Developing an intelligent film containing Vitis amurensis husk extracts: The effects of pH value of the film-forming solution

Ma, Qianyun; Ren, Yimei; Gu, Zheng; Wang, Limin

doi:10.1016/j.jclepro.2017.08.099

Cited by 107 publications

(38 citation statements)

References 30 publications

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“…The appearance of films is shown in Figure 2. Natural pigments could cause the differences in color appearance of films, so the anthocyanins in lapacho tea are pH sensitive [37,38]. When the color appearance of films is compared to the pH of the film forming solution, it can be said that color is affected by the amount of the extract, but also by pH.…”

Section: Uv-vis Spectra and Transmittancementioning

confidence: 99%

Chemical and Physical Characteristics of Edible Films, Based on κ- and ι-Carrageenans with the Addition of Lapacho Tea Extract

Jančíková

Đorđević

Jamróz

et al. 2020

Foods

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The aim of the study was to characterize antioxidant and textural property differences of edible films prepared with the addition of lapacho extract (LE). The experimentally produced edible films also contained different carrageenans (ι-and κ-carrageenan). The κand ι-carrageenan, glycerol and the different addition of LE (5%, 10%, 20%) were used as ingredients for forming films. The pH and viscosity were measured for film forming solutions (before drying). The following analyses were performed on films: the total polyphenol content (TPC), Ferric Reducing Antioxidant Power (FRAP) and 2-Diphenyl-1-Picrylhydrazyl (DPPH). Optical parameters were analyzed by the determination of UV-Vis spectra. The structure of films was characterized by scanning electron microscopy. The gained results indicated that the use of different gelling agents (ι-and κ-carrageenan) resulted in statistically significant (p < 0.05) differences in textural properties (strength and breaking strain) of produced edible films. The highest antioxidant properties and TPC had a κ film with 20% LE (DPPH: 87.63 ± 0.03%; TPC: 233.75 ± 0.104 mg gallic acid/g). According to these results, it can be concluded that edible films with the highest concentrations of added lapacho extract can serve as a good source of antioxidant compounds. Certainly, these properties can be usefully incorporated into the wrapped food commodity.Foods 2020, 9, 357 2 of 15 but there is a high demand from consumers for less processed food and natural substances that can make produced food commodities even more functional [4].Carrageenans are polysaccharides produced by red seaweeds Rhodophyceae [5]. Kappa carrageenan has about 25% to 30% of sulfate content and iota carrageenan about 28 to 30% [6]. Commercial κand ι-carrageenans are gel-forming compounds and they are water soluble [5,7,8]. The physicochemical properties of carrageenans are highly affected by their chemical structures (helical structure formation). It was observed that edible films produced with the use of kappa carrageena were clear, with advantageous mechanical and structural properties [9].The lapacho tea is the inner bark and heartwood of the tree of different botanical names such as Tabebuia avellanedae and Tecoma impetiginosa. These trees are specific to the area of South America, where lapacho is traditionally used, and this tea is well known for its antitumor properties, mainly due to the presence of polyphenolic compounds [10].Polyphenolic compounds are common in fruit and vegetables, they are secondary metabolites, and they also have high antioxidant potential and can also work as anti-inflammatory, antimicrobial, antithrombotic and cardio protective compounds [11]. In natural extracts, there can also be a lot of aromatic compounds, which can work as a UV barrier [12]. On the other side, polysaccharides can interact with the polyphenolic compounds, and they can impact the properties of matrices consisting of these compounds. Food commodities represent mainly complex matrixes, in which interactions between the...

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Section: Uv-vis Spectra and Transmittancementioning

confidence: 99%

Chemical and Physical Characteristics of Edible Films, Based on κ- and ι-Carrageenans with the Addition of Lapacho Tea Extract

Jančíková

Đorđević

Jamróz

et al. 2020

Foods

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“…3,4 . Considering that traditional synthetic pH dyes with potential harmful effects to human beings are not ideal for food packaging, 5 more attentions have recently been paid to natural and safe pigments, such as anthocyanins [6][7][8][9][10][11][12][13][14] and curcumin. [15][16][17][18] In addition, due to the public concern over environmental problems caused by plastics, there is a greater demand for packaging materials made by eco-friendly biopolymers with good filmforming properties, such as starch, chitosan, gums, alginate, agar, gelatin and so forth.…”

Section: Introductionmentioning

confidence: 99%

Natural Biomaterial-Based Edible and pH-Sensitive Films Combined with Electrochemical Writing for Intelligent Food Packaging

Zhai

Zhang

et al. 2018

J. Agric. Food Chem.

154

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An edible and pH-sensitive film combined with electrochemical writing was developed using gelatin, gellan gum and red radish anthocyanin extract for intelligent food packaging applications. The composite film displays orange red-to-yellow color change over the pH range 2-12. The tensile strength, ductility, and barrier response of the films to UV light and oxygen improved with the increase of red radish anthocyanin concentration. Multicolor patterns were successfully drawn on the film using an electrochemical writing method. The composite films acted as gas sensors which presented visible color changes in the presence of milk and fish spoilage, while the written patterns were well preserved. Accordingly, this composite film with written patterns could be an easy-to-use indicator with great potential for monitoring food spoilage as part of an intelligent packaging system.

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“…Various kinds of freshness indicators have been developed [40][41][42][43]. Freshness indicators are normally comprised of food spoilage and ripeness indicators [44].…”

Section: Freshness Indicatorsmentioning

confidence: 99%

Valorization of Food Processing By-Products as Smart Food Packaging Materials and Its Application

Rawdkuen¹,

Kaewprachu²

2020

Food Preservation and Waste Exploitation

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Traditional food packaging systems cannot provide any information related to the food quality during storage to consumers. Recently, the renewable resources have been considered as starting materials for making biodegradable packaging film. A variety of food processing by-products have been utilized, either alone or in mixtures, to produce packaging films with proper properties. It shows high possibility for smart biodegradable filmmaking as well as is applicable in the food industry. In order to monitor the food quality and to reduce the food loss and waste, a new packaging technology has been increasingly developed. Smart packaging refers to packaging systems which can monitor, detect, and inform about the qualities of food in real time. Indicator is the most commonly used device, which can communicate through direct visual change, especially in color. Natural extract and synthetic color are usually added into smart packaging films. However, synthetic dyes may be harmful to the consumers' health. Thus, the use of natural extract has been increased. Smart packaging films can be applied to various types of food products in order to monitor the food quality during transportation and storage. Thus, smart packaging could be used as a nondestructive tool to detect the food quality.

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Developing an intelligent film containing Vitis amurensis husk extracts: The effects of pH value of the film-forming solution

Cited by 107 publications

References 30 publications

Chemical and Physical Characteristics of Edible Films, Based on κ- and ι-Carrageenans with the Addition of Lapacho Tea Extract

Chemical and Physical Characteristics of Edible Films, Based on κ- and ι-Carrageenans with the Addition of Lapacho Tea Extract

Natural Biomaterial-Based Edible and pH-Sensitive Films Combined with Electrochemical Writing for Intelligent Food Packaging

Valorization of Food Processing By-Products as Smart Food Packaging Materials and Its Application

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