Gelatin-Based Film as a Color Indicator in Food-Spoilage Observation: A Review
The color indicator can monitor the quality and safety of food products due to its sensitive nature toward various pH levels. A color indicator helps consumers monitor the freshness of food products since it is difficult for them to depend solely on their appearance. Thus, this review could provide...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-11-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/23/3797 |
| _version_ | 1797463212654854144 |
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| author | Mannur Ismail Shaik Muhammad Farid Azhari Norizah Mhd Sarbon |
| author_facet | Mannur Ismail Shaik Muhammad Farid Azhari Norizah Mhd Sarbon |
| author_sort | Mannur Ismail Shaik |
| collection | DOAJ |
| description | The color indicator can monitor the quality and safety of food products due to its sensitive nature toward various pH levels. A color indicator helps consumers monitor the freshness of food products since it is difficult for them to depend solely on their appearance. Thus, this review could provide alternative suggestions to solve the food-spoilage determination, especially for perishable food. Usually, food spoilage happens due to protein and lipid oxidation, enzymatic reaction, and microbial activity that will cause an alteration of the pH level. Due to their broad-spectrum properties, natural sources such as anthocyanin, curcumin, and betacyanin are commonly used in developing color indicators. They can also improve the gelatin-based film’s morphology and significant drawbacks. Incorporating natural colorants into the gelatin-based film can improve the film’s strength, gas-barrier properties, and water-vapor permeability and provide antioxidant and antimicrobial properties. Hence, the color indicator can be utilized as an effective tool to monitor and control the shelf life of packaged foods. Nevertheless, future studies should consider the determination of food-spoilage observation using natural colorants from betacyanin, chlorophyll, and carotenoids, as well as the determination of gas levels in food spoilage, especially carbon dioxide gas. |
| first_indexed | 2024-03-09T17:47:29Z |
| format | Article |
| id | doaj.art-6ed005b35b534040ada190236796ec61 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T17:47:29Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-6ed005b35b534040ada190236796ec612023-11-24T10:58:43ZengMDPI AGFoods2304-81582022-11-011123379710.3390/foods11233797Gelatin-Based Film as a Color Indicator in Food-Spoilage Observation: A ReviewMannur Ismail Shaik0Muhammad Farid Azhari1Norizah Mhd Sarbon2Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus 21030, Terengganu, MalaysiaFaculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus 21030, Terengganu, MalaysiaFaculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus 21030, Terengganu, MalaysiaThe color indicator can monitor the quality and safety of food products due to its sensitive nature toward various pH levels. A color indicator helps consumers monitor the freshness of food products since it is difficult for them to depend solely on their appearance. Thus, this review could provide alternative suggestions to solve the food-spoilage determination, especially for perishable food. Usually, food spoilage happens due to protein and lipid oxidation, enzymatic reaction, and microbial activity that will cause an alteration of the pH level. Due to their broad-spectrum properties, natural sources such as anthocyanin, curcumin, and betacyanin are commonly used in developing color indicators. They can also improve the gelatin-based film’s morphology and significant drawbacks. Incorporating natural colorants into the gelatin-based film can improve the film’s strength, gas-barrier properties, and water-vapor permeability and provide antioxidant and antimicrobial properties. Hence, the color indicator can be utilized as an effective tool to monitor and control the shelf life of packaged foods. Nevertheless, future studies should consider the determination of food-spoilage observation using natural colorants from betacyanin, chlorophyll, and carotenoids, as well as the determination of gas levels in food spoilage, especially carbon dioxide gas.https://www.mdpi.com/2304-8158/11/23/3797food spoilagecolor indicatorpH-sensitive filmfood packaginggelatin-based film |
| spellingShingle | Mannur Ismail Shaik Muhammad Farid Azhari Norizah Mhd Sarbon Gelatin-Based Film as a Color Indicator in Food-Spoilage Observation: A Review Foods food spoilage color indicator pH-sensitive film food packaging gelatin-based film |
| title | Gelatin-Based Film as a Color Indicator in Food-Spoilage Observation: A Review |
| title_full | Gelatin-Based Film as a Color Indicator in Food-Spoilage Observation: A Review |
| title_fullStr | Gelatin-Based Film as a Color Indicator in Food-Spoilage Observation: A Review |
| title_full_unstemmed | Gelatin-Based Film as a Color Indicator in Food-Spoilage Observation: A Review |
| title_short | Gelatin-Based Film as a Color Indicator in Food-Spoilage Observation: A Review |
| title_sort | gelatin based film as a color indicator in food spoilage observation a review |
| topic | food spoilage color indicator pH-sensitive film food packaging gelatin-based film |
| url | https://www.mdpi.com/2304-8158/11/23/3797 |
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