Anthocyanin modified by chondroitin sulphate and tannic acid improved the quality-indicating properties of gelatin-based intelligent film
Ruoyi Hao, Shiwen Pang, Jan Mráz, Yeye Geng, Yanqiu Liu, Jinfeng Pan
Abstract
A highly pH-responsive gelatin film incorporating purple cabbage anthocyanin (PCA) and chondroitin sulphate (CS)/tannic acid (TA) was developed. Co-pigmentation of PCA via CS/TA improved its photothermal stability and visibility of color change in gelatin film. The morphological and structural properties of CS-PCA and TA-PCA films revealed that a more stable network was formed as new hydrogen bonds were generated by the co-pigmentation. Meanwhile, the co-pigmentation improved film's mechanical and hydrophobic properties, expressed as higher tensile strength (16.65 and 17.97 Mpa) and lower water vapor permeability (1.45 and 1.41) in CS-PCA and TA-PCA films, compared to PCA film. CS-PCA and TA-PCA films showed distinct color transitions for chilled fish fillets during storage. Total color difference (ΔE) of CS-PCA and TA-PCA films correlated well with the deterioration indexes of total volatile base nitrogen (TVB-N). All the results provided a novel pH-sensitive intelligent packaging strategy by co-pigmenting CS/TA with PCA for freshness monitoring. • A pH-sensitive film was prepared with modified purple cabbage anthocyanin. • Chondroitin sulphate and tannic acid were used as co-pigments for anthocyanin. • The co-pigmentation of anthocyanin enhanced film stability and color sharpness. • Co-pigments formed stable network with anthocyanin by generating new hydrogen bonds. • Anthocyanin-modified films show sensitive color response for freshness monitoring.