Development and comparison of different polysaccharide/PVA-based active/intelligent packaging films containing red pitaya betacyanins

Yao, Xiyu; Liu, Jing; Hu, Huixia; Yun, Dawei; Li, Jun

doi:10.1016/j.foodhyd.2021.107305

Cited by 76 publications

(20 citation statements)

References 46 publications

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“…Moreover, the indicator film shows a pink color in pH 1 to 4 buffers and red in buffer pH values of 5 to 11. Based on research conducted by Yao et al, indicator films made from dragon fruit flesh extract tend to change color from pink at pH 3 to yellow at pH 12 when immersed in different pH buffers [ 39 ], where the results tend to be similar to the SChA indicator films at pH 12 in this research. The results showed that anthocyanin extract in the film could change color and potentially be used as indicator film [ 16 ].…”

Section: Discussionsupporting

confidence: 55%

Development of an Indicator Film Based on Cassava Starch–Chitosan Incorporated with Red Dragon Fruit Peel Anthocyanin Extract

2022

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The increase in new technology and consumer demand for healthy and safe food has led to the development of smart packaging to help consumers understand food conditions in real time. The incorporation of red dragon fruit peel anthocyanin into cassava starch and chitosan films was used in this study as a color indicator to monitor food conditions. This indicator film was generated using the solvent-casting method. The mechanical, morphological, and physicochemical characterizations of the film were studied, and food freshness monitoring was carried out. The results showed that adding red dragon fruit peel anthocyanin increased up to 94.44% of the antioxidant activity. It also improved its flexibility, indicated by the lowest tensile strength (3.89 ± 0.15 MPa) and Young’s modulus (0.14 ± 0.01 MPa) and the highest elongation at break (27.62 ± 0.57%). The indicator film was sensitive to pH, which was indicated by its color change from red to yellow as pH increased. The color of the film also changed when it was used to test the freshness of packaged shrimp at both room and chiller temperatures. According to the results, the indicator film based on cassava starch–chitosan incorporated with red dragon fruit peel anthocyanin showed its potential as a smart packaging material.

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Section: Discussionsupporting

confidence: 55%

Development of an Indicator Film Based on Cassava Starch–Chitosan Incorporated with Red Dragon Fruit Peel Anthocyanin Extract

2022

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“…Each film sample (6 cm × 1 cm) was fixed between two clamps with an initial spacing of 4 cm, and then stretched at a rate of 6 cm/min until the film fractured [ 31 ]. The tensile strength and elongation at break of each film were recorded by a STX200 testing machine (Yishite Corp., Xiamen, China).…”

Section: Methodsmentioning

confidence: 99%

Development of Shrimp Freshness Indicating Films by Embedding Anthocyanins-Rich Rhododendron simsii Flower Extract in Locust Bean Gum/Polyvinyl Alcohol Matrix

Yun

Wang

et al. 2022

Materials

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Freshness indicating films containing anthocyanins are one type of smart packaging technology. Anthocyanins in the films can show visual color changes when food spoilage occurs, thereby indicating the freshness degree of food in real-time. Rhododendron simsii is a landscape plant with attractive flowers that are abundant in anthocyanins. In this study, smart packaging films were prepared by embedding 2% and 4% R. simsii flower anthocyanins (RA) in locust bean gum- (LBG) and polyvinyl alcohol- (PVA) based matrices. The micro-structure, barrier, mechanical, thermal, antioxidant, and color-changeable properties of the films were determined. The potential application of the films in indicating the freshness of shrimp at 4 °C was also investigated. Results showed that the RA interacted with the LBG/PVA matrices through hydrogen bonds, which significantly improved the barrier, mechanical, thermal, antioxidant, pH-sensitive, and ammonia-sensitive properties of the films. Meanwhile, the performance of the films was remarkably influenced by the content of the RA. The film containing 4% RA had the highest light blocking ability, tensile strength (38.32 MPa), elongation at break (58.18%), and antioxidant activity, and also showed the lowest water vapor permeability (22.10 × 10−11 g m−1 s−1 Pa−1) and oxygen permeability (0.36 cm3 mm m−2 day−1 atm−1). The films containing 2% and 4% RA could effectively change their colors when the level of total volatile basic nitrogen in the shrimp exceeded the safe value, which demonstrated the suitability of the films for indicating the freshness degree of shrimp.

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“…The polysaccharide type has a large impact on film properties, including the inner microstructures, intermolecular interactions, crystallinity, color, light barrier ability, moisture content, water vapor permeability (WVP), mechanical properties, antioxidant ability, pH sensitivity and ammonia sensitivity. 113 Efforts have been made to develop indicator films using various polysaccharide types (Table 1). Zhai et al 60 developed an indicator film with red radish anthocyanins using gellan gum and gelatin, and found that a change in the film color from orangered to yellow can be seen during the storage of milk and fish.…”

Section: Wileyonlinelibrarycom/jsfamentioning

confidence: 99%

“…In addition to starch, chitosan and cellulose, gums such as agar, 111 carrageenan, 8,10,112 gellan gum, 60 glucomannan 14 and pectin 3,92 have been used to develop indicator films. The polysaccharide type has a large impact on film properties, including the inner microstructures, intermolecular interactions, crystallinity, color, light barrier ability, moisture content, water vapor permeability (WVP), mechanical properties, antioxidant ability, pH sensitivity and ammonia sensitivity 113 . Efforts have been made to develop indicator films using various polysaccharide types (Table 1).…”

Section: On‐package Indicator Films Based On Polysaccharidesmentioning

confidence: 99%

On‐package indicator films based on natural pigments and polysaccharides for monitoring food quality: a review

et al. 2022

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Deterioration of food quality and freshness is mainly due to microbial growth and enzyme activity. Chilled fresh food, especially meat and seafood, as well as pasteurized products, rapidly lose quality and freshness during packing, distribution and storage. Real‐time food quality monitoring using on‐package indicator films can help consumers make informed purchasing decisions. Interest in the use of intelligent packaging systems for monitoring safety and food quality has increased in recent years. Polysaccharide‐based films can be developed into on‐package indicator films due to their excellent film‐forming properties and biodegradability. Another important component is the use of colorants with visible color changes at various pH levels. Currently, natural pigments are receiving increased attention because of their safety and environmental friendliness. This review highlights the recent findings regarding the role of natural pigments, the effects of incorporating natural pigments and polysaccharides on properties of indicator film, current application and limitations of on‐package indicator films based on polysaccharides in some foods, problems and improvement of physical properties and color conversion of indicator film containing natural pigments, and development of polysaccharide‐based pH‐responsive films. © 2022 Society of Chemical Industry.

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Development and comparison of different polysaccharide/PVA-based active/intelligent packaging films containing red pitaya betacyanins

Cited by 76 publications

References 46 publications

Development of an Indicator Film Based on Cassava Starch–Chitosan Incorporated with Red Dragon Fruit Peel Anthocyanin Extract

Development of an Indicator Film Based on Cassava Starch–Chitosan Incorporated with Red Dragon Fruit Peel Anthocyanin Extract

Development of Shrimp Freshness Indicating Films by Embedding Anthocyanins-Rich Rhododendron simsii Flower Extract in Locust Bean Gum/Polyvinyl Alcohol Matrix

On‐package indicator films based on natural pigments and polysaccharides for monitoring food quality: a review

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