Development of Shrimp Freshness Indicating Films by Embedding Anthocyanins-Rich Rhododendron simsii Flower Extract in Locust Bean Gum/Polyvinyl Alcohol Matrix

Li, Chenchen; Yun, Dawei; Wang, Zeyu; Xu, Fengfeng; Tang, Chao; Liu, Jun

doi:10.3390/ma15217557

Cited by 8 publications

(2 citation statements)

References 47 publications

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“…Light transmittance is one of the important properties of food packaging materials, which can directly impact on consumer acceptability [ 49 , 50 , 51 ]. Figure 2 shows photos of films with different anthocyanin solution contents and light transmission curves.…”

Section: Resultsmentioning

confidence: 99%

Preparation and Application of pH-Sensitive Film Containing Anthocyanins Extracted from Lycium ruthenicum Murr.

et al. 2023

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A new pH-sensitive film was developed using Artemisia sphaerocephala Krasch. gum (ASKG), soybean protein isolate (SPI), and natural anthocyanin extracted from Lycium ruthenicum Murr. The film was prepared by adsorbing anthocyanins dissolved in an acidified alcohol solution on a solid matrix. ASKG and SPI were used as the solid matrix for the immobilization of the Lycium ruthenicum Murr. anthocyanin extract, which was absorbed into the film as a natural dye using the facile-dip method. Regarding the mechanical properties of the pH-sensitive film, the tensile strength (TS) values increased approximately 2–5-fold, but the elongation at break (EB) values decreased significantly by about 60% to 95%. With the increase in anthocyanin concentration, the oxygen permeability (OP) values first decreased by about 85%, and then increased by about 364%. The water vapor permeability (WVP) values increased by about 63%, and then decreased by about 20%. Colorimetric analysis of the films revealed variations in color at different pH values (pH 2.0–10.0). Fourier-transform infrared (FT-IR) spectra and XRD patterns indicated compatibility among ASKG, SPI, and anthocyanin extracts. In addition, an application test was conducted to establish a correlation between film color change and carp meat spoilage. At storage temperatures of 25 °C and 4 °C, when the meat was totally spoiled, the TVB-N values reached 99.80 ± 2.53 mg/100 g and 58.75 ± 1.49 mg/100 g, and the film’s color changed from red to light brown and from red to yellowish green, respectively. Therefore, this pH-sensitive film could be used as an indicator to monitor the freshness of meat during storage.

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Section: Resultsmentioning

confidence: 99%

Preparation and Application of pH-Sensitive Film Containing Anthocyanins Extracted from Lycium ruthenicum Murr.

et al. 2023

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“…Anthocyanin molecules are easily detached from the embedding system under these conditions. Thus, it is necessary to screen out the component molecules with a high matching binding degree through quantum chemistry computational simulation and design a targeted protection system [ 104 ]. This spatial protection has strong spatial matching and specificity, which is conducive to accurately fixing anthocyanins in the molecular protection domain (protective chamber) of proteins and then extracting their stability and biological activities.…”

Section: Effects Of Proteins On the Stability Of Anthocyaninsmentioning

confidence: 99%

Research Progress on the Extraction and Purification of Anthocyanins and Their Interactions with Proteins

Xue,

Zha,

Tang

et al. 2024

Molecules

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Anthocyanins, as the most critical water-soluble pigments in nature, are widely present in roots, stems, leaves, flowers, fruits, and fruit peels. Many studies have indicated that anthocyanins exhibit various biological activities including antioxidant, anti-inflammatory, anti-tumor, hypoglycemic, vision protection, and anti-aging. Hence, anthocyanins are widely used in food, medicine, and cosmetics. The green and efficient extraction and purification of anthocyanins are an important prerequisite for their further development and utilization. However, the poor stability and low bioavailability of anthocyanins limit their application. Protein, one of the three essential nutrients for the human body, has good biocompatibility and biodegradability. Proteins are commonly used in food processing, but their functional properties need to be improved. Notably, anthocyanins can interact with proteins through covalent and non-covalent means during food processing, which can effectively improve the stability of anthocyanins and enhance their bioavailability. Moreover, the interactions between proteins and anthocyanins can also improve the functional characteristics and enhance the nutritional quality of proteins. Hence, this article systematically reviews the extraction and purification methods for anthocyanins. Moreover, this review also systematically summarizes the effect of the interactions between anthocyanins and proteins on the bioavailability of anthocyanins and their impact on protein properties. Furthermore, we also introduce the application of the interaction between anthocyanins and proteins. The findings can provide a theoretical reference for the application of anthocyanins and proteins in food deep processing.

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Development of a freshness indicator packaging system using cold atmospheric plasma on LLDPE–PVA with Laponite–anthocyanin biohybrid

Leandro,

Laroque,

Carciofi

et al. 2024

Polymer International

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This study developed a freshness indicator based on poly(vinyl alcohol) (PVA) and a biohybrid (BH) of Laponite® and anthocyanins adhered to linear low‐density polyethylene (LLDPE) using cold atmospheric plasma (CAP). LLDPE was treated with CAP for 0 to 300 s, which resulted in an increased surface energy, characterized by an important increase in its polar component up to 120 s of treatment, due to the formation of polar groups on the surface of LLDPE. No changes in mechanical properties and water vapor permeability of LLDPE were observed. LLDPE–PVA–BH films were more homogeneous if BH was added before the acidification of the film‐forming solution due to more negative zeta potential and lower particle size of BH in basic medium. Indicators made with BH were able to maintain color after 8 weeks of exposure to light, while those made with anthocyanin extract had fully degraded after 3 weeks. The freshness indicator's color changed from purple to blue and finally to green when exposed to ammonia hydroxide (30% NH3) and from purple to blue when exposed to a simulant liquid of spoiled meat (0.03% NH3). Similar color variance was observed when the indicator was applied to monitor shrimp freshness, changing from purple to blue when the shrimp pH reached pH 7.6. Thus, bilayer films of LLDPE–PVA and natural BH produced using CAP have potential food packaging applications. © 2024 Society of Chemical Industry.

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Development of Shrimp Freshness Indicating Films by Embedding Anthocyanins-Rich Rhododendron simsii Flower Extract in Locust Bean Gum/Polyvinyl Alcohol Matrix

Cited by 8 publications

References 47 publications

Preparation and Application of pH-Sensitive Film Containing Anthocyanins Extracted from Lycium ruthenicum Murr.

Preparation and Application of pH-Sensitive Film Containing Anthocyanins Extracted from Lycium ruthenicum Murr.

Research Progress on the Extraction and Purification of Anthocyanins and Their Interactions with Proteins

Development of a freshness indicator packaging system using cold atmospheric plasma on LLDPE–PVA with Laponite–anthocyanin biohybrid

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