Development of alginate-based film incorporated with anthocyanins of red cabbage and zinc oxide nanoparticles as freshness indicator for prawns

Daru Seto Bagus Anugrah; Laura Virdy Darmalim; Juan David Sinanu; Rianita Pramitasari; Dionysius Subali; Eko Adi Prasetyanto; Xuan Thang Cao

doi:10.1016/j.ijbiomac.2023.126203

Development of alginate-based film incorporated with anthocyanins of red cabbage and zinc oxide nanoparticles as freshness indicator for prawns

Int J Biol Macromol. 2023 Aug 12:251:126203. doi: 10.1016/j.ijbiomac.2023.126203. Online ahead of print.

Authors

Daru Seto Bagus Anugrah¹, Laura Virdy Darmalim², Juan David Sinanu², Rianita Pramitasari³, Dionysius Subali², Eko Adi Prasetyanto⁴, Xuan Thang Cao⁵

Affiliations

¹ Biotechnology Study Program, Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia, BSD Campus, Tangerang 15345, Indonesia. Electronic address: daru.seto@atmajaya.ac.id.
² Biotechnology Study Program, Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia, BSD Campus, Tangerang 15345, Indonesia.
³ Food Technology Study Program, Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia, BSD Campus, Tangerang 15345, Indonesia.
⁴ Pharmacy Study Program, Faculty of Medicine and Health Science, Atma Jaya Catholic University of Indonesia, Pluit Campus, Tangerang 15345, Indonesia.
⁵ Faculty of Chemical Engineering, Industrial University of Ho Chi Minh City, Ho Chi Minh City 700000, Viet Nam.

PMID: 37579908
DOI: 10.1016/j.ijbiomac.2023.126203

Abstract

The objective of this study was to develop pH-sensitive film indicators for intelligent food packaging by incorporating red cabbage anthocyanins (RCA) and zinc oxide nanoparticles (ZnO NPs) into an alginate (Alg) film, aiming to mitigate the risk of foodborne illnesses. The films were fabricated using a solvent-casting method and crosslinked with a calcium chloride (CaCl₂) solution. Thorough evaluations of the films' physical, mechanical, and structural properties demonstrated significant improvements in elastic modulus and UV/vis light barrier characteristics, reduced water vapor permeability (WVP), and moisture content attributed to integrating RCA and ZnO NPs. The resulting film displayed discernible color changes when exposed to various pH buffer solutions and ammonia vapor, indicating heightened sensitivity to pH fluctuations due to the presence of ZnO NPs. Visual assessment using prawns as test specimens revealed a color shift from violet (indicating satisfactory condition) to blue-greenish (indicating spoilage), corroborated by colorimetric analysis. Moreover, the Alg/ZnO/RCA film exhibited antioxidant and antibacterial properties, demonstrated biodegradation activity, and showed no toxic effects on RSC96 cells, further underscoring its potential as an effective freshness indicator for food products.

Keywords: Alginate; Indicator film; Red cabbage anthocyanin; Zinc oxide nanoparticles.