Smart Food Packaging Using Gelatin and Beetroot Extract Films

Jim Crocker
24th July, 2024

Smart Food Packaging Using Gelatin and Beetroot Extract Films

Image Source: Natural Science News, 2024

Key Findings

  • Researchers from Kermanshah University of Medical Sciences developed an edible film for food packaging using gelatin, HPMC, and red beet betalain
  • The film changes color to indicate food spoilage, providing a visual cue for consumers about the freshness of beef and shrimp
  • The addition of betalain improved the film's solubility, water vapor permeability, mechanical properties, and antioxidant activity
The increasing demand for safer and higher-quality food products has driven innovations in food packaging technologies. One promising development in this field is the creation of edible films containing natural indicators to monitor food freshness. Researchers from Kermanshah University of Medical Sciences have recently developed a smart color film for food packaging using gelatin, hydroxypropyl methylcellulose (HPMC), and red beet betalain[1]. This study aims to address the challenge of ensuring food safety and quality during storage and transportation. Betalains are water-soluble pigments known for their vibrant colors and antioxidant properties. However, their instability in response to factors such as pH, oxygen, and light has limited their application in food packaging[2]. The researchers aimed to utilize these pigments in a way that leverages their color-changing properties to indicate food spoilage, thus providing a visual cue for consumers. The study began by preparing edible films with various ratios of gelatin to HPMC, ultimately determining that a 3:1 ratio offered optimal water vapor permeability (WVP) and mechanical properties. Betalain was then incorporated into these films at different concentrations to evaluate its impact on the physical and mechanical characteristics. The addition of betalain enhanced the solubility, WVP, and mechanical properties of the films, as well as their antioxidant activity, measured through the 2,2-diphenyl-l-picrylhydrazyl (DPPH) free radical scavenging assay. To test the practical application of these films, the researchers conducted a Total Volatile Basic Nitrogen (TVB-N) test, which measures the freshness of meat and seafood. The films were able to detect spoilage in beef and shrimp, changing color as the food deteriorated. This color change serves as an easy-to-understand indicator for consumers, alerting them to the freshness of the packaged food. This research builds on previous studies that have explored the use of natural compounds and nanomaterials in food packaging. For instance, a study on a trinary bio-composite film reinforced with silver nanoparticles (AgNPs) demonstrated improved water vapor permeability and strong antibacterial activity, although it showed a reduction in tensile strength[3]. Similarly, the incorporation of tea polyphenols into a xanthan-HPMC composite film enhanced its antioxidant and antibacterial properties, making it effective for preserving fresh-cut vegetables[4]. These studies highlight the potential of integrating natural compounds into packaging materials to improve food safety and quality. The development of smart packaging systems, such as the one described in this study, aligns with the broader trend of active and intelligent packaging technologies. Active packaging involves incorporating additives to maintain or extend product quality, while intelligent packaging monitors the condition of the packaged food and provides information about its quality[5]. The incorporation of betalain into gelatin/HPMC films represents a significant step forward in creating intelligent packaging systems that are both effective and consumer-friendly. In conclusion, the study conducted by Kermanshah University of Medical Sciences demonstrates the potential of using betalain-infused edible films as smart indicators of food freshness. By improving the physical and mechanical properties of the films and providing a visual cue for spoilage, this innovation addresses the growing consumer demand for safer and higher-quality food products. This research not only builds on previous findings but also paves the way for future advancements in smart packaging technologies.

AgricultureSustainabilityBiotech

References

Main Study

1) The application of film based on gelatin/hydroxymethyl cellulose and red beetroot betalain in smart food packaging.

Published 23rd July, 2024

https://doi.org/10.1177/10820132241266112

Related Studies

2) Betalains and their applications in food: The current state of processing, stability and future opportunities in the industry.

https://doi.org/10.1016/j.fochms.2022.100089

3) Physico-mechanical and antimicrobial properties of tragacanth/hydroxypropyl methylcellulose/beeswax edible films reinforced with silver nanoparticles.

https://doi.org/10.1016/j.ijbiomac.2018.09.045

4) Development of xanthan gum/hydroxypropyl methyl cellulose composite films incorporating tea polyphenol and its application on fresh-cut green bell peppers preservation.

https://doi.org/10.1016/j.ijbiomac.2022.05.043

5) Smart packaging systems for food applications: a review.

https://doi.org/10.1007/s13197-015-1766-7


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