Application of Red Cabbage Anthocyanins as pH-Sensitive Pigments in Smart Food Packaging and Sensors
Reza Abedi-Firoozjah,
Shima Yousefi,
Mahshid Heydari,
Faezeh Seyedfatehi,
Shima Jafarzadeh,
Reza Mohammadi,
Milad Rouhi,
Farhad Garavand
Affiliations
Reza Abedi-Firoozjah
Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah 6715847141, Iran
Shima Yousefi
Department of Agriculture and Food Science, Islamic Azad University, Science and Research Branch, Tehran 1477893855, Iran
Mahshid Heydari
Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah 6715847141, Iran
Faezeh Seyedfatehi
Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah 6715847141, Iran
Shima Jafarzadeh
School of Engineering, Edith Cowan University, Joondalup, WA 6027, Australia
Reza Mohammadi
Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences, Kermanshah 6715847141, Iran
Milad Rouhi
Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences, Kermanshah 6715847141, Iran
Farhad Garavand
Department of Food Chemistry and Technology, Teagasc Moorepark Food Research Centre, P61 C996 Co. Cork, Ireland
Anthocyanins are excellent antioxidant/antimicrobial agents as well as pH-sensitive indicators that provide new prospects to foster innovative smart packaging systems due to their ability to improve food shelf life and detect physicochemical and biological changes in packaged food. Compared with anthocyanins from other natural sources, red cabbage anthocyanins (RCAs) are of great interest in food packaging because they represent an acceptable color spectrum over a broad range of pH values. The current review addressed the recent advances in the application of RCAs in smart bio-based food packaging systems and sensors. This review was prepared based on the scientific reports found on Web of Science, Scopus, and Google Scholar from February 2000 to February 2022. The studies showed that the incorporation of RCAs in different biopolymeric films could affect their physical, mechanical, thermal, and structural properties. Moreover, the use of RCAs as colorimetric pH-responsive agents can reliably monitor the qualitative properties of the packaged food products in a real-time assessment. Therefore, the development of smart biodegradable films using RCAs is a promising approach to the prospect of food packaging.