Intelligent color changing packaging film based on esterified starch and black rice anthocyanins

作者：Wei Song, Nan Wu, Yao He, Hua Zhao, Jian Xu, Lili Ren · 发表于：Food Chemistry X · 年份：2024 · DOI：10.1016/j.fochx.2024.101930 · 被引用次数：22 · 研究领域：Nanocomposite Films for Food Packaging、Dyeing and Modifying Textile Fibers、Consumer Packaging Perceptions and Trends

Intelligent packaging film has received more and more attention because it can help consumers obtain more intuitive information about the packaging, provide better preservation and advanced convenience. In this study, black rice anthocyanin (BRA) was added into composite film formed by starch (S) and esterified starch (ES). As the BRA content increased, the thickness and the total color difference of the S/ES-BRA film increased. The opacity of S/ES-BRA film decreased relative to that of the film without BRA, but increased with the increase of anthocyanin. Compared with S/ES film, the elongation at break of S/ES-BRA0.5 film increased from 33.1 % to 45.4 %, and the tensile strength decreased from 7.3 to 5.8 MPa. S/ES-BRA film had response to different pH values and underwent color changes in different buffer solutions. Intelligent color changing packaging film will used to monitor food quality, water quality and soil properties. • Intelligent color changing packaging film were successfully prepared. • Addition of black rice anthocyanin endowed starch film pH sensitive. • Intelligent color changing packaging film will monitor food quality. • A visible color response of the film was seen according to changes in pH.