A novel colorimetric indicator film based on chitosan, polyvinyl alcohol and anthocyanins from jambolan (Syzygium cumini) fruit for monitoring shrimp freshness

Merz, Barbara; Capello, Cristiane; Leandro, Gabriel Coelho; Moritz, Denise Esteves; Monteiro, Alcilene Rodrigues; Valencia, Germán Ayala

doi:10.1016/j.ijbiomac.2020.03.048

Cited by 154 publications

(86 citation statements)

References 36 publications

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“…Lyophilized jambolan (pulp plus peel) were stored at 4 °C in polyethylene bags, until ACN extraction. [ 28 ] The final water content of the freeze‐dried jambolan was 17.40% ± 0.85%.…”

Section: Methodsmentioning

confidence: 99%

“…ACN extraction from lyophilized jambolan was performed in a batch mode according to the method described by Merz et al. [ 28 ] with slight modifications. Dried jambolan (0.28 g) was added into 60 mL of an acidified ethanol solution (100:1 v/v, H 2 O:HCl 37 wt%) and kept under continuous agitation (100 rpm) in a shaker model TE‐424, (Tecnal, São Paulo, Brazil) at 35 °C for 80 min, in the absence of light.…”

Section: Methodsmentioning

confidence: 99%

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Physicochemical Properties of Modified Starches Obtained by Anti‐Solvent Precipitation Containing Anthocyanins from Jambolan (Syzygium cumini) Fruit

et al. 2021

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This study aims to develop and characterize modified starch particles containing anthocyanins (ACNs) from jambolan (Syzygium cumini) fruit, produced by an anti‐solvent precipitation method. Trapping efficiency, particle size distribution, surface charge, crystalline structure, chemical bonds, thermal properties, moisture content, water activity, color, and desorption experiments are carried out in modified cassava starch (MCS) and modified potato starch (MPS), both containing ACNs. Physicochemical properties of MCS and MPS both containing ACN (MCS‐ACN and MPS‐ACN) are compared using native cassava and potato starches, as well as modified cassava and potato starches without ACNs. ACNs are trapped into the modified starches and the trapping efficiency value oscillates between 9.89% and 12.37%. The resulting MCS‐ACN and MPS‐ACN‐ powders display bimodal distributions with particle size lower than 900 nm and amorphous structure. Furthermore, the MCS‐ACN and MPS‐ACN powders show red color typical of ACNs and they are completely soluble in water and acidified water solutions at room temperature. This research reports for the first‐time, information regarding the stabilization of ACNs using modified starch particles.

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“…Lyophilized jambolan (pulp plus peel) were stored at 4 °C in polyethylene bags, until ACN extraction. [ 28 ] The final water content of the freeze‐dried jambolan was 17.40% ± 0.85%.…”

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Physicochemical Properties of Modified Starches Obtained by Anti‐Solvent Precipitation Containing Anthocyanins from Jambolan (Syzygium cumini) Fruit

et al. 2021

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“…After 6 h, the films turned into light pink color, which indicates that the pH has increased to pH ≈ 5–6, with color difference (ΔE = 11.3) ( Figure 14 B). This is attributed to the release of volatile nitrogenous compounds (e.g., ammonia and triethylamine) from shrimp’s proteins when they start to get spoiled due to bacterial growth and microbial degradation [ 98 ]. The color change increased slightly after twelve hours due to the presence of mixed areas with both light pink and light green colors, as reflected from the calculated color difference (ΔE ≈ 14.2).…”

Section: Resultsmentioning

confidence: 99%

Preparation of pH-Indicative and Flame-Retardant Nanocomposite Films for Smart Packaging Applications

Abu-Thabit

Hakeem

Mezghani

et al. 2020

Sensors

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There is an increasing demand for sustainable and safe packaging technologies to improve consumer satisfaction, reduce food loss during storage and transportation, and track the quality status of food throughout its distribution. This study reports the fabrication of colorimetric pH-indicative and flame-retardant nanocomposite films (NCFs) based on polyvinyl alcohol (PVA) and nanoclays for smart and safe food packaging applications. Tough, flexible, and transparent NCFs were obtained using 15% nanoclay loading (PVA-15) with superior properties, including low solubility/swelling in water and high thermal stability with flame-retardant behavior. The NCFs showed average mechanical properties that are comparable to commercial films for packaging applications. The color parameters were recorded at different pH values and the prepared NCFs showed distinctive colorimetric pH-responsive behavior during the transition from acidic to alkaline medium with high values for the calculated color difference (∆E ≈ 50). The prepared NCFs provided an effective way to detect the spoilage of the shrimp samples via monitoring the color change of the NCFs during the storage period. The current study proposes the prepared NCFs as renewable candidates for smart food packaging featuring colorimetric pH-sensing for monitoring food freshness as well as a safer alternative choice for applications that demand films with fire-retardant properties.

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“…• plants and their extracts as a source of phenolic compounds: of Plantago lanceolata, Arnica montana, Tagetes patula, Symphytum officinale, Calendula officinalis and Geum urbanum [79]; turmeric [32]; Acca sellowian [80]; Chinese chive root [27]; tea polyphenol [28]; rosemary [81]; yerba mate [82]; jujube leaf [83]; • essential oils from medicinal plants as a source of volatile and phenolics compounds and lipids: M. pulegium L., A. Herba alba Asso, O. basilicum L. and R. officinalis L. [3]; green coffee beans (Coffea arabica L. [31]); thyme essential oil [84]; Ziziphora clinopodioides essential oil [85]; orange essential oil [86]; cinnamon leaf essential oil [13]; black pepper essential oil and ginger essential oil [87]; rosemary essential oil [88]; Satureja Khuzestanica essential oil [89]; • fruit pulps, purees, juices and extracts as a source of phenolic compounds and vitamins: guabiroba [74]; blackberry [26], pomegranate [90]; açai [91]; papaya [92], blueberry [93]; mango; acerola; seriguela [94]; anthocyanins from jambolan fruit (Syzygium cumini) [95]; mulberry anthocyanin extract [96]; papaya puree [97]; mango and acerola pulps [98]; acerola [99]. • plants, fruits and vegetables residue flour or extract: sweet orange (Citrus sinensis), passion fruit (Passiflora edulis) and watermelon (Citrullus lanatus), whereas the vegetables were zucchini (Cucurbita pepo), lettuce (Lactuca sativa), carrot (Daucus carota), spinach (Spinacea oleracea), mint (Menthas p.), yams (Colocasia esculenta), cucumber (Cucumis sativus) and arugula (Eruca sativa) [11]; pomelo peel flours [28], Acca sellowiana waste by-product (feijoa peel flour, [80]); roasted peanut skin extract [100]…”

Section: Most Common Plant-derived Bioactive Compounds Incorporated Imentioning

confidence: 99%

“…There is a wide and growing list of bioactive compounds that have been or are being incorporated into films, and phenolic compounds (polyphenols, phenolic acids, coumarins, volatiles phenols and so on) are the most common ones. The plant-derived bioactive compounds are incorporated also to contribute to the general quality [56,63,68,93,103], safety [25,86,92,104], nutritional value [9], organoleptic characteristics (color, smell and taste) [9,26,95], convenience and preservation of foods [105]. Some plant-derived bioactive compounds, such as some polyphenols present in apples [106], in teas [28], extract of germinated fenugreek seeds [107], R. officinalis, A. herba alba Asso, O. basilicum L., M. pulegium L. [3], Acca sellowiana waste by-product (feijoa peel flour) [80], for example, can perform multiple functions and can be used as antioxidants and antimicrobial agents simultaneously.…”

Section: Most Common Plant-derived Bioactive Compounds Incorporated Imentioning

confidence: 99%

Methods of Incorporating Plant-Derived Bioactive Compounds into Films Made with Agro-Based Polymers for Application as Food Packaging: A Brief Review

et al. 2020

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Plastic, usually derived from non-renewable sources, is among the most used materials in food packaging. Despite its barrier properties, plastic packaging has a recycling rate below the ideal and its accumulation in the environment leads to environmental issues. One of the solutions approached to minimize this impact is the development of food packaging materials made from polymers from renewable sources that, in addition to being biodegradable, can also be edible. Different biopolymers from agricultural renewable sources such as gelatin, whey protein, starch, chitosan, alginate and pectin, among other, have been analyzed for the development of biodegradable films. Moreover, these films can serve as vehicles for transporting bioactive compounds, extending their applicability as bioactive, edible, compostable and biodegradable films. Biopolymer films incorporated with plant-derived bioactive compounds have become an interesting area of research. The interaction between environment-friendly biopolymers and bioactive compounds improves functionality. In addition to interfering with thermal, mechanical and barrier properties of films, depending on the properties of the bioactive compounds, new characteristics are attributed to films, such as antimicrobial and antioxidant properties, color and innovative flavors. This review compiles information on agro-based biopolymers and plant-derived bioactive compounds used in the production of bioactive films. Particular emphasis has been given to the methods used for incorporating bioactive compounds from plant-derived into films and their influence on the functional properties of biopolymer films. Some limitations to be overcome for future advances are also briefly summarized. This review will benefit future prospects for exploring innovative methods of incorporating plant-derived bioactive compounds into films made from agricultural polymers.

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A novel colorimetric indicator film based on chitosan, polyvinyl alcohol and anthocyanins from jambolan (Syzygium cumini) fruit for monitoring shrimp freshness

Cited by 154 publications

References 36 publications

Physicochemical Properties of Modified Starches Obtained by Anti‐Solvent Precipitation Containing Anthocyanins from Jambolan (Syzygium cumini) Fruit

Physicochemical Properties of Modified Starches Obtained by Anti‐Solvent Precipitation Containing Anthocyanins from Jambolan (Syzygium cumini) Fruit

Preparation of pH-Indicative and Flame-Retardant Nanocomposite Films for Smart Packaging Applications

Methods of Incorporating Plant-Derived Bioactive Compounds into Films Made with Agro-Based Polymers for Application as Food Packaging: A Brief Review

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