Modulating the functionality of black wolfberry anthocyanins-based freshness indicators by adjusting the pH value of film-forming solution
文献类型： 外文期刊
作者： Xu, Fengfeng 1 ; Yan, Yamei 2 ; Huang, Xiaoqian 1 ; Yun, Dawei 1 ; Tang, Chao 1 ; Liu, Jun 1 ;
作者机构： 1.Yangzhou Univ, Coll Food Sci & Engn, Yangzhou 225127, Peoples R China
2.Natl Wolfberry Engn Res Ctr, Yinchuan 750002, Peoples R China
关键词： Ammonia-responsive; Freshness indicating; Intelligent packaging; pH-responsive; Shrimp; Starch
期刊名称：FOOD BIOSCIENCE （ 影响因子：5.2； 五年影响因子：5.4 ）
ISSN： 2212-4292
年卷期： 2023 年 53 卷
页码：
收录情况： SCI
摘要： In this study, freshness indicators were prepared through solvent casting method by anchoring black wolfberry anthocyanins into cassava starch/polyvinyl alcohol matrix and adjusting the pH value of film-forming solution. The aim of this study was to explore the impact of the pH value (3.0, 4.0, 5.0, 6.0 and 7.0) of film-forming solution on the functionality of anthocyanins-based freshness indicators. The indicators were characterized by scanning electron microscopy, Fourier transform infrared spectroscopy, micrometer, UV-vis spectrophotometer, water vapor permeability tester, water contact analyzer, gas permeability tester, texture analyzer, thermogra-vimetric analyzer, differential scanning calorimeter and colorimeter. Meanwhile, the pH-responsive and ammonia-responsive properties of the indicators were determined. The indicators were finally used to indicate the freshness of shrimps. Results showed pH adjustment greatly changed the cross-sectional morphology and intermolecular hydrogen bonding strength of the indicators. The indicator prepared at pH 3.0 had the highest visible light/oxygen barrier ability and antioxidant activity, while the indicator prepared at pH 4.0 exhibited the highest water vapor barrier ability. The indicators prepared at pH 3.0, 4.0 and 5.0 showed remarkable color changes when exposed to buffer solutions and ammonia gas. The indicator prepared at pH 3.0 could effectively indicate the freshness of chilled shrimp through color changes. This study reveals that the functionality of anthocyanins-based freshness indicators can be modulated by adjusting the pH value of film-forming solution.
- 相关文献
作者其他论文 更多>>
-
In vivo absorption and fecal excretion of polysaccharides from the fruits of Lycium barbarum L. in rats through fluorescence labeling
作者：Zhou, Wangting;Kan, Xuhui;Dong, Wei;Sun, Yi;Zeng, Xiaoxiong;Yan, Yamei;Mi, Jia;Lu, Lu;Cao, Youlong;Wang, Wei
关键词：Lycium barbarum polysaccharides; Fluorescence labeling; Absorption
-
Anthocyanins from Lycium ruthenicum Murray Prevent High-Fat Diet-Induced Obesity in Female Mice via Gut Microbiota-Related Bile Acids Metabolism
作者：Li, Hui;Zhang, Meng;Tan, Tingting;Li, Shiying;Ran, Linwu;Li, Hui;Zhang, Meng;Tan, Tingting;Li, Shiying;Ran, Linwu;Mi, Jia;Lu, Lu;Yan, Yamei
关键词：Lycium ruthenicum Murray; female obesity; gut microbiota; bile acid metabolism
-
Petunidin-3-O-[rhamnopyranosyl-(trans-p-coumaroyl)]-5-O-(β-D-glucopyranoside), the main anthocyanin from the fruits of Lycium ruthenicum murray, enhances the lifespan of Caenorhabditis elegans by activating DAF-16 and improving the gut microbiota
作者：Zhang, Kangzhi;Zhu, Jiahao;Liu, Peiyun;Guo, Renpeng;Zeng, Xiaoxiong;Yan, Yamei;Mi, Jia;Lu, Lu;Cao, Youlong;Yan, Yamei;Mi, Jia;Lu, Lu;Cao, Youlong
关键词：Lycium ruthenicum murray; Caenorhabditis elegans; Lifespan; Antioxidant; Resistance; DAF-16; Intestinal microbiota
-
In vivo absorption and excretion in rats and in vitro digestion and fermentation by the human intestinal microbiota of 2-O-β-
d -glucopyranosyl-l -ascorbic acid from the fruits of Lycium barbarum L作者：Dong, Wei;Peng, Yujia;Xu, Weiqi;Zhou, Wangting;Zeng, Xiaoxiong;Yan, Yamei;Mi, Jia;Lu, Lu;Cao, Youlong;Yan, Yamei;Mi, Jia;Lu, Lu;Cao, Youlong
关键词：
-
The polysaccharides from the fruits of Lycium barbarum ameliorate high-fat and high-fructose diet-induced cognitive impairment via regulating blood glucose and mediating gut microbiota
作者：Tian, Xinyi;Dong, Wei;Zhou, Wangting;Sun, Yi;Zeng, Xiaoxiong;Yan, Yamei;Lu, Lu;Mi, Jia;Cao, Youlong;Yan, Yamei;Lu, Lu;Mi, Jia;Cao, Youlong
关键词：Polysaccharides; Neuroinflammation; Blood glucose homeostasis; Gut microbiota; Short-chain fatty acids
-
Anthocyanins from Lycium ruthenicum Murray attenuates high-fat diet-induced hypercholesterolemia in ApoE-/- mice are related to the modulation of gut microbiota and the ratio of conjugated to unconjugated bile acids in fecal bile acid profile
作者：Zhang, Meng;Li, Hui;Tan, Tingting;Ran, Linwu;Lu, Lu;Mi, Jia;Yan, Yamei;Rehman, Abdul;Yan, Yamei;Ran, Linwu
关键词：bile acids; gut microbiota; hypercholesterolemia; Lycium ruthenicum Murray
-
2-O-beta-D-Glucopyranosyl-L-ascorbic acid, an ascorbic acid derivative isolated from the fruits of Lycium barbarum L., ameliorates high fructose-induced neuroinflammation in mice: involvement of gut microbiota and leaky gutWei
作者：Dong, Wei;Peng, Yujia;Chen, Guijie;Xie, Zhiyong;Xu, Weiqi;Zhou, Wangting;Sun, Yi;Zeng, Xiaoxiong;Mi, Jia;Lu, Lu;Cao, Youlong;Yan, Yamei
关键词：Neuroinflammation; Gut microbiota; Leaky gut; Lipopolysaccharide; Fecal microbiome transplantation; 2O-beta-D-Glucopyranosyl-L-ascorbic acid
