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Preparation and characterization of a novel intelligent starch/gelatin binary film containing purple sweet potato anthocyanins for Flammulina velutipes mushroom freshness monitoring.
Food Chem. 2023 Mar 30; 405(Pt B):134839.FC

Abstract

In this study, intelligent food package was developed and characterized by loading purple sweet potato polyphenolic extract (SPS) into starch/gelatin film. The application of this film in indicating the freshness of Flammulina velutipes was also determined. The color of SPS buffer changed from red to blue and final yellow when pH increasing from 3 to 10. The blending film with starch/gelatin ratio of 1:1 wt showed a minimum water vapor permeability of 6.26 × 10[-11] gs[-1] m[-1] Pa[-1]. The value of elongation at break and tensile strength of the starch/gelatin film with starch/gelatin ratio of 1:1 wt increased to 78.89 % and 11.70 MPa. Upon its application to monitor of F. velutipes freshness level, SG11 film color changed from initially green to purplish gray and finally to yellow as F. velutipes deteriorated post storage. Our results suggested that SG11 films could be used as an intelligent packaging material in the future for other food products.

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Authors+Show Affiliations

Zong Z
Food Science Institute, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, China; Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
Liu M
College of Food Science and Engineering, Ocean University of China, China.
Chen H
Food Science Institute, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, China; Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
Farag MA
Pharmacognosy Department, College of Pharmacy, Cairo University, Kasr el Aini St., Cairo P.O. 11562, Egypt.
Wu W
Food Science Institute, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, China; Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
Fang X
Food Science Institute, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, China; Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
Niu B
Food Science Institute, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, China; Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China. Electronic address: newben1989@163.com.
Gao H
Food Science Institute, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, China; Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China. Electronic address: spsghy@163.com.

MeSH

AgaricalesAnthocyaninsFlammulinaGelatinIpomoea batatasStarch

Pub Type(s)

Journal Article

Language

eng

PubMed ID

36436235

Citation

Zong, Zihao, et al. "Preparation and Characterization of a Novel Intelligent Starch/gelatin Binary Film Containing Purple Sweet Potato Anthocyanins for Flammulina Velutipes Mushroom Freshness Monitoring." Food Chemistry, vol. 405, no. Pt B, 2023, p. 134839.
Zong Z, Liu M, Chen H, et al. Preparation and characterization of a novel intelligent starch/gelatin binary film containing purple sweet potato anthocyanins for Flammulina velutipes mushroom freshness monitoring. Food Chem. 2023;405(Pt B):134839.
Zong, Z., Liu, M., Chen, H., Farag, M. A., Wu, W., Fang, X., Niu, B., & Gao, H. (2023). Preparation and characterization of a novel intelligent starch/gelatin binary film containing purple sweet potato anthocyanins for Flammulina velutipes mushroom freshness monitoring. Food Chemistry, 405(Pt B), 134839. https://doi.org/10.1016/j.foodchem.2022.134839
Zong Z, et al. Preparation and Characterization of a Novel Intelligent Starch/gelatin Binary Film Containing Purple Sweet Potato Anthocyanins for Flammulina Velutipes Mushroom Freshness Monitoring. Food Chem. 2023 Mar 30;405(Pt B):134839. PubMed PMID: 36436235.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Preparation and characterization of a novel intelligent starch/gelatin binary film containing purple sweet potato anthocyanins for Flammulina velutipes mushroom freshness monitoring. AU - Zong,Zihao, AU - Liu,Meng, AU - Chen,Hangjun, AU - Farag,Mohamed A, AU - Wu,Weijie, AU - Fang,Xiangjun, AU - Niu,Ben, AU - Gao,Haiyan, Y1 - 2022/11/08/ PY - 2022/08/20/received PY - 2022/09/29/revised PY - 2022/10/31/accepted PY - 2022/11/28/pubmed PY - 2022/12/7/medline PY - 2022/11/27/entrez KW - Anthocyanins KW - Flammulina velutipes KW - Intelligent packaging KW - pH indicator film SP - 134839 EP - 134839 JF - Food chemistry JO - Food Chem VL - 405 IS - Pt B N2 - In this study, intelligent food package was developed and characterized by loading purple sweet potato polyphenolic extract (SPS) into starch/gelatin film. The application of this film in indicating the freshness of Flammulina velutipes was also determined. The color of SPS buffer changed from red to blue and final yellow when pH increasing from 3 to 10. The blending film with starch/gelatin ratio of 1:1 wt showed a minimum water vapor permeability of 6.26 × 10[-11] gs[-1] m[-1] Pa[-1]. The value of elongation at break and tensile strength of the starch/gelatin film with starch/gelatin ratio of 1:1 wt increased to 78.89 % and 11.70 MPa. Upon its application to monitor of F. velutipes freshness level, SG11 film color changed from initially green to purplish gray and finally to yellow as F. velutipes deteriorated post storage. Our results suggested that SG11 films could be used as an intelligent packaging material in the future for other food products. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/36436235/Preparation_and_characterization_of_a_novel_intelligent_starch/gelatin_binary_film_containing_purple_sweet_potato_anthocyanins_for_Flammulina_velutipes_mushroom_freshness_monitoring_ DB - PRIME DP - Unbound Medicine ER -