Preparation of Red Cabbage-Based Intelligent/Active Composite Films Loaded with Clove Essential Oil and Their...

Area of Science:

• Food Science and Technology
• Materials Science
• Biotechnology

Background:

• Intelligent and active packaging is crucial for monitoring food quality and extending shelf life.
• Red cabbage anthocyanins offer pH-indicating properties, while essential oils provide antimicrobial benefits.
• Developing sustainable and functional packaging materials remains a key research area.

Purpose of the Study:

• To create novel intelligent/active composite films using red cabbage and clove essential oil.
• To evaluate the physicochemical, antioxidant, and antibacterial properties of these films.
• To investigate their application in real-time fish freshness monitoring.

Main Methods:

• Composite films were prepared using red cabbage slurry, polyvinyl alcohol, glycerol, and Tween 80 via casting.
• Clove essential oil was incorporated at varying concentrations.
• Physicochemical properties, color response, antioxidant, and antibacterial activities were assessed.
• Fish freshness monitoring was conducted using the developed films.

Main Results:

• Incorporation of clove essential oil enhanced antioxidant and antibacterial activities and optimized mechanical properties.
• Films exhibited significant color change (red to yellow-green) across a pH range of 2-12.
• The composite films accurately indicated fish freshness through color changes and inhibited spoilage indicators (TVBN, bacterial count, pH).

Conclusions:

• A green, intelligent packaging material with indicating and active functions was successfully developed.
• The red cabbage-based composite films provide a novel solution for real-time quality monitoring of aquatic products.
• This technology has the potential to reduce food waste and improve seafood safety.