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Fabrication and characterization of gelatin-based nanocomposite edible film prepared from eggshell with anthocyanin as pH indicator to assure quality of food

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Abstract

Intelligent packaging with a pH indicator is a protective measure that can assure the food quality at the point of delivery or usage. This research targets to develop eggshell membrane gelatin-based hydroxyapatite (HAP) nanocomposite edible film incorporated with anthocyanin extracted from Jambolão (Syzygium cumini). The HAP nanoparticles were synthesized from eggshells, the size (< 100 nm) and morphology were confirmed by Dynamic light scattering (DLS), Scanning Electron Microscope (SEM), and Transmission Electron Microscope (TEM). Eggshell gelatin film, eggshell gelatin film reinforced with HAP (Gel-HAP), and anthocyanin incorporated eggshell gelatin film reinforced with HAP (Gel-HAP-ACN) were prepared. The physicochemical, optical, and surface properties of the nanocomposite films were evaluated. Gel-HAP-ACN film had excellent light barrier characteristics than Gel-HAP and Gel films. The Gel-HAP-ACN film had enhanced antioxidant (57.71%) property than the gelatin film and also had antibacterial action against Salmonella typhi, Escherichia coli and Staphylococcus aureus. Hence, this report suggests Gel-HAP-ACN film for food packaging to assure the safety of the food.

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Data availability Statement

All data generated or analysed during this study are included in this published article and its supplementary information files.

Abbreviations

CAN:

Anthocyanin

HAP:

Hydroxyapatite

Gel:

Gelatin

DLS:

Dynamic light scattering

HRSEM:

Hi-resolution scanning electron microscope

HRTEM:

Hi-resolution transmission electron microscope

EDS:

Energy dispersing X-ray spectroscopy

DPPH:

2,2-Diphenylpicrylhydrazyl

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Acknowledgements

The authors acknowledged SRM Central Instrumentation Facility SRM Institute of Science and Technology and School of Bioengineering, SRM Institute of Science and Technology (SRMIST) for providing analysis facilities. We express our thanks to Prof. C. Muthamizchelvan, VC , SRM Institute of Science and Technology and Dr. M. Vairamani, Chairperson, School of Bioengineering, SRM Institute of Science and Technology for cordial support.

Funding

No external funding is applicable for the work. Only research support from Department of Food Process Engineering, SRM Institute of Science and Technology.

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Authors and Affiliations

  1. Department of Food and Process Engineering, School of Bioengineering, The College of Engineering and Technology, SRM Institute of Science and Technology, Kattankulathur, Chennai, 603203, India

    M. Priyadharshee & R. Preetha

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  1. M. Priyadharshee
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  2. R. Preetha
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Contributions

M. Priyadharshee carried out the experiments, and wrote the manuscript and. R. Preetha designed, executed and supervised the work, and also edited the manuscript.

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Correspondence to R. Preetha.

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Priyadharshee, M., Preetha, R. Fabrication and characterization of gelatin-based nanocomposite edible film prepared from eggshell with anthocyanin as pH indicator to assure quality of food. J Food Sci Technol 60, 1389–1401 (2023). https://doi.org/10.1007/s13197-023-05685-4

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