Preparation and characterization of indicator films from carboxymethyl-cellulose/starch and purple sweet potato (Ipomoea batatas (L.) lam) anthocyanins for monitoring fish freshness
文献类型： 外文期刊
作者： Jiang, Guangyang 1 ; Hou, Xiaoyan 1 ; Zeng, Xuedan 1 ; Zhang, Can 1 ; Wu, Hejun 1 ; Shen, Guanghui 1 ; Li, Shanshan 1 ; L 1 ;
作者机构： 1.Sichuan Agr Univ, Coll Food Sci, Xinkang St 46, Yaan 625014, Sichuan, Peoples R China
2.Guangdong Acad Agr Sci, Crops Res Inst, Jinying Wst Second St 18,Wushan Rd, Guangzhou 510640, Guangdong, Peoples R China
关键词： Purple sweet potato; Anthocyanins; Indicator film; Fish freshness; Carboxymethyl-cellulose; Starch
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：6.953； 五年影响因子：6.737 ）
ISSN： 0141-8130
年卷期： 2020 年 143 卷
页码：
收录情况： SCI
摘要： A novel indicator film from carboxymethyl-cellulose (CMC)/starch (S) and purple sweet potato anthocyanins (PSPA) was prepared and characterized. The Fourier transform infrared spectroscopic (FT-IR) analysis indicated that new interaction were generated between the components of the film, and the scanning electron microscopic (SEM) and X-ray diffraction spectra (XRD) showed that PSPA was well dispersed in CMC and starch-based film. The results from differential scanning calorimetric (DSC) analysis revealed that the novel film had increased melting temperature. The addition of PSPA into the film resulted in the increase of tensile strength but the decrease of elongation at break and moisture content. The analysis of color change demonstrated that the film color was changed from red to blue and green when exposed to different pH or ammonia. In their application trial, the SCA film was used as labels to monitor the freshness of fish stored at 20 degrees C, and the results showed that the color of the film was changed from red to blue when the fish became spoiled. The observation was consistent with the TVB-N value, which was higher than the set limit (20 mg/100 g). Hence, the novel indicator film could be used as intelligent food packaging to monitor fish freshness. (C) 2019 Published by Elsevier B.V.
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