A colorimetric film based on polyvinyl alcohol/sodium carboxymethyl cellulose incorporated with red cabbage anthocyanin for monitoring pork freshness

Liu, Danfei; Cui, Zijie; Shang, Mi; Zhong, Yunfei

doi:10.1016/j.fpsl.2021.100641

Cited by 133 publications

(60 citation statements)

References 48 publications

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“…In this regard, Prietto et al [54] noted that the thickness of pH-sensitive corn starch films increased by the addition of anthocyanins content. In agreement with these results, the addition of RCE caused a linear increase in the thickness of colorimetric films based on polyvinyl alcohol/sodium carboxymethyl cellulose (PVA/CMC•Na) [55] and cellulose acetate [47]. In contrast, do Nascimento Alves et al [56] stated that various RCE-loaded biodegradable films including polyvinyl chloride, gelatin, and green banana starch fabricated slender film layers compared with the control films without RCE.…”

Section: Thicknesssupporting

confidence: 56%

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Application of Red Cabbage Anthocyanins as pH-Sensitive Pigments in Smart Food Packaging and Sensors

et al. 2022

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Anthocyanins are excellent antioxidant/antimicrobial agents as well as pH-sensitive indicators that provide new prospects to foster innovative smart packaging systems due to their ability to improve food shelf life and detect physicochemical and biological changes in packaged food. Compared with anthocyanins from other natural sources, red cabbage anthocyanins (RCAs) are of great interest in food packaging because they represent an acceptable color spectrum over a broad range of pH values. The current review addressed the recent advances in the application of RCAs in smart bio-based food packaging systems and sensors. This review was prepared based on the scientific reports found on Web of Science, Scopus, and Google Scholar from February 2000 to February 2022. The studies showed that the incorporation of RCAs in different biopolymeric films could affect their physical, mechanical, thermal, and structural properties. Moreover, the use of RCAs as colorimetric pH-responsive agents can reliably monitor the qualitative properties of the packaged food products in a real-time assessment. Therefore, the development of smart biodegradable films using RCAs is a promising approach to the prospect of food packaging.

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Section: Thicknesssupporting

confidence: 56%

“…This is more critical in water-sensitive hydrophilic composite films since the moisture content and water activity could significantly alter their structure and functionality [58]. The higher SI value causes a rapid color release which is not a desirable reaction in colorimetric composite films [19,55].…”

Section: Moisture Absorbency and Swelling Indexmentioning

confidence: 99%

Application of Red Cabbage Anthocyanins as pH-Sensitive Pigments in Smart Food Packaging and Sensors

et al. 2022

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“…Indeed, the pigment-free films were not effective at blocking the passage of light. Previous researchers have also shown that red cabbage anthocyanins can also significantly reduce the transmission of UV light through films [ 19 ]. The anthocyanin-loaded films may therefore be useful in applications where photosensitive food ingredients need to be protected from light exposure.…”

Section: Resultsmentioning

confidence: 99%

Smart Biopolymer-Based Nanocomposite Materials Containing pH-Sensing Colorimetric Indicators for Food Freshness Monitoring

et al. 2022

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Nanocomposite biopolymer materials containing colorimetric pH-responsive indicators were prepared from gelatin and chitosan nanofibers. Plant-based extracts from barberry and saffron, which both contained anthocyanins, were used as pH indicators. Incorporation of the anthocyanins into the biopolymer films increased their mechanical, water-barrier, and light-screening properties. Infrared spectroscopy and scanning electron microscopy analysis indicated that a uniform biopolymer matrix was formed, with the anthocyanins distributed evenly throughout them. The anthocyanins in the composite films changed color in response to alterations in pH or ammonia gas levels, which was used to monitor changes in the freshness of packaged fish during storage. The anthocyanins also exhibited antioxidant and antimicrobial activity, which meant that they could also be used to slow down the degradation of the fish. Thus, natural anthocyanins could be used as both freshness indicators and preservatives in biopolymer-based nanocomposite packaging materials. These novel materials may therefore be useful alternatives to synthetic plastics for some food packaging applications, thereby improving the environmental friendliness and sustainability of the food supply.

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“…The film was initially red, gradually changing to green or yellow over a certain period of time, showing that the freshness of the pork changed over time. Liu et al [5] developed a novel colorimetric film by mixing sodium carboxymethyl cellulose/ polyvinyl alcohol and red cabbage to detect the freshness of pork. They found that the electrostatic interaction between the mixed film and anthocyanins improved the sensitivity and color stability of the film.…”

Section: Freshness Monitoring Of Meat and Seafood Productsmentioning

confidence: 99%

“…Recently, with the improvement of living standards and the gradual enhancement of consumer health awareness, food safety issues have attracted considerable attention, further promoting the development of new packaging technologies. Traditional food packaging is mainly used as a protective barrier to resist external forces and to promote sales [5]. Oxidation, microbial growth, and decomposition of enzymes are the main causes of spoilage in many foods (such as grapes, pears, fish, pork, and shrimp) during production, transportation, processing, storage, and sale [6,7].…”

Section: Introductionmentioning

confidence: 99%

Recent Advances in pH-Responsive Freshness Indicators Using Natural Food Colorants to Monitor Food Freshness

Liu

Zhang

et al. 2022

Foods

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Recently, due to the enhancement in consumer awareness of food safety, considerable attention has been paid to intelligent packaging that displays the quality status of food through color changes. Natural food colorants show useful functionalities (antibacterial and antioxidant activities) and obvious color changes due to their structural changes in different acid and alkali environments, which could be applied to detect these acid and alkali environments, especially in the preparation of intelligent packaging. This review introduces the latest research on the progress of pH-responsive freshness indicators based on natural food colorants and biodegradable polymers for monitoring packaged food quality. Additionally, the current methods of detecting food freshness, the preparation methods for pH-responsive freshness indicators, and their applications for detecting the freshness of perishable food are highlighted. Subsequently, this review addresses the challenges and prospects of pH-responsive freshness indicators in food packaging, to assist in promoting their commercial application.

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A colorimetric film based on polyvinyl alcohol/sodium carboxymethyl cellulose incorporated with red cabbage anthocyanin for monitoring pork freshness

Cited by 133 publications

References 48 publications

Application of Red Cabbage Anthocyanins as pH-Sensitive Pigments in Smart Food Packaging and Sensors

Application of Red Cabbage Anthocyanins as pH-Sensitive Pigments in Smart Food Packaging and Sensors

Smart Biopolymer-Based Nanocomposite Materials Containing pH-Sensing Colorimetric Indicators for Food Freshness Monitoring

Recent Advances in pH-Responsive Freshness Indicators Using Natural Food Colorants to Monitor Food Freshness

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