Development of starch based intelligent films by incorporating anthocyanins of butterfly pea flower and TiO<sub>2</sub> and their applicability as freshness sensors for prawns during storage

Mary, Siji K.; Koshy, Rekha Rose; Daniel, Jomol; Koshy, J.; Pothen, Laly A.; Thomas, Sabu

doi:10.1039/d0ra05986b

Cited by 55 publications

(27 citation statements)

References 41 publications

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“…Another study used anthocyanin extract from blue pea flowers in a freshness monitoring packaging for prawns made with starch and TiO 2 . The colour of the colour indicator changed from pink to green when prawns were stored at 4 • C for 6 days (Mary et al, 2020). Similarly, Wu et al (2021) developed an intelligent packaging film using gellan gum adding blue pea flower anthocyanin extract to monitor the freshness of shrimp.…”

Section: Applications Of Anthocyanins From Blue Pea Flowermentioning

confidence: 99%

Anthocyanins From Clitoria ternatea Flower: Biosynthesis, Extraction, Stability, Antioxidant Activity, and Applications

2021

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Clitoria ternatea plant is commonly grown as an ornamental plant and possesses great medicinal value. Its flower is edible and also known as blue pea or butterfly pea flower. The unique feature of anthocyanins present in blue pea flowers is the high abundance of polyacylated anthocyanins known as ternatins. Ternatins are polyacylated derivatives of delphinidin 3,3′,5′-triglucoside. This review covers the biosynthesis, extraction, stability, antioxidant activity, and applications of anthocyanins from Clitoria ternatea flower. Hot water extraction of dried or fresh petals of blue pea flower could be employed successfully to extract anthocyanins from blue pea flower for food application. Blue pea flower anthocyanins showed good thermal and storage stability, but less photostability. Blue pea flower anthocyanins also showed an intense blue colour in acidic pH between pH 3.2 to pH 5.2. Blue pea flower anthocyanin extracts demonstrate significant in vitro and cellular antioxidant activities. Blue pea flower anthocyanins could be used as a blue food colourant in acidic and neutral foods. The incorporation of blue pea flower anthocyanins in food increased the functional properties of food such as antioxidant and antimicrobial properties. Blue pea flower anthocyanins have also been used in intelligent packaging. A comparison of blue pea flower anthocyanins with two other natural blue colouring agents used in the food industry, spirulina or phycocyanin and genipin-derived pigments is also covered. Anthocyanins from blue pea flowers are promising natural blue food colouring agent.

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Section: Applications Of Anthocyanins From Blue Pea Flowermentioning

confidence: 99%

Anthocyanins From Clitoria ternatea Flower: Biosynthesis, Extraction, Stability, Antioxidant Activity, and Applications

2021

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“…Several studies have shown eco-efficient alternatives for developing antibacterial nanocomposites based on TiO 2 NPs. The extraction of plant compounds has been a widely used alternative in the preparation of sustainable food packaging films (Chi et al, 2019;Liu et al, 2021c;Mary et al, 2020). Recently, Lan et al (2021) introduced TiO 2 NPs in systems based on CS and red apple pomace extract (APE) for the production of antibacterial films against E. coli and S. aureus (Figure 3B).…”

Section: Titanium Dioxide (Tio 2 ) Nanoparticlesmentioning

confidence: 99%

“…Several studies have shown eco‐efficient alternatives for developing antibacterial nanocomposites based on TiO 2 NPs. The extraction of plant compounds has been a widely used alternative in the preparation of sustainable food packaging films (Chi et al., 2019; Liu et al., 2021c; Mary et al., 2020). Recently, Lan et al.…”

Section: Overview Of Inorganic Nanoparticles Applied In Nanocompositesmentioning

confidence: 99%

Recent advances in biobased and biodegradable polymer nanocomposites, nanoparticles, and natural antioxidants for antibacterial and antioxidant food packaging applications

Vieira

Carvalho

Conté-Júnior

2022

Comp Rev Food Sci Food Safe

102

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Inorganic nanoparticles (NPs) and natural antioxidant compounds are an emerging trend in the food industry. Incorporating these substances in biobased and biodegradable matrices as polysaccharides (e.g., starch, cellulose, and chitosan) and proteins has highlighted the potential in active food packaging applications due to more significant antimicrobial, antioxidant, UV blocking, oxygen scavenging, water vapor permeability effects, and low environmental impact. In recent

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“…1 The high activity of microorganisms in meat spoilage causes high production of volatile base compounds such as dimethylamine, trimethylamine and ammonia. 2 The COVID-19 pandemic has forced most consumers to shop for food products quickly, spend less time in public places and pay more attention to food safety and freshness. The development of intelligent packaging provides time efficiency and food security for consumers by providing real-time information on the quality of food products.…”

Section: Introductionmentioning

confidence: 99%

Utilising N‐glutaryl chitosan‐based film with butterfly pea flower anthocyanin as a freshness indicator of chicken breast

et al. 2023

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A novel indicator film was produced with N‐glutaryl chitosan (ChGA) as a matrix and butterfly pea flower anthocyanin (BPA) as a dye. The synthesis of ChGA was achieved by the reaction of chitosan (Ch) and glutaric anhydride (GA), which resulted in the structural alteration of Ch, with carboxylic groups being present in ChGA. The ChGA–BPA film demonstrated higher sensitivity to changes in pH, a more compact structure, and more hydrophilic properties compared with Ch‐BPA film. The ChGA–BPA film demonstrated antioxidant and antimicrobial activity, as well as an enhanced biodegradable property. Further characterisation showed ChGA–BPA film possessed ultraviolet visible (UV–Vis) light barrier properties and was non‐toxic to cells. Lastly, when tested as packaging, the films underwent a visible colour changes from blue to yellowish‐green as chicken breast was stored at various temperatures, which correlated with an increase in nitrogen compounds, indicating the potential of this film as a smart packaging solution to monitor the freshness of chicken breast.

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Development of starch based intelligent films by incorporating anthocyanins of butterfly pea flower and TiO₂ and their applicability as freshness sensors for prawns during storage

Abstract: Anthocyanin extracted from butterfly pea flower incorporated starch/TiO2 films are excellent pH indicator for monitoring the freshness of food sample.

Cited by 55 publications

References 41 publications

Anthocyanins From Clitoria ternatea Flower: Biosynthesis, Extraction, Stability, Antioxidant Activity, and Applications

Anthocyanins From Clitoria ternatea Flower: Biosynthesis, Extraction, Stability, Antioxidant Activity, and Applications

Recent advances in biobased and biodegradable polymer nanocomposites, nanoparticles, and natural antioxidants for antibacterial and antioxidant food packaging applications

Utilising N‐glutaryl chitosan‐based film with butterfly pea flower anthocyanin as a freshness indicator of chicken breast

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Development of starch based intelligent films by incorporating anthocyanins of butterfly pea flower and TiO2 and their applicability as freshness sensors for prawns during storage

Abstract: Anthocyanin extracted from butterfly pea flower incorporated starch/TiO2 films are excellent pH indicator for monitoring the freshness of food sample.

Cited by 55 publications

References 41 publications

Anthocyanins From Clitoria ternatea Flower: Biosynthesis, Extraction, Stability, Antioxidant Activity, and Applications

Anthocyanins From Clitoria ternatea Flower: Biosynthesis, Extraction, Stability, Antioxidant Activity, and Applications

Recent advances in biobased and biodegradable polymer nanocomposites, nanoparticles, and natural antioxidants for antibacterial and antioxidant food packaging applications

Utilising N‐glutaryl chitosan‐based film with butterfly pea flower anthocyanin as a freshness indicator of chicken breast

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Development of starch based intelligent films by incorporating anthocyanins of butterfly pea flower and TiO₂ and their applicability as freshness sensors for prawns during storage