The application of film based on gelatin/hydroxymethyl cellulose and red beetroot betalain in smart food packaging.

This article focuses on the development of smart edible films for food packaging using a composite of gelatin and hydroxypropylmethyl cellulose (HPMC) incorporated with red beet betalain pigment as a freshness indicator. The study identified an optimal gelatin-to-HPMC ratio of 1:3 based on water vapor permeability and mechanical properties, and demonstrated that adding betalain improved the films’ antioxidant activity, reduced solubility and moisture content, and enhanced structural uniformity. These films exhibited color changes correlated with the spoilage of beef and shrimp, as measured by total volatile basic nitrogen (TVB-N), indicating their potential for real-time freshness monitoring. The research suggests that while promising, further work is needed to improve sensitivity, response time, and practical application considerations for smart packaging films using natural pigments.