pH-sensitive intelligent packaging films from Kodo millet (Paspalum scrobiculatum) starch and gum tragacanth incorporated with beetroot peel extract for monitoring shrimp freshness

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2024-12-01 DOI:10.1016/j.fpsl.2024.101405

Rahul Thakur , Harshi Singhi , Vedsagar Rajesh Suryavanshi , R. Santhosh , Swarup Roy , Khalid Gul , Srinivas Janaswamy , Kirtiraj K. Gaikwad , Preetam Sarkar

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引用次数: 0

Abstract

This study aims to develop intelligent pH-sensitive food packaging films based on kodo millet starch (KMS), gum tragacanth (GT), and zinc oxide nanoparticles (ZNP) incorporated with betalain-rich beetroot (Beta vulgaris L.) peel extract (BPE). The physical, mechanical, optical, microstructural, thermal, barrier, and functional properties of films with different BPE concentrations (50, 100, and 200 % of dry matter weight) were studied. The results proved betalain to be the major component in the BPE, which showed significant color change under alkaline conditions. Field emission scanning electron microscopy demonstrated good compatibility among the film constituents. Fourier transform infrared spectroscopy suggested hydrogen bonding interactions between the betalain-BPE and KMS/GT/ZNP-based film matrix. Incorporating the extract at different concentrations enhanced the ultraviolet-visible light barrier, antioxidant properties, and antimicrobial properties. The betalain-rich films showed color variation from pink in an acidic medium to yellow in an alkaline medium. The film with a 200 % concentration of BPE represented the highest color change when exposed to ammonia compared to other films. During the freshness indicator study of shrimp, the total volatile basic nitrogen concentration increased. The film with a 200 % concentration of betalain extract showed visible color changes from pink to pale yellow. Overall, our results suggest that the film containing a 200 % extract concentration can be used as an active pH-responsive packaging in the food industry.

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来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.