Preparation of Red Cabbage-Based Intelligent/Active Composite Films Loaded with Clove Essential Oil and Their Application in Fish Freshness Monitoring
Hongqin Guo, Chun Jiao, Lin Wang, Mengyue Qi, Huibin Wu, Shasha Li, Xiangyang Yuan, Wei Wang, Hejun Wu
TL;DR
This study creates smart red cabbage-based films with clove oil to monitor fish freshness by changing color and inhibiting spoilage.
Contribution
A green, intelligent packaging material was developed using red cabbage and clove essential oil for real-time freshness monitoring of fish.
Findings
Composite films with clove essential oil showed enhanced antioxidant and antibacterial properties.
Films changed color from red to yellow-green in pH ranges 2–12, indicating freshness.
The films effectively delayed fish spoilage by inhibiting bacterial growth and pH increase.
Abstract
In this study, red cabbage-based intelligent/active composite films loaded with different concentrations of clove essential oil were prepared using red cabbage slurry as the matrix, polyvinyl alcohol as the binder, glycerol as the plasticizer, and Tween 80 as the emulsifier via the casting method. The physicochemical properties, color response behavior, and antioxidant and antibacterial activities of the films were systematically evaluated and their application in fish freshness monitoring was further investigated. The results showed that the incorporation of clove essential oil significantly enhanced the antioxidant and antibacterial properties of the films and optimized their mechanical properties within a certain concentration range. Although high concentrations slightly reduced the pH response sensitivity of the films, all composite films exhibited significant color-changing…
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Taxonomy
TopicsNanocomposite Films for Food Packaging · Meat and Animal Product Quality · Polymer composites and self-healing