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Novel intelligent films containing anthocyanin and phycocyanin for nondestructively tracing fish spoilage.
Food Chem. 2023 Feb 15; 402:134203.FC

Abstract

Potential pH-responsive films were developed based on incorporating anthocyanin, phycocyanin, and a mixture of anthocyanin-phycocyanin (at a ratio of 3:1 v/v) within composite gelatin (1.5 g / 100 g film solution)/soybean polysaccharide (2.5 g / 100 g film solution) matrices. FTIR and SEM assessments certified the incorporation of the pigments into the film matrices. All the colorimetric films were highly sensitive when exposed to headspace ammonia, except the phycocyanin-incorporated film. Moreover, the fabricated intelligent films were conducted to trace the spoilage process of grass carp. An obvious relationship between the color (L*, a*, b*, ΔE) of indicators and pH, TVB-N, bacterial growth, ATP-related compounds, and K-value of the fish was observed. The film incorporated with mixed Ipomoea nil extract and phycocyanin possessed the best color variations (dark orange, pink, dark blue) with the degree of fish spoilage. Therefore, this intelligent film can be considered a promising sensor for monitoring fish freshness non-destructively.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Tavakoli S
Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
Mubango E
Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
Tian L
Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
Bohoussou ŃDri Y
College of Agronomy and Biotechnology, China Agricultural University, Beijing, 100193, China.
Tan Y
Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
Hong H
Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China. Electronic address: hhong@cau.edu.cn.
Luo Y
Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China; National Research and Development Center for Freshwater Fish Processing, Jiangxi Normal University, Nacchang, Jiangxi, 330022, China. Electronic address: luoyongkang@cau.edu.cn.

MeSH

AnimalsAnthocyaninsFood PackagingGelatinPhycocyaninAmmoniaHydrogen-Ion ConcentrationFishesPlant ExtractsAdenosine Triphosphate

Pub Type(s)

Journal Article

Language

eng

PubMed ID

36130433

Citation

Tavakoli, Samad, et al. "Novel Intelligent Films Containing Anthocyanin and Phycocyanin for Nondestructively Tracing Fish Spoilage." Food Chemistry, vol. 402, 2023, p. 134203.
Tavakoli S, Mubango E, Tian L, et al. Novel intelligent films containing anthocyanin and phycocyanin for nondestructively tracing fish spoilage. Food Chem. 2023;402:134203.
Tavakoli, S., Mubango, E., Tian, L., Bohoussou ŃDri, Y., Tan, Y., Hong, H., & Luo, Y. (2023). Novel intelligent films containing anthocyanin and phycocyanin for nondestructively tracing fish spoilage. Food Chemistry, 402, 134203. https://doi.org/10.1016/j.foodchem.2022.134203
Tavakoli S, et al. Novel Intelligent Films Containing Anthocyanin and Phycocyanin for Nondestructively Tracing Fish Spoilage. Food Chem. 2023 Feb 15;402:134203. PubMed PMID: 36130433.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Novel intelligent films containing anthocyanin and phycocyanin for nondestructively tracing fish spoilage. AU - Tavakoli,Samad, AU - Mubango,Elliot, AU - Tian,Li, AU - Bohoussou ŃDri,Yves, AU - Tan,Yuqing, AU - Hong,Hui, AU - Luo,Yongkang, Y1 - 2022/09/13/ PY - 2022/07/07/received PY - 2022/08/25/revised PY - 2022/09/08/accepted PY - 2022/9/22/pubmed PY - 2022/10/28/medline PY - 2022/9/21/entrez KW - Anthocyanin KW - Freshness KW - Intelligent packaging KW - Phycocyanin KW - Smart label SP - 134203 EP - 134203 JF - Food chemistry JO - Food Chem VL - 402 N2 - Potential pH-responsive films were developed based on incorporating anthocyanin, phycocyanin, and a mixture of anthocyanin-phycocyanin (at a ratio of 3:1 v/v) within composite gelatin (1.5 g / 100 g film solution)/soybean polysaccharide (2.5 g / 100 g film solution) matrices. FTIR and SEM assessments certified the incorporation of the pigments into the film matrices. All the colorimetric films were highly sensitive when exposed to headspace ammonia, except the phycocyanin-incorporated film. Moreover, the fabricated intelligent films were conducted to trace the spoilage process of grass carp. An obvious relationship between the color (L*, a*, b*, ΔE) of indicators and pH, TVB-N, bacterial growth, ATP-related compounds, and K-value of the fish was observed. The film incorporated with mixed Ipomoea nil extract and phycocyanin possessed the best color variations (dark orange, pink, dark blue) with the degree of fish spoilage. Therefore, this intelligent film can be considered a promising sensor for monitoring fish freshness non-destructively. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/36130433/Novel_intelligent_films_containing_anthocyanin_and_phycocyanin_for_nondestructively_tracing_fish_spoilage_ DB - PRIME DP - Unbound Medicine ER -