Intelligent films based on pectin, sodium alginate, cellulose nanocrystals, and anthocyanins for monitoring food freshness.

[Display omitted] • Pectin, alginate, and anthocyanins were used to make intelligent films. • Extraction conditions of anthocyanins from red cabbage were optimized. • Cross-linking and adding cellulose nanocrystals improved the films' properties. • The optimal films worked as colorimetric freshness indicators for shrimp. To address consumer-level food waste, and pollution from commercial plastics, we developed intelligent films using sodium alginate (SA), pectin (PC), cellulose nanocrystals (CNCs), and anthocyanins extracted from red cabbage (RCA). We also investigated two methods of reinforcing these films – cross-linking (CL), and the addition of CNCs. Both together and separately, these methods improved SA/PC films' mechanical properties and thermal stability. The optimal SA/PC/CNCs/RCA/CL films exhibited pH-dependent color-response properties and high water resistance. These were then tested as colorimetric freshness indicators for shrimp samples, both through seepage and the monitoring of volatile compounds. The colors of the indicators changed from lilac to dark green to greenish-yellow after storage at 25 °C for 72 h, whereas at 4 °C, they changed much more slowly over the same time period. This demonstrated the excellent potential of such films to reduce food waste by providing real-time warnings of pH variation resulting from spoilage. [ABSTRACT FROM AUTHOR]