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Preparation of an intelligent film based on chitosan/oxidized chitin nanocrystals incorporating black rice bran anthocyanins for seafood spoilage monitoring.
Carbohydr Polym. 2019 Oct 15; 222:115006.CP

Abstract

A novel intelligent film was developed by immobilizing 1%, 3% and 5% black rice bran anthocyanins (BACNs) into oxidized-chitin nanocrystals (O-ChNCs)/ chitosan (CS) matrix. The ultraviolet-visible spectrum of BACNs solutions showed color variations from red to greyish green in a range of pH 2.0-12.0. Fourier transform infrared spectrum and atomic force microscope of the films showed that O-ChNC and BACNs were well dispersed into the CS matrix. Although the incorporation of BACNs decreased the mechanical and barrier properties of the CS/O-ChNCs/BACNs (COB) films, it endowed the COB films with excellent UV-barrier, antioxidant and pH sensitivity character. The results of the application trial showed that the COB films containing 3% of BACNs (COB-3) were able to monitor the spoiling of fish and shrimp by visible color changes. Therefore, the developed COB-3 films could be used as an intelligent food packaging for monitoring animal-based protein food spoilage.

Authors+Show Affiliations

College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, China.College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, China.College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou, 310058, China; Ningbo Research Institute, Zhejiang University, Hangzhou, 315100, China. Electronic address: yqhu@zju.edu.cn.College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China. Electronic address: pang3721941@163.com.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31320067

Citation

Wu, Chunhua, et al. "Preparation of an Intelligent Film Based On Chitosan/oxidized Chitin Nanocrystals Incorporating Black Rice Bran Anthocyanins for Seafood Spoilage Monitoring." Carbohydrate Polymers, vol. 222, 2019, p. 115006.
Wu C, Sun J, Zheng P, et al. Preparation of an intelligent film based on chitosan/oxidized chitin nanocrystals incorporating black rice bran anthocyanins for seafood spoilage monitoring. Carbohydr Polym. 2019;222:115006.
Wu, C., Sun, J., Zheng, P., Kang, X., Chen, M., Li, Y., Ge, Y., Hu, Y., & Pang, J. (2019). Preparation of an intelligent film based on chitosan/oxidized chitin nanocrystals incorporating black rice bran anthocyanins for seafood spoilage monitoring. Carbohydrate Polymers, 222, 115006. https://doi.org/10.1016/j.carbpol.2019.115006
Wu C, et al. Preparation of an Intelligent Film Based On Chitosan/oxidized Chitin Nanocrystals Incorporating Black Rice Bran Anthocyanins for Seafood Spoilage Monitoring. Carbohydr Polym. 2019 Oct 15;222:115006. PubMed PMID: 31320067.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Preparation of an intelligent film based on chitosan/oxidized chitin nanocrystals incorporating black rice bran anthocyanins for seafood spoilage monitoring. AU - Wu,Chunhua, AU - Sun,Jishuai, AU - Zheng,Pingyun, AU - Kang,Xuan, AU - Chen,Meiyu, AU - Li,Yuanzhao, AU - Ge,Yujun, AU - Hu,Yaqin, AU - Pang,Jie, Y1 - 2019/06/19/ PY - 2019/02/07/received PY - 2019/06/06/revised PY - 2019/06/18/accepted PY - 2019/7/20/entrez PY - 2019/7/20/pubmed PY - 2019/12/18/medline KW - Antioxidant properties KW - Barrier properties KW - Black rice bran anthocyanin KW - Mechanical properties KW - Seafood spoilage monitoring KW - pH-sensitivity character SP - 115006 EP - 115006 JF - Carbohydrate polymers JO - Carbohydr Polym VL - 222 N2 - A novel intelligent film was developed by immobilizing 1%, 3% and 5% black rice bran anthocyanins (BACNs) into oxidized-chitin nanocrystals (O-ChNCs)/ chitosan (CS) matrix. The ultraviolet-visible spectrum of BACNs solutions showed color variations from red to greyish green in a range of pH 2.0-12.0. Fourier transform infrared spectrum and atomic force microscope of the films showed that O-ChNC and BACNs were well dispersed into the CS matrix. Although the incorporation of BACNs decreased the mechanical and barrier properties of the CS/O-ChNCs/BACNs (COB) films, it endowed the COB films with excellent UV-barrier, antioxidant and pH sensitivity character. The results of the application trial showed that the COB films containing 3% of BACNs (COB-3) were able to monitor the spoiling of fish and shrimp by visible color changes. Therefore, the developed COB-3 films could be used as an intelligent food packaging for monitoring animal-based protein food spoilage. SN - 1879-1344 UR - https://www.unboundmedicine.com/medline/citation/31320067/Preparation_of_an_intelligent_film_based_on_chitosan/oxidized_chitin_nanocrystals_incorporating_black_rice_bran_anthocyanins_for_seafood_spoilage_monitoring_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0144-8617(19)30673-3 DB - PRIME DP - Unbound Medicine ER -