Functional characteristics improvement by structural modification of hydroxypropyl methylcellulose modified polyvinyl alcohol films incorporating roselle anthocyanins for shrimp freshness monitoring

Huang, Jiayin; Chen, Meiyu; Zhou, Yaqi; Li, Yuan; Hu, Yaqin

doi:10.1016/j.ijbiomac.2020.06.156

Cited by 91 publications

(27 citation statements)

References 40 publications

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“…The pH of pork decreased at 2 days, and then gradually increased to 6.43 at the end of the storage time. This is because pork goes through a rigidity period followed by a spoilage period after slaughter 34 . In the rigidity period, the anaerobic glycolysis of muscle glycogen and the decomposition of adenosine triphosphate produce lactic acid and phosphoric acid, respectively, resulting in a decrease in pH value.…”

Section: Resultsmentioning

confidence: 99%

“…In the rigidity period, the anaerobic glycolysis of muscle glycogen and the decomposition of adenosine triphosphate produce lactic acid and phosphoric acid, respectively, resulting in a decrease in pH value. In the spoilage period, pork generates alkaline nitrogen‐containing compounds such as ammonia and amines under the action of bacteria and enzymes, resulting in an increase in the pH value 34 . So the pH value was connected with the level of freshness of the meat 33 .…”

Section: Resultsmentioning

confidence: 99%

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Development of real‐time intelligent films from red pitaya peel and its application in monitoring the freshness of pork

Wang

Fang

et al. 2022

J Sci Food Agric

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BACKGROUND: Red pitaya peel (RPP) is a good source of polysaccharides, which can be used in the production of biodegradable material. Betacyanins in it possess antioxidant and pH-sensitive properties. However, RPP is commonly discarded during fruit processing. This study aimed to develop real-time intelligent film using RPP to evaluate pork freshness.RESULTS: Real-time intelligent films were developed with film-forming substrates (FFS) composed of 60-100% (w/w) RPP and 0-4% (v/w) glycerol in pH 4.3 ∼ 8.0. Rheology tests revealed that the FFS exhibited shear-thinning behavior. Fourier-transform infrared (FTIR) analysis showed that molecules in the RPP interacted with glycerol and formed hydrogen bonds. It showed that the film developed with FFS of 80% RPP and 2% (v/w) glycerol had strong molecular interaction, dense structure, and optimal tensile strength and elongation at break. Film with pH adjusted to 7.0 had greater sensitivity to ammonia than film that was prepared at an original pH of 4.3, so this film was used to monitor freshness of pork. A visible change in the color of the film was observed during the spoiling process of pork, which correlated with the accumulated total volatile base nitrogen.CONCLUSION: Based on its sensitivity to ammonia, the film made of 80% (w/w) RPP and 2% (v/w) glycerol at pH 7.0 was recommended for use in monitoring the freshness of protein-rich food. Our findings are of great significance for ensuring meat quality and safety and for reducing food waste.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Development of real‐time intelligent films from red pitaya peel and its application in monitoring the freshness of pork

Wang

Fang

et al. 2022

J Sci Food Agric

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“…pH-sensitive indicators have been developed using anthocyanins derived from various botanical sources, including saffron petal [ 42 ], black rice bran [ 184 ], hibiscus [ 185 ], purple corn [ 186 ], black soybean seed coat [ 44 ], purple onion peel [ 187 ], roselle [ 163 , 188 ], red barberry [ 28 , 79 ], blueberry [ 20 , 43 ], purple sweet potato [ 189 , 190 ], red cabbage [ 132 , 191 ], as well as from carotenoids [ 192 , 193 ], betalains [ 194 , 195 ] and chlorophylls [ 196 ]. The response of these natural pigments to pH changes depends on their molecular structure, as well as on environmental conditions, such as temperature, oxygen levels, and light exposure [ 197 ].…”

Section: Smart Packaging Materialsmentioning

confidence: 99%

Recent Advances in the Development of Smart and Active Biodegradable Packaging Materials

et al. 2021

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Interest in the development of smart and active biodegradable packaging materials is increasing as food manufacturers try to improve the sustainability and environmental impact of their products, while still maintaining their quality and safety. Active packaging materials contain components that enhance their functionality, such as antimicrobials, antioxidants, light blockers, or oxygen barriers. Smart packaging materials contain sensing components that provide an indication of changes in food attributes, such as alterations in their quality, maturity, or safety. For instance, a smart sensor may give a measurable color change in response to a deterioration in food quality. This article reviews recent advances in the development of active and smart biodegradable packaging materials in the food industry. Moreover, studies on the application of these packaging materials to monitor the freshness and safety of food products are reviewed, including dairy, meat, fish, fruit and vegetable products. Finally, the potential challenges associated with the application of these eco-friendly packaging materials in the food industry are discussed, as well as potential future directions.

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“…The incorporation of antimicrobial and antioxidant roselle extracts enables the production of natural and biodegradable packaging materials that extend the shelf-life and ensure foods’ quality and safety. Previously roselle extract was added to carboxymethylcellulose (CMC) [ 13 ], tapioca starch [ 30 ], corn starch [ 26 , 31 ], gum arabic [ 27 ], polyvinyl alcohol [ 14 ], and chitosan/polyvinyl alcohol [ 32 ] based polymer matrices to produce biodegradable films.…”

Section: Introductionmentioning

confidence: 99%

“…The appropriate selection of packaging material is crucial to guarantee the safety and quality of food as it affects the physicochemical, functional, and organoleptic characteristics of the food [8,9]. Biopolymers such as chitosan [6,10,11], starch [12], cellulose [13,14], and alginate [15][16][17] are among the most studied materials for the fabrication of food packagings.…”

Section: Introductionmentioning

confidence: 99%

Characterisation and Antibacterial Properties of Novel Biodegradable Films Based on Alginate and Roselle (Hibiscus sabdariffa L.) Extract

Aydin

Zorlu

2022

Waste Biomass Valor

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Composite films were prepared with alginate and roselle extract (HE) at different concentrations (1%, 3%, and 5% w/v) via solvent casting technique and analyzed in terms of physical, mechanical, and antibacterial properties. The incorporation of HE into alginate films resulted in rough and heterogeneous surface characteristics with increasing concentrations of HE. The thickness and water vapor permeability of alginate–HE composite films were significantly higher ( p < 0.05) compared to pure alginate films. Moreover, water content, solubility, swelling, tensile strength, and elongation at break value of the composite films decreased ( p < 0.05) with increasing concentrations of the extract. FTIR spectra revealed shifts and intensity variations in the composite films and the formation of new peaks suggesting a possible interaction between alginate and HE. Alginate–HE films exhibited good antibacterial activity against Gram-positive ( Staphylococcus aureus and Bacillus subtilis ) and Gram-negative ( Escherichia coli and Klebsiella pneumoniae ) bacteria. The antibacterial effect of the films, more pronounced against Gram-positive bacteria, increased with higher amounts of HE. The resulting films may be utilised as new biodegradable, antibacterial films in the food packaging industry to prolong shelf life and preserve food safety. Graphical Abstract Supplementary Information The online version of this article (10.1007/s12649-022-01710-3) contains supplementary material, which is available to authorized users.

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Functional characteristics improvement by structural modification of hydroxypropyl methylcellulose modified polyvinyl alcohol films incorporating roselle anthocyanins for shrimp freshness monitoring

Cited by 91 publications

References 40 publications

Development of real‐time intelligent films from red pitaya peel and its application in monitoring the freshness of pork

Development of real‐time intelligent films from red pitaya peel and its application in monitoring the freshness of pork

Recent Advances in the Development of Smart and Active Biodegradable Packaging Materials

Characterisation and Antibacterial Properties of Novel Biodegradable Films Based on Alginate and Roselle (Hibiscus sabdariffa L.) Extract

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