Preparation and Characterization of Antioxidative and pH-Sensitive Films Based on κ-Carrageenan/Carboxymethyl Cellulose Blended with Purple Cabbage Anthocyanin for Monitoring Hairtail Freshness

Developing pH-sensitive materials for real-time freshness monitoring is critical for ensuring seafood safety. In this study, pH-responsive indicator films were prepared by incorporating purple cabbage anthocyanin (PCA) into a kappa-carrageenan/carboxymethyl cellulose (CA/CMC) matrix via solution casting, with PCA concentrations of 2.5%, 5.0%, 7.5%, and 10% (w/w). The films exhibited remarkable pH sensitivity, with distinct color changes across pH 2.0-11.0. Incorporating PCA enhanced film crystallinity, antioxidant properties, and opacity while reducing water vapor transmission (WVP). High PCA content resulted in rougher morphology, lowering tensile strength (TS) but improving elongation at break (EB). The indicator film had good environmental stability, and the color difference was not visible after 10 days in the dark and 4 degrees C conditions. The CA/CMC/PCA-10% film showed the most pronounced pH-responsive color changes, transitioning from purple to green as hairtail freshness deteriorated. This innovative approach highlights the potential of CA/CMC/PCA films as reliable, eco-friendly indicators for real-time seafood freshness monitoring, offering significant advancements in smart packaging technology.