The Effect of Variations in Fresh-Cut Apple Composition on the Performance of Polyvinyl Chloride Active Films

Suzuki, A. H.; Oliveira, Leandro S.; Franca, Adriana S.

doi:10.1007/s11947-020-02578-8

Cited by 4 publications

(3 citation statements)

References 32 publications

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“…The content of anthocyanins in the mulberry extract reached 173.45 ± 0.84 mg/g. The pH-dependent color change of anthocyanins is due to their structural changes in buffer solutions with different pH values, which is well proved by the research results of other researchers [ 24 , 30 ].…”

Section: Resultsmentioning

confidence: 63%

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Applicability and Freshness Control of pH-Sensitive Intelligent Label in Cool Chain Transportation of Vegetables

Feng,

Chen,

Zhang

2023

Foods

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Freshness is one of the main factors affecting consumers’ purchase of food. The freshness indicator labels of packaged fresh green bell pepper (Capsicum annuum L.) and greengrocery (Brassica chinensis L.) were constructed, and pH-sensitive indicator labels based on the dye of anthocyanin and the mixing dye of methyl red and bromothymol blue were prepared in this study. At the same time, the color, chlorophyll content and vitamin C content of vegetables were measured in order to explore the applicability of indicator labels in the cool chain transportation of vegetables. Compared with the nature dye, the chemical dye-type indicator labels are more sensitive to pH changes. The results showed that the mixed indicator intelligent label had the best indication effect, and the MB 2 (mixing 1 g/L methyl red and bromothymol blue solutions at a ratio of 3:2 with a concentration of 70 mL/L in indicator film solution) indicator label could effectively indicate the freshness changes in vegetables during storage. Meanwhile, the color changes of the MB 2-type indicator label were correlated with the colors change of the sample, changes in nutrients, and changes in CO2 content inside the packaging. In addition, freshness detection models for green bell pepper and greengrocery by using color information of MB 2 intelligent labels were established. Hence, this pH-sensitive label can be applied as a promising intelligent packaging for non-destructively monitoring the freshness of respiratory and non-respiratory climacteric vegetables.

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Section: Resultsmentioning

confidence: 63%

“…The label was immersed in a buffer solution with a pH of 3–11 for 3 min. After the buffer solution was removed, the label was put in a place with uniform illumination to take photos and record the color change [ 24 ].…”

Section: Methodsmentioning

confidence: 99%

Applicability and Freshness Control of pH-Sensitive Intelligent Label in Cool Chain Transportation of Vegetables

Feng,

Chen,

Zhang

2023

Foods

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“…Physical preservation includes traditional packaging film (bag) technology, low temperature cold chain technology, and ultrasonic, ozone, and radiation methods (Artés-Hernández et al, 2021) as well as controlled atmosphere storage (Mendoza-Enano et al, 2019a). Chemical preservation involves chemical preservatives, as well as those derived from natural plant extracts (Suzuki et al, 2021) and biological preservation methods. From the viewpoint of food handling operations, economy, and convenience, a combination of physical and chemical methods-notably, the addition of antimicrobial agents to the packaging material-were assessed in this study, with the goal of extending the shelf life of fresh-cut watermelon.…”

Section: Introductionmentioning

confidence: 99%

Characterization of polysaccharide-based antibacterial films properties of loaded with Nisin and preservation of fresh-cut watermelon

et al. 2023

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The study aimed to improve polysaccharide-based packaging to extend the shelf life of fresh produce; a composite film with antimicrobial function was developed and tested. The packaging film is a blend of agar, a film-forming substrate; carrageenan, as a reinforcing agent; glycerol, as a plasticizer; and Nisin, an antimicrobial agent. The film was evaluated for its antibacterial, mechanical, and barrier properties at different humidity levels, using fresh-cut watermelon as the test food material. The film effectively inhibited the growth of Staphylococcus aureus and Listeria monocytogenes. Under relative humidity of 20%, 50%, and 90%, the tensile strength of the antibacterial film containing 0.28% Nisin was 23.08 ± 0.65, 16.09 ± 1.73, and 6.52 ± 0.56 MPa, respectively, and the film also had excellent barrier and heat-sealing properties. The packaging test using fresh-cut watermelon sealed in the antibacterial film containing 0.28% Nisin, under controlled atmosphere storage at either 4 °C or 20 °C, effectively inhibited microbial colonization in the melon and slowed the deterioration of the fruit, as indicated by measures of hardness, weight loss, and soluble solids. This method can extend the shelf life of fresh-cut fruit and provide a reference for further research on polysaccharide-based protective film for fresh produce.

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Extending shelf-life of fresh-cut apples using manna from ash tree (Fraxinus angustifolia) as natural antioxidant agent in comparision with calcium ascorbate

Allegra,

Eugenia,

Casales

et al. 2024

Postharvest Biology and Technology

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The Effect of Variations in Fresh-Cut Apple Composition on the Performance of Polyvinyl Chloride Active Films

Cited by 4 publications

References 32 publications

Applicability and Freshness Control of pH-Sensitive Intelligent Label in Cool Chain Transportation of Vegetables

Applicability and Freshness Control of pH-Sensitive Intelligent Label in Cool Chain Transportation of Vegetables

Characterization of polysaccharide-based antibacterial films properties of loaded with Nisin and preservation of fresh-cut watermelon

Extending shelf-life of fresh-cut apples using manna from ash tree (Fraxinus angustifolia) as natural antioxidant agent in comparision with calcium ascorbate

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