Intelligent pH indicator composite film based on pectin/chitosan incorporated with black rice anthocyanins for meat freshness monitoring

Fansen Zeng; Yanqi Ye; Jingna Liu; Peng Fei

doi:10.1016/j.fochx.2022.100531

Intelligent pH indicator composite film based on pectin/chitosan incorporated with black rice anthocyanins for meat freshness monitoring

Food Chem X. 2022 Dec 5:17:100531. doi: 10.1016/j.fochx.2022.100531. eCollection 2023 Mar 30.

Authors

Fansen Zeng^{1

2}, Yanqi Ye^{1

3}, Jingna Liu¹, Peng Fei¹

Affiliations

¹ School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, PR China.
² College of Food Science and Technology, Nanchang University, Nanchang 330000, PR China.
³ College of Biological Science and Engineering, Fuzhou University, Fuzhou 350000, PR China.

Abstract

With the improvement of consumer awareness of food safety and the increasing concern about plastic pollution, the development of novel intelligent packaging film is imminent. This project aims to develop an environmentally friendly pH-sensitive intelligent food packaging film for meat freshness monitoring. In this study, anthocyanin-rich extract from black rice (AEBR) was added to composite film formed by the co-polymerisation of pectin and chitosan. AEBR showed strong antioxidant activity, and different colour responses to different conditions. The mechanical properties of the composite film remarkably improved when AEBR was incorporated into. Besides, the introduction of anthocyanins enables the colour of composite film to change from red to blue with the degree of meat spoilage increased which shows the indicative effect of composite films on meat putrification. Therefore, the AEBR-loaded pectin/chitosan film could be used as an indicator to monitor meat freshness in real-time.

Keywords: Anthocyanins; Antioxidant; Edible film; Freshness monitoring; Intelligent packaging film.