Carbohydrate-based films containing pH-sensitive red barberry anthocyanins: Application as biodegradable smart food packaging materials

Recent Advances in the Development of Smart and Active Biodegradable Packaging Materials

“…Moreover, their functional performance can be enhanced by incorporating organic or inorganic nanoparticles or nanofibers [ 22 , 23 ]. For instance, nano-forms of clay, iron oxide (Fe 2 O 3 ), titanium dioxide (TiO 2 ), silver (Ag) and zinc oxide (ZnO) can be used (inorganic nanoparticles), as well as nano-forms of chitin and cellulose and their derivatives (organic nanoparticles) [ 24 , 25 , 26 , 27 , 28 ]. The resulting nanocomposites often have enhanced technofunctional characteristics such as improved optical, mechanical and barrier properties, as well as some novel functional attributes, such as antimicrobial and antioxidant activities, that can prolong the shelf life of packaged foods [ 29 , 30 , 31 ].…”

“…Typically, the films formed by chitin are mechanically weaker and have worse barrier properties than those formed by chitosan. As with other biopolymers, the functional performance of chitin and chitosan films can be improved by combining them with proteins or other polysaccharides, or by incorporating other functional additives [ 28 , 42 ]. The fact that both chitin and chitosan naturally exhibit antimicrobial activity is useful for the development of active biodegradable films that can increase the shelf life of foods [ 42 , 51 ].…”

“…This kind of indicator provides a measurable change when there is a significant alteration in the pH of a packaged food. These pH changes may be caused by enzymatic activity, chemical reactions, or microbial growth in foods, and so pH sensors can provide an indication of alterations in food quality or safety [ 16 , 28 ]. Due to increasing demand from consumers for clean-label products, the use of natural pigments is usually preferred over synthetic dyes [ 178 , 179 ].…”

“…pH-sensitive indicators have been developed using anthocyanins derived from various botanical sources, including saffron petal [ 42 ], black rice bran [ 184 ], hibiscus [ 185 ], purple corn [ 186 ], black soybean seed coat [ 44 ], purple onion peel [ 187 ], roselle [ 163 , 188 ], red barberry [ 28 , 79 ], blueberry [ 20 , 43 ], purple sweet potato [ 189 , 190 ], red cabbage [ 132 , 191 ], as well as from carotenoids [ 192 , 193 ], betalains [ 194 , 195 ] and chlorophylls [ 196 ]. The response of these natural pigments to pH changes depends on their molecular structure, as well as on environmental conditions, such as temperature, oxygen levels, and light exposure [ 197 ].…”

“…Fish and other seafood products are also highly perishable foods as a result of microbial spoilage and oxidative reactions [ 249 , 250 ]. Active and smart packaging materials have also been shown to be effective at protecting these products, as well as at monitoring their quality during storage [ 28 , 79 , 112 , 236 ].…”