Smart packaging films based on starch/polyvinyl alcohol and Lycium ruthenicum anthocyanins-loaded nano-complexes: Functionality, stability and application

Qin, Yan; Yun, Dawei; Xu, Fengfeng; Chen, Dan; Kan, Juan; Li, Jun

doi:10.1016/j.foodhyd.2021.106850

Cited by 102 publications

(39 citation statements)

References 41 publications

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“…TVC value is utilized to reflect microbial growth status in fish fillets. 61 As shown in Fig. 9(B), the TVC value of fish fillets in all the treatment groups increased during storage, which was associated with the proliferation of psychrotrophic bacteria.…”

Section: Antioxidant Activitymentioning

confidence: 73%

“…TBARS value often reflects the level of secondary lipid oxidation production. 61 As exhibited in Fig. 9(A), the TBARS value of fish fillets in all treatment groups gradually increased, which was caused by the accumulation of lipid hydroperoxides and peroxide degradation products.…”

Section: Antioxidant Activitymentioning

confidence: 76%

“…59,60 Application of FG/COS-flavonol conjugate coatings in fish fillet preservation Fresh fish are perishable due to microbial spoilage and oxidation, resulting in quality loss. 61 FG-based coatings have been widely used in the preservation of fish. [62][63][64] Since COS-flavonol conjugates had potent antioxidant activity, they were integrated with FG to develop edible coatings for the preservation of largemouth bass fillets at 4 °C.…”

Section: Antioxidant Activitymentioning

confidence: 99%

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Horseradish peroxidase catalyzed grafting of chitosan oligosaccharide with different flavonols: structures, antioxidant activity and edible coating application

Yong

Yun

et al. 2022

J Sci Food Agric

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BACKGROUND Enzymatic catalyzed grafting of oligosaccharides with polyphenols is a safe and environmentally friendly approach to simultaneously enhance the bioactivity of oligosaccharides and the solubility of polyphenols. In this study, chitosan oligosaccharide (COS) was grafted with three different flavonols including myricetin (MYR), quercetin (QUE) and kaempferol (KAE) by horseradish peroxidase (HRP) catalysis. The structures, antioxidant activity and edible coating application of COS–flavonol conjugates were investigated. RESULTS The total phenol content of COS–MYR, COS–QUE and COS–KAE conjugates was 59.89, 68.37 and 53.77 mg gallic acid equivalents g−1, respectively. Thin layer chromatography showed the conjugates did not contain ungrafted flavonols. COS–flavonol conjugates showed ultraviolet absorption peak at about 294 nm, corresponding to the A‐ring of flavonols. Fourier‐transform infrared spectra of conjugates confirmed the formation of Schiff‐base and Michael‐addition products. The proton‐nuclear magnetic resonance spectrum of COS–KAE conjugate exhibited phenyl proton signals of KAE. X‐ray diffraction patterns of conjugates showed some diffraction peaks of flavonols. COS–flavonol conjugates presented rough and porous morphologies with sheet‐like and/or blocky structures. The conjugates showed higher water solubility, free radical scavenging activity and reducing power than flavonols. Moreover, fish gelatin/COS–flavonol conjugate coatings effectively prolonged the shelf life of refrigerated largemouth bass (Micropterus salmoides) fillets from 5 days to 7–8 days. CONCLUSION COS–flavonol conjugates prepared by HRP catalysis have great potentials as novel antioxidant agents. © 2022 Society of Chemical Industry.

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Section: Antioxidant Activitymentioning

confidence: 73%

Section: Antioxidant Activitymentioning

confidence: 76%

Section: Antioxidant Activitymentioning

confidence: 99%

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Horseradish peroxidase catalyzed grafting of chitosan oligosaccharide with different flavonols: structures, antioxidant activity and edible coating application

Yong

Yun

et al. 2022

J Sci Food Agric

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“…Wang et al [ 21 ] developed an antioxidant film by mixing gelatin with anthocyanins nanocomplexes for protecting olive oil from oxidation. The starch/PVA active film loaded with Lycium ruthenicum anthocyanins as packaging material can extend the shelf life of refrigerated fish [ 22 ]. Acetylated distarch phosphate (ADSP) is an esterified cross-linked composite-modified cassava starch obtained by acetylation and phosphate reactions of native cassava starch.…”

Section: Introductionmentioning

confidence: 99%

Characterization and Release Kinetics Study of Active Packaging Films Based on Modified Starch and Red Cabbage Anthocyanin Extract

et al. 2022

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Active packaging films were prepared by adding red cabbage anthocyanin extract (RCAE) into acetylated distarch phosphate (ADSP). This paper investigated the influence of the interaction relationship between RCAE and the film matrix on the structure, barrier, antioxidant and release properties of active films. Sixteen principal compounds in RCAE were identified as anthocyanins based on mass spectroscopic analysis. Micromorphological observations indicated that the RCAE distribution uniformity in the films decreased as the RCAE content increased. When the concentration of RCAE was not higher than 20%, the moisture absorption and oxygen permeability of films decreased. The stability of RCAE in the films was enhanced by the electrostatic interaction between RCAE and ADSP with the formation of hydrogen bonds, which facilitated the sustainability of the antioxidant properties of films. The release kinetics of RCAE proved that the release rate of RCAE in active films was the fastest in distilled water, and Fickian’s law was appropriate for portraying the release behavior. Moreover, the cytocompatibilty assay showed that the test films were biocompatible with a viability of >95% on HepG2 cells. Thus, this study has established the suitability of the films for applications in active and food packaging.

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“…Crosslinking of the fillers and the film matrix may be used to overcome the problem and improve the commercial applications of these films. Qin et al (2021) reported that anthocyanins with benzoyl rings and oxygenated hexameric heterocyclic structures reduced the water content and water vapor permeability of composite films because anthocyanins can form hydrogen bonds with hydrophilic groups in starch/PVA composite films, reducing the hydrophilicity of the films. Moreover, the large aromatic and pyridine rings in the anthocyanin backbone reduced the free volume in the film matrix and increased the zigzag path of water vapor transfer, improving the water-resistance of films.…”

Section: Introductionmentioning

confidence: 99%

Preparation of pH‐indicator films based on soy protein isolate/bromothymol blue and methyl red for monitoring fresh‐cut apple freshness

Ran

Wang

et al. 2021

Journal of Food Science

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Intelligent pH-indicator films based on soy protein isolate (SPI) were prepared using pH-sensitive dyes (bromothymol blue and methyl red). The addition of mixed indicators imparts pH-indicator films with an appreciable microstructure, acceptable water resistance, and favorable optical properties. The incorporation of the mixed indicators did not lead to significant improvement in the mechanical properties of films due to weak ionic cross-linking by hydrogen bonding between the SPI macromolecules and low-molecularweight indicators. Fourier-transform infrared spectroscopy indicated hydrogen bond-mediated intermolecular interactions, and scanning electron microscopy showed that BB/MR were well dispersed in the SPI film. The indicator addition hindered the sorption and passage of water molecules. The water vapor permeability, moisture sorption, moisture content, and total soluble matter were 4.32 to 6.12 ×10 -12 g⋅cm/cm 2 ⋅s⋅Pa, 36.70% to 73.33%, 25.28% to 44.11%, and 8.21% to 25.56%, respectively. Also, the addition of indicators reduced UV light transmittance with minimal effect on the transparency of the film. The presence of indicators enhanced the pH sensitivity, seen as a visible color reaction at different pHs (total color difference, ΔE > 5). When the pH-indicator film containing 8 ml/100 ml final film emulsions was used to monitor the fresh-cut apple freshness, a green color for fresh status was observed, which turned blue after 60 h. Collectively, our findings suggested that indicator-containing SPI films have the potential for monitoring the freshness of fruits.Practical Application: pH-indicator films can help consumers to identify the freshness of packaged food by a change in the color of the packaging material, which is easily visible to the unaided eye without the need for opening the packaging. This protects consumers' interests.

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Smart packaging films based on starch/polyvinyl alcohol and Lycium ruthenicum anthocyanins-loaded nano-complexes: Functionality, stability and application

Cited by 102 publications

References 41 publications

Horseradish peroxidase catalyzed grafting of chitosan oligosaccharide with different flavonols: structures, antioxidant activity and edible coating application

Horseradish peroxidase catalyzed grafting of chitosan oligosaccharide with different flavonols: structures, antioxidant activity and edible coating application

Characterization and Release Kinetics Study of Active Packaging Films Based on Modified Starch and Red Cabbage Anthocyanin Extract

Preparation of pH‐indicator films based on soy protein isolate/bromothymol blue and methyl red for monitoring fresh‐cut apple freshness

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