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<p>Enhancements in food packaging have become increasingly important with the rise in consumer awareness. An edible pH-responsive colourimetric film was developed using low-cost betalain extracted from <i>Opuntia ficus-indica</i>, embedded in a pectin-cellulose matrix obtained from citrus peel and groundnut shell. Moreover, the moisture resistance and flexibility of the film were reinforced by incorporating plasticizing agents, namely glycerol and gelatin. The film was fabricated using the solvent casting method and exhibited excellent antibacterial properties against <i>S. aureus</i> and <i>E. coli</i> at 5% betalain concentration. The prepared films were characterized to assess moisture content, thickness, water vapour permeability, water solubility, and swelling index. The functional groups and surface morphology of the films were examined using FT-IR and SEM analyses. The efficacy of the films in protecting meat products from oxygen and water vapour, as well as their colour change in response to pH variation during spoilage, was investigated. The results were promising, with minimal total volatile basic nitrogen (TVB-N) and microbial load, denoting reduced spoilage. This enables convenient monitoring of perishable food items through colour change indicators, paving the way for practical packaging solutions in real-world scenarios like smart food packaging.</p>

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Development of biodegradable pH-sensitive colourimetric films for smart food packaging using natural polymers and pigments

  • 期刊论文

  • 发表日期：

    2026年6月29日

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  • Meenambiga Setti Sudharsan,
  • Amjath Ahamed W,
  • Jayashree P,
  • Yoganandham K,
  • Venkataraghavan R,
  • Chithra K

摘要

Enhancements in food packaging have become increasingly important with the rise in consumer awareness. An edible pH-responsive colourimetric film was developed using low-cost betalain extracted from Opuntia ficus-indica, embedded in a pectin-cellulose matrix obtained from citrus peel and groundnut shell. Moreover, the moisture resistance and flexibility of the film were reinforced by incorporating plasticizing agents, namely glycerol and gelatin. The film was fabricated using the solvent casting method and exhibited excellent antibacterial properties against S. aureus and E. coli at 5% betalain concentration. The prepared films were characterized to assess moisture content, thickness, water vapour permeability, water solubility, and swelling index. The functional groups and surface morphology of the films were examined using FT-IR and SEM analyses. The efficacy of the films in protecting meat products from oxygen and water vapour, as well as their colour change in response to pH variation during spoilage, was investigated. The results were promising, with minimal total volatile basic nitrogen (TVB-N) and microbial load, denoting reduced spoilage. This enables convenient monitoring of perishable food items through colour change indicators, paving the way for practical packaging solutions in real-world scenarios like smart food packaging.