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Comparison of the physical and functional properties of starch/polyvinyl alcohol films containing anthocyanins and/or betacyanins.
Int J Biol Macromol. 2020 Nov 15; 163:898-909.IJ

Abstract

Anthocyanins and betacyanins are two different types of natural pigments. In this study, active and intelligent packaging were prepared by adding anthocyanins or betacyanins or anthocyanins/betacyanins mixture (in the weight ratios of 3:1, 1:1 and 1:3) into starch/polyvinyl alcohol (PVA) films. The physical and functional properties of developed films were compared. Results showed anthocyanins were more pH-sensitive than betacyanins. However, betacyanins were more beneficial to improve the compactness of the films and had stronger hydrogen bonding interactions with film matrix as compared with anthocyanins. The addition of anthocyanins and/or betacyanins slightly decreased the crystallinity of the films but significantly increased the ultraviolet-visible light barrier, water vapor barrier, antioxidant, antimicrobial, and ammonia-sensitive properties of the films. Moreover, the barrier, antioxidant and antimicrobial properties of the films increased with the increase of betacyanins proportion. Amongst different films, the film containing anthocyanins/betacyanins mixture in the weight ratio of 1:3 presented obvious color changes when the film was utilized to monitor the freshness of pork. Our results suggested betacyanins was more beneficial to enhance the barrier, antioxidant and antimicrobial properties of starch/PVA films. Starch/PVA films simultaneously added with anthocyanins and betacyanins were more suitable to monitor the freshness of pork.

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.Testing Center, Yangzhou University, Yangzhou 225009, 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

32653375

Citation

Qin, Yan, et al. "Comparison of the Physical and Functional Properties of Starch/polyvinyl Alcohol Films Containing Anthocyanins And/or Betacyanins." International Journal of Biological Macromolecules, vol. 163, 2020, pp. 898-909.
Qin Y, Xu F, Yuan L, et al. Comparison of the physical and functional properties of starch/polyvinyl alcohol films containing anthocyanins and/or betacyanins. Int J Biol Macromol. 2020;163:898-909.
Qin, Y., Xu, F., Yuan, L., Hu, H., Yao, X., & Liu, J. (2020). Comparison of the physical and functional properties of starch/polyvinyl alcohol films containing anthocyanins and/or betacyanins. International Journal of Biological Macromolecules, 163, 898-909. https://doi.org/10.1016/j.ijbiomac.2020.07.065
Qin Y, et al. Comparison of the Physical and Functional Properties of Starch/polyvinyl Alcohol Films Containing Anthocyanins And/or Betacyanins. Int J Biol Macromol. 2020 Nov 15;163:898-909. PubMed PMID: 32653375.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Comparison of the physical and functional properties of starch/polyvinyl alcohol films containing anthocyanins and/or betacyanins. AU - Qin,Yan, AU - Xu,Fengfeng, AU - Yuan,Limin, AU - Hu,Huixia, AU - Yao,Xiyu, AU - Liu,Jun, Y1 - 2020/07/10/ PY - 2020/04/24/received PY - 2020/06/26/revised PY - 2020/07/07/accepted PY - 2020/7/13/pubmed PY - 2020/7/13/medline PY - 2020/7/13/entrez KW - Active and intelligent packaging KW - Ammonia-sensitive KW - Anthocyanins KW - Betacyanins KW - Freshness monitoring SP - 898 EP - 909 JF - International journal of biological macromolecules JO - Int J Biol Macromol VL - 163 N2 - Anthocyanins and betacyanins are two different types of natural pigments. In this study, active and intelligent packaging were prepared by adding anthocyanins or betacyanins or anthocyanins/betacyanins mixture (in the weight ratios of 3:1, 1:1 and 1:3) into starch/polyvinyl alcohol (PVA) films. The physical and functional properties of developed films were compared. Results showed anthocyanins were more pH-sensitive than betacyanins. However, betacyanins were more beneficial to improve the compactness of the films and had stronger hydrogen bonding interactions with film matrix as compared with anthocyanins. The addition of anthocyanins and/or betacyanins slightly decreased the crystallinity of the films but significantly increased the ultraviolet-visible light barrier, water vapor barrier, antioxidant, antimicrobial, and ammonia-sensitive properties of the films. Moreover, the barrier, antioxidant and antimicrobial properties of the films increased with the increase of betacyanins proportion. Amongst different films, the film containing anthocyanins/betacyanins mixture in the weight ratio of 1:3 presented obvious color changes when the film was utilized to monitor the freshness of pork. Our results suggested betacyanins was more beneficial to enhance the barrier, antioxidant and antimicrobial properties of starch/PVA films. Starch/PVA films simultaneously added with anthocyanins and betacyanins were more suitable to monitor the freshness of pork. SN - 1879-0003 UR - https://www.unboundmedicine.com/medline/citation/32653375/Comparison_of_the_physical_and_functional_properties_of_starch/polyvinyl_alcohol_films_containing_anthocyanins_and/or_betacyanins_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0141-8130(20)33816-2 DB - PRIME DP - Unbound Medicine ER -