Polysaccharide Biomacromolecule Film Integrated with Lycium ruthenicum Anthocyanins for Food Freshness Monitoring

Abstract This study establishes a new kind of polysaccharide biomacromolecule film through solution blended and liquid phase separation methods, hydroxypropyl starch is used as the matrix material, carboxymethyl cellulose is used as the physic cross‐linking agent, glycerin is used as the plasticizer, and Lycium ruthenicum anthocyanins is used as the color indicator. The physic properties (solubility, swelling ratio, thermostability), structure characterization, and mechanical properties (tensile strength and elongation at break) are tested. Due to the high pH sensibility of L. ruthenicum anthocyanins, this polysaccharide biomacromolecule film can monitor the freshness of pork, shrimp, and milk, and it can be applied in intelligent food packaging material.