Developing a highly pH-sensitive ĸ-carrageenan-based intelligent film incorporating grape skin powder via a cleaner process

Chi, Wenrui; Cao, Lele; Sun, Guohou; Meng, Fansong; Zhang, Cijian; Li, Jian; Wang, Limin

doi:10.1016/j.jclepro.2019.118862

Cited by 120 publications

(49 citation statements)

References 44 publications

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“…Chi et al. (2020) produced κ–carrageenan‐based film incorporating grape skin powder and found that the moisture sorption of films increased at higher a w .…”

Section: Resultsmentioning

confidence: 99%

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Fabrication and characterization of a pH‐sensitive intelligent film incorporating dragon fruit skin extract

Azlim

Nafchi

Oladzadabbasabadi

et al. 2021

Food Science & Nutrition

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A novel intelligent pH‐sensing indicator based on gelatin film and anthocyanin extracted from dragon fruit skin (Hylocereus polyrhizus) (DFSE) as a natural dye was developed to monitor food freshness by the casting method. Anthocyanin content of DFSE was 15.66 ± 1.59 mg/L. Dragon fruit bovine gelatin films were characterized by Fourier transform infrared spectroscopy (FTIR) and observed by a scanning electron microscope (SEM). Moisture content, mechanical properties, water solubility, water vapor permeability (WVP), light transmittance, color, and pH‐sensing evaluations were evaluated for potential application. FTIR spectroscopy revealed that the extracted anthocyanin could interact with the other film components through hydrogen bonds. When the extract was added, films showed a smooth and clear surface as observed by SEM. The addition of anthocyanin increased the moisture content, thickness, and water solubility of the films, but decreased the WVP and light transmittance of films. Also, the incorporation of 15% v/v DFSE decreased the tensile strength from 17.04 to 12.91 MPa, increasing the elongation at break from 91.19% to 107.86%. The films showed higher ΔE with increasing DFSE content, which indicated that the film had good color variability. A significant difference in the color of the films was observed with exposure to different pH buffer solutions. The findings demonstrated that gelatin film incorporated with DFSE could be used as a visual indicator of pH variations to monitor the freshness of foods during storage time.

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“…Chi et al. (2020) produced κ–carrageenan‐based film incorporating grape skin powder and found that the moisture sorption of films increased at higher a w .…”

Section: Resultsmentioning

confidence: 99%

“…In the last few years, intelligent packaging development to increase consumer concerns about food safety and quality has been investigated (Chi et al., 2020; Dong et al., 2020). They have become popular since the packaging components can monitor the food and environment surrounding it (Chen et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

Fabrication and characterization of a pH‐sensitive intelligent film incorporating dragon fruit skin extract

Azlim

Nafchi

Oladzadabbasabadi

et al. 2021

Food Science & Nutrition

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“…In some cases, no changes have been observed in polymer parameters such as tensile strength, elongation at break or water vapor permeability (Andretta et al, 2019;Chen & Gu, 2013;Uranga, Etxabide, Guerrero, & de la Caba, 2018;. On the other hand, an improvement or decline in the properties of the material have been observed after the addition of the ATH extract (Andretta et al, 2019;Chi et al, 2020;Jiang et al, 2020;Kang et al, 2020;Koosha & Hamedi, 2019;Liu et al, 2019;Luchese et al, 2018;Pourjavaher et al, 2017;Qin et al, 2019;Rawdkuen, Faseha, Benjakul, & Kaewprachu, 2020;Vo et al, 2019;Wei, Cheng, Ho, Tsai, & Mi, 2017;Wu et al, 2019Yoshida, Maciel, Mendonça, & Franco, 2014;Zeng et al, 2019;Zhai et al, 2017;Zhang et al, 2019;Zhang et al, 2020). Additionally, some authors have described that these polymer alterations depend on the concentration of ATH included (Ge et al, 2019;Ma et al, 2018;Ma & Wang, 2016;Yong, Wang, Bai, et al, 2019;Zhang et al, 2020).…”

Section: Polymer Substratementioning

confidence: 99%

“…As mentioned above, ATH affinity to water along with the swelling ability of some polymeric materials can lead to ATH migration from the anchoring substrate to the surface of the intelligent film due to the presence of water, thus affecting the correct performance of the indicator (Guo et al, 2020;Liang, Sun, Cao, Li, & Wang, 2019). In fact, some migration phenomena can be observed in photographs of ATH-based indicators that have been submerged in buffers with different pH (Chi et al, 2020;Choi, Lee, Lacroix, & Han, 2017;Pereira et al, 2015;da Silva, Mastrantonio, Costa, & de Morais, 2019;Vo et al, 2019;Wei et al, 2017). Although this poses a serious problem when developing this type of ATH-based intelligent packaging materials, only a few research works carried out released studies to evaluate this major bottleneck and propose solutions.…”

Section: Polymer Substratementioning

confidence: 99%

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

Becerril

Nerı́n

Silva

2021

Trends in Food Science & Technology

119

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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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“…В представленном исследовании проводился анализ антиоксидантной активности исследуемых образцов с использованием двухлучевого спектрофотометра Shimadzu UV-2600 при длинах волн 410 нм для общего количества флавоноидов и 530 нм для общего содержания салицилатов. Данная методология также использовалась во многих других исследованиях [30][31][32][33].…”

Section: рисунок 1 -технология комплексной переработки ягод Figure 1 -Complex Technology Processingberriesunclassified

Комплексная Переработка Ягод Брусники И Клюквы

Чечеткина¹,

Мурадова²,

Проскура³

et al. 2021

Ползуновский Вестник

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The present study is devoted to the study of the antioxidant properties of fresh lingonberries and cranberries, as well as oil cake, in particular on the total content of flavonoids and salicylates. We have proposed a complex technology for processing berry cake, which includes convection drying, grinding, sieving and passing through a bunker equipped with UV irradiation. This technology allows you to preserve the taste and aroma properties and biologically active substances in the cake of berries. In the course of the study, it was revealed that the total content of salicylates and flavonoids in a greater amount was observed in the fruit cake. In particular, the aqueous extract of the cake of lingonberry berries contained 744.7 mg per 100 grams of dry matter of flavonoids, and in fresh berries 655.6. The amount of salicylates in the extracts of fresh lingonberry and oil cake was 40.51 and 53.15 mg per 100 grams of dry matter, respectively. The cranberry cake in the aqueous extract contained 537.5 mg per 100 grams of dry matter of flavonoids, fresh berries were 436.2. The amount of salicylates in the extracts of fresh cranberries and pomace was 36.15 and 49.15 mg per 100 grams of dry matter, respectively. Thus, these results demonstrate high indicators of the antioxidant properties of berries.

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Developing a highly pH-sensitive ĸ-carrageenan-based intelligent film incorporating grape skin powder via a cleaner process

Cited by 120 publications

References 44 publications

Fabrication and characterization of a pH‐sensitive intelligent film incorporating dragon fruit skin extract

Fabrication and characterization of a pH‐sensitive intelligent film incorporating dragon fruit skin extract

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

Комплексная Переработка Ягод Брусники И Клюквы

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