Affiliations: [a] Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| [b] Department of Food Science and Technology, Afagh Higher Education Institute, Urmia, Iran
Correspondence:
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Corresponding author: Sajad Pirsa, Department of Food Science and Technology, Faculty of Agriculture, Urmia
University, P.O. Box 57561-51818, Urmia, Iran. E-mails: pirsa7@gmail.com and s.pirsa@urmia.ac.ir.
Abstract: In this study, chitosan-polyaniline nanocomposite film was prepared in combination with different concentrations of polyaniline at various synthesis times. Surface morphology, antioxidant properties, water solubility, water vapor permeability (WVP), color properties and light transparency properties of the films were investigated. The size, shape and morphology of the synthesized particles were examined with scanning electron microscopy (SEM) technique. The results indicated that the synthesized polyaniline particles were spherical and in the range of 45–70 nm. The results obtained from the study of the effect of polyaniline on the physical properties of the chitosan film showed that increasing polyaniline concentration and synthesis time causes a decrease in the rate of the water solubility and water vapor permeability. This is an important factor in expanding its use in food packaging. The results of the colorimetric studies showed that the polyaniline sharply changed the surface color of the film. Polyaniline also increased antioxidant properties of composite film. Investigating the light transmission and transparency of the films showed that the polyaniline reduced the transparency and transmission of light, which could be used to package products that are susceptible to oxidation in the light.
