Work

Preparation and characterization of intelligent packaging labels based on pea starch, κ-carrageenan and black raspberry extract for monitoring freshness of pork

Year: 2024

Type: article

Abstract: Intelligent biodegradable packaging has gained significant attention 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 1.96 × 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 increased light barrier performance, thermal stability, antioxidant activity, pH and ammonia sensitivities, and significant visible color change as pH indicators. Findings suggest PS-KC-BRE labels can be used as intelligent packaging in food industry. • Intelligent labels were prepared by blending pea starch with κ-carrageenan. • The intelligent labels were based on anthocyanin-rich black raspberry extract. • The labels had excellent light barrier performance and antioxidant activity. • The labels showed great potential in monitoring pork freshness.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2024.101850

Authors: Changxing Jiang, Gang Liu, Qian Zhang, Siyu Wang, Yufei Zou

Institutions: Huai'an University, Huaian First People’s Hospital, Nanjing Medical University

Language: English

Topic: Nanocomposite Films for Food Packaging

Subfield: Biomaterials

Field: Materials Science

Domain: Physical Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: gold

Estimated APC paid: $2,350