Abstract
Intelligent biodegradable packaging has sparked interest recently due to its great potential for food freshness monitoring. In this study, we developed intelligent labels using pea starch (PS), κ-carrageenan (KC) and black raspberry extract (BRE) and evaluated their physicochemical properties and effectiveness in pork freshness monitoring. Incorporation of KC significantly decreased tensile strength (TS) (33.43 to 19.84 MPa) and increased elongation at break (EAB) (6.26 to 7.41 %) and water vapor permeability (WVP) (2.11 to 2.48 × 10−9 g m−1 s−1 Pa−1) of PS label. Incorporation of BRE significantly decreased WVP (2.48 to 1.91 × 10−9 g m−1 s−1 Pa−1) and increased TS (19.84 to 29.68 MPa) and EAB (7.41 to 11.09 %) of PS-KC label. PS-KC-BRE labels showed enhanced thermal stability, light barrier performance, pH and ammonia sensitivities, antioxidant activity and significant visible color change as pH indicators. Findings suggest PS-KC-BRE labels can be used as intelligent packaging in food industry.
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