Highly stretchable sodium alginate/polyvinyl alcohol hydrogel films incorporating cinnamaldehyde/tannic acid/zinc acetate nanoparticles for strawberry preservation and humidity regulation.

Abstract

This study aims to develop and evaluate a food packaging material with high stretchability, excellent antibacterial activity, and moisture-regulating properties for the preservation of highly perishable vegetables. First, antibacterial cinnamaldehyde/tannic acid/zinc acetate (CTZ) nanoparticles were developed and incorporated into sodium alginate/polyvinyl alcohol hydrogel films (SP). Additionally, a one-sided hydrophobic surface was fabricated via chemical vapor deposition (CVD) of methyltrichlorosilane to achieve a Janus structure. The resulting hydrogel films exhibited a remarkable strain capacity of 355.68% without fracture, outstanding antibacterial activity, antioxidant properties (over 80%), hydrophobicity (contact angle of 129.5°), and moisture-regulating capacity. Preservation tests demonstrated that the developed hydrogel films effectively prolonged the shelf life of strawberries by five days, confirming their potential application in the preservation of highly perishable, high-transpiration foods.

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