Buffering colour fluctuation of purple sweet potato anthocyanins to acidity variation by surfactants

Liu, Songbai; Fu, Yuanqing; Si, Nian

doi:10.1016/j.foodchem.2014.04.029

Cited by 43 publications

(29 citation statements)

References 23 publications

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“…The colorimeter should totally cover the detection area of the sample, otherwise, color features of other objectives around the sample might be acquired, which made the result incorrect. The CIELAB color scale, which is a three dimensional cube color space, can represent the three color parameters (L*, a* and b*) precisely 27 . Eggshell strength was determined by the egg shell force gauge (ESFG-1, Nanjing Wanma Uitrasonic Motors Co., Ltd, China).…”

Section: Methodsmentioning

confidence: 99%

External characteristic determination of eggs and cracked eggs identification using spectral signature

Xie

2016

Sci Rep

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This study was carried out to use hyperspectral imaging technique for determining color (L*,Egg is one of the most important foods because of its healthy function to people. It is rich in protein, lipid and carbohydrates, and it also contains mineral elements and vitamins 1 . In food industry, eggs can be used for making cakes, breads, ice creams, etc. Also, eggs have therapeutic and diagnostic functions 2 . However, eggs can often be damaged due to their fragile eggshells. According to a previous study, cracked eggs made up from 6% to 8% of the total eggs production 3 . The eggshell is a natural protection for egg, and thus it is significant to get a high value of eggshell strength 4 . The eggshell strength, reflecting the resistance ability to damage, can protect eggs when they are in collecting, packaging, storage and transportation. It can be found the higher the eggshell strength, the stronger resist to damage. Cracked eggs can finally cause economic loss in two ways, one is that they cannot be sold at a high price, another is cracked eggs may raise the risk of bacterial contamination to intact eggs, which can even produce food quality and safety problems [5][6][7] . Therefore, cracked eggs should be identified and taken out before they are sent to the market. Egg color is also an important factor in egg industry. It can affect people's choice due to the regional or national cultural preferences for different colors, directly affecting eggs' production [8][9] . Thus, the determination of egg color and eggshell strength is of importance.Hyperspectral imaging technique can produce spectral information as well as spatial information for objectives at the same time. A spatial hyperspectral cube can be generated when one sample was scanned by the hyperspectral imaging camera. The hyperspectral cube (hyperspectral image) contains a series of images covering the whole wavelengths, and each pixel for one image has both spectral and spatial information 10 . Because of this feature, it can be used to detect external characteristics, such as fruit defect 11,12 , color 13 and sugar beet disease 14 , and internal information, such as moisture content 10 and other chemical indexes 15,16 . By studying spectral features at different wavelengths, it may be possible for color and eggshell strength determination and cracked eggs identification, which can be seen in many previous studies. Wu et al. predicted beef color (L*, a* and b*) using hyperspectral imaging technique 17 . Wu et al. investigated color distribution in salmon fillet by using hyperspectral imaging 18 . Iqbal et al. detected the color in turkey hams by hyperspectral imaging method 19 . Huang et al. studied color feature in vegetable soybean during drying based on hyperspectral imaging 20 . All of these studies showed the feasibility of hyperspectral imaging technique for color determination.This study investigated the determination of egg color and eggshell strength values and detection of cracked eggs using hyperspectral imaging technique. The specific object...

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Section: Methodsmentioning

confidence: 99%

External characteristic determination of eggs and cracked eggs identification using spectral signature

Xie

2016

Sci Rep

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“…Generally, most explanations for the stabilising effect of micelles focus on the interaction between the negatively charged micelle surface and the positively charged form of the anthocyanins. This influence was particularly illustrated by Liu, Fu, & Nian (2014), who showed that only anionic surfactant micelles, oppositely to nonionic and cationic surfactant micelles, stabilised the positively charged anthocyanins.…”

Section: Mechanism Of Colour Stabilising Effect Of Sdsmentioning

confidence: 98%

“…Mulinacci et al, (2001) suggested that the presence of SDS micelles induced an intermolecular self-association process of the anthocyanins, which contributed to the increased stability. Liu, Fu, & Nian (2014) suggested that anionic surfactant micelles could isolate anthocyanins from variations in matrix acidity, while not affecting the characteristic colour of the anthocyanins due to the transparent nature of micelles. Specifically, Liu, Fu, & Nian (2014) suggested that the SDS micelles surrounded, or encapsulated, the anthocyanins, thus providing distinct anionic microenvironments, which stabilised the positively charged flavylium cation of anthocyanins.…”

Section: Mechanism Of Colour Stabilising Effect Of Sdsmentioning

confidence: 99%

“…Liu, Fu, & Nian (2014) suggested that anionic surfactant micelles could isolate anthocyanins from variations in matrix acidity, while not affecting the characteristic colour of the anthocyanins due to the transparent nature of micelles. Specifically, Liu, Fu, & Nian (2014) suggested that the SDS micelles surrounded, or encapsulated, the anthocyanins, thus providing distinct anionic microenvironments, which stabilised the positively charged flavylium cation of anthocyanins. A similar explanation was proposed by Lima et al (2002), who suggested that the pronounced colour stabilisation was a result of an incorporation of the anthocyanins into the anionic SDS micelles.…”

Section: Mechanism Of Colour Stabilising Effect Of Sdsmentioning

confidence: 99%

“…Several reports have shown that anthocyanins can be stabilised by interaction with micelles formed from e.g. sodium dodecyl sulphate (SDS) (Mulinacci, et al, 2001;Lima, et al, 2002;Liu, Fu, & Nian, 2014). These reports conclude that the colour stabilisation occurs through interaction of the positively charged flavylium cation of anthocyanins with the negatively charged SDS micelle.…”

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confidence: 99%

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Stabilising phycocyanin by anionic micelles

et al. 2018

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Phycocyanins are pigment-protein complexes with potential application as natural food colourants. The perceived colour of phycocyanins varies with pH, and a method to stabilise the colour over a broad range of pH values is requested by the food industry. In this work, the stabilising effect of sodium dodecyl sulphate (SDS) micelles on pH-induced colour variations of phycocyanin was examined. SDS was shown to stabilise the blue conformation of phycocyanin, preventing formation of the green conformation, which is prevalent at low pH. The studies indicated that the stabilising effect occurred through interaction or entrapment of the non-protonated, circular helical (blue) structure of phycocyanin and the anionic SDS micelles. The interaction prevented conversion into protonated, partially unfolded (green) phycocyanin species. This information opens for new possibilities to stabilise the blue conformation of phycocyanin and to apply the stabilised form in food products as a natural blue food colourant.

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Fabrication of antimicrobial colorimetric pad for meat packaging based on polyvinyl alcohol aerogel with the incorporation of anthocyanins and silver nanoparticles

Chen

et al. 2023

Packag Technol Sci

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A novel colorimetric pad with porous structure, good antimicrobial activity, and pHsensitivity has been developed based on polyvinyl alcohol (PVA), paper fibre, silver nanoparticles (AgNPs) and purple sweet potato anthocyanins (PSPA), aiming for the preservation and freshness indication of fresh meat. The effects of AgNPs content on the structure, physical properties and colour-changing behaviour in response to pH of the pad were investigated. The results showed that AgNPs physically interacted with polymer matrix and improved the uniformity of the internal pore structure of the pad. The antibacterial capability, DPPH radical scavenging activity and surface hydrophobicity of the pad increased significantly with increasing AgNPs content.However, the pH sensitivity of the pad was maintained with the addition of AgNPs, and the colour change of pad A-9 with pH was the most distinguishable when AgNPs content was the highest. When pad A-6 was used in the packaging of minced pork, compared to pad A-0 without the addition of AgNPs, it showed more significant effects in inhibiting microbial growth, reducing the production of volatile nitrogen compounds, improving the sensory quality of meat (p < 0.05), thereby extending the shelf life from 72 h to 120 h at 4 C. Moreover, A-6 displayed a visible colour change in response to the spoilage of minced pork in real time. Therefore, the developed pad with dual functions had great potential to be applied as a novel active and intelligent packaging for fresh meat, which would contribute towards reducing food waste and ensuring food safety.

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Buffering colour fluctuation of purple sweet potato anthocyanins to acidity variation by surfactants

Cited by 43 publications

References 23 publications

External characteristic determination of eggs and cracked eggs identification using spectral signature

External characteristic determination of eggs and cracked eggs identification using spectral signature

Stabilising phycocyanin by anionic micelles

Fabrication of antimicrobial colorimetric pad for meat packaging based on polyvinyl alcohol aerogel with the incorporation of anthocyanins and silver nanoparticles

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