Fabrication of cellulose nanofiber-based functional color indicator film incorporated with shikonin extracted from Lithospermum erythrorhizon root

A starch/gelatin-based Halochromic film with black currant anthocyanin and Nanocellulose-stabilized cinnamon essential oil Pickering emulsion: Towards real-time Salmon freshness assessment

Neoterically, food packaging systems designed solely for prolonging shelf life or monitoring freshness could not fulfil the dynamic demands of consumers. In this current investigation, using the solvent casting method, a versatile halochromic indicator was created by integrating black currant anthocyanin and cinnamon essential oil-loaded Pickering emulsion into a starch/gelatin matrix. The resulting indicator film underwent scrutiny for its structural, pH-sensitive, antioxidant, and antimicrobial attributes. Unexpectedly, the amalgamation of anthocyanin and essential oil led to decreased antioxidant activity, dropping from 73.23 ± 2.17 to 28.87 ± 2.50 mg Trolox equivalent/g sample. Additionally, no discernible antimicrobial properties were detected in the composite film sample against both Staphylococcus aureus and Escherichia coli. Fourier transform infrared analyses unveiled robust intermolecular interactions among the film-forming components, providing insights into the observed antagonistic effect. The indicator film displayed distinctive colour changes corresponding to the fresh (greyish-brown), onset of decomposition (khaki), and spoiled (dark green) stages of the stored fish sample. This highlights its promising potential for providing real-time indications of food spoilage. These findings are important for the efficient design of composite films incorporating anthocyanins and essential oils. They serve as a guide towards their potential use as multifunctional packaging materials in the food industry.

Smart colorimetric indicator films prepared from chitosan and polyvinyl alcohol with high mechanical strength and hydrophobic properties for monitoring shrimp freshness

This work aimed to develop and characterize a colorimetric indicator films based on chitosan (CS), polyvinyl alcohol (PVA), and shikonin (SKN) from radix Lithospermi by casting method. The prepared films can serve as smart packaging for monitoring shrimp freshness which having excellent antimicrobial and antioxidant activity. The shikonin containing films have better hydrophobicity, barrier properties, and tensile strength. The release kinetics analysis shows that the loading amount causes a prolonged release of SKN from the prepared films. Increasing SKN in the CS/PVA film from 1 wt% to 2 wt% improved antibacterial effect for 24 h. Additionally, pH-sensitive color shifts from reddish (pH 2) to purple-bluish (pH 13) were visually seen in shikonin based solutions as well as films. The CS/PVA/SKN film detected shrimp deterioration at three temperatures (25, -20, and 4 °C) through color change. This study introduces a favorable approach for smart packaging in the food industry using multifunctional films.

Development of smart colorimetric indicators for tracking kimchi freshness by loading aronia extract in agar, κ-carrageenan, and cellulose nanofiber films

Color indicator films incorporating aronia extract powder (AEP) and biopolymers like agar, carrageenan, and cellulose nanofiber (CNF) were developed to monitor kimchi freshness. AEP-containing films showed strong UV-barrier properties, and reduced light transmittance by 99.12 % for agar, 98.86 % for carrageenan, and 98.67 % for CNF-based films. All AEP-films exhibited high sensitivity to pH changes and vapor exposure to ammonia and acetic acid. Color change notably influenced by the polymer type, particularly evident with ammonia vapor exposure, especially in the AEP/carrageenan film. The chemical structure and thermal stability of the biopolymers remained unchanged after AEP-addition. Tensile strength increased by 24.2 % for AEP/CNF but decreased by 19.4 % for AEP/agar and 24.3 % for AEP/carrageenan films. AEP-containing films displayed strong antioxidant activity, with 99 % free radical scavenging in ABTS and ~ 80 % in DPPH assays. Alkalized AEP-indicator films were more effective in detecting color changes during kimchi packaging tests. Among the labels, alkalized AEP/agar film showed the most obvious color change from green-gray (fresh kimchi, pH 5.5, acidity 0.48 %) to pale brown (optimal fermentation, pH 4.6, acidity 0.70 %), and pale violet-brown (over-fermented, pH 3.80, acidity 1.35 %). Alkalized AEP-indicator films offer promising real-time detection of packed fermented foods like kimchi.

Enhancement of Colorimetric pH-Sensitive Film Incorporating Amomum tsao-ko Essential Oil as Antibacterial for Mantis Shrimp Spoilage Tracking and Fresh-Keeping

Anthocyanin-based smart packaging has been widely used for food freshness monitoring, but it cannot meet the requirements of smart films with antibacterial properties. This study aimed to enhance the antibacterial properties of intelligent films by incorporating Amomum tsao-ko essential oil (AEO) for mantis shrimp spoilage tracking and keeping the product fresh. A smart film was designed by introducing AEO and purple potato anthocyanin (PPA) to a polyvinyl alcohol/cellulose nanocrystal (PVA/CNC) polymer matrix. Our findings revealed that APP and AEO imparted the smart film with a favorable oxygen barrier, UV protection, mechanical properties, and antioxidant and pH/NH3-sensitive functions. Interestingly, the PVA/CNC-AEO-PPA film achieved 45.41% and 48.25% bactericidal efficacy against S. putrefaciens and V. parahaemolyticus, respectively. Furthermore, a visual observation confirmed that the target film (PVA/CNC-AEO-PPA) changed color significantly during mantis shrimp spoilage: rose red-light red-pink-light gray-dark gray. Meanwhile, the PVA/CNC-AEO-PPA film retarded the quality deterioration of the mantis shrimp effectively. The PVA/CNC-AEO-PPA film shows great application potential in mantis shrimp preservation and freshness monitoring; it is expected to become a rapid sensor for detecting seafood quality non-destructively and a multifunctional film for better preservation of product quality.

Cellulose nanofiber-based multifunctional composite films integrated with zinc doped-grapefruit peel-based carbon quantum dots

This study aimed to develop a multifunctional active composite film to extend the shelf life of minced pork. The composite film was prepared by incorporating zinc-doped grapefruit peel-derived carbon quantum dots (Zn-GFP-CD) into a cellulose nanofiber (CNF) matrix. The resulting film significantly improved UV-blocking properties from 39.0 % to 85.7 % while maintaining the film transparency. Additionally, the CNF/Zn-GFP-CD5% composite film exhibits strong antioxidant activity with ABTS and DPPH radical scavenging activities of 99.8 % and 77.4 %, respectively. The composite film also showed excellent antibacterial activity against both Gram-negative and Gram-positive bacteria. When used in minced pork packaging, the composite films effectively inhibit bacterial growth, maintaining bacterial levels below 7 Log CFU/g after 15 days and sustaining a red color over a 21-day storage period. Additionally, a significant reduction in the lipid oxidation of the minced pork was observed. These CNF/Zn-GFP-CD composite films have a great potential for active food packaging applications to extend shelf life and maintain the visual quality of packaged meat.

Pharmacological Significance of Boraginaceae with Special Insights into Shikonin and Its Potential in the Food Industry

Shikonin is a naphthoquinone pigment present in the hairy roots of the plant species from the Boraginaceae family. The compound has been well investigated for its highly efficient medicinal, antioxidant, and antimicrobial properties. Various extraction methodologies have been employed to maximise yield while minimising waste production of shikonin and its derivatives. Despite substantial research on shikonin and Boraginaceae plants, a research gap persists in the food industry and extraction technologies. This review addresses crucial aspects of shikonin deserving of further exploration. It begins by elucidating the attributes of the Boraginaceae plants and their medicinal traits in folklore. It proceeds to focus on the roots of the plant and its medicinal properties, followed by extraction procedures explored in the last fifteen years, emphasising the novel technologies that have been chosen to improve the yield extract while minimising extraction times. Furthermore, this review briefly outlines studies employing cell culture techniques to enhance in vitro shikonin production. Lastly, attention is directed towards research in the food industry, particularly on shikonin-loaded biodegradable films and the antioxidant activity of shikonin. This review concludes by summarising the future potential in food science and prominent research gaps in this field.

Anti-bacterial films developed by incorporating shikonin extracted from radix lithospermi and nano-ZnO into chitosan/polyvinyl alcohol for visual monitoring of shrimp freshness

In recent years, the utilization of smart colorimetric packaging films for monitoring food freshness has garnered significant concentration. However, their limited tensile strength, hydrophobicity, antioxidant, and antibacterial properties have been substantial barriers to widespread adoption. In this study, we harnessed the potential of biodegradable materials, specifically chitosan/polyvinyl alcohol, alongside shikonin extracted from Radix Lithospermi and ZnO nanoparticles, to create a novel colorimetric sensing film. This film boasts an impressive tensile strength of 82.36 ± 2.13 MPa, enhanced hydrophobic characteristics (exemplified by a final contact angle of 99.81°), and outstanding antioxidant and antibacterial properties. It is designed for real-time monitoring of shrimp freshness. Additionally, we verified the effectiveness of this sensing film in detecting shrimp freshness across varying temperature conditions, namely 25 °C and 4 °C was validated through the measurement of total volatile basic nitrogen (TVB-N). Visual inspection unequivocally revealed a transition in color from dark red to purple-light blue and finally to dark bluish providing a clear indication of shrimp spoilage, which demonstrated a strong correlation with the TVB-N content in shrimp measured through standard laboratory procedures. The colorimetric sensing film developed in this study holds great promise for creating smart labels with exceptional antioxidant and antibacterial properties, tailored for visual freshness monitoring of shrimp.

A Novel Indicator Based on Polyacrylamide Hydrogel and Bromocresol Green for Monitoring the Total Volatile Basic Nitrogen of Fish

An intelligent indicator was developed by immobilizing bromocresol green (BCG) within the polyacrylamide (PAAm) hydrogel matrix to monitor the total volatile basic nitrogen (TVB-N) content of fish. The FTIR analysis indicated that BCG was effectively incorporated into the PAAm through the formation of intermolecular hydrogen bonds. A thermogravimetric analysis (TGA) showed that the PAAm/BCG indicator had a mere 0.0074% acrylamide monomer residue, meanwhile, the addition of BCG improved the thermal stability of the indicator. In vapor tests with various concentrations of trimethylamine, the indicator performed similarly at both 4 °C and 25 °C. The total color difference values (ΔE) exhibited a significant linear response to TVB-N levels ranging from 4.29 to 30.80 mg/100 g at 4 °C (R2 = 0.98). Therefore, the PAAm/BCG indicator demonstrated stable and sensitive color changes based on pH variations and could be employed in smart packaging for real-time assessment of fish freshness.

Fabrication, performance, and potential environmental impacts of polysaccharide-based food packaging materials incorporated with phytochemicals: A review

Although food packaging preserves food's quality, it unfortunately contributes to global climate change since the considerable carbon emissions associated with its entire life cycle. Polysaccharide-based packaging materials (PPMs) are promising options to preserve foods, potentially helping the food industry reduce its carbon footprint. PPMs incorporated with phytochemicals hold promise to address this critical issue, keep food fresh and prolong the shelf life. However, phytochemicals' health benefits are impacted by their distinct chemical structures thus the phytochemicals-incorporated PPMs generally exhibit differential performances. PPMs must be thoughtfully formulated to possess adequate physicochemical properties to meet commercial standards. Given this, this review first-time provides a comprehensive review of recent advances in the fabrication of phytochemicals incorporated PPMs. The application performances of phytochemicals-incorporated PPMs for preserving foods, as well as the intelligent monitoring of food quality, are thoroughly introduced. The possible associated environmental impacts and scalability challenges for the commercial application of these PPMs are also methodically assessed. This review seeks to provide comprehensive insights into exploring new avenues to achieve a greener and safer food industry via innovative food packaging materials. This is paramount to preserve not only food shelf life but also the environment, facilitating the eco-friendly development of the food industry.

Sustainable polysaccharide and protein hydrogel-based packaging materials for food products: A review

Sustainable food packaging is a necessary element to ensure the success of a food system, the accomplishment of which is weighed in terms of quality retention and ensured products safety. Irrespective of the raised environmental concerns regarding petroleum-based packaging materials, a sustainable analysis and a lab to land assessment should be a priority to eliminate similar fates of new material. Functionalized bio-based hydrogels are one of the smartest packaging inventions that are expected to revolutionize the food packaging industry. Although in this review, the focus relies on recent developments in the sustainable bio-based hydrogel packaging materials, natural biopolymers such as proteins and polysaccharides from which hydrogels could be obtained, the challenges encountered in hydrogel-based packaging materials and the future prospects of hydrogel-based food packaging materials are also discussed. Moreover, the need for 'Life Cycle Assessment' (LCA), stress on certifications and a sustainable waste management system is also suggested which can bring both food and packaging into the same recycling bins.

Recent advances on natural colorants-based intelligent colorimetric food freshness indicators: fabrication, multifunctional applications and optimization strategies

With the increasing concerns of food safety and public health, tremendous efforts have been concentrated on the development of effective, reliable, nondestructive methods to evaluate the freshness level of different kinds of food. Natural colorants-based intelligent colorimetric indicators which are typically constructed with natural colorants and polymer matrices has been regarded as an innovative approach to notify the customers and retailers of the food quality during the storage and transportation procedure in real-time. This review briefly elucidates the mechanism of natural colorants used for intelligent colorimetric indicators and fabrication methodologies of natural colorants-based food freshness indicators. Subsequently, their multifunctional applications in intelligent food packaging systems like antioxidant packaging, antimicrobial packaging, biodegradable packaging, UV-blocking packaging and inkless packaging are well introduced. This paper also summarizes several optimizing strategies for the practical application of this advanced technology from different perspectives. Strategies like adopting a hydrophobic matrix, constructing double-layer film and encapsulation have been developed to improve the stability of the indicators. Co-pigmentation, metal ion complexation, pigment-mixing and using substrates with high surface area are proved to be effective to enhance the sensitivity of the indicators. Approaches include multi-index evaluation, machine learning and smartphone-assisted evaluation have been proven to improve the accuracy of the intelligent food freshness indicators. Finally, future research opportunities and challenges are proposed. Based on the fundamental understanding of natural colorants-based intelligent colorimetric food freshness indicators, and the latest research and findings from literature, this review article will help to develop better, lower cost and more reliable food freshness evaluation technique for modern food industry.

Natural Plant-Derived Compounds in Food and Cosmetics: A Paradigm of Shikonin and Its Derivatives

Shikonin and its derivatives are the natural naphthoquinone compounds produced in the roots of the Boraginaceae family. These red pigments have been used for a long time in coloring silk, as food colorants, and in the Chinese traditional system of medicines The resurgence of public interest in natural and plant-based products has led to this category of compounds being in high demand due to their wide range of biological activities including antioxidant, antitumor, antifungal, anti-inflammatory ones. Different researchers worldwide have reported various applications of shikonin derivatives in the area of pharmacology. Nevertheless, the use of these compounds in the food and cosmetics fields needs to be explored more in order to make them available for commercial utilization in various food industries as a packaging material and to enhance their shelf life without any side effects. Similarly, the antioxidant properties and skin whitening effects of these bioactive molecules may be used successfully in various cosmetic formulations. The present review delves into the updated knowledge on the various properties of shikonin derivatives in relation to food and cosmetics. The pharmacological effects of these bioactive compounds are also highlighted. Based on various studies, it can be concluded that these natural bioactive molecules have potential to be used in different sectors, including functional food, food additives, skin, health care, and to cure various diseases. Further research is required for the sustainable production of these compounds with minimum disturbances to the environment and in order to make them available in the market at an economic price. Simultaneous studies utilizing recent techniques in computational biology, bioinformatics, molecular docking, and artificial intelligence in laboratory and clinical trials would further help in making these potential candidates promising alternative natural bioactive therapeutics with multiple uses.

Himalayan Sources of Anthocyanins and Its Multifunctional Applications: A Review

Anthocyanins, the colored water-soluble pigments, have increasingly drawn the attention of researchers for their novel applications. The sources of anthocyanin are highly diverse, and it can be easily extracted. The unique biodiversity of the Himalayan Mountain range is an excellent source of anthocyanin, but it is not completely explored. Numerous attempts have been made to study the phytochemical aspects of different Himalayan plants. The distinct flora of the Himalayas can serve as a potential source of anthocyanins for the food industry. In this context, this review is an overview of the phytochemical studies conducted on Himalayan plants for the estimation of anthocyanins. For that, many articles have been studied to conclude that plants (such as Berberis asiatica, Morus alba, Ficus palmata, Begonia xanthina, Begonia palmata, Fragaria nubicola, etc.) contain significant amounts of anthocyanin. The application of Himalayan anthocyanin in nutraceuticals, food colorants, and intelligent packaging films have also been briefly debated. This review creates a path for further research on Himalayan plants as a potential source of anthocyanins and their sustainable utilization in the food systems.

Facile Synthesis of Multifunctional Carbon Dots from Spent Gromwell Roots and Their Application as Coating Agents

Spent Gromwell root-based multifunctional carbon dots (g-CDs) and sulfur-functionalized g-CDs (g-SCDs) were synthesized using a hydrothermal method. The mean particle size of g-CDs was confirmed to be 9.1 nm by TEM (transmission electron microscopy) analysis. The zeta potentials of g-CDs and g-SCDs were mostly negative with a value of -12.5 mV, indicating their stability in colloidal dispersion. Antioxidant activities were 76.9 ± 1.6% and 58.9 ± 0.8% for g-CDs, and 99.0 ± 0.1% and 62.5 ± 0.5% for g-SCDs by 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging tests, respectively. In addition, the bathochromic shift of g-CDs is observed when their emission peaks appear at a higher wavelength than the excitation peaks. The prepared g-CDs and g-SCDs solutions were used as a coating agent for potato slices. The browning index of the control potato slices increased significantly from 5.0 to 33.5% during 24 to 72 h storage. However, the sample potato slices coated with g-CDs or g-SCDs suppressed the increase in the browning index. In particular, the browning index of the potato slices coated with g-SCDs ranged from 1.4 to 5.5%, whereas the potato slices coated with g-CDs had a browning index ranging from 3.5 to 26.1%. The g-SCDs were more effective in delaying oxidation or browning in foods. The g-CDs and g-SCDs also played a catalytic role in the Rhodamine B dye degradation activity. This activity will be useful in the future to break down toxins and adulterants in food commodities.

pH-sensitive smart indicators based on cellulose and different natural pigments for tracing kimchi ripening stages

Five natural pigments including water-soluble [butterfly pea (BP), red cabbage (RC), and aronia (AR)] and alcohol-soluble [shikonin (SK) and alizarin (ALZ)] were extracted, characterized, and loaded onto cellulose for preparing pH-sensitive indicators. The indicators were tested their color response efficiency, gas sensitivity, response to lactic acid, color release, and antioxidant activity. Cellulose-water soluble indicators showed more obvious color changes than alcohol-soluble indicators in lactic acid solution and pH solutions (1-13). All cellulose-pigment indicators exhibited prominent sensitivity to ammonia compared to acidic vapor. Antioxidant activity and release behavior of the indicators were influenced by pigment type and simulants. Kimchi packaging test was carried out using original and alkalized indicators. The alkalized indicators were more effective in showing visible color changes during kimchi storage than the original indicators, and cellulose-ALZ displayed the most distinct color change from violet (fresh kimchi, pH 5.6, acidity 0.45 %) to gray (optimum fermented kimchi, pH 4.7, acidity 0.72 %), and to yellow (over fermented kimchi, pH 3.8, acidity 1.38 %) which followed by BP, AR, RC, SK respectively. The findings of the study suggest that the alkalization method could be used to show noticeable color changes in a narrow pH range for application with acidic foods.

Cellulose nanofiber-based multifunctional films integrated with carbon dots and anthocyanins from Brassica oleracea for active and intelligent food packaging applications

A new generation of carbon dot-based active and intelligent packaging films with UV blocking, antibacterial, and real-time sensing potentials was fabricated using Brassica oleracea (BO) extract. The cellulose nanofiber (CNF) was used to prepare the multifunctional intelligent nanocomposite film integrated with BO anthocyanins (BOA) and BO-biowaste-derived carbon dots (BO-CDs). The incorporation of 1.5 % BO-CD and 6 % BOA in the CNF matrix improved the physicochemical and UV blocking (>189 % increase) properties of the fabricated films. The synthesized BO-CD exhibits high fluorescence, UV absorption, antibacterial and antioxidant functions. It showed strong radical scavenging activity against ABTS (~90 %) and DPPH (~80 %) compared to the neat CNF film. Scanning electron microscopy and X-ray photoelectron spectroscopy (XPS) have shown enhanced compatibility and elemental composition of the BO-CDs/BOA additives in the CNF-polymer matrix. Packaging tests showed that the prepared film worked efficiently and non-destructively and was able to monitor the freshness of minced pork, fish, and shrimp in real-time through a distinct visual change from red to colorless/yellow during storage at 25 °C for 48 h. Active and intelligent films developed based on CNF/BO-CDs/BOA are expected to be applied as multifunctional packaging materials that can indicate quality changes and extend the shelf life of packaged perishable foods.

The use of a novel smartphone testing platform for the development of colorimetric sensor receptors for food spoilage

This work presents a novel smartphone testing platform for the validation of colorimetric sensor receptors (CSRs) in the form of layers that enables reliable and straightforward determination of their color change in a closed system using a commercially available color sensor. The food-compatible model CSR used for the method development was made of black carrot extract and ethyl cellulose. The colorimetric responses were studied in detail for NH₃, dimethylamine (DMA), and trimethylamine (TMA) by analyzing changes in the value of the total color difference (ΔE) with the increasing logarithm of the mass concentration (log γ) of the analytes. The method was partially validated for the detection limit (LOD), the limit of quantification, sensitivity, and linear γ range. The fastest reaction times were obtained for the NH₃ analyte, while the calculated LOD values were quite similar (1.48 mg L^-1 for NH₃, 1.55 mg L^-1 for DMA, and 1.58 mg L^-1 for TMA). The applicability of CSRs was shown for different types of muscle food. Frozen (boneless and skinless) hake fillets were used for additional experimental work in which the color changes of the CSRs were correlated with the values of the total volatile basic nitrogen (TVB-N) and the total counts of aerobic and anaerobic microorganisms. The developed testing platform shows great promise for the development of CSRs that define the quality of a broad variety of muscle food.

On-package indicator films based on natural pigments and polysaccharides for monitoring food quality: a review

Deterioration of food quality and freshness is mainly due to microbial growth and enzyme activity. Chilled fresh food, especially meat and seafood, as well as pasteurized products, rapidly lose quality and freshness during packing, distribution and storage. Real-time food quality monitoring using on-package indicator films can help consumers make informed purchasing decisions. Interest in the use of intelligent packaging systems for monitoring safety and food quality has increased in recent years. Polysaccharide-based films can be developed into on-package indicator films due to their excellent film-forming properties and biodegradability. Another important component is the use of colorants with visible color changes at various pH levels. Currently, natural pigments are receiving increased attention because of their safety and environmental friendliness. This review highlights the recent findings regarding the role of natural pigments, the effects of incorporating natural pigments and polysaccharides on properties of indicator film, current application and limitations of on-package indicator films based on polysaccharides in some foods, problems and improvement of physical properties and color conversion of indicator film containing natural pigments, and development of polysaccharide-based pH-responsive films. © 2022 Society of Chemical Industry.

Shikonin Functionalized Packaging Film for Monitoring the Freshness of Shrimp

A shikonin embedded smart and active food packaging film was produced using a binary mixture of gelatin and cellulose nanofiber (CNF). Shikonin is an alcohol-soluble natural pigment extracted from Lithospermum erythrorhizon root. The fabricated film showed good pH-responsive color changes and volatile gas sensing properties. Moreover, the film exhibited excellent antioxidant and antibacterial activity against foodborne pathogens. The shikonin incorporated gelatin/CNF-based film showed excellent UV-light barrier properties (>95%) and high tensile strength (>80 MPa), which is useful for food packaging. The hydrodynamic properties of the film were also slightly changed in the presence of shikonin, but the thermal stability and water vapor permeability remained unaffected. Thus, the inclusion of shikonin in the gelatin/CNF-based film improves not only the physical properties but also the functional properties. The film’s color indicator properties also clearly show shrimp’s freshness and spoilage during storage for 48 h. The shikonin-based functional film is expected to be a promising tool for multi-purpose smart and active food packaging applications.

Poly-l-lactic acid (PLLA)/anthocyanin nanofiber color indicator film for headspace detection of low-level bacterial concentration

Since bacterial contamination is a significant threat to humans, early detection is essential to safeguard dietary safety and physical health. Here, a nanofiber color indicator film based on poly-l-lactic acid (PLLA) as the support and anthocyanin as the indicator material was prepared by electrostatic spinning. It was found that the PLLA/0.8CY nanofiber color indicator film was hydrophobic (the water contact angle of 102.4°) and contained uniform nanofibers with an average diameter of 750 nm. In addition, the film's humidity insensitivity, reusability, color stability, and ammonia sensitivity (the limits of detection 35.39 ppm) made the film environmentally friendly and more accurate and faster for bacterial detection. The film was able to sense 102 CFU/mL of gram-positive and negative bacteria after the model strain E. coli and L. monocytogene. Thus, the PLLA/0.8CY nanofiber color indicator film was able to perform headspace nondestructive detection of low-level bacterial contamination.

Development of halochromic indicator film based on arrowroot starch/iota-carrageenan using Kyoho skin extract to monitor shrimp freshness

Increasing trends in food safety awareness drive consumer demands for fresher healthier diets and has led to the development of low-cost pH-sensitive indicator films to evaluate deterioration levels in fresh foods. Arrowroot starch/iota-carrageenan-based films were combined with 10, 30, 50% Kyoho skin extract (KSE) to produce indicator films with halochromic abilities. The KSE indicator films were characterized based on their physico-mechanical, functional, and crystallinity properties; thermal stability; and their pH-dependent color changes in in situ anthocyanin-based monitoring of shrimp freshness. All KSE indicator films displayed compact structure under scanning electron microscope analysis and increased tensile strength, exhibited UV-vis barrier ability, and presented low water wettability. Moreover, FTIR signaled strong hydrogen bond interactions among polymers and KSE that strengthened peak crystallinity in XRD analysis and lowered weight loss at melting temperature, which indicated thermal stability of the indicator films. Furthermore, pH-sensitivity of the indicator films integrated with natural KSE anthocyanin demonstrated color changes from purple to red under acidic conditions, purple to green in an ammonium environment, and yellow appeared in high alkaline conditions. Finally, this study demonstrated the food packaging and halochromic capacity of biopolymer-based pH-sensitivity of the KSE indicator films in real-time monitoring of shrimp at room storage temperatures.

Genipin-Crosslinked Gelatin/Chitosan-Based Functional Films Incorporated with Rosemary Essential Oil and Quercetin

Functional food packaging films were prepared using a binary mixture of chitosan and gelatin through crosslinking with genipin and hybridization with rosemary essential oil and quercetin. The mixture of chitosan and gelatin produced the compatible film, and the added fillers also showed good compatibility. The physical properties of the chitosan/gelatin film were not greatly affected by crosslinking with genipin, and the functionality of the composite film was increased by the addition of rosemary essential oil and quercetin. The bioactive additives did not significantly affect the hydrophobicity and water vapor barrier properties of the chitosan/gelatin film but significantly changed the color, while the mechanical and thermal properties were slightly affected. The addition of these functional fillers significantly improved the UV protection, antioxidant, and antibacterial properties of the chitosan/gelatin film. Therefore, the novel chitosan/gelatin film with genipin crosslinking and the integration of rosemary essential oil and quercetin is considered to have high potential for applications in active food packaging.

Facile fabrication of sandwich-like anthocyanin/chitosan/lemongrass essential oil films via 3D printing for intelligent evaluation of pork freshness

In this study, chitosan (CH), mulberry anthocyanin (MA), and lemongrass essential oils (LEO) were used as an interlayer using a 3D printer. Further, cassava starch (CS) was used as a protective layer to form indicator films. The indicator films containing LEO showed significant antioxidant and antibacterial properties, and the release rate of LEO increased with a rise in pH. When chilled pork spoiled, the color of the indicator films changed from red to gray-blue, and the RGB values could be automatically analyzed by a smartphone application to determine pork freshness. These films hold implications as easy-to-use indicators of meat freshness, with great potential for monitoring food spoilage, as part of an intelligent packaging system.

Shikonin, a naphthalene ingredient: Therapeutic actions, pharmacokinetics, toxicology, clinical trials and pharmaceutical researches

BACKGROUND

Shikonin is one of the major phytochemical components of Lithospermum erythrorhizon (Purple Cromwell), which is a type of medicinal herb broadly utilized in traditional Chinese medicine. It is well established that shikonin possesses remarkable therapeutic actions on various diseases, with the underlying mechanisms, pharmacokinetics and toxicological effects elusive. Also, the clinical trial and pharmaceutical study of shikonin remain to be comprehensively delineated.

PURPOSE

The present review aimed to systematically summarize the updated knowledge regarding the therapeutic actions, pharmacokinetics, toxicological effects, clinical trial and pharmaceutical study of shikonin.

METHODS

The information contained in this review article were retrieved from some authoritative databases including Web of Science, PubMed, Google scholar, Chinese National Knowledge Infrastructure (CNKI), Wanfang Database and so on, till August 2021.

RESULTS

Shikonin exerts multiple therapeutic efficacies, such as anti-inflammation, anti-cancer, cardiovascular protection, anti-microbiomes, analgesia, anti-obesity, brain protection, and so on, mainly by regulating the NF-κB, PI3K/Akt/MAPKs, Akt/mTOR, TGF-β, GSK3β, TLR4/Akt signaling pathways, NLRP3 inflammasome, reactive oxygen stress, Bax/Bcl-2, etc. In terms of pharmacokinetics, shikonin has an unfavorable oral bioavailability, 64.6% of the binding rate of plasma protein, and enhances some metabolic enzymes, particularly including cytochrome P450. In regard to the toxicological effects, shikonin may potentially cause nephrotoxicity and skin allergy. The above pharmacodynamics and pharmacokinetics of shikonin have been validated by few clinical trials. In addition, pharmaceutical innovation of shikonin with novel drug delivery system such as nanoparticles, liposomes, microemulsions, nanogel, cyclodextrin complexes, micelles and polymers are beneficial to the development of shikonin-based drugs.

CONCLUSIONS

Shikonin is a promising phytochemical for drug candidates. Extensive and intensive explorations on shikonin are warranted to expedite the utilization of shikonin-based drugs in the clinical setting.

Effect of blended colorants of anthocyanin and shikonin on carboxymethyl cellulose/agar-based smart packaging film

Natural colorants (anthocyanin and shikonin) were blended in different ratios (3:1 and 1:3) and used for the preparation of carboxymethyl cellulose (CMC)/agar-based functional halochromic films. The colorants were compatible with the polymer matrix and evenly spread over the polymer matrix. The addition of colorants slightly improved the mechanical strength and significantly improved the water vapor barrier properties of CMC/agar-based films without altering the thermal stability. The color indicator film exhibited excellent UV- barrier properties without substantially reducing the transparency. It also showed distinct pH-responsive color-changing properties in the pH range of 2-12, showing excellent acid and base gas sensing properties. The shikonin-added film showed potent antimicrobial activity against food-borne pathogenic bacteria, and the color indicator films exhibited intense antioxidant activities. The CMC/agar-based color indicator films with improved physical and functional properties are likely to be used in active and intelligent food packaging applications.

Cellulose Nanofiber-Based Nanocomposite Films Reinforced with Zinc Oxide Nanorods and Grapefruit Seed Extract

Here, we report the fabrication and characterization of cellulose nanofiber (CNF)-based nanocomposite films reinforced with zinc oxide nanorods (ZnOs) and grapefruit seed extract (GSE). The CNF is isolated via a combination of chemical and physical methods, and the ZnO is prepared using a simple precipitation method. The ZnO and GSE are used as functional nanofillers to produce a CNF/ZnO/GSE film. Physical (morphology, chemical interactions, optical, mechanical, thermal stability, etc.) and functional (antimicrobial and antioxidant activities) film properties are tested. The incorporation of ZnO and GSE does not impact the crystalline structure, mechanical properties, or thermal stability of the CNF film. Nanocomposite films are highly transparent with improved ultraviolet blocking and vapor barrier properties. Moreover, the films exhibit effective antimicrobial and antioxidant actions. CNF/ZnO/GSE nanocomposite films with better quality and superior functional properties have many possibilities for active food packaging use.

Tannic-Acid-Cross-Linked and TiO2-Nanoparticle-Reinforced Chitosan-Based Nanocomposite Film

A chitosan-based nanocomposite film with tannic acid (TA) as a cross-linker and titanium dioxide nanoparticles (TiO₂) as a reinforcing agent was developed with a solution casting technique. TA and TiO₂ are biocompatible with chitosan, and this paper studied the synergistic effect of the cross-linker and the reinforcing agent. The addition of TA enhanced the ultraviolet blocking and mechanical properties of the chitosan-based nanocomposite film. The reinforcement of TiO₂ in chitosan/TA further improved the nanocomposite film's mechanical properties compared to the neat chitosan or chitosan/TA film. The thermal stability of the chitosan-based nanocomposite film was slightly enhanced, whereas the swelling ratio decreased. Interestingly, its water vapor barrier property was also significantly increased. The developed chitosan-based nanocomposite film showed potent antioxidant activity, and it is promising for active food packaging.