Active and intelligent gellan gum-based packaging films for controlling anthocyanins release and monitoring food freshness

Li Ting Wu, I. Lin Tsai, Yi Cheng Ho, Yu Hao Hang, Chi Lin, Min Lang Tsai, Fwu Long Mi

研究成果: 雜誌貢獻文章同行評審

14 引文 斯高帕斯(Scopus)

摘要

Active and intelligent packaging films with multiple functions including antioxidant, antibacterial and colorimetric pH indicator properties were developed by incorporating Clitoria ternatea (CT) extract into gellan gum (G) film. G enhanced the stability of CT anthocyanins and allowed the anthocyanins to release from G film in a pH-responsive behavior. Heat-treated soy protein isolate (HSPI) was able to interact with G and CT anthocyanins through the formation of electrostatic forces and covalent bonds. G film blended with HSPI greatly reduced the swelling capacity of G/HSPI composite film and controlled the anthocyanins release at pH greater than 6.0. The physical and mechanical properties of G films such as hydrophobicity, water vapor permeability, swelling capacity and tensile strength were also significantly modified by addition of HSPI to G films. The smart films changed their color with the increase of total volatile basic nitrogen (TVBN) values during progressive spoilage of shrimp, revealing their potential application for monitoring seafood freshness.
原文英語
文章編號117410
期刊Carbohydrate Polymers
254
DOIs
出版狀態已發佈 - 二月 15 2021

ASJC Scopus subject areas

  • 有機化學
  • 聚合物和塑料
  • 材料化學

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