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Preparation and characterization of a novel colorimetric indicator film based on gelatin/polyvinyl alcohol incorporating mulberry anthocyanin extracts tor whim for monitoring fish freshness

文献类型： 外文期刊

作者： Zeng, Ping 1 ; Chen, Xiong 1 ; Qin, Ya-Ru 1 ; Zhang, Ye-Hui 1 ; Wang, Xu-Ping 1 ; Wang, Jing-Yu 1 ; Ning, Zheng-Xiang; 1 ;

作者机构： 1.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Minist Agr, Key Lab Funct Foods,Guangdong Key Lab Agr Prod Pr, Guangzhou 510610, Guangdong, Peoples R China

2.SPACEnter Space Sci & Technol Inst, Shenzhen 518117, Guangdong, Peoples R China

3.South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510614, Guangdong, Peoples R China

关键词： Polyvinyl alcohol; Gelatin; Colorimetric indicator film; Anthocyanin extracts; Monitoring; Freshness

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：6.475； 五年影响因子：6.508 ）

ISSN： 0963-9969

年卷期： 2019 年 126 卷

页码：

收录情况： SCI

摘要： This work aimed to develop a novel colorimetric indicator film for monitoring of food freshness based on gelatin/polyvinyl alcohol matrix incorporated with anthocyanin extracts from mulberry. The color of anthocyanin extracts solutions obviously changed from bright red to dark green in the pH range of 2.0-11.0. FTIR spectra and isothermal titration calorimetry showed that the anthocyanin extracts were successfully combined with gelatin/polyvinyl alcohol matrix by hydrogen binding and electrostatic interaction, which enhanced the stability of anthocyanin. The scanning electric microscopy showed that the compatibility between polyvinyl alcohol and gelatin were improved owing to the addition of anthocyanin extracts. With the anthocyanin extracts addition from 0 to 45 mg/100 mL mixed solution, the tensile strength decreased from 30.80 to 21.01 MPa and the elongation at break increased from 589.22% to 905.86%. The color response of film in buffer solution of different pH were in accordance with anthocyanin extracts solutions, and its color changes were clearly visible with naked eye. Finally, the film was evaluated by a test on monitoring fish spoilage, which presented visible color changes due to volatile nitrogenous compounds formed over time. These results showed that this developed film could be used as an effective method for the monitoring of food freshness.

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