A novel colorimetric indicator film based on watermelon peel pectin and anthocyanins from purple cabbage for monitoring mutton freshness

Guo, Zonglin; Zuo, Huixin; Yu, Qunli; Han, Ling; Gou, Qiaomin; Yang, Lihua

doi:10.1016/j.foodchem.2021.131915

Cited by 59 publications

(15 citation statements)

References 28 publications

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“…Figure 2 shows that the OH peaks shifted slightly from 3342 to 3338 cm −1 when the GTE contents in the film increased from 0% to 2%, then shifted to 3348 cm −1 after the GTE increased from 2% to 5%. This resulted from the formation of H‐bonding between the pectin and the increasing concentrations of the GTE from 0% to 2% 22 . However, the hydrogen bonding appeared to decrease after the GTE content reached 2%.…”

Section: Resultsmentioning

confidence: 99%

“…pectin and the increasing concentrations of the GTE from 0% to 2%. 22 However, the hydrogen bonding appeared to decrease after the GTE content reached 2%. Similar findings were reported in studies done by Cabrera-Barjas et al 23 This could be explained by the aggregation of the GTE when it exceeded 2% and the saturation of the binding sites, which resulted in the limitation of hydrogen bond formation between the GTE and the film polymeric matrix.…”

Section: F I G U R E 2 Attenuated Total Reflectionmentioning

confidence: 99%

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Evaluation of structural and functional properties of citrus pectin film enriched with green tea extract

Wei

Pascall

2023

Polymer Engineering & Sci

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The effects of green tea extract (GTE) concentrations (0%, 1%, 2%, 3%, 4%, and 5%) on the thicknesses, mechanical strengths, storage/loss moduli, glass transition temperatures (Tg), chemical structures, morphologies, antioxidant activities, moisture contents, and gas permeabilities of low methoxyl pectin films were investigated in this study. A decrease in the percent elongation and moisture contents accompanied by an increase in the tensile strengths, Tg and elastic and storage moduli were observed with increasing, but low concentrations of GTE in the pectin films. This rate of change slowed at higher GTE concentrations. The thicknesses of the pectin films were not significantly affected by the concentrations of GTE. The FTIR results showed increasing ester and hydrogen bonding formations with increasing concentrations of GTE from 0% to 2% in the pectin. When the GTE concentration increased from 2% to 5%, there was an increase in ester, but a decrease in the H‐bonding. The x‐ray diffraction results showed that the crystallinity of the films increased as a result of increasing GTE contents. The results of the antioxidant activities and oxygen and water vapor barrier properties showed an enhancement due to the higher concentrations of GTE. Therefore, GTE can be incorporated into low methoxyl pectin in order to make films with desired mechanical strength, gas barrier, and antioxidant properties.

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Section: Resultsmentioning

confidence: 99%

Section: F I G U R E 2 Attenuated Total Reflectionmentioning

confidence: 99%

Evaluation of structural and functional properties of citrus pectin film enriched with green tea extract

Wei

Pascall

2023

Polymer Engineering & Sci

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“…Similar results were also reported by Guo et al . (2021b), they found that the addition of excessive purple cabbage anthocyanin destroyed the internal structure and reduced the uniformity of the composite film. The cross‐section of the composite films was continuous and uniform without pores as the CPA content increased from 0% to 2%.…”

Section: Resultsmentioning

confidence: 99%

“…With the increase in CPA content from 0% to 2%, EB decreased significantly from 8.98 ± 0.36 MPa to 5.09 ± 0.12 MPa ( P < 0.05), which was attributed to the formation of hydrogen bonds between CPA and the CS–SA matrix, inhibiting the movement of the polymer chain, and thus reducing the flexibility of film (Qin et al ., 2019). Furthermore, when the content of CPA was 3%, the EB of CS–SA–CPA3 significantly increased due to the non‐dense structure of the polymeric matrix (Guo et al ., 2021b).…”

Section: Resultsmentioning

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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“…Figure 2 a shows that there is an O−H stretching vibration peak at 3414 cm −1 for PC, and a C=O vibration absorption peak in the 1713−1594 cm −1 range [ 29 ]. In addition, the absorption peak of PC at 1404 cm −1 is caused by the symmetrical stretching vibration of the carboxylic acid functional groups, whereas the peaks near 1271 cm −1 and 1032 cm −1 are caused by the stretching vibration of the C−O bond in carboxylic acid [ 30 ]. After adding PCCA, an O−H stretching vibration peak at 3483 cm −1 is observed, indicating that there is a hydrogen bond in PC−PCCA [ 31 ].…”

Section: Resultsmentioning

confidence: 99%

Physical Properties, α-Glucosidase Inhibitory Activity, and Digestive Stability of Four Purple Corn Cob Anthocyanin Complexes

Dai

Ruan

et al. 2022

Foods

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In this study, pectin (PC), whey protein isolate (WPI), and chitosan (CS) were combined with purple corn cob anthocyanins (PCCA). Four complexes, PC−PCCA, WPI−PCCA, WPI−PC−PCCA, and CS−PC−PCCA were prepared to evaluate the improvement in the α-glucosidase inhibitory activity and digestive stability of PCCA. The encapsulation efficiency (EE), particle size, physical properties, and mode of action of the synthesized PCCA complexes were evaluated. Among them, CS−PC−PCCA had the highest EE (48.13 ± 2.73%) except for WPI−PC−PCCA; furthermore, it had a medium size (200−300 nm), the lowest hygroscopicity (10.23 ± 0.28%), lowest solubility (10.57 ± 1.26%), and highest zeta potential (28.20 ± 1.14). CS−PC−PCCA was multigranular and irregular in shape; X-ray diffraction showed that it was amorphous; and Fourier transform infrared spectroscopy confirmed that it was joined with PCCA through hydrogen bonds and electrostatic interactions. Compared with PCCA, the four complexes showed a higher α-glucosidase inhibition activity and digestive stability, except for WPI−PC−PCCA. Furthermore, CS−PC−PCCA exhibited the best α-glucosidase inhibition and simulated digestion stability.

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A novel colorimetric indicator film based on watermelon peel pectin and anthocyanins from purple cabbage for monitoring mutton freshness

Cited by 59 publications

References 28 publications

Evaluation of structural and functional properties of citrus pectin film enriched with green tea extract

Evaluation of structural and functional properties of citrus pectin film enriched with green tea extract

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

Physical Properties, α-Glucosidase Inhibitory Activity, and Digestive Stability of Four Purple Corn Cob Anthocyanin Complexes

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