Evaluation of blueberry residue incorporated cassava starch film as pH indicator in different simulants and foodstuffs

Luchese, Cláudia Leites; Abdalla, Vanessa Ferreira; Spada, Jordana Corralo; Tessaro, Isabel Cristina

doi:10.1016/j.foodhyd.2018.04.010

Cited by 154 publications

(90 citation statements)

References 41 publications

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“…4,5 Cassava starch is regarded as a promising lm-forming material because it has a low temperature of gelatinization and good gel stability. 6 However, plain cassava starch lms also have many drawbacks, such as lower mechanical, barrier and antioxidant properties. 7 Therefore, many different natural ingredients including plant extracts, essential oils and other biopolymers have been incorporated into cassava starch lms to improve the physical and functional properties of the lms.…”

Section: Introductionmentioning

confidence: 99%

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Development of active and intelligent films based on cassava starch and Chinese bayberry (Myrica rubra Sieb. et Zucc.) anthocyanins

et al. 2019

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Section: Introductionmentioning

confidence: 99%

“…blueberry, grape and Lycium ruthenicum) into cassava starch. 6,[16][17][18][19][20][21] The physical and functional properties of anthocyanin-rich lms are generally affected by the source and content of anthocyanins.…”

Section: Introductionmentioning

confidence: 99%

Development of active and intelligent films based on cassava starch and Chinese bayberry (Myrica rubra Sieb. et Zucc.) anthocyanins

et al. 2019

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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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“…The solution was stirred for 24 hours at 650 rpm until all the chitosan flake disappear in order to achieve a complete dispersion of the chitosan. For starch solution preparation [5], 4 g of starch and 4 mL of glycerol in 100 mL of distilled water and stirred with a magnetic stirrer at 100 ºC for 30 min at 650 rpm until the starch solution become homogenized and gelatinized. After that, both prepared starch and chitosan solutions were mixed together with addition of 10 mL of curcumin extract.…”

Section: Film Preparationmentioning

confidence: 99%

“…Due to low cost and easy to use, colorimetric pH indicators have been widely applied in intelligent food packaging [4]. The colorimetric pH indicators can be incorporated into the food packaging material to monitor changes of the packaged food products' quality conditions by showing visual colour variation [5]. pH indicators are usually used to monitor the freshness of food in storage because the process of food spoilage is always associated with pH change [5]- [7].…”

Section: Introductionmentioning

confidence: 99%

Development of Intelligent Food Packaging from Turmeric (Curcuma longa)

M.U.H¹,

Jamian²

2019

IJEAT

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In this study, intelligent food packaging in the forms of film and coating were developed based on starch, chitosan and curcumin extracted from turmeric. Solution casting method was applied to develop the film. Both of the film and coating were evaluated and compared by their chemical, physical and biological properties. The film was evaluated in terms of tensile strength measurement, FTIR spectroscopy, antioxidant activity and antimicrobial activity as well as color difference parameters after application on the strawberry. The results obtained showed that the film has a tensile strength of 1.37 MPa, elongation at break of 18.9%, antioxidant activity of 95.65% and high antimicrobial activity as the film had successfully delayed the formation of mould on the strawberry after 5 days of storage. In addition, the stability of both film and coating were evaluated based on their applications on strawberries at two different conditions which are at room temperature and chiller temperature during 5 days storage to identify their potential use as intelligent food packaging. After 5 days, it was found that the film at room temperature had been partially degraded and the coating had caused colour degradation and texture deterioration of the strawberry. In contrast, the film and coating stored at chiller temperature remained the same in terms of physical structure and able to monitor and extend the shelf life of the strawberry. For the evaluation of the film as pH sensing film, the colour of the film changed after 5 days from 53.46 to 48.92 for L*, 26.01 to 22.68 for a* and 42.49 to 44.65 for b* at chiller temperature, while at room temperature, the values of L* changed from 53.96 to 48.96, 25.54 to 20.36 for a* and 46.34 to 44.10 for b*. These showed that the film was able to monitor the freshness of the strawberry by changing its colour in respond to pH changes of the strawberry. The results obtained revealed that both of the film and coating have a greater stability at chiller temperature as compared to storage at room temperature and both have a strong antioxidant activity and strong antimicrobial activity that they delayed the spoilage of the strawberries. Therefore, the film and coating based on starch, chitosan and curcumin can be used to monitor freshness of refrigerated food and have the potential to be used as intelligent food packaging

show abstract

Evaluation of blueberry residue incorporated cassava starch film as pH indicator in different simulants and foodstuffs

Cited by 154 publications

References 41 publications

Development of active and intelligent films based on cassava starch and Chinese bayberry (Myrica rubra Sieb. et Zucc.) anthocyanins

Development of active and intelligent films based on cassava starch and Chinese bayberry (Myrica rubra Sieb. et Zucc.) anthocyanins

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

Development of Intelligent Food Packaging from Turmeric (Curcuma longa)

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