Utilizing Anthocyanin Incorporated Chitosan-Neem Gum Nanocomposites for Smart and Active Food Packaging Solutions

Utilizing Anthocyanin Incorporated Chitosan-Neem Gum Nanocomposites for Smart and Active Food Packaging Solutions | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Utilizing Anthocyanin Incorporated Chitosan-Neem Gum Nanocomposites for Smart and Active Food Packaging Solutions Vishnu Soman, Maneesh Kumar Poddar This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-3836249/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract The present work explores the potential of chitosan-neem gum nanocomposite films for potential application in active and smart food packaging. The incorporation of anthocyanin pigment allows consumers to visually assess the spoilage of packaged food. Scanning electron microscopy (SEM) analysis reveals a uniform structure and even nanoclay dispersion in cross-linked films, highlighting the effectiveness of ultrasound in dispersing components within the matrix. Fourier-transform infrared spectroscopy (FTIR) confirms successful cross-linking of chitosan and neem gum. Thermogravimetric analysis (TGA) demonstrates improved thermal stability in cross-linked films, a valuable trait for thermal sensitive packaging. Tensile testing indicates that neem gum content influences film flexibility, while cross-linking enhances strength and rigidity. The reduced water vapor permeability in cross-linked films extends shelf life. Swelling index data suggests film stability, and antimicrobial assays underline the potential for further optimization. This research highlights the promise of anthocyanin-incorporated chitosan-neem gum nanocomposite films in food packaging with significant scope for further developments. chitosan-neem gum food packaging cross-linking Full Text Additional Declarations No competing interests reported. Cite Share Download PDF Status: Posted Version 1 posted You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. Our growing team is made up of researchers and industry professionals working together to solve the most critical problems facing scientific publishing. Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-3836249","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":265421047,"identity":"a5356bee-5dfc-412a-ad4c-439a484ac713","order_by":0,"name":"Vishnu Soman","email":"","orcid":"","institution":"National Institute of Technology Karnataka","correspondingAuthor":false,"prefix":"","firstName":"Vishnu","middleName":"","lastName":"Soman","suffix":""},{"id":265421048,"identity":"ce6f9a7f-d834-419a-8b7a-0030dbd2a7bb","order_by":1,"name":"Maneesh Kumar Poddar","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAABBElEQVRIiWNgGAWjYPCCAyDCQIKBwYaBDQgZQJiNSC1pDGxsJGo5DFQK1YIL6LafPfjgw587DObszRtv/NxzPo9Pvi2B4UPZYQY+6QasWszO5CUbzmx7xmDZc6zYsufZ7WKgww4wzjh3mIFN5gB2LQdyzKR5Gw4zGNzIMZPgOXA7sY2NvYGZtw2oRSIBu5bzb8x///kD0SL558A5iJa/+LQAVTIzsEG0SPMcOADUwnaAmRGvljfGkr1th3lAfrGWOZAM1JKWcLDnXDoPboflGH748eewHCjEbr45YJc4v/mY4YMfZdZy8jOwa4EBHgNk3gGQCF71IGBAUMUoGAWjYBSMWAAAxpxfgriaT84AAAAASUVORK5CYII=","orcid":"","institution":"National Institute of Technology Karnataka","correspondingAuthor":true,"prefix":"","firstName":"Maneesh","middleName":"Kumar","lastName":"Poddar","suffix":""}],"badges":[],"createdAt":"2024-01-05 04:59:13","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-3836249/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-3836249/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":49420072,"identity":"e14e450c-d58b-4c41-a777-c27ef798cd28","added_by":"auto","created_at":"2024-01-10 13:52:39","extension":"pdf","order_by":1,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":573344,"visible":true,"origin":"","legend":"","description":"","filename":"Jan2024manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-3836249/v1_covered_24a3fbe7-5abb-4086-bdd8-45c06f553ff2.pdf"}],"financialInterests":"No competing interests reported.","formattedTitle":"Utilizing Anthocyanin Incorporated Chitosan-Neem Gum Nanocomposites for Smart and Active Food Packaging Solutions","fulltext":[],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":false,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":true,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":true,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"chitosan-neem gum, food packaging, cross-linking","lastPublishedDoi":"10.21203/rs.3.rs-3836249/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-3836249/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eThe present work explores the potential of chitosan-neem gum nanocomposite films for potential application in active and smart food packaging. 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