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<p>UV irradiation is an effective strategy for modifying polymer-based food packaging films by inducing photo-crosslinking, thereby enhancing structural integrity and functional properties. In this study, chitosan (CS)/poly(vinyl alcohol) (PVA) films incorporated with imidazole (I) were fabricated via solvent casting and irradiated using a 254&#xa0;nm UV lamp (3 mW/cm<sup>2</sup>, 15&#xa0;cm distance, 20&#xa0;min, dose- 3.6&#xa0;J/cm<sup>2</sup>). Fourier transform infrared spectroscopy (FTIR) analysis confirmed strong physical interactions among CS, PVA, and imidazole, indicating good compatibility within the composite matrix. UV-irradiated films exhibited improved optical properties due to enhanced crosslinking. B-UV films showed superior mechanical performance, with increased tensile strength (25.02 ± 0.61<sup>b</sup> MPa) and elongation at break (8.23 ± 0.52<sup>b</sup> %), supported by X-ray diffraction (XRD) results indicating enhanced crystallinity. Morphological analysis revealed a rougher and more hydrophobic surface after UV treatment, suggesting improved resistance to photodegradation. Barrier properties were also enhanced in B-UV films, with reduced water vapour transmission rate (WVTR) (9.52&#xa0;g/m<sup>2</sup>·day), water solubility (WS) (12.82%), oxygen permeability (OP)(9.10 × 10<sup>–4</sup> ± 0.05<sup>d</sup>), and water absorption (WA) (41.3%), indicating a denser structure. CPI films demonstrated significant antimicrobial activity, particularly against <i>E. coli</i> (14.03 ± 0.06&#xa0;mm inhibition zone), while overall migration remained within the acceptable limit (10&#xa0;mg/dm<sup>2</sup>). B-UV films showed rapid degradation in soil (40.2%), compost (29.37%) and aqueous (34.77%) environments. A-UV films enhanced the shelf life of red grapes compared to B-UV films, with lower microbial growth (5.54&#xa0;CFU/g), reduced weight loss (17.24 ± 0.06<sup>d</sup> %), and improved retention of vitamin C (7.56 ± 0.06<sup>b</sup> mg/100&#xa0;g), phenolic compounds (74.34 ± 0.5<sup>b</sup> mg/100&#xa0;g) and total soluble solids (5.6 ± 0.05<sup>b</sup> Brix).</p> Graphical Abstract <p></p>

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UV-Crosslinked Imidazole-Incorporated Chitosan/PVA Blend Films for Sustainable Active Packaging

  • 期刊论文

  • 发表日期：

    2026年7月30日

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  • Priyadarshini,
  • Ravindra B. Chougale,
  • Saraswati P. Masti,
  • Ajitkumar Appayya Hunashyal,
  • Nagarjuna Prakash Dalbanjan,
  • Praveen Kumar S. K.,
  • Rajshekhar F. Bhajanthri,
  • Veda Gudihal

摘要

UV irradiation is an effective strategy for modifying polymer-based food packaging films by inducing photo-crosslinking, thereby enhancing structural integrity and functional properties. In this study, chitosan (CS)/poly(vinyl alcohol) (PVA) films incorporated with imidazole (I) were fabricated via solvent casting and irradiated using a 254 nm UV lamp (3 mW/cm2, 15 cm distance, 20 min, dose- 3.6 J/cm2). Fourier transform infrared spectroscopy (FTIR) analysis confirmed strong physical interactions among CS, PVA, and imidazole, indicating good compatibility within the composite matrix. UV-irradiated films exhibited improved optical properties due to enhanced crosslinking. B-UV films showed superior mechanical performance, with increased tensile strength (25.02 ± 0.61b MPa) and elongation at break (8.23 ± 0.52b %), supported by X-ray diffraction (XRD) results indicating enhanced crystallinity. Morphological analysis revealed a rougher and more hydrophobic surface after UV treatment, suggesting improved resistance to photodegradation. Barrier properties were also enhanced in B-UV films, with reduced water vapour transmission rate (WVTR) (9.52 g/m2·day), water solubility (WS) (12.82%), oxygen permeability (OP)(9.10 × 10–4 ± 0.05d), and water absorption (WA) (41.3%), indicating a denser structure. CPI films demonstrated significant antimicrobial activity, particularly against E. coli (14.03 ± 0.06 mm inhibition zone), while overall migration remained within the acceptable limit (10 mg/dm2). B-UV films showed rapid degradation in soil (40.2%), compost (29.37%) and aqueous (34.77%) environments. A-UV films enhanced the shelf life of red grapes compared to B-UV films, with lower microbial growth (5.54 CFU/g), reduced weight loss (17.24 ± 0.06d %), and improved retention of vitamin C (7.56 ± 0.06b mg/100 g), phenolic compounds (74.34 ± 0.5b mg/100 g) and total soluble solids (5.6 ± 0.05b Brix).

Graphical Abstract