Preparation and Properties of Black Wolfberry Anthocyanin/Chitosan Composite Packaging Films

LIU Jiexin; CHEN Yiyang; LIU Lirui; ZHANG Gaimei; SHI Jiazi; FU Yabo; LIU Hui

doi:10.19554/j.cnki.1001-3563.2026.17.010

PDF(5713 KB)

Packaging Engineering ›› 2026, Vol. 47 ›› Issue (17) : 93-103. DOI: 10.19554/j.cnki.1001-3563.2026.17.010

Advanced Materials

Preparation and Properties of Black Wolfberry Anthocyanin/Chitosan Composite Packaging Films

LIU Jiexin, CHEN Yiyang, LIU Lirui, ZHANG Gaimei, SHI Jiazi, FU Yabo, LIU Hui^*

Author information +

History +

Abstract

The work aims to construct a composite packaging film modified by black wolfberry anthocyanin and nano magnesium oxide with chitosan as the matrix to develop intelligent fresh-keeping packaging materials with visual freshness indication function. Chitosan composite films with different anthocyanin contents were prepared by solution casting, and their mechanical properties, barrier properties, antioxidant activity, pH response characteristics, and meat freshness indicator effect were systematically investigated. The introduction of nano magnesium oxide significantly improved the tensile strength and puncture performance of the composite film; The addition of anthocyanins endowed the film with antioxidant activity and pH responsive properties. When the amount of anthocyanin added was 40% of the mass of chitosan, the composite film exhibited a good balance between mechanical properties, antioxidant activity, and color response sensitivity. The composite film exhibited significant color changes under different pH conditions and had good pH responsiveness. The practical application results showed that the composite film could accurately reflect the changes in pork freshness under different temperature storage conditions, and its color change was highly correlated with the volatile base nitrogen content and pH value. In conclusion, the black wolfberry anthocyanin/chitosan composite film has good mechanical properties, antioxidant activity, pH response ability, and visual decay indication function, and has potential application value in the field of intelligent food preservation packaging and quality monitoring.

Key words

chitosan / black wolfberry anthocyanins / nano-magnesium oxide / pH-responsive / intelligent food packaging

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

LIU Jiexin, CHEN Yiyang, LIU Lirui, ZHANG Gaimei, SHI Jiazi, FU Yabo, LIU Hui. Preparation and Properties of Black Wolfberry Anthocyanin/Chitosan Composite Packaging Films[J]. Packaging Engineering. 2026, 47(17): 93-103 https://doi.org/10.19554/j.cnki.1001-3563.2026.17.010

References

[1] CAZóN P, VáZQUEZ M. Mechanical and Barrier Properties of Chitosan Combined with other Components as Food Packaging Film[J]. Environmental Chemistry Letters, 2019, 18(2): 257-267.
[2] JIANG L, JIA F, HAN Y, et al.Development and Characterization of Zein Edible Films Incorporated with Catechin/Beta-Cyclodextrin Inclusion Complex Nanoparticles[J]. Carbohydrate Polymers, 2021, 261: 117877.
[3] WRONSKA N, KATIR N, NOWAK-LANGE M, et al.Biodegradable Chitosan-Based Films as an Alternative To Plastic Packaging[J]. Foods, 2023, 12(18).
[4] SOUZA V G L, PIRES J R A, RODRIGUES C, et al. Chitosan Composites in Packaging Industry-Current Trends and Future Challenges[J]. Polymers, 2020, 12(2).
[5] PIRES J, PAULA C D, SOUZA V G L, et al. Understanding the Barrier and Mechanical Behavior of Different Nanofillers in Chitosan Films For Food Packaging[J]. Polymers, 2021, 13(5).
[6] ZEKRUMAH M, BEGUA P, RAZAK A, et al.Role of Dietary Polyphenols in Non-Communicable Chronic Disease Prevention, and Interactions in Food Systems: an Overview[J]. Nutrition, 2023, 112: 112034.
[7] TANG P, GIUSTI M M.Black Goji as a Potential Source of Natural Color in a Wide pH Range[J]. Food Chemistry, 2018, 269: 419-426.
[8] XIE Q, LUO D, MU K, et al.Preparation and Characterization of Carboxymethyl Chitosan/ Nano-Mgo/ Red Cabbage Anthocyanins Multifunctional Films Via Colloid Formation and its Application on Shrimp Preservation[J]. Food Packaging and Shelf Life, 2023, 37.
[9] QU L, CHEN G, DONG S, et al.Improved Mechanical and Antimicrobial Properties of Zein/Chitosan Films By Adding Highly Dispersed Nano-TiO₂[J]. Industrial Crops and Products, 2019, 130: 450-458.
[10] LI Y, LI Z, WANG Y, et al.Anthocyanins/chitosan Films Doped by Nano Zinc Oxide for Active and Intelligent Packaging: Comparison of Anthocyanins Source from Purple Tomato or Black Wolfberry[J]. Frontiers of Chemical Science and Engineering, 2023, 17(6): 704-715.
[11] HE Y, CHEN S, XU D, et al.Fabrication of Antimicrobial Colorimetric Pad for Meat Packaging Based on Polyvinyl Alcohol Aerogel with the Incorporation of Anthocyanins and Silver Nanoparticles[J]. Packaging Technology and Science, 2023, 36(9): 745-755.
[12] ZHANG X, LIU Y, YONG H, et al.Development of Multifunctional Food Packaging Films Based on Chitosan, TiO₂ Nanoparticles and Anthocyanin-Rich Black Plum Peel Extract[J]. Food Hydrocolloids, 2019, 94: 80-92.
[13] SUN J, JIANG H, WU H, et al.Multifunctional Bionanocomposite Films Based on Konjac Glucomannan/Chitosan with Nano-Zno and Mulberry Anthocyanin Extract for Active Food Packaging[J]. Food Hydrocolloids, 2020, 107
[14] 张佳宁, 郭睿劼, 张杰. 聚丁二酸-共-对苯二甲酸丁二醇酯/氧化镁复合薄膜的制备及性能[J].化工新型材料, 2024, 52(3): 253-256.
ZHANG J N, GUO R J, ZHANG J.Preparation and Properties of Poly (Butylene Succinate-co-Terephthalate)/ Magnesium Oxide Composite Film[J]. New Chemical Materials, 2024, 52(3): 253-256.
[15] ORTEGA F, GIANNUZZI L, ARCE V B, et al.Active Composite Starch Films Containing Green Synthetized Silver Nanoparticles[J]. Food Hydrocolloids, 2017, 70: 152-162.
[16] CHEN M, YAN T, HUANG J, et al.Fabrication of Halochromic Smart Films By Immobilizing Red Cabbage Anthocyanins into Chitosan/ Oxidized-Chitin Nanocrystals Composites for Real-Time Hairtail and Shrimp Freshness Monitoring[J]. International Journal of Biological Macromolecules, 2021, 179: 90-100.
[17] WANG X, YONG H, GAO L, et al.Preparation and Characterization of Antioxidant and Ph-Sensitive Films Based on Chitosan and Black Soybean Seed Coat Extract[J]. Food Hydrocolloids, 2019, 89: 56-66.
[18] HUANG H, LIU Y, CHEN J, et al.Multifunctional pH-Responsive Chitosan-Based Films Incorporating Phyllanthus Emblica L. Polysaccharides and Black Rice Anthocyanins for Perishable Food Quality Maintenance and Intelligent Freshness Monitoring[J]. Food Chemistry: X, 2025, 32: 103367.
[19] 曹佳丽, 董慧琳, 许阳蕾, 等. 用于食品新鲜度监测的纳米SiO2-花青素/再生纤维素智能比色传感膜的制备与性能[J]. 复合材料学报, 2024, 41(8): 4134-4145.
CAO J L, DONG H L, XU Y L, et al.Preparation and Properties of Nano-SiO₂-Anthocyanidin/ Regenerated Cellulose Smart Colorimetric Sensing Film for Food Freshness Monitoring[J]. Acta Materiae Compositae Sinica, 2024, 41(8): 4134-4145.
[20] ATHANASIOU P E, PATILA M, FOTIADOU R, et al.pH-Responsive Chitosan Films Enriched with NADES-Extracted Wine Lees Anthocyanins For in Situ Food Monitoring[J]. Gels, 2025, 11(9): 676.
[21] XIE C, WANG F, HE Z, et al.Development and Characterization of Active Packaging Based on Chitosan/Chitin Nanofibers Incorporated with Scallion Flower Extract and Its Preservation in Fresh-Cut Bananas[J]. International Journal of Biological Macromolecules, 2023, 242(Pt 3): 125045.
[22] PANNEERSELVAM N, SUNDARAMURTHY D, MARUTHAPILLAI A.Antibacterial/ Antioxidant Activity of Cuo Impacted Xanthan Gum/ Chitosan @Ascorbic Acid Nanocomposite Films[J]. Journal of Polymers and the Environment, 2022, 30(8): 3239-3249.
[23] PENSAMIENTO NION C A, CASTANEDA OVANDO A, ANORVE MORGA J, et al. Edible Flowers and Their Relationship with Human Health: Biological Activities[J]. Food Reviews International, 2024, 40(1): 620-39.
[24] 王恩胜, 杨晓聪, 张雯雯, 等. 多甲氧基黄酮-花青素-壳聚糖复合膜的制备、性能测定及在猪肉新鲜度指示中的应用[J]. 肉类研究, 2024, 38(12): 42-47.
WANG E S, YANG X C, ZHANG W W, et al.Preparation, Characterization and Application of Polymethoxy Flavone-Anthocyanin-Chitosan Composite Membrane in Pork Freshness Indication[J]. Meat Research, 2024, 38(12): 42-47.
[25] ZONG Z, LIU M, CHEN H, et al.Preparation and Characterization of A Novel Intelligent Starch/Gelatin Binary Film Containing Purple Sweet Potato Anthocyanins for Flammulina Velutipes Mushroom Freshness Monitoring[J]. Food Chemistry, 2023, 405(Pt B): 134839.
[26] MA Q, LIANG T, CAO L, et al.Intelligent Poly (Vinyl Alcohol)-Chitosan Nanoparticles-Mulberry Extracts Films Capable of Monitoring pH Variations[J]. International Journal of Biological Macromolecules, 2018, 108: 576-584.
[27] SIGURDSON G T, ROBBINS R J, COLLINS T M, et al.Molar Absorptivities (Epsilon) and Spectral and Colorimetric Characteristics of Purple Sweet Potato Anthocyanins[J]. Food Chemistry, 2019, 271: 497-504.
[28] ALIZADEH-SANI M, TAVASSOLI M, MOHAMMADIAN E, et al.pH-Responsive Color Indicator Films Based on Methylcellulose/Chitosan Nanofiber and Barberry Anthocyanins for Real-Time Monitoring of Meat Freshness[J]. International Journal of Biological Macromolecules, 2021, 166: 741-750.
[29] WANG Y, CEN C, CHEN J, et al.MgO/Carboxymethyl Chitosan Nanocomposite Improves Thermal Stability, Waterproof and Antibacterial Performance for Food Packaging[J]. Carbohydrate Polymers, 2020, 236: 116078.
[30] LIU Y Q, SONG Q W, MO C R, et al.Effect of Neutralization Treatment on Properties of Chitosan/Bamboo Leaf Flavonoids/Nano-Metal Oxide Composite Films and Application of Films in Antioxidation of Rapeseed Oil[J]. International Journal of Biological Macromolecules, 2023, 242(Pt 3): 124951.
[31] DONG J, YU D, YU Z, et al.Thermally-induced Crosslinking Altering the Properties of Chitosan Films: Structure, Physicochemical Characteristics and Antioxidant Activity[J]. Food Packaging and Shelf Life, 2022, 34
[32] XU J, LIU K, CHANG W, et al.Regulating the Physicochemical Properties of Chitosan Films Through Concentration and Neutralization[J]. Foods, 2022, 11(11)
[33] 王雅彤, 侯佳欣, 周希, 等. 基于阿魏酸和花青素共色作用的结冷胶/明胶薄膜用于鸡肉新鲜度监测[J]. 肉类研究, 2025, 39(12): 44-52.
WANG Y T, HOU J X, ZHOU X, et al.Gellan Gum/ Gelatin Composite Film Based on the Copigmentation Effect of Ferulic Acid on Anthocyanins for Freshness Monitoring of Chicken Meat[J]. Meat Research, 2025, 39(12): 44-52.
[34] WANG F, XIE C, TANG H, et al.Development, Characterization and Application of Intelligent/Active Packaging of Chitosan/Chitin Nanofibers Films Containing Eggplant Anthocyanins[J]. Food Hydrocolloids, 2023, 139.
[35] LU M, ZHOU Q, YU H, et al.Colorimetric Indicator Based on Chitosan/Gelatin with Nano-Zno and Black Peanut Seed Coat Anthocyanins for Application in Intelligent Packaging[J]. Food Research International, 2022, 160: 111664.