Application of Red Cabbage Anthocyanins as pH-Sensitive Pigments in Smart Food Packaging and Sensors

Abedi‐Firoozjah, Reza; Yousefi, Shima; Heydari, Mahshid; Seyedfatehi, Faezeh; Jafarzadeh, Shima; Mohammadi, Reza; Rouhi, Milad; Garavand, Farhad

doi:10.3390/polym14081629

Cited by 79 publications

(50 citation statements)

References 76 publications

(177 reference statements)

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“…RCE is a rich source of anthocyanins. Based on the chemical structure of anthocyanin ( Figure 4 a), it is very similar to one of the flavonoids of honey, apigenin ( Figure 4 b) [ 40 , 41 ]. Moreover, regarding the high loading percentage of honey (400% with respect to SA) and very low incorporation of RCE, one might expect that the FTIR spectrum of CA/H/RCE would not change compared to CA/H.…”

Section: Resultsmentioning

confidence: 99%

Anthocyanin/Honey-Incorporated Alginate Hydrogel as a Bio-Based pH-Responsive/Antibacterial/Antioxidant Wound Dressing

Lotfinia

Norouzi

Ghasemi‐Mobarakeh

et al. 2023

JFB

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Infection is a major problem that increases the normal pH of the wound bed and interferes with wound healing. Natural biomaterials can serve as a suitable environment to acquire a great practical effect on the healing process. In this context, anthocyanin-rich red cabbage (Brassica oleracea var. capitata F. rubra) extract and honey-loaded alginate hydrogel was fabricated using calcium chloride as a crosslinking agent. The pH sensitivity of anthocyanins can be used as an indicator to monitor possible infection of the wound, while honey would promote the healing process by its intrinsic properties. The mechanical properties of the hydrogel film samples showed that honey acts as a plasticizer and that increasing the incorporation from 200% to 400% enhances the tensile strength from 3.22 to 6.15 MPa and elongation at break from 0.69% to 4.75%. Moreover, a water absorption and retention study showed that the hydrogel film is able to absorb about 250% water after 50 min and retain 40% of its absorbed water after 12 h. The disk diffusion test showed favorable antibacterial activity of the honey-loaded hydrogel against both Gram-positive and Gram-negative Staphylococcus aureus and Escherichia coli, respectively. In addition, the incorporation of honey significantly improved the mechanical properties of the hydrogel. 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay proved the antioxidant activity of the honey and anthocyanin-containing hydrogel samples with more than 95% DPPH scavenging efficiency after 3 h. The pH-dependent property of the samples was investigated and recorded by observing the color change at different pH values of 4, 7, and 9 using different buffers. The result revealed a promising color change from red at pH = 4 to blue at pH = 7 and purple at pH = 9. An in vitro cell culture study of the samples using L929 mouse fibroblast cells showed excellent biocompatibility with significant increase in cell proliferation. Overall, this study provides a promising start and an antibacterial/antioxidant hydrogel with great potential to meet wound-dressing requirements.

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Section: Resultsmentioning

confidence: 99%

Anthocyanin/Honey-Incorporated Alginate Hydrogel as a Bio-Based pH-Responsive/Antibacterial/Antioxidant Wound Dressing

Lotfinia

Norouzi

Ghasemi‐Mobarakeh

et al. 2023

JFB

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“…Thereby, colourimetric pH sensor films could be commercialised by incorporating sago starch and anthocyanin extracted from Brassica oleracea to serve as sensors that respond rapidly and inform customers about the condition and quality of the packaged food. Even while anthocyanin-based indicators can accurately predict the food shelf-life in a variety of products at a lab scale, the manufacturing processes for this kind of sensor still limit their industrial output [ 42 ]. In addition, it is suggested that some modifications need to be completed on this starch-based film to control the release of anthocyanin by the addition of other natural resources to hold the anthocyanin longer in the starch matrix [ 43 ].…”

Section: Discussionmentioning

confidence: 99%

Characterisation and Colour Response of Smart Sago Starch-Based Packaging Films Incorporated with Brassica oleracea Anthocyanin

et al. 2022

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To meet the need for food products to be safe and fresh, smart food packaging that can monitor and give information about the quality of packaged food has been developed. In this study, pH-sensitive films with sago starch and various anthocyanin concentrations of Brassica oleracea also known as red cabbage anthocyanin (RCA) at 8, 10, 12, and 14% (w/v) were manufactured using the solvent casting process. Investigation of the physicochemical, mechanical, thermal, and morphological characteristics of the films was performed and analysed. The response of these materials against pH changes was evaluated with buffers of different pH. When the films were exposed to a series of pH buffers (pH 3, 5, 9, 11, and 13), the RCA-associated films displayed a spectacular colour response. In addition, the ability of the starch matrix to overcome the leaching and release of anthocyanins was investigated. Higher concentrations of RCA can maintain the colour difference of films after being immersed in a series of buffer solutions ranging from acidic to basic conditions. Other than that, incorporating RCA extracts into the starch formulation increased the thickness whereas the water content, swelling degree, tensile strength, and elongation at break decreased as compared to films without RCA. The immobilisation of anthocyanin into the film was confirmed by the FTIR measurements. The surface patterns of films were heterogeneous and irregular due to the presence of RCA extract aggregates, which increased as the extract concentration enhanced. However, this would not affect the properties of films. An increase in thermal stability was noted for the anthocyanin-containing films at the final stage of degradation in TGA analysis. It is concluded that RCA and sago starch formulation has great potential to be explored for food packaging purposes.

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“…Abbreviations: ANT, anthocyanin; BET, betalains; CBO, clove bud oil; CUR, curcumin; MRSA, Man, Rogosa, and Sharpe agar; PVA, polyvinyl alcohol. process (Abedi-Firoozjah et al, 2022;Azlim et al, 2022;Shao et al, 2021). As the packaged seafood product starts to deteriorate, the pH of the closed food packaging environment will correspondingly increase over time.…”

Section: Freshness Indicatorsmentioning

confidence: 99%

Application of smart packaging for seafood: A comprehensive review

Abedi‐Firoozjah

Salim

Hasanvand

et al. 2023

Comp Rev Food Sci Food Safe

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Nowadays, due to the changes in lifestyle and great interest of consumers in a healthy life, people have started increasing their seafood consumption. But due to their short shelf life, experts are looking for a new packaging called smart packaging (SMP) for seafood. There are different indicators/sensors in SMP; one of the effective indices is time–temperature, which can show consumers the best time of using seafood based on their shelf life and experienced temperature. Another one is radio‐frequency identification (RFID) that is a transmission device that represents a separate form of the electronic information‐based SMP systems. RFID does not belong to any of the categories of markers or sensors; it is an auto recognition system that applies cordless sensors to indicate segments and collect real‐time information without manual interposition. This review covers the use of SMP in all marine foods, including fish, due to its high consumption and high content of polyunsaturated fatty acids, eicosapentaenoic acid (C20:5n‐3) and docosahexaenoic acid (C22:6n‐3), which are the considerable factors of n‐3 polyunsaturated fatty acids for human.

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Application of Red Cabbage Anthocyanins as pH-Sensitive Pigments in Smart Food Packaging and Sensors

Cited by 79 publications

References 76 publications

Anthocyanin/Honey-Incorporated Alginate Hydrogel as a Bio-Based pH-Responsive/Antibacterial/Antioxidant Wound Dressing

Anthocyanin/Honey-Incorporated Alginate Hydrogel as a Bio-Based pH-Responsive/Antibacterial/Antioxidant Wound Dressing

Characterisation and Colour Response of Smart Sago Starch-Based Packaging Films Incorporated with Brassica oleracea Anthocyanin

Application of smart packaging for seafood: A comprehensive review

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