Development of active and intelligent pH food packaging composite films incorporated with litchi shell extract as an indicator

Abstract

The anthocyanin-rich litchi shell extract (LE) was mixed with the matrix to prepare active/intelligent food packaging composite films. The microstructure and properties of composite films were characterized. The results showed that the composite films incorporated with LE had texture-oriented layered, compact, uniform cross-sections. The composite films with LE showed different degrees of red. The composite films had similar water vapor transmission rates (1.62–1.65 × 10−12 g·cm/cm2·Pa·s). However, gelatin/chitosan/polyvinyl alcohol/litchi shell extract (Gel/Csa/PVA/LE) film had better UV blocking rates (0–20 %), the best tensile strength (18.6 MPa) and elongation at break (116%). When the composite films monitored for fish freshness at 4 °C (10 d) and 25 °C (3 d), the Gel/Csa/PVA/LE film had the pH sensitivity to show an obvious color change at 25 °C, 1th day. The results suggested that the Gel/Csa/PVA/LE film could be applied to intelligent food packaging film to indicate the freshness of fish.