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A pH-indicating intelligent packaging composed of chitosan-purple potato extractions strength by surface-deacetylated chitin nanofibers.
Int J Biol Macromol. 2019 Apr 15; 127:376-384.IJ

Abstract

The goal of the study is to develop a novel pH-indicating intelligent packaging by using purple potato extractions (PPE), chitosan and surface-deacetylated chitin nanofibers (CN). Since the major pH-sensitive pigment of PPE was anthocyanin (24.3 mg/g), whether anthocyanins could be loaded on a solid phase to prevent its color fading was further tested. The results of Fourier transform infrared spectrophotometry (FT-IR) and differential scanning calorimetry (DSC) indicated that PPE was efficiently attached into the chitosan film. Meanwhile, adding CN (0.450%, w/v) into chitosan film could significantly enhance the tensile strength (TS), the water-resistant ability and the roughness of chitosan film. Whereas higher content of CN (0.600%, w/v) did not further improve mechanical properties and CN would distribute unevenly due to aggregation in the films. In addition to pH-indicating ability, CS-CN-PPE exhibited the extraordinary antioxidant activities and this provides another advantage of packaging readily oxidizable substances. Taken together, the current study provided a novel and biocompatible packaging with strengthened mechanical property and intelligent pH indicator.

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Authors+Show Affiliations

Li Y
National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Ocean Research Center of Zhoushan, Zhejiang University, Zhoushan 316021, China.
Ying Y
National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
Zhou Y
National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
Ge Y
National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Ocean Research Center of Zhoushan, Zhejiang University, Zhoushan 316021, China.
Yuan C
Department of Food Production and Environmental Management, Faculty of Agriculture, Iwate University, Morioka, Iwate 020-8550, Japan.
Wu C
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China. Electronic address: chwu0283@163.com.
Hu Y
National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Ocean Research Center of Zhoushan, Zhejiang University, Zhoushan 316021, China. Electronic address: yqhu@zju.edu.cn.

MeSH

AnthocyaninsChitinChitosanFood PackagingHydrogen-Ion ConcentrationNanofibersSolanum tuberosum

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30658144

Citation

Li, Yuan, et al. "A pH-indicating Intelligent Packaging Composed of Chitosan-purple Potato Extractions Strength By Surface-deacetylated Chitin Nanofibers." International Journal of Biological Macromolecules, vol. 127, 2019, pp. 376-384.
Li Y, Ying Y, Zhou Y, et al. A pH-indicating intelligent packaging composed of chitosan-purple potato extractions strength by surface-deacetylated chitin nanofibers. Int J Biol Macromol. 2019;127:376-384.
Li, Y., Ying, Y., Zhou, Y., Ge, Y., Yuan, C., Wu, C., & Hu, Y. (2019). A pH-indicating intelligent packaging composed of chitosan-purple potato extractions strength by surface-deacetylated chitin nanofibers. International Journal of Biological Macromolecules, 127, 376-384. https://doi.org/10.1016/j.ijbiomac.2019.01.060
Li Y, et al. A pH-indicating Intelligent Packaging Composed of Chitosan-purple Potato Extractions Strength By Surface-deacetylated Chitin Nanofibers. Int J Biol Macromol. 2019 Apr 15;127:376-384. PubMed PMID: 30658144.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - A pH-indicating intelligent packaging composed of chitosan-purple potato extractions strength by surface-deacetylated chitin nanofibers. AU - Li,Yuan, AU - Ying,Yubin, AU - Zhou,Yaqi, AU - Ge,Yujun, AU - Yuan,Chunhong, AU - Wu,Chunhua, AU - Hu,Yaqin, Y1 - 2019/01/15/ PY - 2018/12/10/received PY - 2019/01/12/revised PY - 2019/01/13/accepted PY - 2019/1/19/pubmed PY - 2019/6/21/medline PY - 2019/1/19/entrez KW - Mechanical properties KW - Surface-deacetylated chitin nanofibers KW - pH-indicator SP - 376 EP - 384 JF - International journal of biological macromolecules JO - Int J Biol Macromol VL - 127 N2 - The goal of the study is to develop a novel pH-indicating intelligent packaging by using purple potato extractions (PPE), chitosan and surface-deacetylated chitin nanofibers (CN). Since the major pH-sensitive pigment of PPE was anthocyanin (24.3 mg/g), whether anthocyanins could be loaded on a solid phase to prevent its color fading was further tested. The results of Fourier transform infrared spectrophotometry (FT-IR) and differential scanning calorimetry (DSC) indicated that PPE was efficiently attached into the chitosan film. Meanwhile, adding CN (0.450%, w/v) into chitosan film could significantly enhance the tensile strength (TS), the water-resistant ability and the roughness of chitosan film. Whereas higher content of CN (0.600%, w/v) did not further improve mechanical properties and CN would distribute unevenly due to aggregation in the films. In addition to pH-indicating ability, CS-CN-PPE exhibited the extraordinary antioxidant activities and this provides another advantage of packaging readily oxidizable substances. Taken together, the current study provided a novel and biocompatible packaging with strengthened mechanical property and intelligent pH indicator. SN - 1879-0003 UR - https://www.unboundmedicine.com/medline/citation/30658144/A_pH_indicating_intelligent_packaging_composed_of_chitosan_purple_potato_extractions_strength_by_surface_deacetylated_chitin_nanofibers_ DB - PRIME DP - Unbound Medicine ER -