pH-sensitive and antibacterial films developed by incorporating anthocyanins extracted from purple potato or roselle into chitosan/polyvinyl alcohol/nano-ZnO matrix: Comparative study

Liu, Jialin; Huang, Jiayin; Ying, Yubin; Hu, Lingping; Hu, Yaqin

doi:10.1016/j.ijbiomac.2021.02.115

Cited by 86 publications

(27 citation statements)

References 38 publications

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“…The color change in the CS/κC film may be caused by EEOS. Many studies have reported color changes in biopolymer films containing plant extracts, such as chitosan films containing purple tomato anthocyanin [ 31 ], chitosan/PVA/ZnO films containing purple potato or rose anthocyanins [ 7 ], and cassava starch films containing lycium berry anthocyanins [ 27 ].…”

Section: Resultsmentioning

confidence: 99%

“…Biopolymer materials have attracted more and more attention due to their excellent properties, such as biodegradability, safety, biocompatibility, and renewability [ 6 ]. In recent years, biological materials such as polysaccharides, proteins, and lipids have been highly focused on [ 7 ]. Biodegradable films can be developed using proteins, carbohydrates, lipids, or compounds [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

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Preparation and Performance Characterization of a Composite Film Based on Corn Starch, κ-Carrageenan, and Ethanol Extract of Onion Skin

Wang

et al. 2022

Polymers

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Using corn starch (CS) and κ-carrageenan(κC) as the raw material and active composite, respectively, films containing different concentrations of ethanol extract of onion skin were prepared. The effects of different concentrations of ethanol extract of onion skin (EEOS) on the physicochemical properties, as well as the antioxidant and antibacterial properties, of CS/κC films were also discussed. The addition of ethanol extract of onion skin inhibited the recrystallization of starch molecules in the composite films. It affected the microstructure of the composite films. The color of the composite films was deepened, the brightness was reduced, and the opacity was increased. Water vapor permeability increased, tensile strength decreased, and elongation at the break increased. The glass-transition temperature decreased. The clearance of DPPH radicals and ABTS cation radicals increased. Moreover, when the concentration of EEOS was 3%, the antioxidant effect of the films on oil was greatly improved and could effectively inhibit Staphylococcus aureus and Escherichia coli. The above results showed that adding ethanol extract of onion skin improved the physicochemical properties and biological activities of the CS/κC composite films, so CS/κC/EEOS composite films can be used as an active packaging material to extend food shelf-life. These results can provide a theoretical basis for the production and application of corn starch/κ-carrageenan/ethanol extract of onion skin composite films.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Preparation and Performance Characterization of a Composite Film Based on Corn Starch, κ-Carrageenan, and Ethanol Extract of Onion Skin

Wang

et al. 2022

Polymers

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“…This indicated that the addition of CPA could improve the light barrier property of the films (You et al ., 2022). Similar results were also found in composite films with blueberry and blackberry anthocyanins and composite films with purple potato anthocyanin, which had better UV–vis barrier properties than films without added anthocyanins (Kurek et al ., 2018; Liu et al ., 2021).…”

Section: Resultsmentioning

confidence: 99%

“…The pH sensitivity of CPA was evaluated following the method of Liu et al . (2021). In short, CPA powder was dissolved in different buffer solutions (pH 1–14), and the colour of the solutions under different pH conditions was recorded with a mobile phone camera.…”

Section: Methodsmentioning

confidence: 99%

A novel intelligent film with high stability based on chitosan/sodium alginate and coffee peel anthocyanin for monitoring minced beef freshness

Liu

Qin

et al. 2022

Int J of Food Sci Tech

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This study aimed to develop a novel pH-sensitive intelligent film for monitoring minced beef freshness based on chitosan/sodium alginate (CS-SA) and coffee peel anthocyanin (CPA). The different CPA content effects on the internal structure, physical properties and pH sensitivity of the CS-SA films were investigated. The results showed low contents of CPA (≤2%) could be evenly distributed within the CS-SA matrix with good compatibility. The addition of CPA significantly improved the physical properties and pH sensitivity of the CS-SA films. The CS-SA film containing 2% CPA (CS-SA-CPA2) showed the best tensile strength, water vapour barrier performance and most noticeable colour change. Moreover, this film exhibited good colour stability after 120 days. The CS-SA-CPA2 film changed colour from light yellow to brown to dark brown during minced beef storage, successfully indicating freshness. Therefore, the CS-SA-CPA2 film has the potential to be a pH-sensitive material for monitoring minced beef freshness.

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“…• As antocianinas sensíveis ao pH, encontradas na batata roxa ou roselle, foram incorporadas em matrizes de quitosana e polivinil álcool com nanopartículas de óxido de zinco, para produção de filmes inteligentes (Liu et al, 2021).…”

Section: Levantamento De Dados Recentes: Análise Da Relevânciaunclassified

Desenvolvimento de embalagens inteligentes com alteração colorimétrica incorporadas com antocianinas: uma revisão crítica

Teixeira

Soares

Stringheta

2021

Braz. J. Food Technol.

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Resumo Embalagens inteligentes são aquelas que possuem maior aprimoramento em relação à comunicação e ao consumidor, uma vez que fornecem uma informação dinâmica sobre a qualidade real do produto. A presente revisão tem como objetivo analisar o conceito de embalagens inteligentes que utilizam como base polímeros incorporados com antocianinas para alteração colorimétrica, discutindo aspectos do desenvolvimento científico. Foi realizada uma análise crítica da produção científica que trata dos processos utilizados para o desenvolvimento dessas embalagens. O processo de produção está estruturado e controlado com base na demanda atual dos consumidores, uma vez que eles estão cada vez mais alertas em relação à segurança e à qualidade dos alimentos disponibilizados para consumo. Nesse sentido, o desenvolvimento de novas embalagens inteligentes com indicadores ou sensores colorimétricos está diretamente relacionado com a forma de produção, requerendo uma padronização de sua produção e parâmetros, fornecendo uma visão de diversos profissionais, que acabam por desenvolver novas tecnologias promissoras.

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pH-sensitive and antibacterial films developed by incorporating anthocyanins extracted from purple potato or roselle into chitosan/polyvinyl alcohol/nano-ZnO matrix: Comparative study

Cited by 86 publications

References 38 publications

Preparation and Performance Characterization of a Composite Film Based on Corn Starch, κ-Carrageenan, and Ethanol Extract of Onion Skin

Preparation and Performance Characterization of a Composite Film Based on Corn Starch, κ-Carrageenan, and Ethanol Extract of Onion Skin

A novel intelligent film with high stability based on chitosan/sodium alginate and coffee peel anthocyanin for monitoring minced beef freshness

Desenvolvimento de embalagens inteligentes com alteração colorimétrica incorporadas com antocianinas: uma revisão crítica

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