Tags

Type your tag names separated by a space and hit enter

Antioxidant and pH-sensitive films developed by incorporating purple and black rice extracts into chitosan matrix.
Int J Biol Macromol. 2019 Sep 15; 137:307-316.IJ

Abstract

Polyphenol-rich purple rice extract (PRE) or black rice extract (BRE) was incorporated into chitosan (CS) to develop antioxidant and pH-sensitive packaging films. Effect of extract content on the structural, physical and functional properties of CS-PRE and CS-BRE films was investigated. Results showed BRE had higher total phenol and anthocyanin contents than PRE. Scanning electron microscope showed that 1 wt% of PRE or BRE was compatible with film matrix, whereas 3 and 5 wt% of the extract significantly decreased the homogeneity of film matrix. Fourier transform infrared spectroscopy and X-ray diffraction further indicated that intermolecular hydrogen bonds formed between CS and the extract. Notably, the incorporation of PRE or BRE increased the thickness, light barrier property and antioxidant activity of CS film. Moreover, the water vapor barrier property and tensile strength of CS-PRE and CS-BRE films first increased and then decreased with the increase of extract content. Due to abundant anthocyanins in the extract, CS-PRE and CS-BRE films were pH-sensitive in different buffer solutions. When used to monitor pork spoilage, CS-PRE films showed more significant color changes than CS-BRE films. Our results suggested CS-PRE films could be used as antioxidant and intelligent packaging films in food industry.

Authors+Show Affiliations

College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, PR China.College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, PR China.College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, PR China.College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, PR China.College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, PR China.College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, PR China. Electronic address: junliu@yzu.edu.cn.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31276717

Citation

Yong, Huimin, et al. "Antioxidant and pH-sensitive Films Developed By Incorporating Purple and Black Rice Extracts Into Chitosan Matrix." International Journal of Biological Macromolecules, vol. 137, 2019, pp. 307-316.
Yong H, Liu J, Qin Y, et al. Antioxidant and pH-sensitive films developed by incorporating purple and black rice extracts into chitosan matrix. Int J Biol Macromol. 2019;137:307-316.
Yong, H., Liu, J., Qin, Y., Bai, R., Zhang, X., & Liu, J. (2019). Antioxidant and pH-sensitive films developed by incorporating purple and black rice extracts into chitosan matrix. International Journal of Biological Macromolecules, 137, 307-316. https://doi.org/10.1016/j.ijbiomac.2019.07.009
Yong H, et al. Antioxidant and pH-sensitive Films Developed By Incorporating Purple and Black Rice Extracts Into Chitosan Matrix. Int J Biol Macromol. 2019 Sep 15;137:307-316. PubMed PMID: 31276717.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antioxidant and pH-sensitive films developed by incorporating purple and black rice extracts into chitosan matrix. AU - Yong,Huimin, AU - Liu,Jing, AU - Qin,Yan, AU - Bai,Ruyu, AU - Zhang,Xin, AU - Liu,Jun, Y1 - 2019/07/02/ PY - 2019/06/04/received PY - 2019/06/27/revised PY - 2019/07/01/accepted PY - 2019/7/6/pubmed PY - 2020/1/18/medline PY - 2019/7/6/entrez KW - Antioxidant KW - Chitosan KW - Colored rice KW - Intelligent KW - Packaging film KW - Polypheols SP - 307 EP - 316 JF - International journal of biological macromolecules JO - Int J Biol Macromol VL - 137 N2 - Polyphenol-rich purple rice extract (PRE) or black rice extract (BRE) was incorporated into chitosan (CS) to develop antioxidant and pH-sensitive packaging films. Effect of extract content on the structural, physical and functional properties of CS-PRE and CS-BRE films was investigated. Results showed BRE had higher total phenol and anthocyanin contents than PRE. Scanning electron microscope showed that 1 wt% of PRE or BRE was compatible with film matrix, whereas 3 and 5 wt% of the extract significantly decreased the homogeneity of film matrix. Fourier transform infrared spectroscopy and X-ray diffraction further indicated that intermolecular hydrogen bonds formed between CS and the extract. Notably, the incorporation of PRE or BRE increased the thickness, light barrier property and antioxidant activity of CS film. Moreover, the water vapor barrier property and tensile strength of CS-PRE and CS-BRE films first increased and then decreased with the increase of extract content. Due to abundant anthocyanins in the extract, CS-PRE and CS-BRE films were pH-sensitive in different buffer solutions. When used to monitor pork spoilage, CS-PRE films showed more significant color changes than CS-BRE films. Our results suggested CS-PRE films could be used as antioxidant and intelligent packaging films in food industry. SN - 1879-0003 UR - https://www.unboundmedicine.com/medline/citation/31276717/Antioxidant_and_pH_sensitive_films_developed_by_incorporating_purple_and_black_rice_extracts_into_chitosan_matrix_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0141-8130(19)34181-9 DB - PRIME DP - Unbound Medicine ER -