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Novel pH-sensitive films based on starch/polyvinyl alcohol and food anthocyanins as a visual indicator of shrimp deterioration.
Int J Biol Macromol. 2020 Feb 15; 145:768-776.IJ

Abstract

Intelligent packaging can provide better preservation and advanced convenience for consumers. In this study, corn starch and polyvinyl alcohol (PVA) were used to produce films. Two easily accessible anthocyanin sources-purple sweet potato extracts (PSPE) and red cabbage extracts (RCE), were added respectively to evaluate their potential of indicating food freshness. Film incorporated with PSPE or RCE showed distinguishable color changes in different buffers. Water vapor permeability (WVP) was not significantly (p > 0.05) affected by addition of RCE or lower level PSPE. As the extract content increased, a significant (p < 0.05) increase in thickness (from 64.0 to 97.7 or 85.5 μm with addition of PSPE or RCE, respectively), mechanical (from 7.3 to 11.3 or 9.1 MPa in TS, and from 92% to 249% or 284% in EB, added with PSPE or RCE, respectively), and thermal properties was observed, with the light transmittance reduced profoundly. PS-PSPE film exhibited bolder color, better mechanical properties and lower light transmittance than PS-RCE film at lower extract content. In addition, application for indicating shrimp freshness was conducted. The developed film presented visual color changes corresponding to TVB-N variation when shrimps were spoiled, showing its great potential as an indicator for monitoring shrimp freshness.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Zhang K
Department of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China.
Huang TS
Department of Poultry Science, Auburn University, Auburn, AL 36849, USA. Electronic address: huangtu@auburn.edu.
Yan H
Department of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China.
Hu X
Department of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China. Electronic address: hxinzhong@snnu.edu.cn.
Ren T
Department of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China. Electronic address: rentian@snnu.edu.cn.

MeSH

AnimalsAnthocyaninsArtemiaColorFood PackagingHydrogen-Ion ConcentrationPlant ExtractsPolyvinyl AlcoholSeafoodStarchSteam

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31866540

Citation

Zhang, Kailong, et al. "Novel pH-sensitive Films Based On Starch/polyvinyl Alcohol and Food Anthocyanins as a Visual Indicator of Shrimp Deterioration." International Journal of Biological Macromolecules, vol. 145, 2020, pp. 768-776.
Zhang K, Huang TS, Yan H, et al. Novel pH-sensitive films based on starch/polyvinyl alcohol and food anthocyanins as a visual indicator of shrimp deterioration. Int J Biol Macromol. 2020;145:768-776.
Zhang, K., Huang, T. S., Yan, H., Hu, X., & Ren, T. (2020). Novel pH-sensitive films based on starch/polyvinyl alcohol and food anthocyanins as a visual indicator of shrimp deterioration. International Journal of Biological Macromolecules, 145, 768-776. https://doi.org/10.1016/j.ijbiomac.2019.12.159
Zhang K, et al. Novel pH-sensitive Films Based On Starch/polyvinyl Alcohol and Food Anthocyanins as a Visual Indicator of Shrimp Deterioration. Int J Biol Macromol. 2020 Feb 15;145:768-776. PubMed PMID: 31866540.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Novel pH-sensitive films based on starch/polyvinyl alcohol and food anthocyanins as a visual indicator of shrimp deterioration. AU - Zhang,Kailong, AU - Huang,Tung-Shi, AU - Yan,Hao, AU - Hu,Xinzhong, AU - Ren,Tian, Y1 - 2019/12/20/ PY - 2019/10/06/received PY - 2019/12/17/revised PY - 2019/12/18/accepted PY - 2019/12/24/pubmed PY - 2020/11/20/medline PY - 2019/12/24/entrez KW - Corn starch KW - Intelligent packaging KW - Shrimp freshness SP - 768 EP - 776 JF - International journal of biological macromolecules JO - Int J Biol Macromol VL - 145 N2 - Intelligent packaging can provide better preservation and advanced convenience for consumers. In this study, corn starch and polyvinyl alcohol (PVA) were used to produce films. Two easily accessible anthocyanin sources-purple sweet potato extracts (PSPE) and red cabbage extracts (RCE), were added respectively to evaluate their potential of indicating food freshness. Film incorporated with PSPE or RCE showed distinguishable color changes in different buffers. Water vapor permeability (WVP) was not significantly (p > 0.05) affected by addition of RCE or lower level PSPE. As the extract content increased, a significant (p < 0.05) increase in thickness (from 64.0 to 97.7 or 85.5 μm with addition of PSPE or RCE, respectively), mechanical (from 7.3 to 11.3 or 9.1 MPa in TS, and from 92% to 249% or 284% in EB, added with PSPE or RCE, respectively), and thermal properties was observed, with the light transmittance reduced profoundly. PS-PSPE film exhibited bolder color, better mechanical properties and lower light transmittance than PS-RCE film at lower extract content. In addition, application for indicating shrimp freshness was conducted. The developed film presented visual color changes corresponding to TVB-N variation when shrimps were spoiled, showing its great potential as an indicator for monitoring shrimp freshness. SN - 1879-0003 UR - https://www.unboundmedicine.com/medline/citation/31866540/Novel_pH_sensitive_films_based_on_starch/polyvinyl_alcohol_and_food_anthocyanins_as_a_visual_indicator_of_shrimp_deterioration_ DB - PRIME DP - Unbound Medicine ER -
Grapherence [↓21]

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