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

Hu, Dongsheng; Liu, Xiaogang; Qin, Yuyue; Yan, Jiatong; Yang, Qiliang

doi:10.1111/ijfs.15809

Cited by 8 publications

(2 citation statements)

References 51 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In line with Wu’s study, the addition of red cabbage extract also reduced WVP of pullulan/chitosan/CN film [ 35 ]. However, there was no further decrease for the higher content of 8.75% PSPA, since the aggregation of anthocyanins could destroy the interaction between EC and G, leading to a decrease in compactness and uniformity of the film [ 36 ]. Guo et al found that the WVP of purple cabbage anthocyanins film decreased firstly and then increased with further addition of anthocyanins [ 37 ].…”

Section: Resultsmentioning

confidence: 99%

A Colorimetric Nanofiber Film Based on Ethyl Cellulose/Gelatin/Purple Sweet Potato Anthocyanins for Monitoring Pork Freshness

Wen,

Wu,

et al. 2024

Foods

View full text Add to dashboard Cite

In this study, colorimetric indicator nanofiber films based on ethyl cellulose (EC)/gelatin (G) incorporating purple sweet potato anthocyanins (PSPAs) were designed via electrospinning technology for monitoring and maintaining the freshness of pork. The film presented good structural integrity and stability in a humid environment with water vapor permeability (WVP) of 6.07 ± 0.14 × 10−11 g·m−1s−1Pa−1 and water contact angle (WCA) of 81.62 ± 1.43°. When PSPAs were added into the nanofiber films, the antioxidant capacity was significantly improved (p < 0.05) with a DPPH radical scavenging rate of 68.61 ± 1.80%. The nanofiber films showed distinguishable color changes as pH changes and was highly sensitive to volatile ammonia than that of casting films. In the application test, the film color changed from light pink (fresh stage) to light brown (secondary freshness stage) and then to brownish green (spoilage stage), indicating that the nanofiber films can be used to detect the real-time freshness of pork during storage. Meanwhile, it could prolong the shelf life of pork by inhibiting the oxidation degree. Hence, these results suggested that the EC/G/PSPA film has promising future for monitoring freshness and extending shelf life of pork.

show abstract

Section: Resultsmentioning

confidence: 99%

A Colorimetric Nanofiber Film Based on Ethyl Cellulose/Gelatin/Purple Sweet Potato Anthocyanins for Monitoring Pork Freshness

Wen,

Wu,

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

“…The cross sections were observed using a Scanning Electron Microscope (VEGA3; Tesken Co., Ltd., Prague, Czech Republic). The conductive gold layer of about 10 nm was plated on the fracture surface of the film [ 28 ].…”

Section: Methodsmentioning

confidence: 99%

Development of Smart Films of a Chitosan Base and Robusta Coffee Peel Extract for Monitoring the Fermentation Process of Pickles

Yan

Yang

et al. 2023

Foods

Self Cite

View full text Add to dashboard Cite

Smart film is widely used in the field of food packaging. The smart film was prepared by adding anthocyanin-rich Robusta coffee peel (RCP) extract into a chitosan (CS)–glycerol (GL) matrix by a solution-casting method. By changing the content of RCP (0, 10%, 15% and 20%) in the CS–GL film, the related performance indicators of CS–GL–RCP films were studied. The results showed that the CS–GL–RCP films had excellent mechanical properties, and CS–GL–RCP15 film maintained the tensile strength (TS) of 16.69 MPa and an elongation-at-break (EAB) of 18.68% with RCP extract. CS–GL–RCP films had the best UV-vis light barrier property at 200–350 nm and the UV transmittance was close to 0. The microstructure observation results showed that CS–GL–RCP films had a dense and uniform cross section, which proved that the RCP extract had good compatibility with the polymer. In addition, the CS–GL–RCP15 film was pH-sensitive and could exhibit different color changes with different pH solutions. So, the CS–GL–RCP15 film was used to detect the fermentation process of pickles at 20 ± 1 °C for 15 days. The pickles were stored in a round pickle container after the boiling water had cooled. The color of the CS–GL–RCP15 film changed significantly, which was consistent with the change of pickles from fresh to mature. The color of the smart film changed significantly with the maturity of pickles, and the difference of ΔE of film increased to 8.89 (15 Days), which can be seen by the naked eye. Therefore, CS–GL–RCP films prepared in this study provided a new strategy for the development of smart packaging materials.

show abstract

Chitosan-Based Natural Colorant Intelligent Freshness Indicator: Recent Advances, Properties, Novel Techniques, and Applications

Chen,

Zhou,

et al. 2024

Food Bioprocess Technol

View full text Add to dashboard Cite

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

Cited by 8 publications

References 51 publications

A Colorimetric Nanofiber Film Based on Ethyl Cellulose/Gelatin/Purple Sweet Potato Anthocyanins for Monitoring Pork Freshness

A Colorimetric Nanofiber Film Based on Ethyl Cellulose/Gelatin/Purple Sweet Potato Anthocyanins for Monitoring Pork Freshness

Development of Smart Films of a Chitosan Base and Robusta Coffee Peel Extract for Monitoring the Fermentation Process of Pickles

Chitosan-Based Natural Colorant Intelligent Freshness Indicator: Recent Advances, Properties, Novel Techniques, and Applications

Contact Info

Product

Resources

About