Simultaneously realizing intelligent color change and high haze of κ-carrageenan film by incorporating black corn seed powder for visually monitoring pork freshness

Chi, Wenrui; Liu, Wenhua; Li, Jian; Wang, Limin

doi:10.1016/j.foodchem.2022.134257

Cited by 21 publications

(8 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Physical filling and non‐critical interactions (such as hydrogen bonds) were speculated as basic driving force between BIL and Carr. The FTIR spectra of Carr‐black corn seed powder also demonstrated that anthocyanins can be bind to Carr via hydrogen bonding and electrostatic interactions 43 …”

Section: Resultsmentioning

confidence: 98%

“…The Carr/BIL 0 film exhibited the highest decomposition peak at 243°C, whereas Carr/BIL 0.0025-0.0125 films displayed the maximum decomposition peak at 245.03-246.63°C, indicating that the introduction of BIL could increase the thermal stability of the Carr/BIL film. However, Chi et al 43 found that the addition of black corn seed powder (containing anthocyanins, starch, lipid and fibers) decreased the thermal stability of Carr film, which was probably because of the reduction in crystallization of starch component after gelatinization.…”

Section: Thermal Propertymentioning

confidence: 99%

“…The FTIR spectra of Carr-black corn seed powder also demonstrated that anthocyanins can be bind to Carr via hydrogen bonding and electrostatic interactions. 43 Moisture content and WVP Water sensitivity of the Carr/BIL films was characterized by moisture content and WVP. As shown in Fig.…”

Section: Optical Propertiesmentioning

confidence: 99%

See 2 more Smart Citations

Development of antioxidant and smart NH₃‐sensing packaging film by incorporating bilirubin into κ‐carrageenan matrix

Liu

Tong

et al. 2023

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUNDActive and smart food packaging based on natural polymers and pH‐sensitive dyes as indicators has attracted widespread attention. In the present study, an antioxidant and amine‐response color indicator film was developed by incorporating bilirubin (BIL) into the κ‐carrageenan (Carr) matrix.RESULTSIt was found that the introduction of BIL had no effect on the crystal/chemical structure, water sensitivity and mechanical performance of the Carr‐based films. However, the barrier properties to light and the thermal stability were significantly improved after the addition BIL. The Carr/BIL composite films exhibited excellent 1,1‐diphenyl‐2‐picryl‐hydrazyl (i.e. DPPH)/2,2′‐azino‐bis‐(3‐ethylbenzothiazoline‐6‐sulfonic acid) (i.e. ABTS) free radical scavenging abilities and color responsiveness to different concentrations of ammonia. The application assay reflected that the Carr/BIL0.0075 film was effective in delaying the oxidative deterioration of shrimp during storage and realizing the color response of its freshness through the change of b* value.CONCLUSIONActive and smart packaging films were successfully prepared by incorporating different contents of BIL into the Carr matrix. The present study helps to further encourage the design and development of a multi‐functional packaging material. © 2023 Society of Chemical Industry.

show abstract

Section: Resultsmentioning

confidence: 98%

Section: Thermal Propertymentioning

confidence: 99%

See 1 more Smart Citation

Development of antioxidant and smart NH₃‐sensing packaging film by incorporating bilirubin into κ‐carrageenan matrix

Liu

Tong

et al. 2023

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

“…This suggests the participation of the intermolecular hydrogen bonding of the −COO − groups in the polymer matrix. The peak near 1225 cm −1 is caused by asymmetric stretching of the O�S�O functional group, present in the icarrageenan in the composite film, 31,32 and the 1028 and 930 cm −1 bands are due to the C−O−C stretching vibration and O−H bending vibrations. 6 The peak at 847 cm −1 is due to the vibrations of the β-1,4 bonds.…”

Section: Resultsmentioning

confidence: 99%

Ag Nanoparticle Incorporated Guar Gum–Sodium Alginate–I-Carrageenan Tribiopolymer Blended Cloth Waste Lint Extracted Cellulose Nanocrystal Antimicrobial Composite Film

Rahman,

Konwar,

Konwar

et al. 2024

Biomacromolecules

View full text Add to dashboard Cite

A biopolymer-based formulation for robust and active food packaging material was developed. This material consisted of a blend of three biopolymers (guar gum−sodium alginate−icarrageenan) reinforced by cellulose nanocrystals (CNC) alongside the integration of silver nanoparticles (AgNPs) with varying sizes. The CNC utilized in this process was derived from cloth waste lint (CWL) generated from a household cloth dryer machine. This CNC synthesis underwent a series of solvent treatments to yield the CNC used in the composite. CNC and AgNPs were incorporated into the tribiopolymeric blend matrix to construct a nanocomposite film that showed excellent tensile strength (∼90 MPa). The nanocomposite film also exhibited antimicrobial activity against Escherichia coli ATCC 25922 and Bacillus cereus MTCC 1272. In this report, it was demonstrated that the zone of inhibition against E. coli and B. cereus depends on the variation of size and amount of AgNPs inside the polymeric matrix. The practical applicability of such a film was also demonstrated by applying it to sliced bread and the enhancement of the shelf life of the raped bread was compared with a control. Thus, the guar gum−sodium alginate−i-carrageenan tribiopolymer blend with a cloth waste lint extracted cellulose nanocrystal composite film is antimicrobial, hence, an excellent candidate as an active packaging film.

show abstract

“…Lambda, kappa, and iota are three main types of carrageenan, and they are differentiated by the sulfate groups present in the repeating unit (Figure 3c) (Sedayu et al., 2019). Among the three types, κ‐carrageenan owing the highest gel‐forming ability, followed by iota and lambda, and as a result, it is mostly used in food packaging film fabrication (Chi et al., 2023; Jiang et al., 2023). All three main carrageenans are not soluble in organic solvent, and the water solubility varied depending on many factors like sulfate group.…”

Section: Alginate and Carrageenanmentioning

confidence: 99%

Recent trends in the application of films and coatings based on starch, cellulose, chitin, chitosan, xanthan, gellan, pullulan, Arabic gum, alginate, pectin, and carrageenan in food packaging

Rostamabadi,

Demirkesen,

Colussi

et al. 2024

Food Frontiers

View full text Add to dashboard Cite

The inevitable drawbacks of petrochemical polymer‐based packaging (e.g., extreme loss of fossil resources, excessive products’ carbon footprint, and inordinate environmental pollution resulting from the accumulation of disposed nonbiodegradable plastic‐based packages) have urged scientists to develop novel packaging materials from nature‐inspired biopolymers. Due to their biodegradability, non‐toxicity, film‐forming ability, and barrier properties versus gasses/aroma, polysaccharides have been increasingly valued in developing food packaging materials at the lab or industrial scale. Nonetheless, these valuable biopolymers also suffer from some inherent deficiencies, that is, low resistance to water and poor mechanical attributes. Hitherto, tackling such bottlenecks via the modification of biopolymers through chemical/physical approaches and applying a combination of several biopolymers has been the main focus of numerous recent studies. In this context, the present article, for the first time, provides a comprehensive update on the most recent utilization of common polysaccharides (e.g., starch, chitosan, xanthan gum, gum Arabic, alginate, gellan, pectin, and carrageenan) for food packaging applications.

show abstract

Simultaneously realizing intelligent color change and high haze of κ-carrageenan film by incorporating black corn seed powder for visually monitoring pork freshness

Cited by 21 publications

References 34 publications

Development of antioxidant and smart NH₃‐sensing packaging film by incorporating bilirubin into κ‐carrageenan matrix

Development of antioxidant and smart NH₃‐sensing packaging film by incorporating bilirubin into κ‐carrageenan matrix

Ag Nanoparticle Incorporated Guar Gum–Sodium Alginate–I-Carrageenan Tribiopolymer Blended Cloth Waste Lint Extracted Cellulose Nanocrystal Antimicrobial Composite Film

Recent trends in the application of films and coatings based on starch, cellulose, chitin, chitosan, xanthan, gellan, pullulan, Arabic gum, alginate, pectin, and carrageenan in food packaging

Contact Info

Product

Resources

About

Simultaneously realizing intelligent color change and high haze of κ-carrageenan film by incorporating black corn seed powder for visually monitoring pork freshness

Cited by 21 publications

References 34 publications

Development of antioxidant and smart NH3‐sensing packaging film by incorporating bilirubin into κ‐carrageenan matrix

Development of antioxidant and smart NH3‐sensing packaging film by incorporating bilirubin into κ‐carrageenan matrix

Ag Nanoparticle Incorporated Guar Gum–Sodium Alginate–I-Carrageenan Tribiopolymer Blended Cloth Waste Lint Extracted Cellulose Nanocrystal Antimicrobial Composite Film

Recent trends in the application of films and coatings based on starch, cellulose, chitin, chitosan, xanthan, gellan, pullulan, Arabic gum, alginate, pectin, and carrageenan in food packaging

Contact Info

Product

Resources

About

Development of antioxidant and smart NH₃‐sensing packaging film by incorporating bilirubin into κ‐carrageenan matrix

Development of antioxidant and smart NH₃‐sensing packaging film by incorporating bilirubin into κ‐carrageenan matrix