Smart Packaging System with Betalains and Rosemary Essential Oil to Extend Food Shelf Life and Monitor Quality During Storage

Smart packaging is an alternative that may not only replace plastic containers, but also enable food quality monitoring. In this study, an innovative packaging system was developed using a starch-chitosan polymer matrix, infused with rosemary essential oil (REO) as an antimicrobial agent, and betalain extract as a food quality indicator. Betalain extract, derived from beet waste, can change color with pH, making it a useful natural indicator for monitoring food freshness. This packaging system is beneficial for foods that produce metabolites related to degradation, which alter pH and allow for the visual detection of changes in product quality. The objective of this work was to develop a smart packaging system with betalains and rosemary essential oil (REO) to extend food shelf life and monitor quality during storage. REO demonstrated antimicrobial activity, but its effect did not differ significantly among the microorganisms tested. On the other hand, the betalain extract (35.75% BE v/v) completely inhibited the growth of Listeria innocua and Salmonella spp. at concentrations of 50% (v/v; 0.82 ± 0.04 mg betalain/g), showing its potential as an antimicrobial agent. The interactions between chitosan and betalains were primarily associated with electrostatic interactions between the positively charged amino groups of chitosan and the negatively charged carboxyl groups of betalains. In contrast to starch, these interactions could result from interactions between the C=O groups of betalain carboxyls and water, which, in turn, interact with the hydroxyl groups of starch through hydrogen bonding. Despite the results obtained in this study, certain limitations need to be addressed in future research, such as the variability in antimicrobial activity among different bacterial strains, which could reveal differences in the efficacy of betalains and essential oils against other pathogens.