A pH and NH3 sensing intelligent film based on Artemisia sphaerocephala Krasch. gum and red cabbage anthocyanins anchored by carboxymethyl cellulose sodium added as a host complex

Liang, Tieqiang; Sun, Guohou; Cao, Lele; Li, Jian; Wang, Limin

doi:10.1016/j.foodhyd.2018.08.028

Cited by 252 publications

(122 citation statements)

References 65 publications

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“…Liang et al obtained high pH and NH 3 sensitivity of Artemisia sphaerocephala Krasch. Gum/carboxymethyl cellulose films enriched with red cabbage anthocyanins, which is suitable property for pH and gas/sensing labels in food packaging [65].…”

Section: Cellulosementioning

confidence: 99%

Prospect of Polysaccharide-Based Materials as Advanced Food Packaging

Nešić

Cabrera‐Barjas

Dimitrijević-Branković

et al. 2019

Molecules

206

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The use of polysaccharide-based materials presents an eco-friendly technological solution, by reducing dependence on fossil resources while reducing a product's carbon footprint, when compared to conventional plastic packaging materials. This review discusses the potential of polysaccharides as a raw material to produce multifunctional materials for food packaging applications. The covered areas include the recent innovations and properties of the polysaccharide-based materials. Emphasis is given to hemicelluloses, marine polysaccharides, and bacterial exopolysaccharides and their potential application in the latest trends of food packaging materials, including edible coatings, intelligent films, and thermo-insulated aerogel packaging.

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Section: Cellulosementioning

confidence: 99%

Prospect of Polysaccharide-Based Materials as Advanced Food Packaging

Nešić

Cabrera‐Barjas

Dimitrijević-Branković

et al. 2019

Molecules

206

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“…When compared with ASKG/CMC•Na/RCE intelligent films in our previous work [25], the color change was slightly different, owing to the scattering and reflection of light that was caused by the long fiber morphology of the ACNF. Figure 15 shows changes in pH and TVB-N of the freshness shrimp, colorimetric parameters, and a photograph of the intelligent film and they are listed in Table 4.…”

Section: Chroma-response In Nh 3 Conditionmentioning

confidence: 77%

“…These results were attributed to the RCE addition that broke the tight structure that formed among the ASKG, ACNF and glycerol, and promoted water penetration. When compared with the ASKG/CMC•Na/RCE intelligent films in our previous work [25], the contact angle of films that contained ACNF were higher than those that contained CMC•Na, which made them suitable for use under higher humidity conditions. penetration.…”

Section: Xrd Analysismentioning

confidence: 84%

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Preparation, Characterization and Application of a Low Water-Sensitive Artemisia sphaerocephala Krasch. Gum Intelligent Film Incorporated with Anionic Cellulose Nanofiber as a Reinforcing Component

Liang

Wang

2020

Polymers

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A low-water-sensitive Artemisia sphaerocephala Krasch. gum (ASKG) based intelligent film was developed. Red cabbage extracts (RCE) was selected as a natural pH-sensitive indicator, and anionic cellulose nanofiber (ACNF) was added as a hydrophobic and locking host. The zeta potential, rheology, Fourier-transform infrared spectroscopy, X-ray diffractometry, and release results indicated that the RCE was locked by the ACNF via electrostatic interactions, moreover, broke the original complicated network and ordered arrangement of polymer molecules in the developed intelligent films. RCE addition decreased the tensile strength, oxygen, and water vapor barrier properties and light transmission of the developed intelligent films, while increasing the elongation at break. The films could respond to buffer solutions and NH3 through different color changes. The developed intelligent film was hydrophobic, which could precisely detect the freshwater shrimp freshness in real time via color changes, which indicated that the films have potential in intelligent packaging and gas-sensing label fields.

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“…For instance, Liang et al (2019) produced a pH and NH 3 sensing intelligent film based on a natural gum and red cabbage ATHs. This film changed its color from pink to green at pH = 3.0 to 10.0 and from yellow-green to yellow in the presence of NH 3 (Liang et al, 2019). Choi et al (2017) designed and evaluated a colorimetric pH indicator film based on agar/potato starch/ATHs extracted from sweet red potatoes.…”

Section: Food Applications Of Gas-/temperature-responsive Films Basedmentioning

confidence: 99%

Smart monitoring of gas/temperature changes within food packaging based on natural colorants

Mohammadian

Sani

Jafari

2020

Comp Rev Food Sci Food Safe

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The development of smart packaging and innovation in common food packaging technology will greatly help to meet market needs, including consumer preference for "safe" foods, high-quality products and mitigate the negative environmental impacts of food packaging. In addition, consumers' tendency to use natural ingredients such as pigments and biopolymers has provided the basis for their application in the food industry, including smart food packaging. Hence, smart packaging in addition to protecting food products against environmental damage can also reveal a sign (colorimetric, chemical, electric, etc.) in real time in response to any changes in the packaging conditions and food quality. This comprehensive review emphasizes on the gas/temperature-sensitive smart films based on natural colorants and their key applications in the food packaging systems. Technological considerations associated with the natural colorantresponsive films, smart packaging, biopolymers, and importance of natural colorants versus synthetic dyes are investigated. In practice, the most common designed colorimetric indicators for monitoring gas and temperature changes and application of relevant smart films in real food models have also been discussed. Gas and time-temperature indicators provide a rapid, reliable, and online assessment and a visual indication of the food product quality level, usually through a color change, which is directly related to gas and temperature conditions during distribution and storage of relevant food products. However, future studies need to consider main points such as cost, consumers' acceptance, and confidence, regulatory aspects (i.e., labeling) and multifunctionality of smart packaging to be commercially sustainable.

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A pH and NH3 sensing intelligent film based on Artemisia sphaerocephala Krasch. gum and red cabbage anthocyanins anchored by carboxymethyl cellulose sodium added as a host complex

Cited by 252 publications

References 65 publications

Prospect of Polysaccharide-Based Materials as Advanced Food Packaging

Prospect of Polysaccharide-Based Materials as Advanced Food Packaging

Preparation, Characterization and Application of a Low Water-Sensitive Artemisia sphaerocephala Krasch. Gum Intelligent Film Incorporated with Anionic Cellulose Nanofiber as a Reinforcing Component

Smart monitoring of gas/temperature changes within food packaging based on natural colorants

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