Journal
FOOD CHEMISTRY
Volume 373, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.131514
Keywords
Intelligent packaging; Sugarcane wax; Agar; Butterfly pea flower; Biomarker; Shrimp freshness
Funding
- National Natural Science Foundation of China [31772073, 31671844]
- Natural Science Foundation of Jiangsu Province [BE2019359]
- Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD)
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The study developed a novel pH colorimetric film using sugarcane wax for monitoring shrimp freshness, demonstrating good physical and mechanical properties as well as complete protection against UV light.
A novel pH colorimetric film was prepared from various sugarcane wax (SW) concentrations (1, 1.5 and 2% w/v) on agar matrix (Agr) combined with butterfly pea flower (BF) extract for monitoring the shrimp freshness. A combination of BF anthocyanins with SW as lipid (hydrophobic) showed different changes in color under acidic conditions (pH 2-6) with slight changes under alkalinity (pH 7-12), which matched the visual color changes of two different ammonia vapors (50 and 100 mmol/l). FTIR, XRD spectra, and SEM micrographs revealed that SW was effectively fixed into the Agr-BF network during the film-forming process. The different homogenized SW films enhanced the physical and mechanical properties without significant differences in elongation and water vapor permeability. Remarkably, SW films displayed complete protection against UV-vis light (0%) and valuable reduction in visible light. This study presents SW colorimetric films as promising natural derivatives for smart packaging in tracking food freshness.
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