Structural and mechanistic insights into starch microgel/anthocyanin complex assembly and controlled release performance

Chen, Lei; Zhang, Die; Wei, Lingfeng; Zhu, Weijia; Yan, Xin; Zhou, Rui; Din, Zia‐ud; Ding, Wenping; Ma, Tiezheng; Cai, Jie

doi:10.1016/j.ijbiomac.2022.05.166

Cited by 8 publications

(1 citation statement)

References 40 publications

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“…Additionally, the branching structure of starch molecules has more voids and adsorption sites, which would enhance the encapsulation of anthocyanins. The release of anthocyanins from a film can be controlled by adjusting the shape and size of the starch molecules [65,66]. Zhang et al compared the release of shikonin from starch and agar-based films in 50% ethanol and water.…”

Section: Starch-based Filmmentioning

confidence: 99%

Active and Intelligent Biodegradable Packaging Based on Anthocyanins for Preserving and Monitoring Protein-Rich Foods

Zhu,

Zhong,

Wang

et al. 2023

Foods

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Currently, active and intelligent packaging has been developed to solve the spoilage problem for protein-rich foods during storage, especially by adding anthocyanin extracts. In such a film system, the antioxidant and antibacterial properties were dramatically increased by adding anthocyanins. The physicochemical properties were enhanced through interactions between the active groups in the anthocyanins and reactive groups in the polymer chains. Additionally, the active and intelligent film could monitor the spoilage of protein-rich foods in response to pH changes. Therefore, this film could monitor the sensory acceptance and extend the shelf life of protein-rich foods simultaneously. In this paper, the structural and functional properties of anthocyanins, composite actions of anthocyanin extracts and biomass materials, and reinforced properties of the active and intelligent film were discussed. Additionally, the applications of this film in quality maintenance, shelf-life extension, and quality monitoring for fresh meat, aquatic products, and milk were summarized. This film, which achieves high stability and the continuous release of anthocyanins on demand, may become an underlying trend in packaging applications for protein-rich foods.

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Section: Starch-based Filmmentioning

confidence: 99%