Intelligent colorimetric film incorporated with anthocyanins-loaded ovalbumin-propylene glycol alginate nanocomplexes as a stable pH indicator of monitoring pork freshness

Zhang, Xinyue; Zou, Wenjie; Xia, Minquan; Zeng, Qi; Cai, Zhaoxia

doi:10.1016/j.foodchem.2021.130825

Cited by 58 publications

(13 citation statements)

References 40 publications

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“…Zhang et al. (2022) also observed that the color of ovalbumin–propylene glycol alginate films containing anthocyanins changed from purplish‐red to dark blue as the freshness of pork decreased during storage. The change in the color of starch–carbon dot films containing anthocyanin (extracted from Clitoria ternatea flower) from purple to green has also been reported by Koshy et al.…”

Section: Resultsmentioning

confidence: 95%

“…The results showed that on the third day of storage, the color of the intelligent film changed from yellow to red, which was related to the change in the TVB-N values of the studied meats. Zhang et al (2022) also observed that the color of ovalbumin-propylene glycol alginate films containing anthocyanins changed from purplish-red to dark blue as the freshness of pork decreased during storage. The change in the color of starch-carbon dot films containing anthocyanin (extracted from Clitoria ternatea flower) from purple to green has also been reported by Koshy et al (2021).…”

Section: Antioxidant Activity Of Cassava Starch Films Containing Pppmentioning

confidence: 81%

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Fabrication and characterization of a smart film based on cassava starch and pomegranate peel powder for monitoring lamb meat freshness

Esfahani

Nafchi

Baghaei

et al. 2022

Food Science & Nutrition

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Nowadays, the development of pH‐sensitive smart edible films using biopolymers and natural plant extracts (especially those rich in anthocyanins) has attracted much attention. Therefore, in this study, the intelligent edible film was produced and characterized using cassava starch and pomegranate peel powder (PPP) and the possibility of using production films to monitor the freshness of lamb meat. The smart films were prepared using different concentrations of PPP (2, 4, 6, and 8% w/w) and the solvent casting method. The results showed that the incorporation of PPP had a significant effect on the mechanical parameters of the starch films. With increasing the levels of PPP, the color of the films became darker and redder. Increasing the PPP levels also led to an increase in total phenol content (TPC) (from 0 to 13 mg GAE (gallic acid equivalent)/g) and antioxidant activity (from 0% to 70% DPPH (1,1‐diphenyl‐2‐picryl hydrazyl) radical scavenging) of the produced films (p < .05). The intelligent film was used in the lamb meat packaging, and the color of the film changed from red to green during the storage period at 25°C. The amount of total volatile basic nitrogen (TVB‐N) in the meat could be detected by color changes of the intelligent films. Finally, this study demonstrated that the film based on cassava starch and PPP could be used as an intelligent and pH‐sensitive film to monitor the freshness of meat and meat products.

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Section: Resultsmentioning

confidence: 95%

Section: Antioxidant Activity Of Cassava Starch Films Containing Pppmentioning

confidence: 81%

Fabrication and characterization of a smart film based on cassava starch and pomegranate peel powder for monitoring lamb meat freshness

Esfahani

Nafchi

Baghaei

et al. 2022

Food Science & Nutrition

View full text Add to dashboard Cite

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“…Color has a significant impact on consumers’ decision-making intention for meat purchase [ 45 ]. Changes in the surface color of meat from treated groups were shown in Table 3 .…”

Section: Resultsmentioning

confidence: 99%

Myofibrillar Protein Interacting with Trehalose Elevated the Quality of Frozen Meat

Han

et al. 2022

Foods

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This work studied the interactions between trehalose/chitooligosaccharide (COS) and myofibrillar protein (MP), and the effect of such interactions on the quality of meat after freezing was also evaluated. Fourier transform infrared spectroscopy showed that both trehalose and COS could enhance the content of hydrogen bonds of MP. Zeta potential measurement displayed trehalose/COS reduced the absolute value of the surface potential of MP. The results of Raman spectroscopy suggested that the hydrophobic residues of MP were more exposed after treatment with trehalose/COS. Thus, trehalose and COS could both interact with MP through non-covalent bonds. Subsequently, the evaluation of the effect of trehalose and COS on the physicochemical properties of frozen meat was conducted. Results showed that both trehalose and COS significantly reduced thawing loss of frozen meat, and sensory evaluation showed that trehalose had a better performance from the perspective of smell, texture, and overall consumer acceptance. In conclusion, trehalose/COS interacting with MP can reduce meat thawing loss, which might provide technical guidance in the quality control of frozen meat.

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“…SEM was carried out according to a previous study with some modifications [ 16 ]. JM-6390LV scanning electron microscope (Fukuyama, Japan) was used to observe the images of the EYGs.…”

Section: Methodsmentioning

confidence: 99%

Formation of Natural Egg Yolk Granule Stabilized Pickering High Internal Phase Emulsions by Means of NaCl Ionic Strength and pH Change

Xia

Zhang

et al. 2022

Foods

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Pickering high internal phase emulsions (HIPEs) are gel-like concentrated emulsions that have the potential to be an alternative to partially hydrogenated oil (PHO). In this study, egg yolk granules (EYGs), natural complexes of protein and lipid isolated from egg yolk, were used as an emulsifier to prepare Pickering HIPEs. Gel-like HIPEs with an oil phase volume fraction of 85% and with an emulsifier concentration of only 0.5% could be prepared by using EYGs as an emulsifier. The EYGs were able to form stable HIPEs at NaCl ionic strengths over 0.2 M and at pH over 5.0 with NaCl ionic strength of 0.3 M. The EYGs, which could stabilize HIPEs, were easily to adsorb and cover the oil-water interface to form emulsion droplets with small particle size. In addition, interacting EYGs in the aqueous phase formed a continuous network structure, and the oil droplets packed closely, exhibiting high elasticity and shear thinning behavior. Furthermore, the formed HIPEs had suitable storage stability with no significant changes in appearance and microstructure after storage for 60 days. This work can transform traditional oils from liquid-like to solid-like by using EYGs to enrich food processing diversity and improve the storage stability of oils while reducing the intake of PHO and providing a healthier diet for consumers.

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Intelligent colorimetric film incorporated with anthocyanins-loaded ovalbumin-propylene glycol alginate nanocomplexes as a stable pH indicator of monitoring pork freshness

Cited by 58 publications

References 40 publications

Fabrication and characterization of a smart film based on cassava starch and pomegranate peel powder for monitoring lamb meat freshness

Fabrication and characterization of a smart film based on cassava starch and pomegranate peel powder for monitoring lamb meat freshness

Myofibrillar Protein Interacting with Trehalose Elevated the Quality of Frozen Meat

Formation of Natural Egg Yolk Granule Stabilized Pickering High Internal Phase Emulsions by Means of NaCl Ionic Strength and pH Change

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