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Preparation and characterization of a novel colorimetric indicator film based on gelatin/polyvinyl alcohol incorporating mulberry anthocyanin extracts for monitoring fish freshness.
Food Res Int. 2019 12; 126:108604.FR

Abstract

This work aimed to develop a novel colorimetric indicator film for monitoring of food freshness based on gelatin/polyvinyl alcohol matrix incorporated with anthocyanin extracts from mulberry. The color of anthocyanin extracts solutions obviously changed from bright red to dark green in the pH range of 2.0-11.0. FTIR spectra and isothermal titration calorimetry showed that the anthocyanin extracts were successfully combined with gelatin/polyvinyl alcohol matrix by hydrogen binding and electrostatic interaction, which enhanced the stability of anthocyanin. The scanning electric microscopy showed that the compatibility between polyvinyl alcohol and gelatin were improved owing to the addition of anthocyanin extracts. With the anthocyanin extracts addition from 0 to 45 mg/100 mL mixed solution, the tensile strength decreased from 30.80 to 21.01 MPa and the elongation at break increased from 589.22% to 905.86%. The color response of film in buffer solution of different pH were in accordance with anthocyanin extracts solutions, and its color changes were clearly visible with naked eye. Finally, the film was evaluated by a test on monitoring fish spoilage, which presented visible color changes due to volatile nitrogenous compounds formed over time. These results showed that this developed film could be used as an effective method for the monitoring of food freshness.

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Authors+Show Affiliations

Zeng P
Sericultural & Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, GuangZhou 510610, China; SPACEnter Space Science and Technology Institute, ShenZhen 518117, China; School of Food Science and Engineering, South China University of Technology, GuangZhou 510614, China.
Chen X
Sericultural & Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, GuangZhou 510610, China; School of Food Science and Engineering, South China University of Technology, GuangZhou 510614, China.
Qin YR
Sericultural & Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, GuangZhou 510610, China.
Zhang YH
Sericultural & Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, GuangZhou 510610, China.
Wang XP
Sericultural & Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, GuangZhou 510610, China.
Wang JY
Sericultural & Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, GuangZhou 510610, China.
Ning ZX
School of Food Science and Engineering, South China University of Technology, GuangZhou 510614, China.
Ruan QJ
Sericultural & Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, GuangZhou 510610, China; School of Food Science and Engineering, South China University of Technology, GuangZhou 510614, China. Electronic address: ruanqijun1985@126.com.
Zhang YS
Sericultural & Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, GuangZhou 510610, China. Electronic address: youshengzhang@263.net.

MeSH

AnimalsAnthocyaninsColorimetryFishesFood PackagingFood StorageGelatinHydrogen BondingHydrogen-Ion ConcentrationIndicators and ReagentsMicroscopy, Electron, ScanningMorusPlant ExtractsPolyvinyl AlcoholSeafoodSpectroscopy, Fourier Transform InfraredStatic Electricity

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

31732021

Citation

Zeng, Ping, et al. "Preparation and Characterization of a Novel Colorimetric Indicator Film Based On Gelatin/polyvinyl Alcohol Incorporating Mulberry Anthocyanin Extracts for Monitoring Fish Freshness." Food Research International (Ottawa, Ont.), vol. 126, 2019, p. 108604.
Zeng P, Chen X, Qin YR, et al. Preparation and characterization of a novel colorimetric indicator film based on gelatin/polyvinyl alcohol incorporating mulberry anthocyanin extracts for monitoring fish freshness. Food Res Int. 2019;126:108604.
Zeng, P., Chen, X., Qin, Y. R., Zhang, Y. H., Wang, X. P., Wang, J. Y., Ning, Z. X., Ruan, Q. J., & Zhang, Y. S. (2019). Preparation and characterization of a novel colorimetric indicator film based on gelatin/polyvinyl alcohol incorporating mulberry anthocyanin extracts for monitoring fish freshness. Food Research International (Ottawa, Ont.), 126, 108604. https://doi.org/10.1016/j.foodres.2019.108604
Zeng P, et al. Preparation and Characterization of a Novel Colorimetric Indicator Film Based On Gelatin/polyvinyl Alcohol Incorporating Mulberry Anthocyanin Extracts for Monitoring Fish Freshness. Food Res Int. 2019;126:108604. PubMed PMID: 31732021.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Preparation and characterization of a novel colorimetric indicator film based on gelatin/polyvinyl alcohol incorporating mulberry anthocyanin extracts for monitoring fish freshness. AU - Zeng,Ping, AU - Chen,Xiong, AU - Qin,Ya-Ru, AU - Zhang,Ye-Hui, AU - Wang,Xu-Ping, AU - Wang,Jing-Yu, AU - Ning,Zheng-Xiang, AU - Ruan,Qi-Jun, AU - Zhang,You-Sheng, Y1 - 2019/08/01/ PY - 2018/12/30/received PY - 2019/07/27/revised PY - 2019/07/31/accepted PY - 2019/11/17/entrez PY - 2019/11/17/pubmed PY - 2020/10/24/medline KW - Anthocyanin extracts KW - Colorimetric indicator film KW - Freshness KW - Gelatin KW - Monitoring KW - Polyvinyl alcohol SP - 108604 EP - 108604 JF - Food research international (Ottawa, Ont.) JO - Food Res Int VL - 126 N2 - This work aimed to develop a novel colorimetric indicator film for monitoring of food freshness based on gelatin/polyvinyl alcohol matrix incorporated with anthocyanin extracts from mulberry. The color of anthocyanin extracts solutions obviously changed from bright red to dark green in the pH range of 2.0-11.0. FTIR spectra and isothermal titration calorimetry showed that the anthocyanin extracts were successfully combined with gelatin/polyvinyl alcohol matrix by hydrogen binding and electrostatic interaction, which enhanced the stability of anthocyanin. The scanning electric microscopy showed that the compatibility between polyvinyl alcohol and gelatin were improved owing to the addition of anthocyanin extracts. With the anthocyanin extracts addition from 0 to 45 mg/100 mL mixed solution, the tensile strength decreased from 30.80 to 21.01 MPa and the elongation at break increased from 589.22% to 905.86%. The color response of film in buffer solution of different pH were in accordance with anthocyanin extracts solutions, and its color changes were clearly visible with naked eye. Finally, the film was evaluated by a test on monitoring fish spoilage, which presented visible color changes due to volatile nitrogenous compounds formed over time. These results showed that this developed film could be used as an effective method for the monitoring of food freshness. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/31732021/Preparation_and_characterization_of_a_novel_colorimetric_indicator_film_based_on_gelatin/polyvinyl_alcohol_incorporating_mulberry_anthocyanin_extracts_for_monitoring_fish_freshness_ DB - PRIME DP - Unbound Medicine ER -