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Active/intelligent packaging films developed by immobilizing anthocyanins from purple sweetpotato and purple cabbage in locust bean gum, chitosan and κ-carrageenan-based matrices.
Int J Biol Macromol. 2022 Jun 30; 211:238-248.IJ

Abstract

Active/intelligent packaging films were developed by incorporating purple sweetpotato anthocyanins (PSA) and purple cabbage anthocyanins (PCA) in locust bean gum/polyvinyl alcohol (LP), chitosan/polyvinyl alcohol (CP) and κ-carrageenan/polyvinyl alcohol (KP) film matrices. The joint effect of anthocyanins' source and polysaccharides' nature on the structure and functionality of the films was determined. Results showed PSA and PCA interacted with film matrices through hydrogen bonds and/or electrostatic interactions, resulting in improved film uniformity. PSA and PCA did not remarkably alter the water vapor permeability and tensile strength of the films; however, significantly improved the light barrier ability, antioxidant activity, pH-sensitivity and ammonia-sensitivity of films. For the films containing the same anthocyanins (PSA or PCA), LP-based films had relatively higher light barrier ability and storage stability, while CP-based had relatively weaker color changeable ability. When PSA and PCA were immobilized in the same film matrix, the films containing PCA had higher light barrier ability and antioxidant activity than the films containing PSA. Among the films, LP-PCA film exhibited a good potential to monitor the freshness of shrimp. Results suggested the structure and functionality of the films were influenced by the source of anthocyanins and the nature of polysaccharides.

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.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

35561863

Citation

Yong, Huimin, et al. "Active/intelligent Packaging Films Developed By Immobilizing Anthocyanins From Purple Sweetpotato and Purple Cabbage in Locust Bean Gum, Chitosan and Κ-carrageenan-based Matrices." International Journal of Biological Macromolecules, vol. 211, 2022, pp. 238-248.
Yong H, Liu J, Kan J, et al. Active/intelligent packaging films developed by immobilizing anthocyanins from purple sweetpotato and purple cabbage in locust bean gum, chitosan and κ-carrageenan-based matrices. Int J Biol Macromol. 2022;211:238-248.
Yong, H., Liu, J., Kan, J., & Liu, J. (2022). Active/intelligent packaging films developed by immobilizing anthocyanins from purple sweetpotato and purple cabbage in locust bean gum, chitosan and κ-carrageenan-based matrices. International Journal of Biological Macromolecules, 211, 238-248. https://doi.org/10.1016/j.ijbiomac.2022.05.046
Yong H, et al. Active/intelligent Packaging Films Developed By Immobilizing Anthocyanins From Purple Sweetpotato and Purple Cabbage in Locust Bean Gum, Chitosan and Κ-carrageenan-based Matrices. Int J Biol Macromol. 2022 Jun 30;211:238-248. PubMed PMID: 35561863.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Active/intelligent packaging films developed by immobilizing anthocyanins from purple sweetpotato and purple cabbage in locust bean gum, chitosan and κ-carrageenan-based matrices. AU - Yong,Huimin, AU - Liu,Jing, AU - Kan,Juan, AU - Liu,Jun, Y1 - 2022/05/11/ PY - 2022/04/05/received PY - 2022/05/03/revised PY - 2022/05/06/accepted PY - 2022/5/14/pubmed PY - 2022/5/14/medline PY - 2022/5/13/entrez KW - Anthocyanins KW - Freshness monitoring KW - Indicator film KW - Polysaccharide matrix SP - 238 EP - 248 JF - International journal of biological macromolecules JO - Int J Biol Macromol VL - 211 N2 - Active/intelligent packaging films were developed by incorporating purple sweetpotato anthocyanins (PSA) and purple cabbage anthocyanins (PCA) in locust bean gum/polyvinyl alcohol (LP), chitosan/polyvinyl alcohol (CP) and κ-carrageenan/polyvinyl alcohol (KP) film matrices. The joint effect of anthocyanins' source and polysaccharides' nature on the structure and functionality of the films was determined. Results showed PSA and PCA interacted with film matrices through hydrogen bonds and/or electrostatic interactions, resulting in improved film uniformity. PSA and PCA did not remarkably alter the water vapor permeability and tensile strength of the films; however, significantly improved the light barrier ability, antioxidant activity, pH-sensitivity and ammonia-sensitivity of films. For the films containing the same anthocyanins (PSA or PCA), LP-based films had relatively higher light barrier ability and storage stability, while CP-based had relatively weaker color changeable ability. When PSA and PCA were immobilized in the same film matrix, the films containing PCA had higher light barrier ability and antioxidant activity than the films containing PSA. Among the films, LP-PCA film exhibited a good potential to monitor the freshness of shrimp. Results suggested the structure and functionality of the films were influenced by the source of anthocyanins and the nature of polysaccharides. SN - 1879-0003 UR - https://www.unboundmedicine.com/medline/citation/35561863/Active/intelligent_packaging_films_developed_by_immobilizing_anthocyanins_from_purple_sweetpotato_and_purple_cabbage_in_locust_bean_gum_chitosan_and_κ_carrageenan_based_matrices_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0141-8130(22)01008-X DB - PRIME DP - Unbound Medicine ER -