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Smart packaging films based on gelatin/κ-carrageenan integrated with gromwell root extract rich in shikonin and carbon dots for real-time monitoring of shrimp freshness

  • 0International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand.
Journal of Food Science +

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February 3, 2025

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February 3, 2025

View abstract on PubMed

Summary

This summary is machine-generated.

This study developed smart food packaging using gelatin/κ-carrageenan films with gromwell root extract and carbon dots. These films offer UV protection, antioxidant, and antimicrobial properties, changing color to indicate food freshness.

Area Of Science

  • Materials Science
  • Food Science
  • Biotechnology

Background

  • Biopolymer films are crucial for food packaging.
  • Enhancing biopolymer films with active compounds can improve functionality.
  • Smart packaging solutions are needed to monitor food quality and safety.

Purpose Of The Study

  • To develop multifunctional, pH-responsive gelatin/κ-carrageenan blend films.
  • To incorporate gromwell root extract (rich in shikonin) and carbon dots for enhanced properties.
  • To evaluate the films' potential as smart packaging for monitoring food freshness.

Main Methods

  • Hydrothermal synthesis of carbon dots from gromwell root.
  • Solvent casting method to prepare blend films with shikonin-rich extract and carbon dots.
  • Characterization using TEM, FTIR, and evaluation of UV barrier, antioxidant, antimicrobial, thermal, and pH-responsive properties.

Main Results

  • LE carbon dots exhibited UV barrier, antioxidant, and antimicrobial activities.
  • Incorporation of additives enhanced thermal properties but slightly decreased tensile and water vapor barrier properties.
  • Films with 3% LE carbon dots blocked >93% UV-A and >99% UV-B.
  • Films demonstrated strong radical scavenging and antibacterial activity, inhibiting bacterial growth within 12 hours.
  • Films showed pH-dependent color changes, enabling shrimp freshness monitoring.

Conclusions

  • Biomass-derived carbon dots and natural colorants can be incorporated into biopolymer films for advanced functionalities.
  • Gelatin/κ-carrageenan blend films with these additives offer a promising strategy for smart food packaging.
  • These smart films can help maintain food safety and extend shelf life.

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