Colorimetric films incorporated with nisin and anthocyanins of pomegranate/Clitoria ternatea for shrimp freshness monitoring and retaining

Qi, Dongxiu; Xiao, Yewen; Li, Xia; Li, Linlin; Jiang, Suwei; Jiang, Shaotong; Wang, Hualin

doi:10.1016/j.fpsl.2022.100898

Cited by 25 publications

(8 citation statements)

References 45 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The FTIR spectrum of nisin showed three characteristic absorption peaks at 3440 cm −1 , 1670 cm −1 , and 1590 cm −1 , similar to the study of Krivorotova et al [ 45 ]. Among these, 3440 cm −1 was attributed to the O-H stretching vibration of -COOH, 1670 cm −1 to the C=O stretching vibration of the amide I band, and 1590 cm −1 to the N-H bending vibration and C-N stretching vibration of the amide II band [ 46 , 47 ]. It was observed that the characteristic peaks of nisin at 3440 cm −1 were all shifted to higher wave numbers (3450 cm −1 ) after nisin was complexed with milk proteins, which might be speculated to be due to the formation of new intermolecular hydrogen bonds between the two [ 48 ].…”

Section: Resultsmentioning

confidence: 99%

The Effect of Nanoscale Modification of Nisin by Different Milk-Derived Proteins on Its Physicochemical Properties and Antibacterial Activity

Wang,

Liu,

Huang

et al. 2024

Foods

View full text Add to dashboard Cite

Nisin is used as a natural food preservative because of its broad-spectrum antimicrobial activity against Gram-positive bacteria. However, free nisin is susceptible to various factors that reduce its antimicrobial activity. Milk protein, a protein derived from milk, has self-assembly properties and is a good carrier of bioactive substances. In this study, lactoferrin–nisin nanoparticles (L-N), bovine serum albumin–nisin nanoparticles (B-N), and casein–nisin nanoparticles (C-N) were successfully prepared by a self-assembly technique, and then their properties were investigated. The studies revealed that lactoferrin (LF) and nisin formed L-N mainly through hydrophobic interactions and hydrogen bonding, and L-N had the best performance. The small particle size (29.83 ± 2.42 nm), dense reticular structure, and good thermal stability, storage stability, and emulsification of L-N laid a certain foundation for its application in food. Further bacteriostatic studies showed that L-N enhanced the bacteriostatic activity of nisin, with prominent inhibitory properties against Listeria monocytogenes, Staphylococcus aureus, and Bacillus cereus, which mainly disrupted the cell membrane of the bacteria. The above results broaden our understanding of milk protein–nisin nanoparticles, while the excellent antibacterial activity of L-N makes it promising for application as a novel food preservative, which will help to improve the bioavailability of nisin in food systems.

show abstract

Section: Resultsmentioning

confidence: 99%

The Effect of Nanoscale Modification of Nisin by Different Milk-Derived Proteins on Its Physicochemical Properties and Antibacterial Activity

Wang,

Liu,

Huang

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

“…Digital photography was then used to observe and document changes in the colour of the intelligent films. The pH of shrimp samples was also monitored using a previously described method (Qi et al ., 2022).…”

Section: Methodsmentioning

confidence: 99%

Chitosan‐based film incorporated with anthocyanins of red poppy (Papaver rhoeas L.) as a colorimetric sensor for the detection of shrimp freshness

Tavassoli

Khezerlou

Firoozy³

et al. 2023

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary This study introduces a novel intelligent film based on chitosan (Ch) incorporated with a new natural dye of red poppy as a colorimetric sensor for the real‐time detection of shrimp freshness. The colour changeability of red poppy anthocyanins (RPAs) in a pH range of 2–12 was confirmed by the UV–vis spectra. The indicator film can respond to the ammonia vapour, with the colour changing of RPAs (brown/light yellow to dark brown) over time. The colorimetric films' light screening, tensile strength and antioxidant properties after the addition of RPAs show an increase. The anthocyanin‐loaded films produce a substantial colour change from brown to light yellow consistent with the shrimp spoilage at the pH threshold, which can inform the quality deterioration of the shrimp. Due to these benefits, the Ch‐RPAs indicator film can be used to visually and real‐timely monitor shrimp freshness in package.

show abstract

“…Yan et al [11] reported that the KC extract significantly enhanced the 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) radical scavenging ability of the films. The film exhibited good antioxidant activity (DPPH scavenging activity of ~80%) and antibacterial activity against S. aureus (approximating bactericidal effectiveness) [45]. You et al [32] reported that the Konjac Glucomannan/Carboxymethyl Cellulose (KGM/CMC) film with blackcurrant anthocyanin shows antioxidant and antibacterial properties, and has an inhibitory effect on food-borne pathogens due to the excellent free radical scavenging activity of blackcurrant anthocyanin (BCA).…”

Section: Sani Et Al 2021 [69]mentioning

confidence: 99%

Effect of Anthocyanins on Colorimetric Indicator Film Properties

Chen,

Wang,

Wang

et al. 2023

Coatings

View full text Add to dashboard Cite

Nowadays, intelligent packaging has become very popular. It can quickly detect problems that arise during food production or circulation by monitoring the quality and safety of food. Anthocyanins have attracted widespread attention as a material for manufacturing smart food packaging, as they are sensitive to changes in pH, and small changes in pH can cause changes in the color of anthocyanins. The incorporation of anthocyanins often causes different changes in the properties of the films. The effects of anthocyanins on different properties of the films, including barrier, stability, mechanical properties, antioxidant, antibacterial and pH-sensitive were reviewed. We suggest that anthocyanins have the potential to extend the shelf life and monitor the food’s freshness and quality in intelligent packaging.

show abstract

Colorimetric films incorporated with nisin and anthocyanins of pomegranate/Clitoria ternatea for shrimp freshness monitoring and retaining

Cited by 25 publications

References 45 publications

The Effect of Nanoscale Modification of Nisin by Different Milk-Derived Proteins on Its Physicochemical Properties and Antibacterial Activity

The Effect of Nanoscale Modification of Nisin by Different Milk-Derived Proteins on Its Physicochemical Properties and Antibacterial Activity

Chitosan‐based film incorporated with anthocyanins of red poppy (Papaver rhoeas L.) as a colorimetric sensor for the detection of shrimp freshness

Effect of Anthocyanins on Colorimetric Indicator Film Properties

Contact Info

Product

Resources

About