UV Curable Antibacterial Chitosan/Chlorogenic Acid/Polyacrylamide Hydrogel Packaging Film

Food spoilage, particularly in perishable meats, leads to significant economic loss and food safety concerns, while synthetic preservatives face increasing consumer scrutiny. To address the need for effective and biocompatible alternatives, this study developed a novel chlorogenic acid-grafted chitosan/acrylamide (CCAM) antibacterial hydrogel film. The film was synthesized through carbodiimide-mediated grafting followed by UV-initiated polymerization. Incorporation of chlorogenic acid produced a denser polymeric network in CCAM-1, lowering its equilibrium swelling ratio approximately 44% relative to CA‑free CCAM‑0 and elevating tensile strength to 411 kPa. The resulting CCAM‑1 exhibited potent broad‑spectrum antibacterial efficacy, inhibiting 97.97% of E. coli and 98.24% of S. aureus . The antibacterial effect was further enhanced by the pro‑oxidant activity of chlorogenic acid, which elevated intracellular ROS levels and disrupted bacterial redox homeostasis. In practical application, chicken breast wrapped with CCAM film and stored at 4 °C maintained acceptable microbial counts (< 7.0   log CFU/g) and sensory quality for up to 10 days, extending the shelf life by approximately 6 days compared to unpackaged samples. These findings demonstrate that the CCAM hydrogel film is a promising active packaging material, offering a green and efficient strategy for prolonging the shelf life of high-protein foods.