Preparation of ph-sensitive packaging film from red pitaya (Hylocereus Polyrhizus) peel for lamb meat freshness monitoring

Authors

  • Huan Li College of Food and Bio-engineering, Bengbu University, Bengbu, Anhui 233030, P. R. China
  • Fang-Yuan Zhang College of Food and Bio-engineering, Bengbu University, Bengbu, Anhui 233030, P. R. China
  • Chao Xia College of Food and Bio-engineering, Bengbu University, Bengbu, Anhui 233030, P. R. China
  • Chao-Tian Lv College of Food and Bio-engineering, Bengbu University, Bengbu, Anhui 233030, P. R. China
  • Yun-Tao Li College of Food and Bio-engineering, Bengbu University, Bengbu, Anhui 233030, P. R. China
  • Ming-Yue Wei School of Ecology, Resources and Environment, Dezhou University, DeZhou, Shandong 253000, P.R. China
  • Ming-Yue Wei School of Ecology, Resources and Environment, Dezhou University, DeZhou, Shandong 253000, P.R. China
  • Xiang-Yun Rui College of Food and Bio-engineering, Bengbu University, Bengbu, Anhui 233030, P. R. China

Keywords:

Pitaya peel, pH-sensitive, Intelligent packaging film, Physicochemical properties, Lamb meat freshness

Abstract

With growing demands for real-time food freshness monitoring and sustainable packaging, pH-sensitive intelligent films derived from natural pigments have gained significant attention as eco-friendly alternatives. In this study, a pH-sensitive intelligent packaging films were developed using red pitaya (Hylocereus polyrhizus) peel pigment combined with polyvinyl alcohol (PVA) and chitosan (CS). Physicochemical properties, antioxidant activity, and lamb freshness-indicating performance were evaluated. Compared to pure PVA-CS films, PVA-CS-BE films had reduced transparency, mechanical properties, and moisture content, but increased thickness and solubility. In addition, PVA-CS-BE films showed distinct pH-dependent color changes, and 3.6-fold higher DPPH scavenging. In lamb preservation, the films monitored spoilage via visible, distinguishable color changes. PVA-CS-BE films have excellent stability, antioxidant capacity, and color-indicating functionality, demonstrating significant application potential.

Bangladesh J. Bot. 55(2): 395-401, 2026 (June)

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Published

2026-06-29

How to Cite

Preparation of ph-sensitive packaging film from red pitaya (Hylocereus Polyrhizus) peel for lamb meat freshness monitoring. (2026). Bangladesh Journal of Botany, 55(2), 395-401. https://banglajol.info/index.php/BJB/article/view/90974

Issue

Vol. 55 No. 2 (2026)

Section

Articles

License

© Bangladesh Botanical Society

Authors are required to transfer the copyright of their articles to the journal. The Declaration form is available here http://www.bdbotsociety.org/journal/journal_pdf/declaration_form.pdf

How to Cite

Preparation of ph-sensitive packaging film from red pitaya (Hylocereus Polyrhizus) peel for lamb meat freshness monitoring. (2026). Bangladesh Journal of Botany, 55(2), 395-401. https://banglajol.info/index.php/BJB/article/view/90974