Development of Red Cabbage Extract-Based Chitosan Films: A Sustainable Approach to Intelligent Food Packaging
Abstract views: 1
/ 
PDF downloads: 3
Keywords:
Intelligent Food Packaging, Red Cabbage, Chitosan, Biodegradable Film, pH Responsive FilmAbstract
Fresh meat, a highly nutritious and widely consumed food source, is particularly susceptible to
spoilage due to its high moisture content and protein richness. Current packaging solutions, often
petroleum-based plastics, fail to adequately preserve meat quality or provide real-time freshness
monitoring while contributing to environmental pollution. This study explores the development and
evaluation of chitosan-based films incorporated with varying concentrations of red cabbage extract (0%,
20%, 40%, and 60% w/w) as a sustainable alternative for intelligent food packaging. The integration of
red cabbage extract significantly enhanced the films' functional properties, including reduced moisture
content, lower swelling behavior, and increased hydrophobicity, improving their durability and stability
under diverse storage conditions. The films exhibited pH-sensitive color changes, ranging from reddish
hues in acidic environments to greenish-blue tones in alkaline conditions, making them effective
freshness indicators. Tests on chicken fillets demonstrated the films' ability to visually indicate spoilage
progression, ensuring consumer safety and reducing food waste. Additionally, the films' biodegradability
and reliance on renewable materials underscore their potential to replace conventional plastics, aligning
with global sustainability efforts. This study highlights the dual benefits of functionality and
environmental stewardship offered by red cabbage extract-based chitosan films and provides a foundation
for further research to optimize their application in food packaging.
Downloads
References
L. Li, Q. Su, Q. Zhao, L. Ren, K. Xu, Q. Wu, Y. Zhuang, X. Li and L. Wang, “Preparation and evaluation of gelatin-based films with colorimetric/fluorescent response, enhanced hydrophobicity and stability for smart fish packaging”, Food Hydrocolloids, vol. 161, article 110878, April 2025.
S. Bhowmik, D. Agyei and A. Ali, “Smart chitosan films as intelligent food packaging: An approach to monitoring food freshness and biomarkers”, Food Packaging and Shelf Life, vol. 46, article 101370, December 2024.
N. Abu-Thabi, A.S. Hakeem, K. Mezghani, E. Ratemi, M. Elzagheid, Y. Umar, A. Primartomo, S. Al Batty, A.K. Azad, S. Al Anazi and A. Ahmad, “Preparation of pH-Indicative and Flame-Retardant Nanocomposite Films for Smart Packaging Applications”, Sensors, vol. 20(19), article 5462, September 2020.
K. B. Biji, C. N. Ravishankar, C. O. Mohan and T. K. Srinivasa Gopal, “Smart packaging systems for food applications: a review”, Journal of Food Science and Technology, vol. 52, pp. 6125–6135, February 2015.
S. Chen, S. Brahma, J. Mackay, C. Cao and B. Aliakbarian, “The role of smart packaging system in food supply chain”, Journal of Food Science, vol. 85, pp. 517-525, February 2020.
B. Kuswandi, Y. Wicaksono, Jayus, A. Abdullah, L. Y. Heng and Musa Ahmad, “Smart packaging: sensors for monitoring of food quality and safety”, Sensing and Instrumentation for Food Quality and Safety, vol. 5, pp. 137–146, November 2011.
M. Alizadeh-Sani, E.l Mohammadian, J.Rhim and S. M. Jafari, “pH-sensitive (halochromic) smart packaging films based on natural food colorants for the monitoring of food quality and safety”, Trends in Food Science & Technology, vol. 105, pp. 93-144, November 2020.
B.K. Ndwandwe, S.P. Malinga, E. Kayitesi and B.C. Dlamini, “Recent developments in the application of natural pigments as pH-sensitive food freshness indicators in biopolymer-based smart packaging: challenges and opportunities”, International Journal of Food Science and Technology, vol. 59, pp. 2148–2161, February 2024.
M. Cheng, X. Yan, Y. Cui, M. Han, X. Wang, J. Wang and R. Zhang, “An eco-friendly film of pH-responsive indicators for smart packaging”, Journal of Food Engineering, vol. 321, Article 110943, May 2022.
L. Zhao, Y. Liu, L. Zhao and Y. Wang, “Anthocyanin-based pH-sensitive smart packaging films for monitoring food freshness”, Journal of Agriculture and Food Research, vol. 9, Article 100340, September 2022.
S. Galus and J. Kadzińska, “Moisture Sensitivity, Optical, Mechanical and Structural Properties of Whey Protein-Based Edible Films Incorporated with Rapeseed Oil”, Food Technology & Biotechnology, vol. 54(1), pp. 78–89, March 2016.
M. Ranjbara, M.H.A. Tabrizzad and G. Asadi, “Investigating the microbial properties of sodium alginate/chitosan edible film containing red beetroot anthocyanin extract for smart packaging in chicken fillet as a pH indicator”, Heliyon, vol. 9(8), article e18879, August 2023.
E. Basiak, A. Lenart and F. Debeaufort, “How Glycerol and Water Contents Affect the Structural and Functional Properties of Starch-Based Edible Films”, Polymers, vol. 10(4), pp. 412, April 2018.
