In this study, poly(vinyl-alcohol) (PVA)/chitosan (CS) polymer blend films with different amounts of CS (0, 5, 20 and 35 wt. %) crosslinked by glutaraldehyde (GA) were prepared. The structure and properties of the prepared polymer films were studied by means of dynamic mechanical analysis (DMA), differential scanning calorimetry (DSC), and the time-lag permeation technique. The DMA analysis showed that CS reduces the crystallinity degree of PVA, leading to a higher amount of the amorphous phase contributing to the α relaxation that corresponds to the glass-to-rubber transition. However, the mobility of the amorphous phase can be restricted with crosslinking with 1 wt. % GA. Interaction between the PVA and the CS was confirmed by DCS analysis. Additionally, the influence of the CS and crosslinking on the permeation of nitrogen molecules was investigated. The permeation was examined by the time-lag method. It was found that the addition of CS and GA to PVA improves barrier properties.

Starch-based pH-sensing films with bacterial nanocellulose (BNC) and red cabbage anthocyanins (RCA) as active components were investigated in this research. Their structural, physical, surface and colorimetric properties were analyzed, mainly as a function of BNC concentration. The aim of the research was to relate the changes in the intermolecular interactions between the components of the films (starch, anthocyanins and BNC) to the physical, surface and colorimetric properties that are important for the primary intended application of the produced films as pH indicators in smart packaging. The results showed that maize starch (MS) was more suitable as a matrix for the stabilization of anthocyanins compared to potato starch (PS). PS-based films showed a lower value of water contact angle than MS-based films, indicating stronger hydrophilicity. The swelling behavior results indicate that the concentrations of BNC in MS-based films (cca 10%) and the concentration of about 50% BNC in PS-based films are required if satisfactory properties of the indicator in terms of stability in a wet environment are to be achieved. The surface free energy results of PS-based films with BNC were between 62 and 68 mJ/m² and with BNC and RCA between 64 and 68 mJ/m²; for MS-based films, the value was about 65 mJ/m² for all samples with BNC and about 68 mJ/m² for all samples with BNC and RCA. The visual color changes after immersion in different buffer solutions (pH 2.0–10.5) showed a gradual transition from red/pink to purple, blue and green for the observed samples. Films immersed in different buffers showed lower values of 2 to 10 lightness points (CIE L*) for PS-based films and 10 to 30 lightness points for MS-based films after the addition of BNC. The results of this research can make an important contribution to defining the influence of intermolecular interactions and structural changes on the physical, surface and colorimetric properties of bio-based pH indicators used in smart packaging applications.