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<p>The growing demand for biodegradable and intelligent packaging materials has accelerated efforts to valorize agro-industrial byproducts. Wine industry byproducts (WB) are rich in anthocyanins, natural pigments with halochromic properties that can be exploited as freshness indicators. This study aimed to develop pH-sensitive PLA-based films by incorporating anthocyanin-rich WB extracts. As part of the valorization process, the drying kinetics of WB were also evaluated as a necessary pretreatment to find out the right drying technique and so facilitate anthocyanin recovery. Anthocyanin extracts (AE) were then incorporated into PLA matrice (10–70%) using solution casting, and the resulting films were characterized for mechanical, thermal, optical, and pH-responsive properties. The results showed that freeze-drying preserved higher anthocyanin activity than microwave drying. Mechanical strength decreased with AE addition, from 76&#xa0;MPa in neat PLA to 7&#xa0;MPa at 70% AE, while films with 10% AE retained 60&#xa0;MPa. Opacity increased from 1.37 to 11.32, enhancing halochromic visibility. Thermal stability decreased slightly, with T<sub>g</sub> shifting from 60&#xa0;°C to 54&#xa0;°C and T<sub>m</sub> from 156&#xa0;°C to ~ 150&#xa0;°C. Importantly, the composite films exhibited distinct color changes with pH values, with more pronounced shifts under alkaline conditions. These findings highlight the feasibility of upcycling WB into PLA-based halochromic films, offering a sustainable alternative to conventional plastics for intelligent food packaging applications.</p>

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PLA-Based pH-Sensitive Food Packaging Films Incorporating Anthocyanins from Wine Byproducts

  • 期刊论文

  • 发表日期：

    2025年10月6日

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  • Ozgun Guzdemir,
  • Gizem Incekara,
  • Sencer Yuksel,
  • Hayriye Erbaş,
  • Miyeser Aksu,
  • Hatice Hazar

摘要

The growing demand for biodegradable and intelligent packaging materials has accelerated efforts to valorize agro-industrial byproducts. Wine industry byproducts (WB) are rich in anthocyanins, natural pigments with halochromic properties that can be exploited as freshness indicators. This study aimed to develop pH-sensitive PLA-based films by incorporating anthocyanin-rich WB extracts. As part of the valorization process, the drying kinetics of WB were also evaluated as a necessary pretreatment to find out the right drying technique and so facilitate anthocyanin recovery. Anthocyanin extracts (AE) were then incorporated into PLA matrice (10–70%) using solution casting, and the resulting films were characterized for mechanical, thermal, optical, and pH-responsive properties. The results showed that freeze-drying preserved higher anthocyanin activity than microwave drying. Mechanical strength decreased with AE addition, from 76 MPa in neat PLA to 7 MPa at 70% AE, while films with 10% AE retained 60 MPa. Opacity increased from 1.37 to 11.32, enhancing halochromic visibility. Thermal stability decreased slightly, with Tg shifting from 60 °C to 54 °C and Tm from 156 °C to ~ 150 °C. Importantly, the composite films exhibited distinct color changes with pH values, with more pronounced shifts under alkaline conditions. These findings highlight the feasibility of upcycling WB into PLA-based halochromic films, offering a sustainable alternative to conventional plastics for intelligent food packaging applications.