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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.

Authors+Show Affiliations

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.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.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.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.Department of Food Production and Environmental Management, Faculty of Agriculture, Iwate University, Morioka, Iwate 020-8550, Japan.College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China. Electronic address: chwu0283@163.com.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.

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 -