Intelligent films based on dual-modified starch and microencapsulated Aronia melanocarpa anthocyanins: Functionality,...

Area of Science:

• Materials Science
• Food Science
• Polymer Chemistry

Background:

• Anthocyanin-based films offer potential for intelligent food packaging due to their color-changing properties.
• Enhancing the physical properties and color stability of these films is crucial for practical applications.
• Dual-modified starches provide versatile matrices for incorporating active compounds like anthocyanins.

Purpose of the Study:

• To improve the physical characteristics and color stability of anthocyanin-based intelligent starch films.
• To evaluate the impact of different anthocyanin pre-treatments (free, spray-drying, freeze-drying) on film performance.
• To assess the potential of these films as responsive packaging materials for monitoring food freshness.

Main Methods:

• Utilized three dual-modified starches: crosslinked-oxidized starch (COS), acetylated distarch phosphate (ADSP), and hydroxypropyl distarch phosphate (HDSP).
• Incorporated Aronia melanocarpa anthocyanins using free, spray-drying microencapsulation, and freeze-drying microencapsulation pre-treatments.
• Evaluated film properties including elongation at break (EAB), water contact angle (WCA), and color stability under heat and light exposure. Assessed film performance in beef freshness monitoring using Scanning Electron Microscopy (SEM).

Main Results:

• The ADSP film showed a two-fold increase in EAB and a WCA of 90°, indicating enhanced flexibility and hydrophobicity.
• Microencapsulation (especially freeze-drying) led to stronger interactions between anthocyanins and the starch matrix, improving stability.
• The freeze-dried anthocyanin-based film (FDA film) demonstrated minimal color fading after 30 days under stress conditions, showing superior stability.
• Intelligent films exhibited significant color changes correlating with beef deterioration.

Conclusions:

• Dual-modified starches, particularly ADSP, significantly enhance the physical properties of anthocyanin-based films.
• Freeze-drying microencapsulation is an effective method for improving anthocyanin stability and matrix interaction within intelligent films.
• The developed FDA film exhibits excellent stability and pH-responsive color changes, making it a promising candidate for novel food packaging applications.