A highly pH-responsive gelatin film incorporating purple cabbage anthocyanin (PCA) and chondroitin sulphate (CS)/tannic acid (TA) was developed. Co-pigmentation of PCA via CS/TA improved its photothermal stability and visibility of color change in gelatin film. The morphological and structural properties of CS-PCA and TA-PCA films revealed that a more stable network was formed as new hydrogen bonds were generated by the co-pigmentation. Meanwhile, the co-pigmentation improved film's mechanical and hydrophobic properties, expressed as higher tensile strength (16.65 and 17.97 Mpa) and lower water vapor permeability (1.45 and 1.41) in CS-PCA and TA-PCA films, compared to PCA film. CS-PCA and TA-PCA films showed distinct color transitions for chilled fish fillets during storage. Total color difference (ΔE) of CS-PCA and TA-PCA films correlated well with the deterioration indexes of total volatile base nitrogen (TVB-N). All the results provided a novel pH-sensitive intelligent packaging strategy by co-pigmenting CS/TA with PCA for freshness monitoring.

Department of Food Science and Technology School of Forestry Beihua University Jilin 132013 China

National Engineering Research Center for Seafood Collaborative Innovation Center of Provincial and Ministerial Co construction for Seafood Deep Processing Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing Dalian Polytechnic University Dalian 116034 China

The University of South Bohemia in Ceske Budejovice Faculty of Fisheries and Protection of Waters Institute of Aquaculture and Protection of Waters Ceske Budejovice 37005 Czech Republic

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