Novel pH-sensitive films based on starch/polyvinyl alcohol and food anthocyanins as a visual indicator of shrimp deterioration

Zhang, Kailong; Huang, Tung‐Shi; Yan, Hao; Hu, Xinzhong; Ren, Tian

doi:10.1016/j.ijbiomac.2019.12.159

Cited by 221 publications

(115 citation statements)

References 32 publications

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“…Similar behavior was reported by Zhang et al. (2020) in films of starch and polyvinyl alcohol incorporated with anthocyanins from red cabbage.…”

Section: Resultssupporting

confidence: 88%

“…Regarding the parameter (L*), significant differences (p < .05) were observed between the film samples in different pH ranges, which showed a higher luminosity rate at pH 9, indicating that the incorporation of the extract and the effect of different pH solutions influenced these characteristics. Similar behavior was reported byZhang et al (2020) in films of starch and polyvinyl alcohol incorporated with anthocyanins from red cabbage. The alginate/starch/gelatin indicator film showed a significant difference (p < .05) decreasing for parameter a*, maintaining the intensity of red color up to pH 11, while at pH 12-13 the green color was predominant.…”

supporting

confidence: 86%

“…The combination of biodegradable polymers such as green banana starch and alginate with plant extracts has been gaining an ecologically correct character, however, in order to optimize the hydrophilic/hydrophobic characteristics of films produced with natural polymers, research has been developed using the combination of polymeric matrices with the incorporation of natural plant extracts, highlighting the research by Zhang et al (2020) who developed films using corn starch and polyvinyl alcohol, incorporated with sweet potato extract and red cabbage, and observed better mechanical properties and less light transmittance. Chu et al (2020) developed pH indicator films using guar gum, cellulose, and red cabbage extract, and found that the combination of these compounds improved the characteristics of the films, indicating that it is possible to develop biodegradable packaging capable of monitoring food spoilage through color change.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Biodegradable films withBrassica Oleracea Capitataextract as a quality indicator in sheep meat

Alves

Lima

Chaves

et al. 2020

J Food Process Preserv

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The development of smart biodegradable films emerges as an alternative capable of indicating the correlation between the pH of a product and the color changes related to the degradation processes. Therefore, the aim of this investigation was to develop smart biodegradable films using biopolymers, green banana starch, gelatin, alginate, and red cabbage extract as a quality indicator in sheep meat. The polymeric indicator films were prepared from three formulations: (I) 2% starch + 0.5 grams of glycerol + 5% of red cabbage extract; (II) 2% starch + 2% gelatin + 0.7 grams of glycerol + 5% red cabbage extract; (III) 1.5% alginate + 0.5% starch + 2% gelatin + 1% glycerol + 15% red cabbage extract and evaluated for light sensitivity, swelling index, water vapor transmission, and pH activation. The films showed changes in hydrophilicity according to their formulation. In addition, the alginate/starch/gelatin formulation added with 15% of red cabbage extract showed the highest swelling rate (91.30%), activation of water vapor transmission (5.3 g mm m2/h/Pa), and pH, in addition to activation in sheep meat the formulation with the best potential as a pH indicator package. Thus, smart biodegradable films with red cabbage extract have high biodegradability and allow consumers to choose a product with higher preservation quality. Practical applications The deterioration of food is directly related to changes in the pH of the product, therefore, the use of smart biodegradable films incorporated with plant extracts, such as red cabbage, appears as an excellent alternative for the consumer to detect changes in the product. In this investigation, the use of natural polymers, starch, and alginate performed well in the production of films with plant extract. Therefore, the application of biodegradable polymers and red cabbage extract in the development of intelligent films, emerges as a new approach of satisfactory potential for insertion in the market, being a viable alternative for application in the food industry, with regard to the quality and conservation of food matrices.

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“…Similar behavior was reported by Zhang et al. (2020) in films of starch and polyvinyl alcohol incorporated with anthocyanins from red cabbage.…”

Section: Resultssupporting

confidence: 88%

supporting

confidence: 86%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Biodegradable films withBrassica Oleracea Capitataextract as a quality indicator in sheep meat

Alves

Lima

Chaves

et al. 2020

J Food Process Preserv

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show abstract

“…WS was tested according to the modified weight loss method [33] which was performed with three replicates to determine the WS of films. Briefly, at room temperature, a film (2 cm × 2 cm) was weighed prior to dissolution in distilled water for 24 h and then removed and dried at 90°C to a constant weight.…”

Section: Physicalmentioning

confidence: 99%

Preparation and Characterization of Biodegradable Composited Films Based on Potato Starch/Glycerol/Gelatin

Niu

et al. 2021

Journal of Food Quality

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The use of plastics is resisted worldwide. Therefore, finding alternatives to plastic packaging products is an urgent issue. This work was dedicated to the preparation of biodegradable composited films with potato starch, glycerol, and gelatin. The formulation of the biodegradable film was first optimized via response surface methodology combined with the multi-index comprehensive evaluation method that considered physical properties (thickness, water solution (WS), tensile strength (TS) and elongation at break (E%)) and barrier property (light transmittance (T%)). Results indicated that the optimal conditions were 2.5% starch, 2.0% glycerol, and 1.5% gelatin (based on water). The optimized film presented excellent properties with TS of 4.47 MPa, E% of 109.91%, WS of 43.64%, and T% of 41.21% at 500 nm, and the comprehensive evaluation score of the composite film was 28.68. Moreover, a model verification experiment was further conducted, which proved that the predicted value highly matched experimental values, indicting the credibility and accuracy of the model. The resulting films were further characterized on the basis of rheological measurements, Fourier transform infrared spectroscopy (FTIR), and scanning electron microscopy (SEM). The rheological measurements proved that the film-forming solution exhibited low shear viscosity and non-Newtonian fluid behavior. FTIR and SEM revealed excellent compatibility among starch, glycerol, and gelatin. Hence, the resulting optimized film may be expected to provide theoretical basis and technical support for the food packing industry.

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“…Despite the undesirable color plant extracts may bring about, many kinds of plant extracts were proven to be effective in inhibiting melanosis of shrimps and thus could improve shrimp color (Licciardello, Kharchoufi, Muratore, & Restuccia, 2018; Sae‐Leaw & Benjakul, 2019; Shiekh, Benjakul, & Sae‐leaw, 2019). On the other hand, many chromogenic components like anthocyanins in plant extracts are promising to be used as freshness indicators of fishery products, owing to their sensitive color changes respond to pH and ammonia (Chen, Zhang, Bhandari, & Yang, 2020; Zhai et al., 2017; Zhang, Huang, Yan, Hu, & Ren, 2020). In addition to using delivery systems like nanoemulsions and active packaging materials, selecting EOs/plant extracts whose odor and color are more compatible with fishery products is another solution for their sensory defects.…”

Section: Influencing Factors Of Microbiota Composition In Fish and Crmentioning

confidence: 99%

Spoilage‐related microbiota in fish and crustaceans during storage: Research progress and future trends

Zhuang

Hong

Zhang

et al. 2020

Comp Rev Food Sci Food Safe

115

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Fish and crustaceans are highly perishable due to microbial growth and metabolism. Recent studies found that the spoilage process of fish and crustaceans is highly related to their microbiota composition. Microbiota of fish and crustaceans changes dramatically during storage and can be influenced by many factors (e.g., aquaculture environment, handling process, storage temperature, and various quality control techniques). Among them, many quality control techniques have exhibited efficient effects on inhibiting spoilage bacteria, regulating microbiota composition, and retarding quality deterioration. In this article, we elucidate the relationship between microbiota composition and fish/crustacean spoilage, demonstrate influencing factors of fish/crustaceans microbiota, and review various quality control techniques (especially plant‐derived preservatives) including their preservative effects on microbiota and quality of fish and crustaceans. Besides, present and future trends of various detective methods used in microbiota analysis are also compared in this review, so as to provide guides for future microbiota studies. To conclude, novel preservation techniques (especially plant‐derived preservatives) and hurdle technologies are expected to achieve comprehensive inhibitory effects on spoilage bacteria. Efficient delivery systems are promising in improving the compatibility of plant‐derived preservatives with fish/crustaceans and enhancing their preservative effects. Besides, spoilage mechanisms of fishery products that involve complex metabolisms and microbial interactions need to be further elucidated, by using omics technologies like metagenomics, metatranscriptomics, and metabolomics.

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Novel pH-sensitive films based on starch/polyvinyl alcohol and food anthocyanins as a visual indicator of shrimp deterioration

Cited by 221 publications

References 32 publications

Biodegradable films withBrassica Oleracea Capitataextract as a quality indicator in sheep meat

Biodegradable films withBrassica Oleracea Capitataextract as a quality indicator in sheep meat

Preparation and Characterization of Biodegradable Composited Films Based on Potato Starch/Glycerol/Gelatin

Spoilage‐related microbiota in fish and crustaceans during storage: Research progress and future trends

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