Preparation and characterization of a novel intelligent starch/gelatin binary film containing purple sweet potato anthocyanins for Flammulina velutipes mushroom freshness monitoring

Zong, Zihao; Li, Meng; Chen, Hangjun; Farag, Mohamed A.; Wu, Wei; Fang, Xiangjun; Niu, Ben; Gao, Haiyan

doi:10.1016/j.foodchem.2022.134839

Cited by 44 publications

(10 citation statements)

References 34 publications

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“…The TS values varied between 16.99 and 19.51 MPa and the EAB values varied between 16% and 32%. The mechanical properties of starch/gelatin films in reported document was only 13.99 MPa (Zong et al, 2023; Kan et al, 2022). Both PSPA and ε‐PL contents had significant effects on TS and EAB ( p < 0.05).…”

Section: Resultsmentioning

confidence: 94%

“…The colorimetric indicator films containing purple sweet potato anthocyanins would be a handy and intuitionistic method to assess fish spoilage. Compared with the similar colorimetric indicator films (Chen et al, 2020;Kan et al, 2022;Yong, Wang, et al, 2019;Zong et al, 2023), the CS/HPMC/ε-PL/PSPA films developed by our group has better mechanical properties, higher pHsensing, and higher antibacterial properties. We believe that the colorimetric indicator films would be momentous for meat food industry and would has a great practical value.…”

Section: Introductionmentioning

confidence: 96%

“…The films would be of great interest for the aquatic products industry to monitor water quality. Compared with the similar colorimetric indicator films(Zong et al, 2023;Kan et al, 2022;Yong, Wang, et al, 2019);Chen et al, 2020), the CS/HPMC/ε-PL/PSPA films developed by our group has better mechanical properties, higher pH-sensing and higher antibacterial properties. Overall, The films has shown excellent performance and has good potential application for food packaging films.…”

mentioning

confidence: 97%

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Colorimetric indicator films developed by incorporating anthocyanins into chitosan‐based matrices

Pang

Zhou

Zhu

et al. 2023

Journal of Food Safety

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A novel pH‐sensitivity and antimicrobial films based on chitosan (CS), hydroxypropyl methylcellulose (HPMC), ε‐polylysine (ε‐PL) matrix by incorporating purple sweet potato anthocyanins (PSPA) through solvent casting method, has been developed. The Fourier transform infrared spectroscopic (FT‐IR) of the films showed that PSPA was added to CS/HPMC/ε‐PL matrix. The scanning electron microscopic (SEM) and X‐ray diffraction (XRD) spectra indicated that PSPA was well blend in CS/HPMC/ε‐PL‐matrix. The light transmittance rate and moisture contents (MC) of the films decreased by adding PSPA and ε‐PL. Adding an appropriate ε‐PL, the antimicrobial properties films can be improved. When the fish became spoiled, the color of the film was changed from red to green, and the total volatile basic nitrogen (TVB‐N) content was higher than that of Chinese Standard GB 2733–2015 at 36 hr. Therefore, the novel films could be applied in monitoring and packaging the freshness of fish.

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Section: Resultsmentioning

confidence: 94%

Section: Introductionmentioning

confidence: 96%

mentioning

confidence: 97%

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Colorimetric indicator films developed by incorporating anthocyanins into chitosan‐based matrices

Pang

Zhou

Zhu

et al. 2023

Journal of Food Safety

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“…Compared with the control and chitosan/zein membranes, tea polyphenol complex membranes inhibited the activities of PPO and peroxidase (POD), while enhancing the activities of antioxidant enzymes (superoxide dismutase and catalase) 98 . Zhang et al 99 studied the effects of active chitosan/zein membranes containing α‐tocopherol on physicochemical properties and enzyme activities of mushrooms stored at 4°C for 12 days. Compared with the control, the packaging reduced the weight loss rate, relative leakage rate, browning index, respiration rate, activity of PPO and POD and MDA content of mushrooms, improved their antioxidant properties and maintained their quality.…”

Section: Preservation Effect Of Different Packaging Methodsmentioning

confidence: 99%

“…Compared with the control and chitosan/zein membranes, tea polyphenol complex membranes inhibited the activities of PPO and peroxidase (POD), while enhancing the activities of antioxidant enzymes (superoxide dismutase and catalase). 98 Zhang et al 99 Totally, BFP mainly inhibits the browning of mushrooms, maintaining their good texture, as well as improving the contents of ascorbic acid and total phenolic compounds by regulating their respiration rate, membrane lipid metabolism, antioxidant and antimicrobial capabilities. Notably, the addition of active compounds to BFP is increasingly studied, but the synergistic relationship between biodegradable film materials and active compounds deserves further consideration.…”

Section: Bfpmentioning

confidence: 99%

Review of packaging for improving storage quality of fresh edible mushrooms

et al. 2023

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Edible mushrooms are favoured by people for their rich nutrition, medicinal value and unique flavour. The quality of postharvest mushroom decreased sharply because of its special tissue structure and physiological characteristics. Compared with other preservation technologies, packaging has been widely used in the preservation of mushrooms because of its strong preservation effect, green and convenient characteristic. This review discussed the quality deterioration of fresh mushrooms and its influencing factors, and summarised the research advances and preservation mechanism of modified atmosphere packaging (MAP), active packaging (ACP), biodegradable film packaging (BFP) and nanocomposite packaging (NCP) used to cope with the quality deterioration of fresh mushrooms. The packaging mainly maintains the quality of mushrooms and extends their shelf life by exerting antibacterial, antiviral and antioxidant, and by regulating respiration and energy metabolism, cell wall metabolism and membrane lipid metabolism. Currently, the combined packaging based on nano, active and biodegradable is getting more attention, but there is a lack of in-depth genetic research on its preservation mechanism. Nanoemulsion-based packaging was used in many foods; however, there is little research on the preservation of mushrooms. Based on the above packaging, the next step is to explore the intelligent packaging for edible mushrooms. This review can provide reference for further research and application of packaging preservation in mushrooms, to improve the quality of postharvest mushrooms.

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