Active and intelligent gellan gum-based packaging films for controlling anthocyanins release and monitoring food freshness

Wu, Liting; Tsai, I‐Lin; Ho, Yi Cheng; Hang, Yu-Hao; Lin, Chi; Tsai, Min-Lang; Mi, Fwu Long

doi:10.1016/j.carbpol.2020.117410

Cited by 174 publications

(62 citation statements)

References 38 publications

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“…4 and Table S2). Novel substances such as bentonite nanoclays (Koosha & Hamedi, 2019), montmorillonite (Kang et al, 2018), chitosan nanoparticles or chitin nanocrystals (Ge et al, 2019;Ma, Liang, Cao, & Wang, 2018;Wu, Tsai, et al, 2020, 2019) (Table S2) have been added to improve mechanical, structural and barrier properties. It should be noted that many works use glycerol as plasticizer and linking agents such as boric acid, glutaraldehyde, polyphosphate or trimetaphosphate (Jiang et al, 2020;Kang et al, 2018;Mustafa et al, 2020;Pereira, de Arruda, & Stefani, 2015;Vo, Dang, & Chen, 2019;Zhang, Lu, & Chen, 2014).…”

Section: Polymer Substratementioning

confidence: 99%

“…Using this approach, sodium carboxymethyl cellulose or pectin polymers have been added to films based on gum or chitosan, respectively, to achieve low release rates (Liang et al, 2019;Maciel, Yoshida, & Franco, 2015). Regarding anionic molecules, negative charged oxidized nanocrystals and soy protein isolates have been added to konjac glucomannan films or gellan gum-based films, respectively, to obtain a reduction of ATH migration (Wu, Tsai, et al, 2020;Wu, Tsai, et al, 2020). Finally, chemical interactions between polymer matrices and anthocyanins can also result in some variation in the hue of ATH at different pHs and affect the colour variation efficiency of the ATH-based indicator (Pourjavaher et al, 2017).…”

Section: Polymer Substratementioning

confidence: 99%

“…Taking advantage of this feature, the most used approach is the placement of ATH-based indicators in the inner side of the package without any contact with the food (Table 1) to only detect changes of pH caused by volatile substances released by the food during its storage and subsequent deterioration. Only some works have tested these intelligent materials directly on the surface of meat or fish products (Luchese et al, 2018;Vo et al, 2019;Wu, Tsai, et al, 2020) (Table 1); probably because it involves more disadvantages. In direct contact, the hydrophilic polymer indicators are exposed to higher water concentrations that could produce a high water uptake.…”

Section: Application Of Ath-based Indicators To Foodmentioning

confidence: 99%

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Bring some colour to your package: Freshness indicators based on anthocyanin extracts

Becerril

Nerı́n

Silva

2021

Trends in Food Science & Technology

112

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Background: Nowadays, consumers are more aware about what they eat and how it is packaged. Food quality is of paramount importance and consumers are eager to be constantly updated about the perishability and shelf-life of the food products they buy. This gave rise to intelligent packaging (IP) materials and devices that can communicate with all people throughout the entire food route. One of the main colour-based IP systems is based on the use of anthocyanin (ATH)-based natural dyes by exploiting their pH-dependent colour changes that can be easily readable by the naked eye. Scope and approach: This review focuses on recent studies regarding ATH-based sensor packaging materials development for IP applications, offering valuable insights regarding the main factors that affect the efficacy of the developed IP, such as the material where the ATH is anchored, ATH type and concentration, the ingredients used in the formulation of the sensor and the storage conditions of the food product. Additionally, the last ATHbased IP developed are also summed and discussed in detail to identify the major bottlenecks that need to be overcome for accelerating the commercial application of ATH-based sensors in IP. Key findings and conclusions: Although ATH-based indicators are able to correctly indicate food shelf-life in several products at a laboratory scale, their industrial production is still impaired by the production methods used for this type of sensors. Furthermore, ATHs are labile compounds that require stabilization in the packaging material to yield stable, standardized and durable IP materials.

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Section: Polymer Substratementioning

confidence: 99%

Section: Polymer Substratementioning

confidence: 99%

Section: Application Of Ath-based Indicators To Foodmentioning

confidence: 99%

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Bring some colour to your package: Freshness indicators based on anthocyanin extracts

Becerril

Nerı́n

Silva

2021

Trends in Food Science & Technology

112

View full text Add to dashboard Cite

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“…Clitoria ternatea ACN, heat-treated soy protein isolate, and gellan gum could interact through electrostatic forces and covalent bonds to generate active film. The film could control Clitoria ternatea ACN release at pH greater than 6.0 and could be potentially used to monitor seafood freshness (Wu et al, 2021). Moghadam et al reported that addition of Echium amoenum ACN extract increased the thickness, water solubility and vapor permeability, tensile strength, and elongation of the mung bean protein film and also inhibited E. coli and S. aureus growth (Moghadam et al, 2021).…”

Section: Acnmentioning

confidence: 99%

The interactions between anthocyanin and whey protein: A review

Ren

Jiménez-Flores

Giusti

2021

Comp Rev Food Sci Food Safe

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Anthocyanins (ACN) are natural pigments that produce bright red, blue, and purple colors in plants and can be used to color food products. However, ACN sensitivity to different factors limits their applications in the food industry. Whey protein (WP), a functional nutritional additive, has been shown to interact with ACN and improve the color, stability, antioxidant capacity, bioavailability, and other functional properties of the ACN-WP complex. The WP's secondary structure is expected to unfold due to heat treatment, which may increase its binding affinity with ACN. Different ACN structures will also have different binding affinity with WP and their interaction mechanism may also be different. Circular dichroism (CD) spectroscopy and Fourier transform infrared (FTIR) spectroscopy show that the WP secondary structure changes after binding with ACN. Fluorescence spectroscopy shows that the WP maximum fluorescence emission wavelength shifts, and the fluorescence intensity decreases after interaction with ACN. Moreover, thermodynamic analysis suggests that the ACN-WP binding forces are mainly hydrophobic interactions, although there is also evidence of electrostatic interactions and hydrogen bonding between ACN and WP.In this review, we summarize the information available on ACN-WP interactions under different conditions and discuss the impact of different ACN chemical structures and of WP conformation changes on the affinity between ACN and WP. This summary helps improve our understanding of WP protection of ACN against color degradation, thus providing new tools to improve ACN color stability and expanding the applications of ACN and WP in the food and pharmacy industries.

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“…Many methods have been studied in an attempt to extend the postharvest life of fresh-cut fruits. To this end, researchers have been employing treatments with ozone [2], peroxyacetic acid [3], chlorine dioxide [4], hydrogen peroxide [5], organic acid [6], oxalic acid [7], calcium-based solutions [8], antioxidant and antimicrobial coating [9,10], irradiation [11], cold plasma treatment [12], pulsed light [13], ultrasound [14], modified atmosphere packaging [15], active and intelligent packaging [16], and nanocomposite packaging [17].…”

Section: Introductionmentioning

confidence: 99%

Composite Films of Thermoplastic Starch and CaCl2 Extracted from Eggshells for Extending Food Shelf-Life

Araújo¹,

Cortese²,

Mojićević³

et al. 2021

Polysaccharides

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Calcium chloride (CaCl2) has been widely used to maintain the quality of fresh-cut fruits and vegetables because it stabilizes and strengthens the membrane system against fungal attacks. It is mainly applied via spray coating and dip coating techniques. This study explored a method of incorporating calcium chloride extracted from eggshells in a packaging material, thermoplastic starch (TPS), via a hot-melt extrusion process. The composites were characterized by FTIR, DSC, SEM-EDX and tensile testing. FTIR confirmed the chemical reactions between CaCl2 and TPS. DSC results showed a significant decrease in the heat of fusion by adding 20 wt% of CaCl2 content in TPS, indicating a drop in the degree of crystallinity. The Young’s modulus of TPS was not significantly affected by the incorporation of 10 wt% CaCl2 (P = 0.968), but reduced notably with the addition of 20 wt% CaCl2 (P = 0.05), indicating the plasticizer effect of the CaCl2. Physiochemical analysis of fresh-cut apple slices was assessed. Samples placed on the surface of the TPS/CaCl2 composites displayed less pH reduction, reduced antioxidant activity, more weight loss and increased reducing sugar compared to the samples placed on the surface of virgin TPS films. CaCl2 released from the TPS/CaCl2 films was measured and their antimicrobial activity was confirmed by bacterial inhibitory growth assessment. Fungal growth was observed on apple slices placed on virgin TPS film by day 21 while apple slices placed on TPS/CaCl2 20 wt% composites did not support any fungal growth for 28 days. In summary, TPS and eggshell-extracted CaCl2 showed the ability to maintain the quality of fresh-cut apples, and TPS/CaCl2 10 wt% composite could be a good option as a packaging material for fresh-cut fruits due to active antimicrobial activity and maintained Young’s modulus.

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Active and intelligent gellan gum-based packaging films for controlling anthocyanins release and monitoring food freshness

Cited by 174 publications

References 38 publications

Bring some colour to your package: Freshness indicators based on anthocyanin extracts

Bring some colour to your package: Freshness indicators based on anthocyanin extracts

The interactions between anthocyanin and whey protein: A review

Composite Films of Thermoplastic Starch and CaCl2 Extracted from Eggshells for Extending Food Shelf-Life

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