Novel colorimetric films based on starch/polyvinyl alcohol incorporated with roselle anthocyanins for fish freshness monitoring

Zhai, Xiaodong; Shi, Jiyong; Zhang, Xiaobo; Wang, Sheng; Caiping, Jiang; Zhang, Junjun; Huang, Xiaowei; Zhang, Wen; Holmes, Mel

doi:10.1016/j.foodhyd.2017.02.014

Cited by 384 publications

(154 citation statements)

References 39 publications

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“…Luchese et al [28] also displayed similar results of color modification in native and modified pinhão starch incorporated with jaboticaba residue after colorimetric tests. Similar color variation results were also found by Zhai et al [18] and Choi et al [17] using roselle and sweet potato anthocyanins extracts in starch/PVA (polyvinyl acetate) based films and potato starch/agar based films, respectively.…”

Section: Film Characterization and Colorimetric Test Resultssupporting

confidence: 87%

“…Moreover, the main novelty of the work is related to the use of jaboticaba and blueberry residue as anthocyanins source. Other authors used pure commercial anthocyanin or in the extract form obtained from different sources [14,[16][17][18][19]. In order to make feasible the film production with agroindustrial residue, the main idea of this study was to create an alternative way to use it so that could increase the competitiveness in relation to currently pH indicators marketed.…”

Section: Introductionmentioning

confidence: 99%

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Influence of Blueberry and Jaboticaba Agroindustrial Residue Particle Size on Color Change of Corn Starch Based Films Submitted to Different pH Values Solutions

Luchese¹,

Pavoni²,

Spada³

et al. 2019

Journal of Renewable Materials

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Corn starch, glycerol and agroindustrial residues were used to produce films by casting. By-products from juice processing, blueberry and jaboticaba in powder with different particle sizes were added in the filmogenic matrix to evaluate its potential as a colorimetric indicator. Blueberry and jaboticaba peels are commonly discarded although contain high amount of important compounds as anthocyanins. These compounds have the ability to color change after immersion in different pH values, demonstrating its potential for the intelligent packaging development. Analyses were performed in a colorimeter after films immersion in different buffer solutions. Visual color changes were perceived; reddish and bluish color in acidic and basic pH values, respectively. Independently of the particle size, the ΔE* values were greater than 5, showing visually perceptible change to the human eye. The results indicate the potential of use of these residues as a pH indicator for the development of renewable and biodegradable sensor of food deterioration.

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Section: Film Characterization and Colorimetric Test Resultssupporting

confidence: 87%

Section: Introductionmentioning

confidence: 99%

Influence of Blueberry and Jaboticaba Agroindustrial Residue Particle Size on Color Change of Corn Starch Based Films Submitted to Different pH Values Solutions

Luchese¹,

Pavoni²,

Spada³

et al. 2019

Journal of Renewable Materials

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“…This color has not changed significantly and is still similar to the color of the extract solution. This is also found in the Zhai et al 2017 study that uses anthocyanins from roselle flower extract using starch / polyvinyl alcohol matrix, the color of the early label is purplish pink, in accordance with the color of roselle flower extract at pH 2 [11].…”

Section: Resultssupporting

confidence: 64%

A paper-based Colorimetric Indicator Label using Natural Dye for Monitoring Shrimp Spoilage

Listyarini

Imawan²

2018

IOP Conf. Ser.: Mater. Sci. Eng.

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Abstract. Shrimp is a type of perishable food. This study developed a simple indicator label using colorimetric method for monitoring shrimp freshness. This indicator label was made from natural dye extract of Ruellia simplex flowers which immobilized on cellulose paper by dip coating method. The indicator labels were used for examining freshness of shrimp. In this experiment, shrimp were stored in sealed bottles that have been labeled using the indicator and stored at 13 °C, 25 °C, and 40 °C for a certain range of time. Color changes of the indicator labels were observed using digital photography after shrimp storage for 0 h, 2 h, 17 h and 24 h. The color changes that occur were quantified and analyzed using the ImageJ program. The color of the indicator label when detecting the fresh shrimp was pink and after the shrimp spoilage began, the color of the label changed to purple and then became yellow when the shrimp is badly spoilage. The color change rates of label indicator increases as the shrimp storage temperature increased. These results indicate that this label indicator can be used as an indicator of the freshness of shrimps and it is not toxic and safe for food.

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“…3,4 . Considering that traditional synthetic pH dyes with potential harmful effects to human beings are not ideal for food packaging, 5 more attentions have recently been paid to natural and safe pigments, such as anthocyanins [6][7][8][9][10][11][12][13][14] and curcumin. [15][16][17][18] In addition, due to the public concern over environmental problems caused by plastics, there is a greater demand for packaging materials made by eco-friendly biopolymers with good filmforming properties, such as starch, chitosan, gums, alginate, agar, gelatin and so forth.…”

Section: Introductionmentioning

confidence: 99%

Natural Biomaterial-Based Edible and pH-Sensitive Films Combined with Electrochemical Writing for Intelligent Food Packaging

Zhai

Zhang

et al. 2018

J. Agric. Food Chem.

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128

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An edible and pH-sensitive film combined with electrochemical writing was developed using gelatin, gellan gum and red radish anthocyanin extract for intelligent food packaging applications. The composite film displays orange red-to-yellow color change over the pH range 2-12. The tensile strength, ductility, and barrier response of the films to UV light and oxygen improved with the increase of red radish anthocyanin concentration. Multicolor patterns were successfully drawn on the film using an electrochemical writing method. The composite films acted as gas sensors which presented visible color changes in the presence of milk and fish spoilage, while the written patterns were well preserved. Accordingly, this composite film with written patterns could be an easy-to-use indicator with great potential for monitoring food spoilage as part of an intelligent packaging system.

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Novel colorimetric films based on starch/polyvinyl alcohol incorporated with roselle anthocyanins for fish freshness monitoring

Abstract: This is a repository copy of Novel colorimetric films based on starch/polyvinyl alcohol incorporated with roselle anthocyanins for fish freshness monitoring.

Cited by 384 publications

References 39 publications

Influence of Blueberry and Jaboticaba Agroindustrial Residue Particle Size on Color Change of Corn Starch Based Films Submitted to Different pH Values Solutions

Influence of Blueberry and Jaboticaba Agroindustrial Residue Particle Size on Color Change of Corn Starch Based Films Submitted to Different pH Values Solutions

A paper-based Colorimetric Indicator Label using Natural Dye for Monitoring Shrimp Spoilage

Natural Biomaterial-Based Edible and pH-Sensitive Films Combined with Electrochemical Writing for Intelligent Food Packaging

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