Project description: A smart packaging system will be developed in this project using nanotechnology as a mean approach. Anthocyanins, a type of flavonoid in purple yam extracts, has been identified as a color indicator for freshness of meat products. They are considered as generally recognized as safe (GRAS) and natural coloring agents from plants. However, their colors are not stable and change under different conditions, such as pH, temperature, and co-pigmentation. In order to stabilize the color, nanoparticles of chitosan will be prepared to encapsulate anthocyanins using a cross-linking agent, sodium tripolyphosphate (TPP). Thereafter, films incorporated with chitosan-TPP nanoparticles will be formed using different food proteins (i.e. zein, whey protein, or soy protein). It is expected that these films would be biodegradable, biocompatible, and able to indicate environmental conditions. The physicochemical properties including embedding rate, release rate, particle size, water vapor permeability and oxygen transmission rate will be measured. Fourier transform infrared spectrophotometry (FT-IR) and atomic force microscopy (AFM) will be used to characterize the structure and morphology of protein-chitosan-anthocyanins film. The color difference and stability under conditions will be tested to verify the chromogenic ability of thus prepared films. Furthermore, the film will be applied during the preservation of meat as an intelligent indicator.
Optimal candidate’s educational background or interests: The candidate should have a solid chemistry background. Research experience in material science and engineering, nanotechnology, and food science is a plus. It will be a perfect match if the candidate is interested in learning how the nanotechnology can be applied in food science in general and food packaging area.
Faculty Lead: Qin Wang (https://nfsc.umd.edu/people/faculty/qin-wang-phd)
[/vc_column_text][/vc_column][/vc_row]