A simplex lattice design for optimization of sustainable active and intelligent packaging based on gelatin films incorporated with Hibiscus × archeri wats anthocyanins and ZnO nanoparticles

¹ Department of Food Science and Technology, IPB University, Bogor, 16689, Indonesia
² Faculty of Pharmacy, Universitas 17 Agustus 1945 Jakarta, Jakarta, 14350, Indonesia

^* Corresponding email: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

Due to its biodegradability, edibility, transparency, film-forming properties, and excellent oxygen barrier capabilities, gelatin is a biopolymer with significant potential for use in biodegradable films. However, gelatin's high solubility in water and inadequate gas barrier properties limit its use in extensive food packaging. Incorporating anthocyanins extracted from Hibiscus x archeri Wats (HAE) and zinc oxide nanoparticles (ZnO-NPs) into gelatin films is expected to improve mechanical properties, the water vapor barrier, and antibacterial activity. The objective of this study was to determine the optimal formulation for biodegradable films composed of gelatin, HAE, and ZnO-NPs. An experimental approach using a Simplex Lattice Design was employed, with a total of eight trials conducted, each with two varying levels of ZnO-NPs and HAE. The experimental and dependent variables included tensile strength, elongation at break, water vapor transmission rate, and antibacterial activity. The results demonstrated good compatibility between gelatin, HAE, and ZnO-NPs. Incorporating HAE and ZnO-NPs improved the tensile strength and increased the elongation at break of the gelatin films. HAE and ZnO-NPs also influenced the WVTR and exhibited antimicrobial activity against A. hydrophila. The optimization results were validated, confirming that the formulation with 0.414 g HAE and 0.286 g of ZnO-NPs is optimal for producing multifunctional, eco-friendly, smart films for active food packaging.