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A sub-freshness monitoring chitosan/starch-based colorimetric film for improving color recognition accuracy via controlling the pH value of the film-forming solution.
Food Chem. 2022 Sep 15; 388:132975.FC

Abstract

The demand for intelligent packaging in food sub-freshness monitoring is increasing. Herein, a pH and NH3 responsing colorimetric film (PS-CH-LCA) was fabricated based on potato starch (PS), chitosan (CH) and Lonicera caerulea L. anthocyanins (LCA) via controlling the pH value of the film-forming solution, and was applied to the real-time monitoring of shrimp freshness. The PS-CH-LCA pH 2.5 film exhibited the highest tensile strength (6.43 MPa), the lowest water solubility (33.11%) and the most sensitive color responsiveness. Morphological and structural results revealed that CH was attached to the surface of PS via hydrogen bond, and anthocyanins were well immobilized in the film-forming matrix. The sensitive color change and its high correlation with spoilage indices demonstrated the PS-CH-LCA pH 2.5 film well indicated fresh, sub-fresh, spoiled level of shrimp. The results solved the limitation of chitosan-based packaging films in undistinguishable colorimetric endpoints, providing a new strategy for indicating the sub-freshness of food packaging.

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Publisher Full Text (DOI)

Authors+Show Affiliations

College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.

College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.

College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.

Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, National Risk Assessment Laboratory of Agro-products Processing Quality and Safety, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.

Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, National Risk Assessment Laboratory of Agro-products Processing Quality and Safety, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.

College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.

College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.

College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.

College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.

College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.

College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.

College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.

College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.

College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.

College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China. Electronic address: sixu89@163.com.

MeSH

AnthocyaninsChitosanColorimetryExcipientsFood PackagingHydrogen-Ion ConcentrationStarch

Pub Type(s)

Journal Article

Language

eng

PubMed ID

35447591

Citation

Li, Bin, et al. "A Sub-freshness Monitoring Chitosan/starch-based Colorimetric Film for Improving Color Recognition Accuracy Via Controlling the pH Value of the Film-forming Solution." Food Chemistry, vol. 388, 2022, p. 132975.

Li B, Bao Y, Li J, et al. A sub-freshness monitoring chitosan/starch-based colorimetric film for improving color recognition accuracy via controlling the pH value of the film-forming solution. Food Chem. 2022;388:132975.

Li, B., Bao, Y., Li, J., Bi, J., Chen, Q., Cui, H., Wang, Y., Tian, J., Shu, C., Wang, Y., Lang, Y., Zhang, W., Tan, H., Huang, Q., & Si, X. (2022). A sub-freshness monitoring chitosan/starch-based colorimetric film for improving color recognition accuracy via controlling the pH value of the film-forming solution. Food Chemistry, 388, 132975. https://doi.org/10.1016/j.foodchem.2022.132975

Li B, et al. A Sub-freshness Monitoring Chitosan/starch-based Colorimetric Film for Improving Color Recognition Accuracy Via Controlling the pH Value of the Film-forming Solution. Food Chem. 2022 Sep 15;388:132975. PubMed PMID: 35447591.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - A sub-freshness monitoring chitosan/starch-based colorimetric film for improving color recognition accuracy via controlling the pH value of the film-forming solution. AU - Li,Bin, AU - Bao,Yiwen, AU - Li,Jiaxin, AU - Bi,Jinfeng, AU - Chen,Qinqin, AU - Cui,Huijun, AU - Wang,Yuxuan, AU - Tian,Jinlong, AU - Shu,Chi, AU - Wang,Yuehua, AU - Lang,Yuxi, AU - Zhang,Weijia, AU - Tan,Hui, AU - Huang,Qunxing, AU - Si,Xu, Y1 - 2022/04/13/ PY - 2021/12/03/received PY - 2022/04/09/revised PY - 2022/04/11/accepted PY - 2022/4/22/pubmed PY - 2022/5/18/medline PY - 2022/4/21/entrez KW - Chitosan-based colorimetric film KW - Lonicera caerulea L. anthocyanins KW - Shrimp sub-freshness monitoring KW - pH control KW - pH/NH(3) responsiveness SP - 132975 EP - 132975 JF - Food chemistry JO - Food Chem VL - 388 N2 - The demand for intelligent packaging in food sub-freshness monitoring is increasing. Herein, a pH and NH3 responsing colorimetric film (PS-CH-LCA) was fabricated based on potato starch (PS), chitosan (CH) and Lonicera caerulea L. anthocyanins (LCA) via controlling the pH value of the film-forming solution, and was applied to the real-time monitoring of shrimp freshness. The PS-CH-LCA pH 2.5 film exhibited the highest tensile strength (6.43 MPa), the lowest water solubility (33.11%) and the most sensitive color responsiveness. Morphological and structural results revealed that CH was attached to the surface of PS via hydrogen bond, and anthocyanins were well immobilized in the film-forming matrix. The sensitive color change and its high correlation with spoilage indices demonstrated the PS-CH-LCA pH 2.5 film well indicated fresh, sub-fresh, spoiled level of shrimp. The results solved the limitation of chitosan-based packaging films in undistinguishable colorimetric endpoints, providing a new strategy for indicating the sub-freshness of food packaging. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/35447591/A_sub_freshness_monitoring_chitosan/starch_based_colorimetric_film_for_improving_color_recognition_accuracy_via_controlling_the_pH_value_of_the_film_forming_solution_ DB - PRIME DP - Unbound Medicine ER -