Two colorimetric films based on chitin whiskers and sodium alginate/gelatin incorporated with anthocyanins for monitoring food freshness

Zheng, Yuewei; Li, Xiaomin; Huang, Yalou; Li, Houbin; Chen, Lingyun; Liu, Xinghai

doi:10.1016/j.foodhyd.2022.107517

Cited by 68 publications

(32 citation statements)

References 43 publications

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“…Similar to our results, researchers reported that films containing Loropetalum chinense var. rubrum (Yun et al ., 2022) and black wolfberry (Zheng et al ., 2022) anthocyanins had changed to green when exposed to ammonia gas.…”

Section: Resultsmentioning

confidence: 99%

Gelatin/chitosan nanofibres containing β‐cyclodextrin complex and corn poppy (Papaver rhoeasL.) for intelligent packaging

Bakhshizadeh

Moghaddam

Tavassoli

et al. 2023

Int J of Food Sci Tech

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This study aimed to produce an intelligent gelatin film containing chitosan nanofibre (CNF) and β-cyclodextrin/corn poppy complex (β-CD/CP) and monitor shrimp spoilage. The crystalline properties, surface morphology and chemical structure of the films were characterised. The results showed that the addition of CNF caused the appearance of a new peak at 2θ = 12.16°and improved the crystalline properties of the film. According to Fourier Transform Infrared (FT-IR) results, new interactions were formed between CNF and the β-CD/CP complex. Also, the addition of the β-CD/CP complex significantly (P < 0.05) reduced the water solubility (WS) of the gelatin-based film from 96% to 42%. The results of shrimp spoilage monitoring showed that after 7 days of storage, the colour of the intelligent film changed from coral to goldenrod due to the change in pH from 8.3 to 10.5 and the formation of ammonia vapours due to the decomposition of proteins, which shows the potential of the intelligent films containing the β-CD/CP to be used for monitoring of seafood products.

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Section: Resultsmentioning

confidence: 99%

Gelatin/chitosan nanofibres containing β‐cyclodextrin complex and corn poppy (Papaver rhoeasL.) for intelligent packaging

Bakhshizadeh

Moghaddam

Tavassoli

et al. 2023

Int J of Food Sci Tech

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“…Since free radicals in food are related to food deterioration and quality loss, the antioxidant property of packaging materials can also impact food shelf life [ 57 ]. Thus, the antioxidant activity of the samples was evaluated by scavenging 2,2-diphenyl-1-propionylhydrazine (DPPH) free radicals [ 58 ].…”

Section: Resultsmentioning

confidence: 99%

An Active Bio-Based Food Packaging Material of ZnO@Plant Polyphenols/Cellulose/Polyvinyl Alcohol: DESIGN, Characterization and Application

Song

Pang

et al. 2023

IJMS

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Active packaging materials protect food from deterioration and extend its shelf life. In the quest to design intriguing packaging materials, biocomposite ZnO/plant polyphenols/cellulose/polyvinyl alcohol (ZnPCP) was prepared via simple hydrothermal and casting methods. The structure and morphology of the composite were fully analyzed using XRD, FTIR, SEM and XPS. The ZnO particles, plant polyphenols (PPL) and cellulose were found to be dispersed in PVA. All of these components share their unique functions with the composite’s properties. This study shows that PPL in the composite not only improves the ZnO dispersivity in PVA as a crosslinker, but also enhances the water barrier of PVA. The ZnO, PPL and cellulose work together, enabling the biocomposite to perform as a good food packaging material with only a 1% dosage of the three components in PVA. The light shielding investigation showed that ZnPCP−10 can block almost 100% of both UV and visible light. The antibacterial activities were evaluated by Gram-negative Escherichia coli (E. coli) and Gram-positive staphylococcus aureus (S. aureus), with 4.4 and 6.3 mm inhibition zones, respectively, being achieved by ZnPCP−10. The enhanced performance and easy degradation enables the biocomposite ZnPCP to be a prospect material in the packaging industry.

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“…When ammonia concentrations of 3.0, 4.5, and 7.5 mmol/L were injected at 53% RH, the ALV changed from purple to dark blue within 4 s. Similarly, the increased NH 3 concentration could promote the color change of ALV. These were due to the fact that more H 2 O would promote the ionization of NH 3 to form more OH – groups, causing the color change of anthocyanins on the veneer. − …”

Section: Resultsmentioning

confidence: 99%

Green Production of Anthocyanin-Fixed Poplar Veneers toward a Smart Label with Higher and Long-Term Accuracy for Supervising the Freshness of Pork

Yun

Chi

et al. 2023

ACS Sustainable Chem. Eng.

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Promising pH-smart films suffer from problems of complicated production, high cost, high energy consumption, and low light barrier. In this study, poplar veneer was used as an alternative to the film matrix. A strategy was realized wherein bleaching and carboxylation were simultaneously developed to construct a green and smart label via alkaline H 2 O 2 treatment and adsorption of mulberry anthocyanins. When the concentrations of H 2 O 2 and NaOH increased to 6% and 0.1 mol/L, the carboxyl content and anthocyanin adsorption amount of veneer reached 1.04 mmol/g and 4.057 mg/g, respectively. The carboxyl content and adsorption capacity of anthocyanins were positively correlated. ALV showed good pH sensitivity and the ability to fix anthocyanins firmly. The color of ALV changed from purplish red to dark blue when the TVB-N of pork reached 14.78 mg/100 g, which was close to the threshold value of GB 2733-2015. This study provides a new material that can help assess the freshness of food in a safe and green way. It achieves a high-value conversion and the utilization of low-quality wood, opening up a new field of wood utilization.

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Two colorimetric films based on chitin whiskers and sodium alginate/gelatin incorporated with anthocyanins for monitoring food freshness

Cited by 68 publications

References 43 publications

Gelatin/chitosan nanofibres containing β‐cyclodextrin complex and corn poppy (Papaver rhoeasL.) for intelligent packaging

Gelatin/chitosan nanofibres containing β‐cyclodextrin complex and corn poppy (Papaver rhoeasL.) for intelligent packaging

An Active Bio-Based Food Packaging Material of ZnO@Plant Polyphenols/Cellulose/Polyvinyl Alcohol: DESIGN, Characterization and Application

Green Production of Anthocyanin-Fixed Poplar Veneers toward a Smart Label with Higher and Long-Term Accuracy for Supervising the Freshness of Pork

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