Effect of anthocyanin indicator addition on cellulose nanocrystals/gellan gum‐based intelligent packaging films

Abstract

Food spoilage often causes a change in pH inside the package. As a type of intelligent packaging, pH freshness indication packaging, with its simplicity, sensitivity, and efficiency, can monitor food quality and inform consumers promptly. In this study, Clitoria ternatea anthocyanin (CT) was added to gellan gum (GG), glycerol and cellulose nanocrystal (CNC) matrix to prepare a pH-sensitive indicator film. The addition of

Functional pH-Sensitive Film Containing Purple Sweet Potato Anthocyanins for Pork Freshness Monitoring and Cherry Preservation

“…The SEM images ( Figure 1 ) show that the granularity and porosity of the PSC-6:4 film increased significantly with the addition of PPE, increasing its hygroscopicity and decreasing its WCA. Similarly, the addition of cellulose nano crystals increased the WCA of gellan gum films [ 48 ]. However, with increasing PPE addition, the film porosity decreased, which would increase its surface hydrophobicity and, therefore, its WCA in agreement with a previous report [ 36 ].…”