期刊
FOOD HYDROCOLLOIDS
卷 100, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2019.105410
关键词
Active and intelligent packaging; Betalains; Starch; Polyvinyl alcohol; Red pitaya peel
资金
- National Natural Science Foundation of China [31571788]
- Natural Science Foundation of Jiangsu Province [BK20151310]
- Qing Lan Project of Jiangsu Province and High Level Talent Support Program of Yangzhou University
This study aims to develop active and intelligent packaging films based on starch/polyvinyl alcohol incorporated with betalains-rich red pitaya (Hylocereus polyrhizus) peel extract. The microstructure, physical and functional properties of the films with different contents of the extract (0.25, 0.50 and 1.00 wt% on starch basis) were measured. Results showed betacyanins were the main components in the extract, which presented significant color changes under alkaline conditions. Scanning electron microscopy observation revealed the compactness of the films was improved by the extract addition. Fourier transform infrared spectroscopy revealed that betacyanins in the extract could interact with starch, polyvinyl alcohol and glycerol through hydrogen bonds. The incorporation of the extract enhanced the water vapor barrier and ultraviolet-visible light barrier ability, and mechanical, antioxidant and antimicrobial potential of the films. The film containing 1.00 wt% of the extract was more sensitive to ammonia than other films. When applied to monitor the freshness of shrimp, the film containing 1.00 wt% of the extract presented visible color changes due to the accumulated volatile nitrogen compounds during the spoiling process of shrimp. Our results suggest the film containing 1.00 wt% of the extract can be used as active and intelligent packaging in food industry.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据