Triple-function chitosan-based film for pork and shrimp packaging

[Display omitted] •Colorimetric and fluorescent dual-mode freshness monitoring was achieved by film.•The film color changed from yellow to orange as the increasing pH.•The fluorescent intensity of the film decreased as the increasing pH.•The film can be applied for simultaneous freshness monitoring...

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Bibliographic Details
Published in:Food chemistry 2023-08, Vol.417, p.135903-135903, Article 135903
Main Authors: Lin, Wanmei, Hong, Wei, Sun, Yuanxin, Huang, Jihong, Li, Zhonghong
Format: Article
Language:English
Subjects:
Active compounds
Animals
Anthocyanins
Anti-Bacterial Agents
Chitosan
Food Packaging - methods
Food preservation
Freshness indicators
Hydrogen-Ion Concentration
Meat
pH-responsive films
Pork Meat
Red Meat - analysis
Seafood
Swine
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Summary:[Display omitted] •Colorimetric and fluorescent dual-mode freshness monitoring was achieved by film.•The film color changed from yellow to orange as the increasing pH.•The fluorescent intensity of the film decreased as the increasing pH.•The film can be applied for simultaneous freshness monitoring and maintaining.•Curcumin-β-cyclodextrin is compatible with CS/PVA film matrix. A film simultaneously with colorimetric, fluorescent and active functions was engineered using chitosan (CS) and polyvinyl alcohol (PVA) as the film matrix and curcumin-β-cyclodextrin complex (Cur-β-CD) as the indicator for freshness monitoring and maintaining of pork and shrimp. In addition to the efficacy of prolonging shelf life, the film’s color could change from yellow to orange with ΔE > 5 and its fluorescence intensity could decrease during storage. The incorporation of PVA significantly enhanced the mechanical properties of CS film with tensile strength of 31.80 MPa and elongation at break of 127.22 %. The Cur-β-CD improved the antioxidant and antibacterial properties, water contact angle (from 86.3° to 111.2°), water vapor permeability (from 3.28 × 10-10 g (m s Pa)-1 to 0.42 × 10-10 g (m s Pa)-1) and mechanical properties of CS/PVA film. These results show the potential of the film as promising alternatives for intelligent and active food packaging.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2023.135903