“…ACNs exhibited the characteristic peaks of polyphenols at 1622 and 1018 cm −1 , associated with the CC stretching and CH deformation vibrations of the aromatic species, respectively. [ 35 ] In the current research, the peak at 1622 cm −1 was overlapped with the peak centered at 1659 cm −1 of starch (Figure 3). A small peak centered at 1018 cm −1 confirmed the presence of aromatic group of ACNs in the modified starches.…”
Section: Resultsmentioning
confidence: 47%
“…In another study, Ma et al. [ 35 ] used the anti‐solvent precipitation method to trapped ACNs with gelatin/chitosan. The authors informed TE values varying between 28% and 72%, being that the TE was influenced negatively with the increase in gelatin/chitosan ratio.…”
Section: Resultsmentioning
confidence: 99%
“…Finally, overlapping of peaks between 1400 and 1350 cm −1 could be correlated with the vibrations of CH 3 groups of ACNs (Figure 3), confirming the trapping of ACNs by the MCS and MPS. [ 35 ]…”
Section: Resultsmentioning
confidence: 99%
“…In contrast, in the current research were used lower ACN/starch mass ratios (≤5 × 10 −4 /1, mg/mg), indicating that more starch was used to trap ACNs. In another study, Ma et al [35] used the anti-solvent precipitation method to trapped ACNs with gelatin/chitosan. The authors informed TE values varying between 28% and 72%, being that the TE was influenced negatively with the increase in gelatin/chitosan ratio.…”
This study aims to develop and characterize modified starch particles containing anthocyanins (ACNs) from jambolan (Syzygium cumini) fruit, produced by an anti‐solvent precipitation method. Trapping efficiency, particle size distribution, surface charge, crystalline structure, chemical bonds, thermal properties, moisture content, water activity, color, and desorption experiments are carried out in modified cassava starch (MCS) and modified potato starch (MPS), both containing ACNs. Physicochemical properties of MCS and MPS both containing ACN (MCS‐ACN and MPS‐ACN) are compared using native cassava and potato starches, as well as modified cassava and potato starches without ACNs. ACNs are trapped into the modified starches and the trapping efficiency value oscillates between 9.89% and 12.37%. The resulting MCS‐ACN and MPS‐ACN‐ powders display bimodal distributions with particle size lower than 900 nm and amorphous structure. Furthermore, the MCS‐ACN and MPS‐ACN powders show red color typical of ACNs and they are completely soluble in water and acidified water solutions at room temperature. This research reports for the first‐time, information regarding the stabilization of ACNs using modified starch particles.
“…ACNs exhibited the characteristic peaks of polyphenols at 1622 and 1018 cm −1 , associated with the CC stretching and CH deformation vibrations of the aromatic species, respectively. [ 35 ] In the current research, the peak at 1622 cm −1 was overlapped with the peak centered at 1659 cm −1 of starch (Figure 3). A small peak centered at 1018 cm −1 confirmed the presence of aromatic group of ACNs in the modified starches.…”
Section: Resultsmentioning
confidence: 47%
“…In another study, Ma et al. [ 35 ] used the anti‐solvent precipitation method to trapped ACNs with gelatin/chitosan. The authors informed TE values varying between 28% and 72%, being that the TE was influenced negatively with the increase in gelatin/chitosan ratio.…”
Section: Resultsmentioning
confidence: 99%
“…Finally, overlapping of peaks between 1400 and 1350 cm −1 could be correlated with the vibrations of CH 3 groups of ACNs (Figure 3), confirming the trapping of ACNs by the MCS and MPS. [ 35 ]…”
Section: Resultsmentioning
confidence: 99%
“…In contrast, in the current research were used lower ACN/starch mass ratios (≤5 × 10 −4 /1, mg/mg), indicating that more starch was used to trap ACNs. In another study, Ma et al [35] used the anti-solvent precipitation method to trapped ACNs with gelatin/chitosan. The authors informed TE values varying between 28% and 72%, being that the TE was influenced negatively with the increase in gelatin/chitosan ratio.…”
This study aims to develop and characterize modified starch particles containing anthocyanins (ACNs) from jambolan (Syzygium cumini) fruit, produced by an anti‐solvent precipitation method. Trapping efficiency, particle size distribution, surface charge, crystalline structure, chemical bonds, thermal properties, moisture content, water activity, color, and desorption experiments are carried out in modified cassava starch (MCS) and modified potato starch (MPS), both containing ACNs. Physicochemical properties of MCS and MPS both containing ACN (MCS‐ACN and MPS‐ACN) are compared using native cassava and potato starches, as well as modified cassava and potato starches without ACNs. ACNs are trapped into the modified starches and the trapping efficiency value oscillates between 9.89% and 12.37%. The resulting MCS‐ACN and MPS‐ACN‐ powders display bimodal distributions with particle size lower than 900 nm and amorphous structure. Furthermore, the MCS‐ACN and MPS‐ACN powders show red color typical of ACNs and they are completely soluble in water and acidified water solutions at room temperature. This research reports for the first‐time, information regarding the stabilization of ACNs using modified starch particles.
“…Therefore, the weak change in PVA/AgNPs is mainly due to the crystallization of the composite material itself. However, the Tg of PVA/BPTA is higher than that of PVA, because a large amount of cross-linking generally increases the Tg [43] . Fig.…”
This study developed an inexpensive and easy-to-use milk freshness indicator (H-Paper) by rub-coating hibiscus flowers onto paper. As per the best of our knowledge, this is the first example of a food quality indicator prepared by direct handrubbing of a natural halochromic material onto paper substrates. Unlike the previously reported colorimetric indicators from natural sources, our indicator does not require the extraction of anthocyanins from the natural product. The H-Paper undergoes a quantifiable color change from green to purple to pink corresponding to fresh, spoiling, and spoiled milk samples. Digital photographs of H-Paper treated with milk samples were acquired using a smartphone, and RGB indices were analyzed using a free application. The red chromatic shift was used as a parameter to quantify color change of H-Paper to follow the spoilage of milk. Anthocyanins present in the hibiscus flowers are responsible for this colorimetric response. This work demonstrates a proof-of-concept for directly rubcoating halochromic materials onto a substrate to fabricate food freshness indicators. The H-Paper indicator has advantages of naked-eye analysis, consumer-friendliness, and instrument-free operation. This requires neither any laboratory accessories nor the expertise of a trained analyst for its preparation and operation, which is appropriate for use in resource-limited settings.
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