pH-responsive cross-linked chitin nanofiber-reinforced chitosan films with red cabbage anthocyanins for intelligent food packaging: Properties, freshness monitoring, and stability

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Author list: Boonmahitthisud A.; Wongjampee T.; Tanpichai S.

Publisher: Elsevier

Publication year: 2025

Journal: Carbohydrate Polymers (0144-8617)

Volume number: 356

ISSN: 0144-8617

eISSN: 1879-1344

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85217894468&doi=10.1016%2fj.carbpol.2025.123373&partnerID=40&md5=0a6591c4181a94409966cf7dfcd9a67e

Languages: English-Great Britain (EN-GB)

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Abstract

Developing food packaging that provides real-time information on food freshness and safety is crucial for reducing food waste caused by spoilage. Herein, we successfully developed pH-responsive films using chitosan, chitin nanofibers (ChNFs), and red cabbage anthocyanins, cross-linked with citric acid (CA). The effects of CA concentrations on the films' properties were evaluated. The successful cross-linking was confirmed by the presence of a Fourier-transform infrared peak at 1720 cm−1 and increased gel content, which considerably enhanced the properties of the films. Notably, the films cross-linked with 10 parts per hundred (phr) of CA showed remarkable improvements compared with uncross-linked films, including a 52.8 % increase in tensile strength, a 24.9 % increase in Young's modulus, a 38.2 % decrease in water absorption, and a 23.1 % decrease in water vapor permeability. However, excessive amounts of CA negatively affected the films' performance. Additionally, these films exhibited distinct color changes when exposed to various pH solutions or NH3 gas, enabling effective monitoring of shrimp freshness. Importantly, encapsulation through cross-linking effectively limited anthocyanin leaching, enhancing the films' stability and reusability, after five acidic–alkaline testing cycles. Consequently, these cross-linked films with red cabbage anthocyanins offer a promising solution for intelligent packaging applications, enabling real-time monitoring of meat freshness. © 2025 Elsevier Ltd

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