MYCOLab Ai Logo - gold and army green

A pH-sensitive film based on chitosan/gelatin and anthocyanin from Zingiber striolatum Diels for monitoring fish freshness

Summary

Researchers developed a smart packaging film that changes color to show whether fish is fresh or spoiled. The film combines chitosan and gelatin with a natural purple dye from Zingiber striolatum plants, creating an intelligent label that shifts from deep purple to brown as the fish deteriorates. This color change accurately reflects the fish’s pH and ammonia levels, allowing consumers to visually determine freshness without opening the package.

Background

pH-sensitive indicator films using anthocyanins are emerging as innovative packaging materials for monitoring food quality and freshness. Zingiber striolatum Diels (ZSD) is a rich source of anthocyanins that has not been previously investigated for pH-sensitive film applications. This study explores utilizing ZSD anthocyanin in chitosan/gelatin composite films for real-time fish freshness monitoring.

Objective

To develop and characterize a pH-sensitive indicator film based on chitosan/gelatin matrix incorporated with anthocyanin from Zingiber striolatum Diels for monitoring fish freshness through visible color changes.

Results

The CG-ZSD15 film exhibited optimal pH sensitivity with color transitions from deep purple to brown during fish storage. The film showed excellent UV-blocking properties and strong hydrogen bonding interactions between ZSD and polymer matrix. Total volatile basic nitrogen content and pH changes correlated closely with visible film color changes, enabling real-time fish freshness assessment.

Conclusion

The chitosan/gelatin/ZSD anthocyanin composite film effectively indicates fish deterioration through pH-responsive color changes. Despite reduced tensile strength from anthocyanin incorporation, the film demonstrates superior performance as a freshness indicator, with potential applications in intelligent food packaging systems.
  • Published in:Food Chemistry X,
  • Study Type:Experimental Study,
  • Source: PMC11304880, PMID: 39113745
Scroll to Top