The properties of pH-responsive gelatin-based intelligent film as affected by ultrasound power and purple cabbage anthocyanin dose

Pang, Shiwen; Wang, Yong; Jia, Hui; Hao, Ruoyi; Mráz, Jan; Li, Shengjie; Pu, Yizhen; Xu, Dong; Pan, Jinfeng

doi:10.1016/j.ijbiomac.2023.123156

Cited by 13 publications

(1 citation statement)

References 43 publications

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“…X-ray diffraction was applied, for the first time to the best of our knowledge, to characterize the cabbage leaves as native, unprocessed cabbage samples, and cabbage samples treated with a plant biostimulant. Related XRD studies mainly refer to cabbage-derived (nano)biomaterials, a few examples being the anthocyanins films from purple/red cabbage [ 83 , 84 , 85 ], activated carbon derived from cabbage leaves and wastes [ 86 , 87 , 88 , 89 , 90 ], and (nano)biocomposites using cabbage extracts or fibers [ 91 , 92 ]. In Figure 3 a, the cabbage diffractograms were smoothed, translated, and overlaid with the diffractograms of microcrystalline cellulose (MCC, Avicel), pectin (Pct, Sigma-Aldrich), and lignin (Lgn, Sigma-Aldrich) for a first visual comparison of the main diffraction patterns.…”

Section: Resultsmentioning

confidence: 99%

Spectroscopic Analyses Highlight Plant Biostimulant Effects of Baker’s Yeast Vinasse and Selenium on Cabbage through Foliar Fertilization

Dima,

Constantinescu-Aruxandei,

Tritean

et al. 2023

Plants

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The main aim of this study is to find relevant analytic fingerprints for plants’ structural characterization using spectroscopic techniques and thermogravimetric analyses (TGAs) as alternative methods, particularized on cabbage treated with selenium–baker’s yeast vinasse formulation (Se-VF) included in a foliar fertilizer formula. The hypothesis investigated is that Se-VF will induce significant structural changes compared with the control, analytically confirming the biofortification of selenium-enriched cabbage as a nutritive vegetable, and particularly the plant biostimulant effects of the applied Se-VF formulation on cabbage grown in the field. The TGA evidenced a structural transformation of the molecular building blocks in the treated cabbage leaves. The ash residues increased after treatment, suggesting increased mineral accumulation in leaves. X-ray diffraction (XRD) and Fourier-transform infrared spectroscopy (FTIR) evidenced a pectin–Iα-cellulose structure of cabbage that correlated with each other in terms of leaf crystallinity. FTIR analysis suggested the accumulation of unesterified pectin and possibly (seleno) glucosinolates and an increased network of hydrogen bonds. The treatment with Se-VF formulation induced a significant increase in the soluble fibers of the inner leaves, accompanied by a decrease in the insoluble fibers. The ratio of soluble/insoluble fibers correlated with the crystallinity determined by XRD and with the FTIR data. The employed analytic techniques can find practical applications as fast methods in studies of the effects of new agrotechnical practices, while in our particular case study, they revealed effects specific to plant biostimulants of the Se-VF formulation treatment: enhanced mineral utilization and improved quality traits.

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Section: Resultsmentioning

confidence: 99%

Spectroscopic Analyses Highlight Plant Biostimulant Effects of Baker’s Yeast Vinasse and Selenium on Cabbage through Foliar Fertilization

Dima,

Constantinescu-Aruxandei,

Tritean

et al. 2023

Plants

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Digitalization of Colorimetric Sensor Technologies for Food Safety

Mazur,

Han,

Tjandra

et al. 2024

Advanced Materials

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Colorimetric sensors play a crucial role in promoting on‐site testing, enabling the detection and/or quantification of various analytes based on changes in colour. These sensors offer several advantages, such as simplicity, cost‐effectiveness, and visual readouts, making them suitable for a wide range of applications, including food safety and monitoring. A critical component in portable colorimetric sensors involves their integration with colour models for effective analysis and interpretation of output signals. The most commonly used models include CIELAB (Commission Internationale de l'Eclairage), RGB (Red, Green, Blue), and HSV (Hue, Saturation, Value). This review outlines the use of colour models via digitalisation in sensing applications within the food safety and monitoring field. Additionally, challenges, future directions, and considerations are discussed, highlighting a significant gap in integrating a comparative analysis towards determining the colour model that results in the highest sensor performance. The aim of this review is to underline the potential of this integration in mitigating the global impact of food spoilage and contamination on health and the economy, proposing a multidisciplinary approach to harness the full capabilities of colorimetric sensors in ensuring food safety.This article is protected by copyright. All rights reserved

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Phytochemicals delivery systems in muscle food preservation: An updated review of micro/nano encapsulation, active edible packaging and their combinations

Xie,

Liu,

Yang

et al. 2024

Food Bioscience

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The properties of pH-responsive gelatin-based intelligent film as affected by ultrasound power and purple cabbage anthocyanin dose

Cited by 13 publications

References 43 publications

Spectroscopic Analyses Highlight Plant Biostimulant Effects of Baker’s Yeast Vinasse and Selenium on Cabbage through Foliar Fertilization

Spectroscopic Analyses Highlight Plant Biostimulant Effects of Baker’s Yeast Vinasse and Selenium on Cabbage through Foliar Fertilization

Digitalization of Colorimetric Sensor Technologies for Food Safety

Phytochemicals delivery systems in muscle food preservation: An updated review of micro/nano encapsulation, active edible packaging and their combinations

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