Preparation and characterization of active and intelligent packaging films based on cassava starch and anthocyanins from Lycium ruthenicum Murr

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

“…Anthocyanins were extracted from Chinese bayberries according to the method of Qin et al 20 with some modications. The fresh bayberries (250 g) were ground and extracted twice in 1000 mL of 80% ethanol solution containing 0.5% HCl (v/v) at 4 C for 24 h. All the extract solutions were combined and centrifuged at 8000g for 20 min to remove debris.…”

“…The colorimetric lms were applied to monitor the freshness of pork. 20 Briey, 30 g fresh pork was placed in a Petri dish and covered with polyethylene lm. Film sample (2 cm  2 cm) was xed to the headspace of Petri dish.…”

“…L. ruthenicum and purple sweet potato) exhibited color variations in different buffer solutions. 14,20 3.3. Microstructure of starch-BBE lms…”

“…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.…”

Prospect of Polysaccharide-Based Materials as Advanced Food Packaging

“…Film color changed upon volatile N-compound accumulation, and pH change to alkaline values due to the shrimp spoilage, indicating it could be used as an indicator of food quality. Other pH-sensitive packaging films were developed based on cassava starch and L. ruthenicum anthocyanins for monitor the pork freshness [143]. Starch films exhibited remarkable color variations with the quality change of pork.…”