Development of pH-freshness smart label based on gellan gum film incorporated with red cabbage anthocyanins extract and its application in postharvest mushroom

Colloids Surf B Biointerfaces. 2024 Feb 28;236:113830. doi: 10.1016/j.colsurfb.2024.113830. Online ahead of print.ABSTRACTNovel colorimetric films based on gellan gum (GG) containing red cabbage anthocyanins extract (RCAE) were prepared as pH-freshness smart labels for real-time visual detection of mushroom freshness. The GG/RCAE films had excellent pH and ammonia sensitivity. The GG/RCAE-0.2-0.3 films had the highest sensitivity to acetic acid. The SEM micrographs, AFM images, FT-IR and XRD spectra demonstrated that RCAE were successfully combined into the film-forming substrate. The incorporation of RCAE resulted in the increase of thermal stability, opacity and surface hydrophobicity of films. Meanwhile, the GG/RCAE-0.2 film exhibited stronger tensile strength and excellent color stability at 4℃. The color changes of GG/RCAE-0.2 film were visually easier to distinguish during the storage of mushroom. The results showed the GG/RCAE films could be used as pH-freshness smart labels to detect the freshness of fruits and vegetables.PMID:38422667 | DOI:10.1016/j.colsurfb.2024.113830
Source: Colloids and Surfaces - Category: Biotechnology Authors: Source Type: research