Journal
FOOD RESEARCH INTERNATIONAL
Volume 126, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2019.108604
Keywords
Polyvinyl alcohol; Gelatin; Colorimetric indicator film; Anthocyanin extracts; Monitoring; Freshness
Categories
Funding
- Guangdong Science and Technology Department [20198020212003, 2017A040405038]
- Guangzhou Science and Technology Projects [201803020024, 201704020081]
- Guangdong Provincial Agricultural Science and Technology Innovation and Extension project in 2019 [2019KJ101]
- Dean's fund of Guangdong Academy of Agricultural Sciences [201903]
- Chinese National Natural Science Foundation [31801486]
- Shenzhen Science & Technology Program [JCYJ20170818100846805]
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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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