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pH-sensitive and antibacterial films developed by incorporating anthocyanins extracted from purple potato or roselle into chitosan/polyvinyl alcohol/nano-ZnO matrix: Comparative study.
Int J Biol Macromol. 2021 May 01; 178:104-112.IJ

Abstract

pH-sensitive and antibacterial films based on chitosan/polyvinyl alcohol/nano-ZnO (CPZ) containing anthocyanins extracted from purple potato (PPE) or roselle (RE) were developed. When incorporated with PPE or RE, the moisture contents and flexibility of film significantly reduced (P < 0.05), while mechanical resistance of film was significantly enhanced (P < 0.05). Water vapor permeability (WVP) of film was slightly influenced by the addition of PPE or RE (P > 0.05). CPZ-RE film exhibited darker color and lower light transmittance than CPZ-PPE film at the same incorporation level. CPZ-PPE and CPZ-RE films exhibited distinguishable color changes in different pH buffer solutions. CPZ-PPE films exhibited higher antibacterial activity against Escherichia coli and Staphylococcus aureus than CPZ-RE films. Moreover, film could effectively monitor spoilage degree of shrimp when film changed from purple to light-green. Our results suggested CPZ-PPE and CPZ-RE films have promising potential as active and smart packaging materials for applications in food industry.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Liu J
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, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; College of Food Science and Technology, Hainan Tropical Ocean University, Sanya 572022, China.
Huang J
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, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; College of Food Science and Technology, Hainan Tropical Ocean University, Sanya 572022, China.
Ying Y
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, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; College of Food Science and Technology, Hainan Tropical Ocean University, Sanya 572022, China.
Hu L
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, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; College of Food Science and Technology, Hainan Tropical Ocean University, Sanya 572022, China.
Hu Y
College of Food Science and Technology, Hainan Tropical Ocean University, Sanya 572022, China. Electronic address: yqhu@zju.edu.cn.

MeSH

AnthocyaninsAnti-Bacterial AgentsAntioxidantsChitosanFood PackagingHibiscusMetal NanoparticlesPhytochemicalsPlant ExtractsPolyvinyl AlcoholSolanum tuberosum

Pub Type(s)

Journal Article

Language

eng

PubMed ID

33609585

Citation

Liu, Jialin, et al. "PH-sensitive and Antibacterial Films Developed By Incorporating Anthocyanins Extracted From Purple Potato or Roselle Into Chitosan/polyvinyl alcohol/nano-ZnO Matrix: Comparative Study." International Journal of Biological Macromolecules, vol. 178, 2021, pp. 104-112.
Liu J, Huang J, Ying Y, et al. PH-sensitive and antibacterial films developed by incorporating anthocyanins extracted from purple potato or roselle into chitosan/polyvinyl alcohol/nano-ZnO matrix: Comparative study. Int J Biol Macromol. 2021;178:104-112.
Liu, J., Huang, J., Ying, Y., Hu, L., & Hu, Y. (2021). PH-sensitive and antibacterial films developed by incorporating anthocyanins extracted from purple potato or roselle into chitosan/polyvinyl alcohol/nano-ZnO matrix: Comparative study. International Journal of Biological Macromolecules, 178, 104-112. https://doi.org/10.1016/j.ijbiomac.2021.02.115
Liu J, et al. PH-sensitive and Antibacterial Films Developed By Incorporating Anthocyanins Extracted From Purple Potato or Roselle Into Chitosan/polyvinyl alcohol/nano-ZnO Matrix: Comparative Study. Int J Biol Macromol. 2021 May 1;178:104-112. PubMed PMID: 33609585.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - pH-sensitive and antibacterial films developed by incorporating anthocyanins extracted from purple potato or roselle into chitosan/polyvinyl alcohol/nano-ZnO matrix: Comparative study. AU - Liu,Jialin, AU - Huang,Jiayin, AU - Ying,Yubin, AU - Hu,Lingping, AU - Hu,Yaqin, Y1 - 2021/02/17/ PY - 2021/01/06/received PY - 2021/02/15/revised PY - 2021/02/15/accepted PY - 2021/2/21/pubmed PY - 2021/8/7/medline PY - 2021/2/20/entrez KW - Active and intelligent packaging KW - Anthocyanins KW - Chitosan/polyvinyl alcohol/nano-ZnO SP - 104 EP - 112 JF - International journal of biological macromolecules JO - Int J Biol Macromol VL - 178 N2 - pH-sensitive and antibacterial films based on chitosan/polyvinyl alcohol/nano-ZnO (CPZ) containing anthocyanins extracted from purple potato (PPE) or roselle (RE) were developed. When incorporated with PPE or RE, the moisture contents and flexibility of film significantly reduced (P < 0.05), while mechanical resistance of film was significantly enhanced (P < 0.05). Water vapor permeability (WVP) of film was slightly influenced by the addition of PPE or RE (P > 0.05). CPZ-RE film exhibited darker color and lower light transmittance than CPZ-PPE film at the same incorporation level. CPZ-PPE and CPZ-RE films exhibited distinguishable color changes in different pH buffer solutions. CPZ-PPE films exhibited higher antibacterial activity against Escherichia coli and Staphylococcus aureus than CPZ-RE films. Moreover, film could effectively monitor spoilage degree of shrimp when film changed from purple to light-green. Our results suggested CPZ-PPE and CPZ-RE films have promising potential as active and smart packaging materials for applications in food industry. SN - 1879-0003 UR - https://www.unboundmedicine.com/medline/citation/33609585/pH_sensitive_and_antibacterial_films_developed_by_incorporating_anthocyanins_extracted_from_purple_potato_or_roselle_into_chitosan/polyvinyl_alcohol/nano_ZnO_matrix:_Comparative_study_ DB - PRIME DP - Unbound Medicine ER -