Application of pH-indicating film containing blue corn anthocyanins on corn starch/polyvinyl alcohol as substrate for preservation of tilapia

Li, Jiang; Zhu, Bifen; Yu, Hongda; Yuan, Minglong; Chen, Haiyan; Qin, Yuyue

doi:10.1007/s11694-022-01531-x

Cited by 6 publications

(3 citation statements)

References 34 publications

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“…In addition, the release of shikonin from an agar-based film was faster due to the higher swelling rate of agar than that of starch [31]. Furthermore, the molecular interactions between starch and anthocyanins affect its conformation, which explains why the color changes of anthocyanins may not match the anthocyanin film, even at the same pH value [6,49,53,67].…”

Section: Starch-based Filmmentioning

confidence: 99%

Active and Intelligent Biodegradable Packaging Based on Anthocyanins for Preserving and Monitoring Protein-Rich Foods

Zhu,

Zhong,

Wang

et al. 2023

Foods

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Currently, active and intelligent packaging has been developed to solve the spoilage problem for protein-rich foods during storage, especially by adding anthocyanin extracts. In such a film system, the antioxidant and antibacterial properties were dramatically increased by adding anthocyanins. The physicochemical properties were enhanced through interactions between the active groups in the anthocyanins and reactive groups in the polymer chains. Additionally, the active and intelligent film could monitor the spoilage of protein-rich foods in response to pH changes. Therefore, this film could monitor the sensory acceptance and extend the shelf life of protein-rich foods simultaneously. In this paper, the structural and functional properties of anthocyanins, composite actions of anthocyanin extracts and biomass materials, and reinforced properties of the active and intelligent film were discussed. Additionally, the applications of this film in quality maintenance, shelf-life extension, and quality monitoring for fresh meat, aquatic products, and milk were summarized. This film, which achieves high stability and the continuous release of anthocyanins on demand, may become an underlying trend in packaging applications for protein-rich foods.

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Section: Starch-based Filmmentioning

confidence: 99%

Active and Intelligent Biodegradable Packaging Based on Anthocyanins for Preserving and Monitoring Protein-Rich Foods

Zhu,

Zhong,

Wang

et al. 2023

Foods

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“…And the UV-visible spectra of PGE solutions with pH were measured in the range of 400-700 nm using a UV-visible photometer (Shimadzu, UV-1800, Kyoto, Japan). pH range (1)(2)(3)(4)(5)(6)(7)(8)(9)(10)(11)(12)(13)(14) to ensure a broad spectrum of color changes [22,24].…”

Section: Uv-vis Spectral Analysis Of Pge Solutionsmentioning

confidence: 99%

“…Researchers have already prepared pH-indicating films by loading anthocyanins into polymeric matrices. For example, Li et al [12] found that the addition of blue corn anthocyanin to corn starch/polyvinyl alcohol-based films was useful for tilapia preservation applications. Kim et al [13] monitored shrimp freshness by adding Clitoria ternatea flower anthocyanin and zinc oxide nanoparticles to a gelatin/agar matrix.…”

Section: Introductionmentioning

confidence: 99%

Smart Indicator Film Based on Sodium Alginate/Polyvinyl Alcohol/TiO2 Containing Purple Garlic Peel Extract for Visual Monitoring of Beef Freshness

Jiang,

Li,

Brennan

et al. 2023

Polymers

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The aim of this study was to prepare a novel pH-sensitive smart film based on the addition of purple garlic peel extract (PGE) and TiO2 nanoparticles in a sodium alginate (SA)/polyvinyl alcohol (PVA) matrix to monitor the freshness of beef. FT-IR spectroscopy revealed the formation of stronger interaction forces between PVA/SA, PGE, and TiO2 nanoparticles, which showed good compatibility. In addition, the addition of PGE improved the tensile strength and elongation at break of the composite film, especially in different pH environments, and the color response was obvious. The addition of 1% TiO2 nanoparticles significantly improved the mechanical properties of the film, as well as the light barrier properties of the film. PGE could effectively be uniformly dispersed into the composite film, but it also had a certain slow-release effect on the release of PGE. PGE had high sensitivity under different pH conditions with rich color changes, and the color showed a clear color change from red to yellow-green when the pH increased from 1 to 14. The same change was observed when it was added to the film. In particular, by applying this film to the process of beef preservation, we judged the freshness of beef by monitoring the changes in the TVB-N value and pH value during the storage process of beef and found that the film showed obvious color changes during the storage process of beef, from blue (indicating freshness) to red (indicating non-freshness), and finally to yellow-green (indicating deterioration), which indicated that the color change of the film and the freshness of the beef maintained a highly consistent.

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A pH indicator film based on sodium alginate/gelatin and plum peel extract for monitoring the freshness of chicken

Chen

et al. 2023

Food Bioscience

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Application of pH-indicating film containing blue corn anthocyanins on corn starch/polyvinyl alcohol as substrate for preservation of tilapia

Cited by 6 publications

References 34 publications

Active and Intelligent Biodegradable Packaging Based on Anthocyanins for Preserving and Monitoring Protein-Rich Foods

Active and Intelligent Biodegradable Packaging Based on Anthocyanins for Preserving and Monitoring Protein-Rich Foods

Smart Indicator Film Based on Sodium Alginate/Polyvinyl Alcohol/TiO2 Containing Purple Garlic Peel Extract for Visual Monitoring of Beef Freshness

A pH indicator film based on sodium alginate/gelatin and plum peel extract for monitoring the freshness of chicken

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