Multifunction smart nanocomposite film for food packaging based on carboxymethyl cellulose/Kombucha SCOBY/pomegranate anthocyanin pigment

Abstract

Active packing systems employed to preserve food quality have gone through chains of sustainable development processes, reflecting the growth in consumer awareness of high-quality foods in eco-friendly packaging. Consequently, this study aims to develop antioxidant, antimicrobial, UV-shielding, pH-sensitive, edible, and flexible films from composites of carboxymethyl cellulose (CMC), pomegranate anthocyanin extract (PAE), and various fractions (1–15 %) of bacterial cellulose from the Kombucha SCOBY (BC Kombucha). Various analytical tools such as ATR-FTIR, XRD, TGA, and TEM were utilized to investigate the physicochemical characterization of BC Kombucha and CMC-PAE/BC Kombucha films. The DDPH scavenging test demonstrated the efficiency of PAE as a matrix with potent antioxidant properties, both as a solution and enclosed in composite films. The fabricated films of CMC-PAE/BC Kombucha showed antimicrobial activities against many pathogenic Gram-negative (Pseudomonas aeruginosa, Salmonella sp., and Escherichia coli), Gram-positive (Listeria monocytogenes and Staphylococcus aureus) bacteria, and Candida albicans, ranging from a 20 to 30 mm inhibition zone. The CMC-PAE/BC Kombucha nanocomposite has additionally been utilized to pack red grapes and plums. The results illustrated that CMC-PAE/BC Kombucha nanocomposite can increase red grapes and plums' shelf lives by up to 25 days while maintaining the fruits' quality better than those left unpacked.