Development of antioxidant and smart NH₃‐sensing packaging film by incorporating bilirubin into κ‐carrageenan matrix

Abstract

BACKGROUNDActive and smart food packaging based on natural polymers and pH‐sensitive dyes as indicators has attracted widespread attention. In the present study, an antioxidant and amine‐response color indicator film was developed by incorporating bilirubin (BIL) into the κ‐carrageenan (Carr) matrix.RESULTSIt was found that the introduction of BIL had no effect on the crystal/chemical structure, water sensitivity and mechanical performance of the Carr‐based films. However, the barrier properties to light and the thermal stability were significantly improved after the addition BIL. The Carr/BIL composite films exhibited excellent 1,1‐diphenyl‐2‐picryl‐hydrazyl (i.e. DPPH)/2,2′‐azino‐bis‐(3‐ethylbenzothiazoline‐6‐sulfonic acid) (i.e. ABTS) free radical scavenging abilities and color responsiveness to different concentrations of ammonia. The application assay reflected that the Carr/BIL0.0075 film was effective in delaying the oxidative deterioration of shrimp during storage and realizing the color response of its freshness through the change of b* value.CONCLUSIONActive and smart packaging films were successfully prepared by incorporating different contents of BIL into the Carr matrix. The present study helps to further encourage the design and development of a multi‐functional packaging material. © 2023 Society of Chemical Industry.

Gellan Gum and Polyvinyl Alcohol Based Triple-Layer Films Enriched with Alhagi sparsifolia Flower Extract: Preparation, Characterization, and Application of Dried Shrimp Preservation

“…However, the release efficacy of films in 95% ethanol significantly enhanced during the latter phase. The anti-oxidative capacity of films soaked in 95% ethanol did not increase to the same level as that of food simulating liquids in our study, which may be due to differences between the film matrix and anti-oxidative additives in our study and Liu et al [30].…”

“…The exposure of food to ultraviolet radiation can lead to food oxidation, causing a decrease in its nutritional content and the generation of poisonous and detrimental compounds [30]. Therefore, the efficacy of film in blocking ultraviolet radiation holds significant importance.…”

“…Prior research had also indicated that the addition of compounds into films can augment their light-blocking characteristics. The films containing bilirubin (BIL) had significant UV-blocking characteristics [30]. Wu et al [27] discovered that films containing darker modified anthocyanin had superior UV-blocking characteristics compared to films containing lighter unmodified anthocyanin.…”

“…The released anti-oxidative capacity of films soaked in 95% ethanol is much lower compared to other food simulating liquids. Liu et al [30] revealed that the compounds released from 95% ethanol at the early phase were much lower than the other food simulating liquids. However, the release efficacy of films in 95% ethanol significantly enhanced during the latter phase.…”