Abstract
Abstract Smart film from jackfruit seeds containing anthocyanin extract has potential application as a freshness indicator of fish as they deteriorate, changing the color as a function of the product pH. The lower solubility percentage of the films was evidenced by the lower anthocyanin extract volume. The films presented mean water vapour permeability values of 3.034 g.mm/kPa.h.m2. The starch/anthocyanin film (ST4.0:AN5.0) showed higher tensile strength, while ST2.4:AN5.0 and ST3.0:AN5.3 showed lower resistance. A small change in color in the films was evidenced after 48 hours, and fish (FF10) presented a blue color after 146 hours with a reduction in a* values. Shrimp (SF10) presented negative b* values and grayish color. The indicator film provides an alternative for a convenient, non-destructive and easy-to-view method, as well as informing consumers about the quality of the packaged product. The indicator function of the film was positive, suggesting the potential use of industry co-products in developing smart food freshness indicator packaging.
Highlights
Traditional packaging systems have certain limitations as to the indication of freshness and quality of the food packaged at the time of purchase, and it is often difficult to visualize whether or not the product is suitable for consumption
Experts predict smart packaging to be the future in food packaging solutions, since the increase in consumer demand for fresh food has led to substantial growth in the development of packaging capable of providing food freshness information, enhancing storage, transport and distribution security (Ariyarathna et al, 2017; Liu et al, 2018)
Smart films based on jackfruit seed starch with anthocyanins from grape skins added, both co-products from food processing industries, was developed, characterized and evaluated as a potential indicator of fish freshness
Summary
Traditional packaging systems have certain limitations as to the indication of freshness and quality of the food packaged at the time of purchase, and it is often difficult to visualize whether or not the product is suitable for consumption. Deterioration of packaged food can be detected by a color change on the label/packaging in response to microbial growth, microorganisms, moisture and gases like oxygen and ammonia (Ariyarathna et al, 2017). Based on the characteristic of the color change in relation to the acidic or basic media, pH colorimetric indicators have presented great potential for use in monitoring food freshness when relating the pH values with oxidation and microbial deterioration in fish (Huang et al, 2019; Aghaei et al, 2020), seafood (Wu et al, 2019; Mohammadalinejhad et al, 2020), pork (Chen et al, 2019), and packaged foods in general, for example, pork, milk and seafood (Qin et al, 2019). Human senses may not always produce precise results since the color change in food is identified subjectively (Ünal Şengör et al, 2019)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
