Effects of crosslinking agents on properties of starch-based intelligent labels for food freshness detection

The impact of citric acid, carboxymethyl cellulose, carboxymethyl starch, sodium trimetaphosphate, or soybean protein on the crosslinking of starch -based films was examined. These crosslinking starch films were then used to create pH -sensitive food labels using a casting method. Blueberry anthocyanins were incorporated into these smart labels as a pH -sensitive colorimetric sensor. The mechanical properties, moisture resistance, and pH responsiveness of these smart labels were then examined. Crosslinking improved the mechanical properties and pH sensitivity of the labels. These different crosslinking agents also affected the hydrophobicity of the labels to varying degrees. Soybean protein was the only additive that led to labels that could sustain their structural integrity after immersion in water for 12 h. Because it increased the hydrophobicity of the labels, which decreased their water vapor permeability, moisture content, swelling index, and water solubility by 47 %, 29 %, 52 % and 10 %, respectively. The potential of using these labels to monitor the freshness of chicken breast was then examined. Only the films containing soybean protein exhibited good pH sensitivity, high structural stability, and low pigment leakage. This combination of beneficial attributes suggests that the composite films containing starch and soybean protein may be most suitable for monitoring meat freshness.