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Enhancing sensitivity and stability of natural pigments in pH-responsive freshness indicators: A review
Rihua Huang1, Suxuan Xia2, Shuaikun Gong3
1National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China; College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, Jiangsu, China.
Abstract:
Natural pigments are an indicator component in the freshness indicator, which is advantageous due to their safety, renewability, and low cost. However, freshness indicator with natural pigments as pH indicators has the problems of low stability and the color rendering domain could not effectively cover the shelf life of food. This paper describes the types and structures of natural pigments commonly used in freshness indicators and their color change mechanisms under different pH conditions. Also, the preparation methods of natural pigments freshness indicators are reviewed. Based on the current limitations and shortcomings faced by natural pigments freshness indicators, this paper highlights optimization strategies to enhance their sensitivity and stability, including modification, co-pigmentation, natural pigments mixing, encapsulation, and metal-ion complexation. The exploitation of these optimization strategies can help develop natural pigment-based intelligent packaging with superior performance to meet the food industry's needs for quality and safety monitoring.
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