Document Type

Journal Article

Publication Title

Polymers

Volume

14

Issue

8

Publisher

MDPI

School

School of Engineering

Funders

Student Research Committee of Kermanshah University of Medical Sciences (grant number: 980278)

Comments

Abedi-Firoozjah, R., Yousefi, S., Heydari, M., Seyedfatehi, F., Jafarzadeh, S., Mohammadi, R., ... & Garavand, F. (2022). Application of red cabbage anthocyanins as pH-sensitive pigments in smart food packaging and sensors. Polymers, 14(8), 1629. https://doi.org/10.3390/polym14081629

Abstract

Anthocyanins are excellent antioxidant/antimicrobial agents as well as pH-sensitive indicators that provide new prospects to foster innovative smart packaging systems due to their ability to improve food shelf life and detect physicochemical and biological changes in packaged food. Compared with anthocyanins from other natural sources, red cabbage anthocyanins (RCAs) are of great interest in food packaging because they represent an acceptable color spectrum over a broad range of pH values. The current review addressed the recent advances in the application of RCAs in smart bio-based food packaging systems and sensors. This review was prepared based on the scientific reports found on Web of Science, Scopus, and Google Scholar from February 2000 to February 2022. The studies showed that the incorporation of RCAs in different biopolymeric films could affect their physical, mechanical, thermal, and structural properties. Moreover, the use of RCAs as colorimetric pH-responsive agents can reliably monitor the qualitative properties of the packaged food products in a real-time assessment. Therefore, the development of smart biodegradable films using RCAs is a promising approach to the prospect of food packaging.

DOI

10.3390/polym14081629

Creative Commons License

Creative Commons Attribution 4.0 License
This work is licensed under a Creative Commons Attribution 4.0 License.

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