Abstract
Food spoilage is associated with pH change. Thus, the aim of this study was to develop a pH-sensing film based on the addition of anthocyanin extracted from jaboticaba peel to a biopolymeric matrix. UV–Vis spectroscopy analysis of the anthocyanin extract was performed to detect the color change in a broad pH range (1–11). Also, the thermal properties, morphology, moisture content (MC), water solubility (WS), water vapor permeability (WVP) and release test results were examined. The applicability of the pH-sensing film as intelligent packaging was tested by monitoring milk spoilage. Results showed that the film developed has satisfactory thermal stability up to 200 °C. Also, the MC and WVP properties of the film were reduced when the anthocyanin extract was present, 11.5% and 6.5 × 10–10 g H2O Pa− 1 s−1 m−1, respectively, while the WS showed an increase (54.33%). Release tests showed remarkable performance in simulated alcoholic and fatty aqueous foods. The food application test demonstrated the potential use of the anthocyanin-based film as a food quality indicator due to film visual color change (\(\Delta E\)>10, after 8 days of milk spoilage monitoring).
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Acknowledgments
The authors gratefully acknowledge financial support from Coordenação de Aperfeiçoamento de Pessoal de Nível Superior—CAPES [finance code 001] and Fundação de Amparo à Pesquisa do Estado de Santa Catarina – FAPESC [grant number TO 2018TR342].
Funding
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior—CAPES [finance code 001] and Fundação de Amparo à Pesquisa do Estado de Santa Catarina – FAPESC [grant number TO 2018TR342].
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TGH conceived, carried out the experiments and wrote and edited the manuscript; BLA edited the manuscript; SLB and CKS supervised the work and edited the manuscript.
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Hoffmann, T.G., Angioletti, B.L., Bertoli, S.L. et al. Intelligent pH-sensing film based on jaboticaba peels extract incorporated on a biopolymeric matrix. J Food Sci Technol 59, 1001–1010 (2022). https://doi.org/10.1007/s13197-021-05104-6
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DOI: https://doi.org/10.1007/s13197-021-05104-6