Comparison of the physical and functional properties of starch/polyvinyl alcohol films containing anthocyanins and/or betacyanins

Qin, Yan; Xu, Fengfeng; Yuan, L.; Hu, Huixia; Yao, Xiyu; Liu, Jun

doi:10.1016/j.ijbiomac.2020.07.065

Cited by 116 publications

(42 citation statements)

References 74 publications

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“…Similar changes were reported by Quin et al. (2020) in determining color parameters of films made with starch and polyvinyl alcohol, incorporated with anthocyanins and plant extract betacyanins, and the result revealed that despite the indicator films showing high sensitivity to different ranges pH, the luminance parameters and b * showed a significant reduction ( p < .05).…”

Section: Resultssupporting

confidence: 86%

Biodegradable films withBrassica Oleracea Capitataextract as a quality indicator in sheep meat

Alves

Lima

Chaves

et al. 2020

J Food Process Preserv

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The development of smart biodegradable films emerges as an alternative capable of indicating the correlation between the pH of a product and the color changes related to the degradation processes. Therefore, the aim of this investigation was to develop smart biodegradable films using biopolymers, green banana starch, gelatin, alginate, and red cabbage extract as a quality indicator in sheep meat. The polymeric indicator films were prepared from three formulations: (I) 2% starch + 0.5 grams of glycerol + 5% of red cabbage extract; (II) 2% starch + 2% gelatin + 0.7 grams of glycerol + 5% red cabbage extract; (III) 1.5% alginate + 0.5% starch + 2% gelatin + 1% glycerol + 15% red cabbage extract and evaluated for light sensitivity, swelling index, water vapor transmission, and pH activation. The films showed changes in hydrophilicity according to their formulation. In addition, the alginate/starch/gelatin formulation added with 15% of red cabbage extract showed the highest swelling rate (91.30%), activation of water vapor transmission (5.3 g mm m2/h/Pa), and pH, in addition to activation in sheep meat the formulation with the best potential as a pH indicator package. Thus, smart biodegradable films with red cabbage extract have high biodegradability and allow consumers to choose a product with higher preservation quality. Practical applications The deterioration of food is directly related to changes in the pH of the product, therefore, the use of smart biodegradable films incorporated with plant extracts, such as red cabbage, appears as an excellent alternative for the consumer to detect changes in the product. In this investigation, the use of natural polymers, starch, and alginate performed well in the production of films with plant extract. Therefore, the application of biodegradable polymers and red cabbage extract in the development of intelligent films, emerges as a new approach of satisfactory potential for insertion in the market, being a viable alternative for application in the food industry, with regard to the quality and conservation of food matrices.

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Section: Resultssupporting

confidence: 86%

Biodegradable films withBrassica Oleracea Capitataextract as a quality indicator in sheep meat

Alves

Lima

Chaves

et al. 2020

J Food Process Preserv

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“…The results concluded that there were variations in colors and darkness with the additional loading of CA. The changes in the color parameters with different anthocyanin content were also observed by Qin et al [ 70 ] for cassava starch films incorporated with Lycium ruthenicum Murr anthocyanin.…”

Section: Resultssupporting

confidence: 72%

“…They explained, the major reason was that anthocyanin was degraded to phenolic acids and aldehydes by deglycosylation and ring-opening reactions. For the SPS CA 0% film, although a slight change in the second stage weight loss was observed [ 64 ], in all the films, the second decomposition stage was exhibited around 190 °C to 300 °C, attributing to the glycerol rich phase volatilization and degradation similar to Qin et al [ 70 ] with the decomposition temperature of 185 °C to 260 °C. Lozano-Navarro et al [ 73 ] stated the decomposition temperature of glycerol was 290 °C in the study on chitosan-starch films with anthocyanin from natural extracts.…”

Section: Resultsmentioning

confidence: 67%

“…Low thermal stability for the prepared indicator films based on tara gum/cellulose/grape skins extract and chitosan/corn starch/red cabbage extract was reported by Ma et al [ 75 ] and Silva-Pereira et al [ 35 ], whereas Qin et al [ 70 ] experienced no effect on the thermal stability of films when Lycium ruthenicum Murr anthocyanin was added into the cassava starch films. However, in this study, the stability of the films at temperatures below 100 °C supports the potentiality of the films to be used in food packaging.…”

Section: Resultsmentioning

confidence: 88%

“…Based on Figure 4 , for all the films, the first stage exposed around 5 to 8% weight reduction between 50 °C to 150 °C which was attributed to water loss from the samples. Luchese, Garrido, et al [ 64 ] mentioned, for cassava starch with blueberry pomace, the small weight loss close to 100 °C can be attributed to the evaporation of moisture content of the samples whereby Qin et al [ 70 ] reported the temperature range from 30 °C to 185 °C for films based on cassava starch and anthocyanins from Lycium ruthenicum Murr. In addition, the anthocyanin in the CA films supposedly degraded in the first stage.…”

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Characterization of Anthocyanin Associated Purple Sweet Potato Starch and Peel-Based pH Indicator Films

Sohany

Tawakkal

Ariffin

et al. 2021

Foods

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In food packaging, smart indicator films based on natural resources have greatly attracted researchers to minimize the environmental issues as well as to satisfy consumer preferences for food safety. In this research, pH-sensitive films were prepared using purple-fleshed sweet potato starch (SPS) and sweet potato peel (SPP). Two categories of the film (i) SPS and (ii) SPS/SPP, were fabricated via solvent casting technique, incorporating different concentrations of commercial purple sweet potato anthocyanin (CA) at 0%, 1%, 1.5%, and 2% (w/v) and the physicochemical, mechanical, thermal, and morphological properties of the films were investigated. The thickness, water solubility, and swelling degree of the films increased with the increment of CA, whereas there were no significant changes in the water content (WC) of the films. Water vapor permeability (WVP) was decreased for SPS films while statistically similar for SPS/SPP films. The addition of CA reduced the tensile strength (TS) and tensile modulus (TM) yet increased the elongation at break (EaB) of the films as compared to films without CA. The FTIR results confirmed the immobilization of anthocyanin into the film. In SEM images, roughness in the surfaces of the CA-associated films was observed. A reduction of thermal stability was found for the films with anthocyanin except for the SPS/SPP CA 2% film. Furthermore, the CA-associated films showed a remarkable color response when subjected to pH buffers (pH 1 to 12) and successfully monitored chicken freshness. The fastest color migration was observed in acidic conditions when the films were immersed into aqueous, acidic, low fat, and fatty food simulants. The findings of this work demonstrated that the developed pH indicator films have the potential to be implemented as smart packaging to monitor food freshness and quality for safe consumption.

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Biopolymer‐based sachets enriched with acorn shell extracts produced by ultrasound‐assisted extraction for active packaging

Rincón

Bautista

Espinosa

et al. 2022

J of Applied Polymer Sci

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Acorn shell residue is valorized for the efficient obtention of antioxidant extracts by ultrasound-assisted extraction and applied in the development of biopolymerbased films, studying its influence in different matrices for the subsequent preparation of emitting sachets for active food packaging. The effect of increasing extract addition on the physical, mechanical, optical, and antioxidant properties of biopolymer films is studied. It is observed that the water resistance increases with increasing amounts of extract in PVA films and from 5% extract in chitosan films. Furthermore, 3% extract in both types of matrices increases the UV-light blocking capacity (up to 97%). Considering the mechanical performance, not weakening of the structure is observed because of the extract addition. Films possess radical scavenging activity against DPPH with the incremental amounts of extract. Moreover, acorn shell extract as active additive in biopolymer-based sachets demonstrates an effective delay of soybean oil oxidation during 10 days of storage.

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Comparison of the physical and functional properties of starch/polyvinyl alcohol films containing anthocyanins and/or betacyanins

Cited by 116 publications

References 74 publications

Biodegradable films withBrassica Oleracea Capitataextract as a quality indicator in sheep meat

Biodegradable films withBrassica Oleracea Capitataextract as a quality indicator in sheep meat

Characterization of Anthocyanin Associated Purple Sweet Potato Starch and Peel-Based pH Indicator Films

Biopolymer‐based sachets enriched with acorn shell extracts produced by ultrasound‐assisted extraction for active packaging

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