Resources, Writing - review & editingSearch for more papers by this author First published: 18 January 2021 https://doi.org/10.1111/jfpp.15280Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinked InRedditWechat Abstract In this article, Polyvinyl alcohol (PVA) and Chitosan (CS) were selected as the main raw materials, the CS/PVA porous film based on an interpenetrating network structure was synthesized by physical and chemical synergy. By discussing the mechanical properties, water absorption and light transmittance, the optimal addition range of CS was 20%–30%. Response surface method and analysis of variance used to determine the best process condition, the result was that the stirring speed was 300 r/min, and the amount of cross-linking agent was 2.3%. The cells of the porous film had uniform cells, the inner walls of the cells were smooth, the thickness of the cells was uniform, a "honeycomb structure" formed between the cells, and CS/PVA porous film had good internal compatibility and good recombination. With the different CO2 concentrations, the color change was obvious, from blue-green to yellow. Novelty Impact Statement CS/PVA smart porous film with IPN structure was prepared in this study. This smart porous film can be used as food packaging because of its excellent mechanical properties and high safety. Most notably, it can identify the concentration of carbon dioxide in food packaging through the change of color, and thus, prompt the freshness of some foods. Volume45, Issue9September 2021e15280 RelatedInformation