“…These findings provide insights into the chemical and physical interactions between the beetroot anthocyanin extract and the sodium alginate/chitosan matrix. Similar results were reported by Shabhangu et al (2022) for the addition of betanin dye to a protein isolate/water-soluble pectin-based film [ 51 ]. Fig.…”
“…These findings provide insights into the chemical and physical interactions between the beetroot anthocyanin extract and the sodium alginate/chitosan matrix. Similar results were reported by Shabhangu et al (2022) for the addition of betanin dye to a protein isolate/water-soluble pectin-based film [ 51 ]. Fig.…”
“…Therefore, natural pigments obtained from plant sources are recommended as an alternative to chemical types (Bao et al, 2022 ). In previous studies, plant‐based natural pigments including curcumin (Taghinia et al, 2021 ), anthocyanins (Duan et al, 2021 ), chlorophyll (Chavoshizadeh et al, 2020 ), and betalains (Shabahang et al, 2022 ) have been used to develop smart packaging.…”
In this study, a pH‐sensitive indicator based on fish gelatin and Coleus scutellarioides anthocyanin extract (CSAE) was prepared and characterized. Films were prepared using the solvent casting method and different levels of CSAE, including 10 ml (CSG1), 20 ml (CSG2), and 30 ml (CSG3), and 0 ml (CSG0) as a control sample. The mechanical, optical, and pH sensing of active films and the release of anthocyanins from the films were investigated. The relationship between the total volatile basic nitrogen (TVB‐N) of fish fillets and a* color index of films was studied. By incorporation of CSAE, the flexibility of films increased, while the tensile strength and UV–Vis light transmittance through the films decreased (p < .05). The films containing the CSAE had a darker, yellowish, and reddish color than the control film. There was a significant relationship between the pH variation and the film color. The films had a purple color at acidic pH, and their color changed to green at an alkaline pH, indicating the sensitivity of the produced films to pH changes. There was a significant relationship between the TVB‐N value of fish fillets and the a* index of the film during the 16 h storage time. The results showed that by increasing TVB‐N values of the fillets, the a* color index decreased, and the films' color changed from purple to colorless. In summary, the active films prepared with fish gelatin and CSAE could be used as pH‐sensitive intelligent packaging to display the freshness of fishery products.
“…Edible coatings are thin polymer layers that adhere to food surfaces. These can be prepared from various biopolymers, such as proteins, polysaccharides, or their combination (Oladzadabbasabadi, Mohammadi Nafchi, Ariffin, et al., 2022 ; Shabahang et al., 2022 ). These coatings are prepared as viscose solutions and applied to products through spraying or dipping (Díaz‐Montes & Castro‐Muñoz, 2021 ).…”
Section: Introductionmentioning
confidence: 99%
“…Edible coatings are thin polymer layers that adhere to food surfaces. These can be prepared from various biopolymers, such as proteins, polysaccharides, or their combination Shabahang et al, 2022).…”
This study investigated the possibility of using active coatings based on Zedo gum containing essential oils of Zataria multiflora Boiss (ZE) and tarragon (TE) to increase the shelf life and maintain the quality of freshly cut potato strips. The chemical compositions of ZE and TE were initially identified, and their antioxidant and antimicrobial activities were investigated. ZE consisted mainly of carvacrol (26.26%), p‐cymene (21.50%), thymol (18.05%), and linalool (11.31%), and those of TE comprised p‐allylanisole (81.92%), β‐Ocimene E (8.06%), and β‐Ocimene Z (5.35%). Afterwards, a Zedo gum active coating (1% v/w) containing 1% (v/v) essential oil was prepared, and the produced coating solutions were used to soak the potato strips for 5 min. The coated potatoes were kept fresh in a refrigerator for 9 days, and their quality characteristics were examined every 3 days. The results show that the weight loss, browning index, total microbial count, and mold and yeast counts in the strips increased during 9 days of cold storage, and hardness decreased (p < .05). However, the coatings of strips, especially those containing essential oils, reduced the intensity of changes in moisture, color, and hardness, increased microbial stability, and maintained the sensory acceptance of strips compared with the uncoated sample (control). Finally, this study demonstrated that the quality and shelf life of fresh potato strips can be improved by using active coatings based on Zedo gum containing ZE and TE (especially ZE).
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