Fabrication and characterization of a smart film based on cassava starch and pomegranate peel powder for monitoring lamb meat freshness

Abstract

Nowadays, the development of pH‐sensitive smart edible films using biopolymers and natural plant extracts (especially those rich in anthocyanins) has attracted much attention. Therefore, in this study, the intelligent edible film was produced and characterized using cassava starch and pomegranate peel powder (PPP) and the possibility of using production films to monitor the freshness of lamb meat. The smart films were prepared using different concentrations of PPP (2, 4, 6, and 8% w/w) and the solvent casting method. The results showed that the incorporation of PPP had a significant effect on the mechanical parameters of the starch films. With increasing the levels of PPP, the color of the films became darker and redder. Increasing the PPP levels also led to an increase in total phenol content (TPC) (from 0 to 13 mg GAE (gallic acid equivalent)/g) and antioxidant activity (from 0% to 70% DPPH (1,1‐diphenyl‐2‐picryl hydrazyl) radical scavenging) of the produced films (p < .05). The intelligent film was used in the lamb meat packaging, and the color of the film changed from red to green during the storage period at 25°C. The amount of total volatile basic nitrogen (TVB‐N) in the meat could be detected by color changes of the intelligent films. Finally, this study demonstrated that the film based on cassava starch and PPP could be used as an intelligent and pH‐sensitive film to monitor the freshness of meat and meat products.

Preparation and characterization of an intelligent film based on fish gelatin and Coleus scutellarioides anthocyanin to monitor the freshness of rainbow trout fish fillet

“…The use of detectors in a smart package is one of the remarkable cases in the seafood and meat industry (Choi et al, 2017 ; Esfahani et al, 2022 ). Using smart or intelligent packaging and indicators, consumers can evaluate the quality of products in terms of chemical changes and microbial growth during the distribution and storage stages (Azlim et al, 2022 ; Müller & Schmid, 2019 ).…”

Reflections on food security and smart packaging

“…Also, the films can't keep track of how fresh food is because anthocyanins degrade over time [ 70 ] Biopolymer-based edible film (Cassava starch) Natural plant extracts from Pomegranate Peel Powder (PPP) Food freshness Meat products (Lamb) 72 h at 25 °C The mechanical properties of the starch films were significantly altered, the films' color got darker and more red, the TPC and antioxidant activity of the produced films increased as a result of the PPP levels being raised ( P < 0.05). The packaging changed color from red to green while being stored at 25 °C, indicated the amount of TVB-N in the meat [ 71 ] Gelatin/CNF-based film Shikonin (Natural pigment extracted from Lithospermum erythrorhizon root) Food freshness Shrimp 48 h Good pH-responsive color changes and volatile gas sensing properties, excellent antioxidant and antibacterial activity, high tensile strength (> 80 MPa), excellent UV light barrier properties. In the presence of shikonin, the film's hydrodynamic properties slightly altered, but its thermal stability and WVP remained unaffected.…”

A Review on the Potential Bioactive Components in Fruits and Vegetable Wastes as Value-Added Products in the Food Industry

“…Esfahani et al [ 175 ] innovated an intelligent edible film from cassava starch and pomegranate peel powder (PPP) to monitor the freshness of lamb meat. The intelligent edible film exhibited color changes from red to green when tested on lamb meat stored at 25 °C due to the presence of total volatile basic nitrogen (TVB-N) in meat.…”