Smart biodegradable films based on chitosan/methylcellulose containing Phyllanthus reticulatus anthocyanin for monitoring the freshness of fish fillet

Carrageenan-based sustainable biomaterials for intelligent food packaging: A review

This article explores the use of carrageenan-based biomaterials in developing sustainable and efficient intelligent food packaging solutions. The research in this field has seen a notable surge, evident from >1000 entries in databases such as Web of Science, PubMed and Science Direct between 2018 and 2023. Various film preparation techniques are explored, including solvent casting, layer-by-layer (LbL) assembly, and electrospinning. Solvent casting is commonly used to incorporate active compounds, while LbL assembly and electrospinning are favored for enhancing mechanical properties and solubility. Carrageenan's film-forming characteristics enable the production of transparent films, ideal for indicator films that facilitate visual inspection for color changes indicative of pH variations, crucial for detecting food spoilage. Surface properties can be modified using additives like plant extracts to regulate moisture interaction, affecting shelf life and food safety. These materials' antioxidant and antimicrobial attributes are highlighted, demonstrating their efficacy against pathogens such as E. coli.

Intelligent double-layer film based on gellan gum/modified anthocyanin/curcumin/sodium alginate/zinc oxide for monitoring shrimp freshness

In this study, intelligent double-layer films were prepared using modified black rice anthocyanin (MBRA)-curcumin (CUR)-gellan gum (GG) as the inner indicator layer and sodium alginate (ALG)‑zinc oxide (ZnO) as the outer antimicrobial layer. The bilayer films were successfully prepared, as revealed by scanning electron microscopy, Fourier-transform infrared spectroscopy, and X-ray diffraction measurements. The mechanical characteristics, moisture content, and water vapor resistance of GG-MBRA/CUR1@ALG-ZnO, GG-MBRA/CUR2@ALG-ZnO, and GG-MBRA/CUR3@ALG-ZnO films showed significant enhancement compared to GG-MBRA/CUR3 and ALG-ZnO films. The bilayer films exhibited excellent pH responsiveness and reacted effectively to ammonia. The outer layer significantly improved the antioxidant and antibacterial properties of the inner layer. When the films were applied to shrimp, it was found that the double-layer films not only monitored the freshness of the shrimp in real-time but also were influential in extending the shelf life of the shrimp by about 1 d. Therefore, the double-layer film demonstrated potential as a smart packaging material for real-time monitoring of meat product freshness.

Red cabbage extract immobilized in bacterial cellulose film as an eco-friendly sensor to monitor microbial contamination and gamma irradiation of stored cucumbers

The aim of the present study is to develop a pH-sensing biopolymer film based on the immobilization of red cabbage extract (RCE) within bacterial cellulose (BC) to detect contamination and gamma radiation exposure in cucumbers. The results obtained show a sensitivity to pH changes for RCE in its aqueous form and that incorporated within BC films (RCE-BC), both showed color change correlated to bacterial growth (R2 = 0.91), this was supported with increase in pH values from 2 to 12 (R2 = 0.98). RCE and RCE-BC exposure to gamma radiation (0, 2.5, 5, 10, 15, 20, 25 kGy) resulted in gradual decrease in color that was more evident in RCE aqueous samples. To sense bacterial contamination of cucumbers, the total count was followed at 0, 5, 10 and 15 days in cold storage conditions and was found to reach 9.13 and 5.47 log cfu/mL for non-irradiated and 2 kGy irradiated samples, respectively. The main isolates detected throughout this storage period were identified as Pseudomonas fluorescens, Erwinia sp. Pantoea agglomerans using matrix assisted laser desorption ionization-time of flight-ms (MALDI-TOF-MS). Bacterial growth in stored irradiated cucumbers was detected by color change within 5 and 10 days of storage, after which there was no evident change. This is very useful since contamination within the early days of storage cannot be sensed with the naked eye. This study is the first to highlight utilizing RCE and RCE-BC as eco-friendly pH-sensing indicator films for intelligent food packaging to detect both food contamination and gamma preservation for refrigerator stored cucumbers.

Recent advancements in chitosan-based intelligent food freshness indicators: Categorization, advantages, and applications

With an increasing emphasis on food safety and public health, there is an ongoing effort to develop reliable, non-invasive methods to assess the freshness of diverse food products. Chitosan-based food freshness indicators, leveraging properties such as biocompatibility, biodegradability, non-toxicity, and high stability, offer an innovative approach for real-time monitoring of food quality during storage and transportation. This review introduces intelligent food freshness indicators, specifically those utilizing pH-sensitive dyes like anthocyanins, curcumin, alizarin, shikonin, and betacyanin. It highlights the benefits of chitosan-based intelligent food freshness indicators, emphasizing improvements in barrier and mechanical properties, antibacterial activity, and composite film solubility. The application of these indicators in the food industry is then explored, alongside a concise overview of chitosan's limitations. The paper concludes by discussing the challenges and potential areas for future research in the development of intelligent food freshness indicators using chitosan. Thus, chitosan-based smart food preservation indicators represent an innovative approach to providing real-time data for monitoring food quality, offering valuable insights to both customers and retailers, and playing a pivotal role in advancing the food industry.

Fast and sustainable production of smart nanofiber mats by solution blow spinning for food quality monitoring: Potential of polycaprolactone and agri-food residue-derived anthocyanins

The shelf life of perishable foods is estimated through expensive and imprecise analyses that do not account for improper storage. Smart packaging, obtained by agile manufacturing of nanofibers functionalized with natural pigments from agri-food residues, presents promising potential for real-time food quality monitoring. This study employed the solution blow spinning (SBS) technique for the rapid production of smart nanofiber mats based on polycaprolactone (PCL), incorporating extracts of agricultural residues rich in anthocyanins from eggplant (EE) or purple cabbage (CE) for monitoring food quality. The addition of EE or CE to the PCL matrix increased the viscosity of the solution and the diameter of the nanofibers from 156 nm to 261-370 nm. The addition of extracts also improved the mechanical and water-related properties of the nanofibers, although it reduced the thermal stability. Attenuated total reflectance Fourier-transform infrared spectroscopy confirmed the incorporation of anthocyanins into PCL nanofibers. Nanofiber mats incorporated with EE or CE exhibited visible color changes (ΔE ≥ 3) in response to buffer solutions (pH between 3 and 10), and ammonia vapor. Smart nanofibers have demonstrated the ability to monitor fish fillet spoilage through visible color changes (ΔE ≥ 3) during storage. Consequently, smart nanofibers produced by the SBS technique, using PCL and anthocyanins from agro-industrial waste, reveal potential as smart packaging materials for food.

Food applications of bioactive biomaterials based on gelatin and chitosan

Food packaging must guarantee the products' quality during the different operations including packing and maintenance throughout transportation and storage until to consumption. Thus, it should satisfy, both, food freshness and quality preservation and consumers health safety. Natural bio-sourced polymers have been explored as safe edible materials for several packaging applications, being interestingly carrier of bioactive substances, once added to improve films' properties. Gelatin and chitosan are among the most studied biomaterials for the preparation of edible packaging films due to their excellent characteristics including biodegradability, compatibility and film-forming property. These polymers could be used alone or in combination with other polymers to produce composite films with the desired physicochemical and mechanical properties. When incorporated with bioactive substances (natural extracts, polyphenolic compounds, essential oils), chitosan/gelatin-based films acquired various biological properties, including antioxidant and antimicrobial activities. The emerging bioactive composite films with excellent physical attributes represent excellent packaging alternative to preserve different types of foodstuffs (fruits, meat, fish, dairy products, …) and have shown great achievements. This chapter provides the main techniques used to prepare gelatin- and chitosan- based films, showing some examples of bioactive compounds incorporated into the films' matrix. Also, it illustrates the outstanding advantages given by these biomaterials for food preservation, when used as coating and wrapping agents.

Sustainable food packaging: Harnessing biowaste of Terminalia catappa L. for chitosan-based biodegradable active films for shrimp storage

Shrimp, a globally consumed perishable food, faces rapid deterioration during storage and marketing, causing nutritional and economic losses. With a rising environmental consciousness regarding conventional plastic packaging, consumers seek sustainable options. Utilizing natural waste resources for packaging films strengthens the food industry. In this context, we aim to create chitosan-based active films by incorporating Terminalia catappa L. leaves extract (TCE) to enhance barrier properties and extend shrimp shelf life under refrigeration. Incorporation of TCE improves mechanical, microstructural, UV, and moisture barrier properties of the chitosan film due to cross-linking interactions, resulting in robust, foldable packaging film. Active TCE film exhibits high antioxidant property due to polyphenols. These films also exhibited low wettability and showed hydrophobicity than neat CH films which is essential for meat packaging. These biodegradable films offer an eco-friendly end-of-life option when buried in soil. TCE-loaded films effectively control spoilage organisms, prevent biochemical spoilage, and maintain shrimp freshness compared to neat CH films during refrigerated condition. The active TCE film retains sensory attributes better than neat chitosan, aligning with consumer preference. The developed edible and active film from waste sources might offer sustainable, alternative packaging material with a lower carbon footprint than petroleum-based sources.

Integration of lanthanide MOFs/methylcellulose-based fluorescent sensor arrays and deep learning for fish freshness monitoring

Preserving fish meat poses a significant challenge due to its high protein and low fat content. This study introduces a novel approach that utilizes a common type of lanthanide metal-organic frameworks (Ln-MOFs), EuMOFs, in combination with 5-fluorescein isothiocyanate (FITC) and methylcellulose (MC) to develop fluorescent sensor arrays for real-time monitoring the freshness of fish meat. The EuMOF-FITC/MC fluorescence films were characterized with excellent fluorescence response, ideal morphology, good mechanical properties, and improved hydrophobicity. The efficacy of the fluorescence sensor array was evaluated by testing various concentrations of spoilage gases (such as ammonia, dimethylamine, and trimethylamine) within a 20-min timeframe using a smartphone-based camera obscura device. This sensor array enables the real-time monitoring of fish freshness, with the ability to preliminarily identify the freshness status of mackerel meat with the naked eye. Furthermore, the study employed four convolutional neural network (CNN) models to enhance the performance of freshness assessment, all of which achieved accuracy levels exceeding 93 %. Notably, the ResNext-101 model demonstrated a particularly high accuracy of 98.97 %. These results highlight the potential of the EuMOF-based fluorescence sensor array, in conjunction with the CNN model, as a reliable and accurate method for real-time monitoring the freshness of fish meat.

Alizarin-embedded γ-cyclodextrin-based metal-organic framework in a methylcellulose/polyvinyl alcohol film for maintaining and monitoring grass carp freshness

Multifunctional packaging films that monitor and maintain fish freshness hold significant potential for use in the food industry. This study introduces a multifunctional intelligent packaging film comprising alizarin (ALI)-embedded cubic γ-cyclodextrin metal-organic frameworks (γ-CD-MOFs) (denoted as γ-CD-MOFs@ALI) in a methylcellulose/polyvinyl alcohol (MP)-based matrix to achieve colorimetric monitoring and enhanced preservation of fish freshness. The MP/γ-CD-MOFs@ALI reveals a rapid color transition in 3 min from yellow color progressively darkens to purple as the pH increases from 2.0 to 10.0. And it is proved that the as-prepared film owns high antibacterial activity against Gram-positive bacteria (S. aureus), impressive ABTS+ radical scavenging rates of 85.54 ± 1.25 %, and effective ALI sustained-release properties. The intelligent packaging film exhibits an excellent colorimetric response to total volatile basic nitrogen and provides exceptional freshness preservation performance, effectively prolonging the shelf life of Ctenopharyngodon idella (grass carp) under 25 °C to 42 h.

Advanced technologies in biodegradable packaging using intelligent sensing to fight food waste

The limitation of conventional packaging in demonstrating accurate and real-time food expiration dates leads to food waste and foodborne diseases. Real-time food quality monitoring via intelligent packaging could be an effective solution to reduce food waste and foodborne illnesses. This review focuses on recent technological advances incorporated into food packaging for monitoring food spoilage, with a major focus on paper-based sensors and their combination with smartphone. This review paper offers a comprehensive exploration of advanced macromolecular technologies in biodegradable packaging, a general overview of paper-based probes and their incorporation into food packaging coupled with intelligent sensing mechanisms for monitoring food freshness. Given the escalating global concerns surrounding food waste, our manuscript serves as a pivotal resource, consolidating current research findings and highlighting the transformative potential of these innovative packaging solutions. We also highlight the current intelligent paper-based food freshness sensors and their various advantages and limitations. Examples of implementation of paper-based sensors/probes for food storage and their accuracy are presented. Finally, we examined how intelligent packaging can be an alternative to reduce food waste. Several technologies discussed here have good potential to be used in food packaging for real-time food monitoring, especially when combined with smartphone diagnosis.

Intelligent active films of sodium alginate and konjac glucomannan mixed by Lycium ruthenicum anthocyanins and tea polyphenols for milk preservation and freshness monitoring

To achieve real-time monitoring of food freshness, a pH-responsive film based on sodium alginate-konjac glucomannan loaded with Lycium ruthenicum anthocyanins (LRA) was prepared, with the addition of tea polyphenols (TP) to enhance the stability of LRA. The surface structure of the films was observed by AFM. The results of FTIR and molecular docking simulation showed that LRA and TP were bound to polysaccharide by hydrogen bonds. The mechanical properties, barrier properties, and antioxidant/antibacterial properties of the films were significantly improved and the films showed obvious color response to pH. Notably, the AFM images showed TP and LRA could lead to more severe damage to the bacterial structure. The results of molecular docking simulation suggested that TP and LRA could act on different components of the bacterial cell wall, indicating their synergistic mechanism in antimicrobial activity. Moreover, the stability of LRA was improved due to the interactions of TP and polysaccharides with LRA. The aggregates formed by TP and LRA were clearly observed by AFM. Finally, the film showed excellent preservation and freshness monitoring effect in milk. In conclusion, TP-LRA-SA-KGM intelligent film exhibited excellent performance and represented a promising novel food packaging material with potential applications.

Development of a multifunctional food packaging for meat products by incorporating carboxylated cellulose nanocrystal and beetroot extract into sodium alginate films

Consumers' pursuit for safe meat products is challenging to develop smart food packaging with proper mechanical properties and multifunctional properties. Therefore, this work attempted to introduce carboxylated cellulose nanocrystal (C-CNC) and beetroot extract (BTE) into sodium alginate (SA) matrix films to enhance their mechanical properties and endow them with antioxidant properties and pH-responsive capacity. The rheological results showed the C-CNC and BTE were consistently dispersed in the SA matrix. The incorporation of C-CNC made the surface and cross-section of the films rough but still dense, thus significantly improving the mechanical properties of the films. The integration of BTE provided antioxidant properties and pH responsiveness without significantly changing the thermal stability of the film. The highest tensile strength (55.74 ± 4.52 MPa) and strongest antioxidant capacities were achieved for the SA-based film with BTE and 10 wt% C-CNC. Additionally, the films possessed higher UV-light barrier properties after incorporating BTE and C-CNC. More notably, the pH-responsive films discolored when TVB-N value exceeded 18.0 mg/100 g during storage of pork at 4 °C and 20 °C, respectively. Therefore, the SA-based film with enhanced mechanical and functional properties has a high potential for quality detection in smart food packaging applications.

Development of Smart Films of a Chitosan Base and Robusta Coffee Peel Extract for Monitoring the Fermentation Process of Pickles

Smart film is widely used in the field of food packaging. The smart film was prepared by adding anthocyanin-rich Robusta coffee peel (RCP) extract into a chitosan (CS)-glycerol (GL) matrix by a solution-casting method. By changing the content of RCP (0, 10%, 15% and 20%) in the CS-GL film, the related performance indicators of CS-GL-RCP films were studied. The results showed that the CS-GL-RCP films had excellent mechanical properties, and CS-GL-RCP15 film maintained the tensile strength (TS) of 16.69 MPa and an elongation-at-break (EAB) of 18.68% with RCP extract. CS-GL-RCP films had the best UV-vis light barrier property at 200-350 nm and the UV transmittance was close to 0. The microstructure observation results showed that CS-GL-RCP films had a dense and uniform cross section, which proved that the RCP extract had good compatibility with the polymer. In addition, the CS-GL-RCP15 film was pH-sensitive and could exhibit different color changes with different pH solutions. So, the CS-GL-RCP15 film was used to detect the fermentation process of pickles at 20 ± 1 °C for 15 days. The pickles were stored in a round pickle container after the boiling water had cooled. The color of the CS-GL-RCP15 film changed significantly, which was consistent with the change of pickles from fresh to mature. The color of the smart film changed significantly with the maturity of pickles, and the difference of ΔE of film increased to 8.89 (15 Days), which can be seen by the naked eye. Therefore, CS-GL-RCP films prepared in this study provided a new strategy for the development of smart packaging materials.

Preparation and characterization of ultrasound-assisted essential oil-loaded nanoemulsions stimulated pullulan-based bioactive film for strawberry fruit preservation

Ultrasound is a high-energy approach that can help with homogenization and dispersion in cavitation. In this study, nanoemulsions of curcumin and orange essential oil were prepared with ultrasound treatment at different times. The ultrasound-treated nanoemulsions for 10 min exhibited the smallest droplet size, the best storage, and higher thermal stability. The pullulan-based film with ultrasound-assisted nanoemulsions exhibited improved water vapor permeability and moisture content and the highest tensile strength and elongation at break. The structural analysis showed that ultrasonic treatment enhanced the H-bond, resulting in a more orderly molecular arrangement and intermolecular compatibility. Furthermore, the bioactive film had the maximum oil retention time. It possessed excellent bacteriostatic properties against Escherichia coli and Staphylococcus aureus due to the smallest oil droplets and uniform distribution in the film matrix. Besides, the weight loss and deterioration of the strawberry fruit were effectively reduced, thus prolonging the shelf life.

Robust microfluidic construction of polyvinyl pyrrolidone microfibers incorporated with W/O emulsions stabilized by amphiphilic konjac glucomannan

In this work, we prepared polyvinyl pyrrolidone (PVP) microfibers incorporated water-in-oil (W/O) emulsions. The W/O emulsions were fabricated by hexadecyl konjac glucomannan (HKGM, emulsifier), corn oil (oil phase) and purple corn anthocyanins (PCAs, water phase). The structures and functions of emulsions and microfibers were characterized by confocal laser scanning (CLSM) and scanning electron microscopy (SEM), Fourier transform infrared (FT-IR), Raman and nuclear magnetic resonance (NMR) spectroscopy. The results showed that W/O emulsions exhibited good storage stability for 30 d. Microfibers presented ordered and uniform arrays. Compared with pure PVP microfiber films, the addition of W/O emulsions with PCAs improved the water resistance (WVP from 1.28 to 0.76 g mm/m² day kPa), mechanical strength (Elongation at break from 18.35 % to 49.83 %), antioxidation (free radical scavenging rate from 2.58 % to 16.37 %), and antibacterial activity (inhibition zone against E. coli: 27.33 mm and inhibition zone against S. aureus: 28.33 mm) of microfiber films. Results showed that microfiber film exhibited controlled release of PCAs in W/O emulsions, and about 32 % of the PCAs were released from the microfiber film after 340 min. The as-prepared microfiber films exhibited potential applications for food packaging.

Highly biologically active and pH-sensitive collagen hydrolysate-chitosan film loaded with red cabbage extracts realizing dynamic visualization and preservation of shrimp freshness

Accurate and efficient detection of food freshness is of great significance to guarantee food safety. Herein, pH sensitive colorimetric films with considerable biological activities have been prepared by combining red cabbage anthocyanin extracts (RCE) with collagen hydrolysate-chitosan (CH-CS) matrix film. The formation mechanism of CH-CS-RCE films was discussed by SEM, FT-IR and XRD, which showed that RCE was successfully fixed in CH-CS film through hydrogen bonding and electrostatic interaction. The CH-CS-RCE films exhibited good mechanical properties, high barrier ability, excellent thermal stability, significant antioxidant and antimicrobial activity, and especially sensitive response to pH and ammonia. Fickian diffusion was the main mechanism for the release of RCE from CH-CS-RCE films and such release mechanism facilitated the maintenance of functional features of films. During the storage of shrimps at 4 °C, CH-CS-RCE2% showed a remarkable preservation effect on shrimps, and their shelf life was prolonged from 2 d to 5 d. Furthermore, CH-CS-RCE2% provided a dynamic visual color switching to detect the freshness of shrimp, realizing real-time monitoring of freshness. Color information (RGB) extracted via smartphone APP was used to enhance the accuracy and universality of freshness indication. Thus, this multifunctional film has great potential in food preservation and freshness monitoring.

A double-layer smart film based on gellan gum/modified anthocyanin and sodium carboxymethyl cellulose/starch/Nisin for application in chicken breast

In order to overcome this challenge of poor stability of natural anthocyanins in intelligent packaging materials, roselle anthocyanin (RA) was first modified by acetic acid, and then a double-layer smart indication antimicrobial film was developed using modified roselle anthocyanin (MRA)-gellan gum (GG) as the inner layer and sodium carboxymethyl cellulose (CMC)-starch (ST)-Nisin as the outer layer. UV spectra revealed that acetic acid was successfully grafted onto RA, which dramatically improved their thermal stability, antioxidant capabilities, photostability, and pH stability. The bilayer films were successfully prepared, as revealed by scanning electron microscopy, Fourier-transform infrared spectroscopy, and X-ray diffraction measurements. In comparison to GG-MRA and CMC-ST-Nisin films, the water content, water solubility, mechanical characteristics, water vapor barrier, oxygen barrier, and hydrophobicity of GG-MRA@CMC-ST-Nisin films were significantly enhanced. The presence of the outer layer films significantly enhanced the UV-vis light barrier, opacity, antioxidant and antibacterial properties of the inner layer films. When the films were applied to chicken breast, it was found that the indicator films not only monitored the freshness of the chicken in real-time but also that the GG-MRA film and the double-layer film were effective in extending the shelf life of the chicken by 1 and 2 days, respectively, compared to the control group.

Recent advancements in natural colorants and their application as coloring in food and in intelligent food packaging

Colorants are widely employed in the food industry as an essential ingredient in many products since color is one of the most valued attributes by consumers. Furthermore, the utilization of colorants is currently being extended to the food packaging technologies. The objective of this review was to compile recent information about the main families of natural coloring compounds, and to describe their real implications in food coloring. In addition, their technological use in different food systems (namely, bakery products, beverages, meat and meat products, and dairy products) and their utilization in intelligent packaging to monitor the freshness of foodstuffs with the aim of extending food shelf life and improving food properties was discussed. The potential of using natural colorant in different food to improve their color has been demonstrated, although color stability is still a challenging task. More interestingly, the application of intelligent colorimetric indicators to exhibit color changes with variations in pH can enable real-time monitoring of food quality.

Reflections on food security and smart packaging

Estimating the number of COVID-19 cases in 2020 exacerbated the food contamination and food supply issues. These problems make consumers more concerned about food and the need to access accurate information on food quality. One of the main methods for preserving the quality of food commodities for export, storage, and finished products is food packaging itself. In the food industry, food packaging has a significant role in the food supply which acts as a barrier against unwanted substances and preserves the quality of the food. Meanwhile, packaging waste can also harm the environment; namely, it can become waste in waterways or become garbage that accumulates because it is nonrenewable and nonbiodegradable. The problem of contaminated food caused by product packaging is also severe. Therefore, to overcome these challenges of safety, environmental impact, and sustainability, the role of food packaging becomes very important and urgent. In this review, the authors will discuss in more detail about new technologies applied in the food industry related to packaging issues to advance the utilization of Smart Packaging and Active Packaging.

Introduction of Curdlan Optimizes the Comprehensive Properties of Methyl Cellulose Films

The good oxygen barrier and hydrophobic properties of curdlan (CL) film might be suitable complements for MC film, and its similar glucose unit and thermal-gel character might endow the methyl cellulose (MC)/CL blended system with compatibility and good comprehensive properties. Thus, MC/CL blended films were developed. The effects of MC/CL blend ratios on the microstructures and physical properties of the blends were characterized by using Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), scanning electron microscopy (SEM), oxygen and water vapor permeability testing, dynamic mechanical analysis (DMA), light transmittance testing, tensile testing, hydrophilic property testing, and water solubility testing. The introduction of CL affected the molecular aggregation and crystallization of the MC molecules, suggesting MC-CL molecular interactions. The cross-sectional roughness of the MC/CL film increased with an increase in CL content, while the surface of the MC/CL 5:5 film was smoother than those of the MC/CL 7:3 and 3:7 films. Only one glass transition temperature, which was between that of the MC and CL films, was observed for the MC/CL 7:3 and MC/CL 5:5 films, indicating the good compatibility of the MC and CL molecules at these two blend ratios. The hydrophobicity and water insolubility increased with the CL content, which was due to the combined effects of more hydrophobic cavities in the CL triple-helix and increased surface roughness. Increased oxygen barrier properties with increasing CL content might be a combined effect of the increased hydrogen bonds and hydrophilic ektexines of the CL triple-helix. The elongations of the blended films were higher than those of the MC film, which might be related to its increased water content. The MC/CL 7:3 and MC/CL 5:5 films retained the good light transmittance and tensile strength of the MC film, which corresponded well to their good compatibility and might be due to the effects of the MC-CL molecular interactions and the relative smooth morphologies. MC/CL 5:5 showed improved water vapor barrier properties, which might be due to its smooth surface morphologies. This research offers new MC based films with improved properties and good compatibility, providing great potential for use as edible coatings, capsules, and packaging materials.

Basella alba stem extract integrated poly (vinyl alcohol)/chitosan composite films: A promising bio-material for wound healing

Natural extract-based bio-composite material for wound healing is gaining much attention due to risk of infection and high cost of commercial wound dressing film causes serious problem on the human well-being. Herein, the study outlines the preparation of Poly (vinyl alcohol)/Chitosan/Basella alba stem extract (BAE) based bio-composite film through solvent casting technique and well characterized for wound healing application. Incorporation of BAE into Poly (vinyl alcohol)/Chitosan matrix has shown existence of secondary interactions confirmed by FT-IR analysis. Good morphology, thermal stability and significant improvement in flexibility (∼63.38 %) of the films were confirmed by SEM, TGA and Mechanical test results, respectively. Hydrophilic property (∼9.04 %), water vapor transmission rate (∼70.07 %), swelling ability (∼14.7 %) and degradation rate (∼14.04 %) were enhanced with increase in BAE content. In-vitro studies have shown good antibacterial activity against foremost infectious bacterial strains S. aureus and E. coli. Additionally, BAE integrated Poly (vinyl alcohol)/Chitosan film has amplified anti-inflammatory (∼79.38 %) property, hemocompatibility and excellent biocompatibility (94.9 %) was displayed by cytotoxicity results. Moreover, in-vitro scratch assay and cell adhesion test results illustrated prominent wound healing (96.5 %) and adhesion. Overall results of the present work proclaim that developed bio-composite film could be utilized as a biomaterial in wound care applications.

Chitosan Edible Films and Coatings with Added Bioactive Compounds: Antibacterial and Antioxidant Properties and Their Application to Food Products: A Review

Chitosan is the deacetylated form of chitin regarded as one of the most abundant polymers and due to its properties, both chitosan alone or in combination with bioactive substances for the production of biodegradable films and coatings is gaining attention in terms of applications in the food industry. To enhance the antimicrobial and antioxidant properties of chitosan, a vast variety of plant extracts have been incorporated to meet consumer demands for more environmentally friendly and synthetic preservative-free foods. This review provides knowledge about the antioxidant and antibacterial properties of chitosan films and coatings enriched with natural extracts as well as their applications in various food products and the effects they had on them. In a nutshell, it has been demonstrated that chitosan can act as a coating or packaging material with excellent antimicrobial and antioxidant properties in addition to its biodegradability, biocompatibility, and non-toxicity. However, further research should be carried out to widen the applications of bioactive chitosan coatings to more foods and industries as well was their industrial scale-up, thus helping to minimize the use of plastic materials.

Bilayer pH-sensitive colorimetric indicator films based on zein/gellan gum containing black rice (Oryza sativa L.) extracts for monitoring of largemouth bass (Micropterus salmoides) fillets freshness

Anthocyanins as natural pH-sensitive material can be used to determine the freshness of largemouth bass (Micropterus salmoides) fillets. However, it is easily degraded. Using zein as the protective layer to improve the light blocking ability of the film, gellan gum (GG) and black rice extracts (BRE) as the sensing layer, a bilayer colorimetric indicator film for monitoring fish spoilage was developed. The functionality and stability of bilayer film and GG single film were compared. As compared to GG single film, Zein/GG bilayer film had stronger intermolecular interactions, higher mechanical properties, and higher optical barrier properties. Notably, Zein/GG-8 % BRE bilayer film exhibited higher stability than GG-8 % BRE film when the films were exposed to room temperature for 30 days. Zein/GG-8 % BRE bilayer film were further used to monitor freshness of largemouth bass fillets during storage. Zein/GG-8 % BRE bilayer film demonstrated a noticeable color change from red to brown when largemouth bass fillets spoiled. Moreover, the ∆E of films showed a good correlation with TVB-N of largemouth bass fillets (R² = 0.985). Our research results show that the Zein/GG-BRE bilayer indicator film has great potential application prospects in monitoring fish freshness.

A smart film incorporating anthocyanins and tea polyphenols into sodium carboxymethyl cellulose/polyvinyl alcohol for application in mirror carp

Multifunctional food packaging films were developed based on polyvinyl alcohol (PVA), sodium carboxymethyl cellulose (CMC), tea polyphenol (TP) and black carrot anthocyanin (CA). Results of Zeta potential, scanning electron microscopy, Fourier transform infrared spectroscopy and X-ray diffraction showed that CA enhanced the stability of the particle dispersion system through hydrogen bonding and electrostatic interactions, promoted the compatibility between TP and PVA-CMC (PC) substrates, and enhanced the binding between the components of the films. Because of the interaction of TP and CA, PC-TP-CA films had better water resistance and water vapor barrier properties, thermal stability, antioxidant and antimicrobial properties. PC-CA and PC-TP-CA films exhibited excellent UV-blocking properties. They also showed distinct color responsiveness in the pH range of 2-13, significant sensitivity to ammonia vapor in a short period of time and excellent color stability over 20 days of storage under different conditions. When the film was applied to fish, it was found that PC-TP-CA film could extend the shelf life of fish by 1-2 days and successfully monitor the freshness of the fish in real-time. Considering all the physical and functional properties, the non-toxic and biodegradable PC-TP-CA film has excellent potential as a new multifunctional food packaging material in the future.

Development of Shrimp Freshness Indicating Films by Embedding Anthocyanins-Rich Rhododendron simsii Flower Extract in Locust Bean Gum/Polyvinyl Alcohol Matrix

Freshness indicating films containing anthocyanins are one type of smart packaging technology. Anthocyanins in the films can show visual color changes when food spoilage occurs, thereby indicating the freshness degree of food in real-time. Rhododendron simsii is a landscape plant with attractive flowers that are abundant in anthocyanins. In this study, smart packaging films were prepared by embedding 2% and 4% R. simsii flower anthocyanins (RA) in locust bean gum- (LBG) and polyvinyl alcohol- (PVA) based matrices. The micro-structure, barrier, mechanical, thermal, antioxidant, and color-changeable properties of the films were determined. The potential application of the films in indicating the freshness of shrimp at 4 °C was also investigated. Results showed that the RA interacted with the LBG/PVA matrices through hydrogen bonds, which significantly improved the barrier, mechanical, thermal, antioxidant, pH-sensitive, and ammonia-sensitive properties of the films. Meanwhile, the performance of the films was remarkably influenced by the content of the RA. The film containing 4% RA had the highest light blocking ability, tensile strength (38.32 MPa), elongation at break (58.18%), and antioxidant activity, and also showed the lowest water vapor permeability (22.10 × 10^-11 g m^-1 s^-1 Pa^-1) and oxygen permeability (0.36 cm³ mm m^-2 day^-1 atm^-1). The films containing 2% and 4% RA could effectively change their colors when the level of total volatile basic nitrogen in the shrimp exceeded the safe value, which demonstrated the suitability of the films for indicating the freshness degree of shrimp.

pH-Responsive Color Indicator of Saffron (Crocus sativus L.) Anthocyanin-Activated Salep Mucilage Edible Film for Real-Time Monitoring of Fish Fillet Freshness

Researchers have been focusing increasingly on preparing innovative packaging films made from renewable and biodegradable materials in recent years. This research set out to fabricate and analyze pH-sensitive edible films based on salep mucilage combined with anthocyanin from saffron (Crocus sativus L.) (SAAs). A casting technique was developed with varying concentrations of SAAs (0, 2.5, 5, 7.5, and 10%v/v) pH-sensitive edible films. The surface morphology, physicochemical, barrier, and mechanical properties, as well as the pH sensitivity of films, were investigated. The results showed SAAs increased thickness, water solubility, moisture content, and oxygen permeability (O2P) up to 199.03 µm, 63.71%, 14.13%, and 47.73 (cm3 µm m−2 day−1 kPa−1), respectively, of the pH-sensitive salep mucilage edible indicator films. As expected, the SAAs concentration from 0% to 10%v/v decreased tensile strength, transparency, and contact angle to 11.94 MPa, 14.27%, and 54.02°, respectively. Although achieving the highest elongation at the break (108%) and the lowest water vapor permeability (WVP) (1.39 g s−1 m−1 Pa−1 × 10−11), the pH-sensitive edible indicator film containing 5 %v/v of SAAs showed the best results. An investigation of pH sensitivity revealed that the solution’s pH variation altered the SAAs color. When the pH was raised from 3 to 11, the SAAs’ color shifted from pink to brown. The SAAs-halochromic salep mucilage edible indicator film was employed as a label in an experiment to track the degradation of fish fillets stored at 4 °C, revealing that the halochromic indicator changed color from yellow to brown as the fish was stored. Our findings show that SAAs-loaded salep mucilage indicator films help monitor real-time food deterioration.

Colorimetric Indicators Based on Anthocyanin Polymer Composites: A Review

This review explores the colorimetric indicators based on anthocyanin polymer composites fabricated in the last decade, in order to provide a comprehensive overview of their morphological and compositional characteristics and their efficacy in their various application fields. Notably, the structural properties of the developed materials and the effect on their performance will be thoroughly and critically discussed in order to highlight their important role. Finally, yet importantly, the current challenges and the future perspectives of the use of anthocyanins as components of colorimetric indicator platforms will be highlighted, in order to stimulate the exploration of new anthocyanin sources and the in-depth investigation of all the possibilities that they can offer. This can pave the way for the development of high-end materials and the expansion of their use to new application fields.

Preparation and characterization of an intelligent film based on fish gelatin and Coleus scutellarioides anthocyanin to monitor the freshness of rainbow trout fish fillet

In this study, a pH-sensitive indicator based on fish gelatin and Coleus scutellarioides anthocyanin extract (CSAE) was prepared and characterized. Films were prepared using the solvent casting method and different levels of CSAE, including 10 ml (CSG1), 20 ml (CSG2), and 30 ml (CSG3), and 0 ml (CSG0) as a control sample. The mechanical, optical, and pH sensing of active films and the release of anthocyanins from the films were investigated. The relationship between the total volatile basic nitrogen (TVB-N) of fish fillets and a* color index of films was studied. By incorporation of CSAE, the flexibility of films increased, while the tensile strength and UV-Vis light transmittance through the films decreased (p < .05). The films containing the CSAE had a darker, yellowish, and reddish color than the control film. There was a significant relationship between the pH variation and the film color. The films had a purple color at acidic pH, and their color changed to green at an alkaline pH, indicating the sensitivity of the produced films to pH changes. There was a significant relationship between the TVB-N value of fish fillets and the a* index of the film during the 16 h storage time. The results showed that by increasing TVB-N values of the fillets, the a* color index decreased, and the films' color changed from purple to colorless. In summary, the active films prepared with fish gelatin and CSAE could be used as pH-sensitive intelligent packaging to display the freshness of fishery products.

A sub-freshness monitoring chitosan/starch-based colorimetric film for improving color recognition accuracy via controlling the pH value of the film-forming solution

The demand for intelligent packaging in food sub-freshness monitoring is increasing. Herein, a pH and NH3 responsing colorimetric film (PS-CH-LCA) was fabricated based on potato starch (PS), chitosan (CH) and Lonicera caerulea L. anthocyanins (LCA) via controlling the pH value of the film-forming solution, and was applied to the real-time monitoring of shrimp freshness. The PS-CH-LCA pH 2.5 film exhibited the highest tensile strength (6.43 MPa), the lowest water solubility (33.11%) and the most sensitive color responsiveness. Morphological and structural results revealed that CH was attached to the surface of PS via hydrogen bond, and anthocyanins were well immobilized in the film-forming matrix. The sensitive color change and its high correlation with spoilage indices demonstrated the PS-CH-LCA pH 2.5 film well indicated fresh, sub-fresh, spoiled level of shrimp. The results solved the limitation of chitosan-based packaging films in undistinguishable colorimetric endpoints, providing a new strategy for indicating the sub-freshness of food packaging.

Development of pH-responsive konjac glucomannan/pullulan films incorporated with acai berry extract to monitor fish freshness

In this work, konjac glucomannan (KGM)-based film reinforced with pullulan (PL) and acai berry extract (ABE) was developed by solvent casting method. The as-prepared films performed pH-sensitive properties, which can be potentially applied for fish freshness detection. Rheology, Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), scanning electron microscopy (SEM) were used to characterize chemical structure and morphology of ABE-loaded KGM/PL (KP) films (KP-ABE). FT-IR spectrum indicated that hydrogen bond dominated the formation of KP-ABE films. Adding PL contributed to enhanced mechanical properties of KGM film with increased tensile strength (TS) from 21.25 to 50.27 MPa and elongation at break (EAB) from 10.64 to 19.19 %. Incorporating ABE upgraded flexibility, UV-shielding, thermostability, water barrier (decreased Water vapor permeability (WVP) from 2.07 to 1.67 g·mm/m²·day kPa), antioxidant, and antibacterial ability of KP films, but weakened TS. In addition, KP-ABE films can reflect fish freshness in real time through color variability. Therefore, KP-ABE films exhibited potential applications in intelligent food packaging materials.

Fabrication of intelligent/active films based on chitosan/polyvinyl alcohol matrices containing Jacaranda cuspidifolia anthocyanin for real-time monitoring of fish freshness

The present work describes the natural anthocyanin from Jacaranda cuspidifolia (JC) flower immobilized within a biopolymer matrix composed of chitosan (CS) and polyvinyl alcohol (PVA) gave novel intelligent/active packaging films (CPC). We introduced microwave irradiation to prepare polymeric composite films noticed faster mixing of the polymers and extract take place than the conventional method. The prepared composite films are characterized by various analytical and spectroscopic techniques. The smooth SEM images demonstrated CS/PVA matrix miscibility and compatibility with anthocyanin for the film formation. The addition of anthocyanin to the CS/PVA films significantly reduced UV-Vis light transmission, while causing a slight decrease in the films transparency. An increased anthocyanin concentration on polymer films showed improved oxygen permeability (77.09 %), moisture retention capacity (11.64 %), and water vapor transmission rate (43.10 %) substantially. Additionally, the prepared CPC smart films exhibited strong antioxidant (97.92 %) as well as antibacterial activities against common foodborne pathogens such as S. aureus, and E. coli. Furthermore, the prepared smart films demonstrated pink color in acidic, while grey to yellowish in basic solvent. Further, the color response of the freshness label was consistent with the spoilage Total Volatile Basic-Nitrogen (TVB-N) content determined in the fish samples with varied time period. The CPC smart films also showed promising application in terms of monitoring freshness of the fish fillets at room temperature. The obtained results suggested that, the prepared CPC smart films have potential to be used as quality indicator in the marine food packaging system.

Preparation and Performance Characterization of a Composite Film Based on Corn Starch, κ-Carrageenan, and Ethanol Extract of Onion Skin

Using corn starch (CS) and κ-carrageenan(κC) as the raw material and active composite, respectively, films containing different concentrations of ethanol extract of onion skin were prepared. The effects of different concentrations of ethanol extract of onion skin (EEOS) on the physicochemical properties, as well as the antioxidant and antibacterial properties, of CS/κC films were also discussed. The addition of ethanol extract of onion skin inhibited the recrystallization of starch molecules in the composite films. It affected the microstructure of the composite films. The color of the composite films was deepened, the brightness was reduced, and the opacity was increased. Water vapor permeability increased, tensile strength decreased, and elongation at the break increased. The glass-transition temperature decreased. The clearance of DPPH radicals and ABTS cation radicals increased. Moreover, when the concentration of EEOS was 3%, the antioxidant effect of the films on oil was greatly improved and could effectively inhibit Staphylococcus aureus and Escherichia coli. The above results showed that adding ethanol extract of onion skin improved the physicochemical properties and biological activities of the CS/κC composite films, so CS/κC/EEOS composite films can be used as an active packaging material to extend food shelf-life. These results can provide a theoretical basis for the production and application of corn starch/κ-carrageenan/ethanol extract of onion skin composite films.

Development of halochromic indicator film based on arrowroot starch/iota-carrageenan using Kyoho skin extract to monitor shrimp freshness

Increasing trends in food safety awareness drive consumer demands for fresher healthier diets and has led to the development of low-cost pH-sensitive indicator films to evaluate deterioration levels in fresh foods. Arrowroot starch/iota-carrageenan-based films were combined with 10, 30, 50% Kyoho skin extract (KSE) to produce indicator films with halochromic abilities. The KSE indicator films were characterized based on their physico-mechanical, functional, and crystallinity properties; thermal stability; and their pH-dependent color changes in in situ anthocyanin-based monitoring of shrimp freshness. All KSE indicator films displayed compact structure under scanning electron microscope analysis and increased tensile strength, exhibited UV-vis barrier ability, and presented low water wettability. Moreover, FTIR signaled strong hydrogen bond interactions among polymers and KSE that strengthened peak crystallinity in XRD analysis and lowered weight loss at melting temperature, which indicated thermal stability of the indicator films. Furthermore, pH-sensitivity of the indicator films integrated with natural KSE anthocyanin demonstrated color changes from purple to red under acidic conditions, purple to green in an ammonium environment, and yellow appeared in high alkaline conditions. Finally, this study demonstrated the food packaging and halochromic capacity of biopolymer-based pH-sensitivity of the KSE indicator films in real-time monitoring of shrimp at room storage temperatures.

Smart Biopolymer-Based Nanocomposite Materials Containing pH-Sensing Colorimetric Indicators for Food Freshness Monitoring

Nanocomposite biopolymer materials containing colorimetric pH-responsive indicators were prepared from gelatin and chitosan nanofibers. Plant-based extracts from barberry and saffron, which both contained anthocyanins, were used as pH indicators. Incorporation of the anthocyanins into the biopolymer films increased their mechanical, water-barrier, and light-screening properties. Infrared spectroscopy and scanning electron microscopy analysis indicated that a uniform biopolymer matrix was formed, with the anthocyanins distributed evenly throughout them. The anthocyanins in the composite films changed color in response to alterations in pH or ammonia gas levels, which was used to monitor changes in the freshness of packaged fish during storage. The anthocyanins also exhibited antioxidant and antimicrobial activity, which meant that they could also be used to slow down the degradation of the fish. Thus, natural anthocyanins could be used as both freshness indicators and preservatives in biopolymer-based nanocomposite packaging materials. These novel materials may therefore be useful alternatives to synthetic plastics for some food packaging applications, thereby improving the environmental friendliness and sustainability of the food supply.

Active/intelligent packaging films developed by immobilizing anthocyanins from purple sweetpotato and purple cabbage in locust bean gum, chitosan and κ-carrageenan-based matrices

Active/intelligent packaging films were developed by incorporating purple sweetpotato anthocyanins (PSA) and purple cabbage anthocyanins (PCA) in locust bean gum/polyvinyl alcohol (LP), chitosan/polyvinyl alcohol (CP) and κ-carrageenan/polyvinyl alcohol (KP) film matrices. The joint effect of anthocyanins' source and polysaccharides' nature on the structure and functionality of the films was determined. Results showed PSA and PCA interacted with film matrices through hydrogen bonds and/or electrostatic interactions, resulting in improved film uniformity. PSA and PCA did not remarkably alter the water vapor permeability and tensile strength of the films; however, significantly improved the light barrier ability, antioxidant activity, pH-sensitivity and ammonia-sensitivity of films. For the films containing the same anthocyanins (PSA or PCA), LP-based films had relatively higher light barrier ability and storage stability, while CP-based had relatively weaker color changeable ability. When PSA and PCA were immobilized in the same film matrix, the films containing PCA had higher light barrier ability and antioxidant activity than the films containing PSA. Among the films, LP-PCA film exhibited a good potential to monitor the freshness of shrimp. Results suggested the structure and functionality of the films were influenced by the source of anthocyanins and the nature of polysaccharides.

Smart packaging films based on locust bean gum, polyvinyl alcohol, the crude extract of Loropetalum chinense var. rubrum petals and its purified fractions

Loropetalum chinense var. rubrum is an ornamental shrub rich in polyphenolic compounds. In this study, polyphenolic compounds were extracted from L. chinense var. rubrum petals (LCP) and further purified on macroporous resin column to afford two fractions. The crude extract of LCP (LCP-CE) and its two purified fractions (LCP-25PF and LCP-50PF) were individually incorporated into locust bean gum/polyvinyl alcohol matrix to develop smart packaging films. The structures, physical and functional properties of the films were compared. Results showed LCP-25PF was mainly composed of anthocyanins, while LCP-50PF was mainly composed of chlorogenic acid and vanillin. LCP-CE, LCP-25PF and LCP-50PF interacted with locust bean gum/polyvinyl alcohol matrix through hydrogen bonds, thereby improving the light and oxygen barrier ability, tensile strength, thermal stability, antioxidant activity and antimicrobial activity of the film. The film containing LCP-25PF showed the lowest water vapor permeability (10.36 × 10^-11 g m^-1 s^-1 Pa^-1) and oxygen permeability (0.42 cm³ mm m^-2 day^-1 atm^-1) but the highest tensile strength (29.76 MPa), antioxidant activity and antimicrobial activity. In addition, the films containing LCP-CE and LCP-25PF had pH-/ammonia-sensitivity and effectively indicated shrimp freshness at 4 °C. Results suggested the film containing LCP-25PF could be used as smart packaging film.

Milk Protein-Based Edible Films: Influence on Mechanical, Hydrodynamic, Optical and Antioxidant Properties

Edible films are thin preformed layers that provide food protection against adverse environmental conditions. Despite milk proteins being functional ingredients that can provide interesting features to films, there is scarce information evaluating their influence on film properties and stability. For this reason, this research work compared the mechanical (thickness, tensile strength, elongation at break), hydrodynamic (moisture content, water solubility, swelling ratio, water vapor transmission rate), color and antioxidant (DPPH) properties of edible films based on casein and whey protein isolate (two types, WPI1 and WPI2). Films with casein displayed the highest thickness (0.193 mm), elongation at break (49.67%), moisture content (40.21%) and antioxidant capacity (32.64% of DPPH inhibition), while obtaining the lowest water vapor transmission rate (15.28 g/m2·day). Significant differences were found in the color properties, mainly between films with casein and those made with WPI. Films containing WPI1 and WPI2 were statistically similar in thickness, tensile strength and color properties. The results showed that the properties of the edible films depended on the type of milk protein used. Thus, it is important to evaluate the features provided by different ingredients and formulations for obtaining edible films that properly preserve food.

Chitosan/pullulan based films incorporated with clove essential oil loaded chitosan-ZnO hybrid nanoparticles for active food packaging

Herein, we developed clove essential oil (CEO) loaded Chitosan-ZnO hybrid nanoparticles (CS-ZnO@CEO (CZC NPs)) integrated chitosan/pullulan (CS/PL) nanocomposite films. SEM images revealed a homogenous distribution of CZC NPs with minimum aggregation in nanocomposite films. The incorporation of CZC NPs led to enhanced tensile strength (~39.82%), film hydrophobicity (~35.36%), UV light blocking ability, water vapor barrier (~84.64%), and oxygen barrier (~57.66%) compared to the bare CS/PL film and overall migration limit of CPCZC films were found below the permitted limit of 1000 μg/dm². Besides, incorporation of CZC NPs into the CS/PL films enhanced antioxidant activity and showed strong antibacterial activity against P. aeruginosa, S. aureus, and E. coli. Also, the CPCZC films displayed potential to extend the shelf-life of chicken meat by up to 5 days when stored at 8 ± 2 °C. These results suggest that the prepared CPCZC films acquire the ideal prerequisites for potential active packaging materials.

Cold atmospheric plasma physically reinforced substances of platelets-laden photothermal-responsive methylcellulose complex restores burn wounds

Patients with irregular, huge burn wounds require time-consuming healing. The skin has an epithelial barrier mechanism. Hence, the penetration and retention of therapeutics across the skin to deep lesion is generally quite difficult and these usually constrain the delivery/therapeutic efficacies for wound healing. Effective burn wound healing also necessitates proper circulation. Conventional polymeric dressing usually exhibits weak mechanical behaviors, obstructing their load-bearing applications. Cold atmospheric plasma (CAP) was used as an efficient, environmentally friendly, and biocompatible process to crosslink methylcellulose (MC) designed for topical administration such as therapeutic substances of platelets (SP) and polyethyleneimine-polypyrrole nanoparticle (PEI-PPy NP)-laden MC hydrogel carriers, and wound dressings. The roles of framework parameters for CAP-treated SP-PEI-PPy NP-MC polymeric complex system; chemical, physical, and photothermal effects; morphological, spectroscopical, mechanical, rheological, and surface properties; in vitro drug release; and hydrophobicity are discussed. Furthermore, CAP-treated SP-PEI-PPy NP-MC polymeric complex possessed augmented mechanical properties, biocompatibility, sustainable drug release, drug-retention effects, and near-infrared (NIR)-induced hyperthermia effects that drove heat-shock protein (HSP) expression with drug permeation to deep lesions. This work sheds light on the CAP crosslinking polymeric technology and the efficacy of combining sustained drug release with photothermal therapy in burn wound bioengineering carrier designs.