This study aims to enhance the physical properties and color stability of anthocyanin-based intelligent starch films. Three dual-modified starches, namely crosslinked-oxidized starch (COS), acetylated distarch phosphate (ADSP), and hydroxypropyl distarch phosphate (HDSP), were utilized as film matrices. Aronia melanocarpa anthocyanins were incorporated through three different pre-treatments (free, spray-drying microencapsulation, and freeze-drying microencapsulation) to assess the prepared films' functionality, stability, and applicability. The results indicate that the ADSP film exhibited an approximately two-fold increase in elongation at break (EAB) compared to native starch film. Specifically, the ADSP film's water contact angle (WCA) reached 90°, demonstrating excellent flexibility and hydrophobicity. Scanning electron microscopy (SEM) revealed stronger interactions between anthocyanins and the film matrix after microencapsulation. Furthermore, after 30 days of exposure to 37 °C heat and light radiation, the freeze-dried anthocyanin-based intelligent film (FDA film) exhibited minimal fading, displaying the highest stability among the tested films. Notably, during beef freshness monitoring, the intelligent films underwent significant color changes as the beef deteriorated. In conclusion, the developed FDA film, with its outstanding stability and responsive pH characteristics, holds immense potential as a novel packaging material for food applications.
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| http://dx.doi.org/10.1016/j.ijbiomac.2024.134076 | DOI Listing |
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