Gelatin/chitosan nanofibres containing β‐cyclodextrin complex and corn poppy (<i>Papaver rhoeas</i><i>L.</i>) for intelligent packaging

Bakhshizadeh, Milad; Moghaddam, Tina Niknazar; Tavassoli, Milad; Ayaseh, Ali; Punia, Sneh

doi:10.1111/ijfs.16369

Cited by 14 publications

(4 citation statements)

References 29 publications

(65 reference statements)

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“…Anthocyanin provides red, blue, and purple colors to plants in a water-soluble pigment [69]. The red color of poppy is related to the inclusion of various anthocyanins such as coumarin, rutin, cyanidol, malvidin, luteolinidin, and vitexin [70]. Velickovic et al (2019) reported that the most represented anthocyanins in the extracts of Papaver rhoeas L. are cyanidin-3-O-rutinoside, cyanidin-3-O-glucoside, delphinidin-3-p-coumaroylglucoside, delphinidin-3-O-glucoside, peonidin-3-O-glucoside, petunidin-3-acetylglucoside, and petunidin-3-O-glucoside [71].…”

Section: Total Anthocyanin Contentmentioning

confidence: 99%

Modeling of Sensory Properties of Poppy Sherbet by Turkish Consumers and Changes in Quality Properties during Storage Process

Aydoğdu,

Tokatlı Demirok,

Yıkmış

2023

Foods

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Poppy is an important edible plant containing bioactive components. This study aimed to produce good-tasting poppy sherbet by determining the content using a response surface methodology (RSM). At the same time, bioactive components, phenolic compounds, and color properties were investigated in optimum poppy sherbet during storage; 0.26 g of dried corn poppy flowers, 0.15 g of citric acid, and 4.29 g of sucrose values were the most promising, achieving high scores for color, smell, taste, and general acceptance from sensory properties (sensory score of 8.55 for color; 7.19 for smell; 8.38 for taste; 7.98 for general acceptability). A total of nine polyphenols were detected in the optimum poppy sherbet sample; gallic acid was the most common. There was no statistically significant difference between the samples stored on the 0th and 30th days regarding gallic acid content (23.886 ± 0.164 μg/mL, 23.403 ± 0.343 μg/mL) and protocatechuic acid (1.146 ± 0.048 μg/mL, 1.047 ± 0.038 μg/mL). Total flavonoid contents (TFC), total phenolic contents (TPC), CUPRAC (cupric ion reducing antioxidant capacity), DPPH (e free radical diphenylpicrylhydrazyl), total monomeric anthocyanin (TAC), and color values were found to decrease as the storage period increased. It was considered that a highly palatable and rich bioactive component product could be obtained.

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Section: Total Anthocyanin Contentmentioning

confidence: 99%

Modeling of Sensory Properties of Poppy Sherbet by Turkish Consumers and Changes in Quality Properties during Storage Process

Aydoğdu,

Tokatlı Demirok,

Yıkmış

2023

Foods

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“…The results showed that, during storage, the film changed from coral to gold due to changes in pH (8.3 to 10.5) and the release of ammonium vapors due to protein decomposition. Demonstrating that this intelligent film could effectively be applied to marine products to monitor their shelf life [138].…”

Section: Ph Indicatorsmentioning

confidence: 99%

Active and Intelligent Packaging: A Review of the Possible Application of Cyclodextrins in Food Storage and Safety Indicators

Puebla-Duarte,

Santos-Sauceda,

Rodríguez-Félix

et al. 2023

Polymers

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Natural cyclodextrins (CDs) can be formed by 6, 7, or 8 glucose molecules (α-, β-, and γ-, respectively) linked in a ring, creating a cone shape. Its interior has an affinity for hydrophobic molecules, while the exterior is hydrophilic and can interact with water molecules. This feature has been used to develop active packaging applied to food, interacting with the product or its environment to improve one or more aspects of its quality or safety. It also provides monitoring information when food is optimal for consumption, as intelligent packaging is essential for the consumer and the merchant. Therefore, this review will focus on discerning which packaging is most appropriate for each situation, solubility and toxicological considerations, characterization techniques, effect on the guest properties, and other aspects related to forming the inclusion complex with bioactive molecules applied to packaging.

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Section: Ph Indicatorsmentioning

confidence: 99%

Intelligent and Active Packaging: A Review of the Application of Cyclodextrins for Improvement Food Quality

Puebla-Duarte,

Santos-Sauceda,

Rodríguez-Félix

et al. 2023

Preprint

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Cyclodextrin (CD) is made up of 7 glucose molecules linked in a ring, creating a cone shape. Its interior can house hydrophobic molecules while the exterior is hydrophilic enough to interact with water molecules. Until now, this feature has been used for the development of active and intelligent packaging applied to food, interacting with the product or its environment to improve one or more aspects of its quality or safety. As well, it is used to provide information on monitoring the time in which food is optimal for consumption, an aspect considered very important for the consumer and for the merchant. A known problem with some of these types of packaging is that the bioactive compounds that are housed in the CD can interact with food and can modify its taste, smell, color and/or texture. Therefore, this review will focus on discerning which packaging is most appropriate for each situation.

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Gelatin/chitosan nanofibres containing β‐cyclodextrin complex and corn poppy (Papaver rhoeasL.) for intelligent packaging

Cited by 14 publications

References 29 publications

Modeling of Sensory Properties of Poppy Sherbet by Turkish Consumers and Changes in Quality Properties during Storage Process

Modeling of Sensory Properties of Poppy Sherbet by Turkish Consumers and Changes in Quality Properties during Storage Process

Active and Intelligent Packaging: A Review of the Possible Application of Cyclodextrins in Food Storage and Safety Indicators

Intelligent and Active Packaging: A Review of the Application of Cyclodextrins for Improvement Food Quality

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