pH-sensitive films containing anthocyanins extracted from black bean seed coat and red cabbage
TL;DR: In this article, pH-sensitive films were developed from solvent casting of polymer solutions containing corn starch, glycerol, and anthocyanin extract (from red cabbage or black bean) prepared at pH 5.
Abstract: The aim of this study was to develop pH-sensitive films based on corn starch and anthocyanins extracted from black bean seed coat and red cabbage. The pH-sensitive films were developed from solvent casting of polymer solutions containing corn starch, glycerol, and anthocyanin extract (from red cabbage or black bean) prepared at pH 5. The color of films changed from pink to purple and blue, as a function of the pH. The pH-sensitive films were evaluated by their morphological, chemical, physical, mechanical and thermal properties. In addition, the stability was evaluated during 28 days of storage (presence and absence of light; with and without cooling). The pH-sensitive films with red cabbage anthocyanins showed a higher stability than that with black bean anthocyanins when stored at room temperature and exposed to light. Both pH-sensitive films exhibited greater color stability when stored under refrigeration as compared to storage at room temperature.
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TL;DR: In this paper, the authors developed a pH-sensitive chitosan-BSSCE films by incorporating different amounts of black soybean seed coat extract (BSE), which showed better water vapor and UV-vis light barrier properties and higher mechanical strength than chitosa-based films.
294 citations
TL;DR: In this article, the effect of PSPE incorporation on physical, structural, antioxidant and pH-sensing properties of chitosan-PSPE films was determined by mass spectroscopic analysis.
247 citations
TL;DR: In this article, the authors focused on natural pigments derived from plants and food waste as indicating substance in biodegradable packaging and also for the valorization of food waste.
Abstract: Background The growing environmental concern of plastic packaging disposal has led to the innovation of biodegradable biopolymers. Consumer demand and health concern further necessitate the emergence of active and intelligent packaging system to monitor the quality of packed food. Whereas, the use of chemical dyes as an indicator in smart packaging is not suitable for food packaging because of their high toxicity and harmful effects on human health and the environment. Hence, the researchers are focused on natural pigments derived from plants and food waste as indicating substance in biodegradable packaging and also for the valorization of food waste. Scope and approach This paper summarizes the research on the utilization of naturally derived food- and food waste-based pigments (anthocyanins, curcumin, betalains, carotenoids, chlorophyll, brazilin, quercetin, etc.) with biopolymeric matrices (starch, cellulose, chitin, gums, agar, etc.) to fabricate “smart biodegradable films”, for effective monitoring of spoilage and quality of meat products, seafood, milk, and others. Key Findings and Conclusions The results show that the smart packaging material developed by the biopolymers with plant-based pigment has the potential to replace the traditional plastic packaging materials. The extracted from food and food waste act as an indicator in smart packaging and promotes the valorization of food waste. The biodegradable packaging is economical, safe, non-toxic, sensitive, and natural pigments act as a quality indicator in packaging systems. Further, these packaging films can be optimized and commercialized and to be employed as active and intelligent packaging for visual quality evaluation of fresh food products.
243 citations
TL;DR: This is the first comprehensive review on methods and materials for use in optical sensing of pH values and on applications of such sensors.
Abstract: This is the first comprehensive review on methods and materials for use in optical sensing of pH values and on applications of such sensors. The Review starts with an introduction that contains subsections on the definition of the pH value, a brief look back on optical methods for sensing of pH, on the effects of ionic strength on pH values and pKa values, on the selectivity, sensitivity, precision, dynamic ranges, and temperature dependence of such sensors. Commonly used optical sensing schemes are covered in a next main chapter, with subsections on methods based on absorptiometry, reflectometry, luminescence, refractive index, surface plasmon resonance, photonic crystals, turbidity, mechanical displacement, interferometry, and solvatochromism. This is followed by sections on absorptiometric and luminescent molecular probes for use pH in sensors. Further large sections cover polymeric hosts and supports, and methods for immobilization of indicator dyes. Further and more specific sections summarize the state of the art in materials with dual functionality (indicator and host), nanomaterials, sensors based on upconversion and 2-photon absorption, multiparameter sensors, imaging, and sensors for extreme pH values. A chapter on the many sensing formats has subsections on planar, fiber optic, evanescent wave, refractive index, surface plasmon resonance and holography based sensor designs, and on distributed sensing. Another section summarizes selected applications in areas, such as medicine, biology, oceanography, bioprocess monitoring, corrosion studies, on the use of pH sensors as transducers in biosensors and chemical sensors, and their integration into flow-injection analyzers, microfluidic devices, and lab-on-a-chip systems. An extra section is devoted to current challenges, with subsections on challenges of general nature and those of specific nature. A concluding section gives an outlook on potential future trends and perspectives.
233 citations
TL;DR: In this paper, the authors provide an up-to-date information on intelligent tools such as indicators (thermal indicators, leak indicators, freshness indicators, pH indicators), sensors, radio frequency identification tags and other essential aspects of intelligent packaging systems as reported in literature and those that have gained commercial value for applications in the food supply chain.
Abstract: Background In recent years, research on food packaging is gaining momentum, primarily being driven by consumer preferences to food quality and food safety. Also, as food packaging plays a pivotal role in product selection at retail outlets, the interest on developing novel strategies in food packaging is on the rise. One such concept with huge potential in the food industry is intelligent packaging. Scope and approach The focus of this work is to provide an up-to-date information on intelligent tools such as indicators (thermal indicators, leak indicators, freshness indicators, pH indicators), sensors, radio frequency identification tags and other essential aspects of intelligent packaging systems as reported in literature and those that have gained commercial value for applications in the food supply chain. Key findings and conclusions Emphasizing the potential of intelligent packaging, a range of products, including muscle-based foods, and fruits and vegetables are discussed. Importantly, this work highlights research needs, particularly in terms of applications for liquid foods, which are the most perishable commodities.
227 citations
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2,445 citations
TL;DR: In this paper, a Time-Temperature Indicator (TTI) based on a PVA/Chitosan polymeric doped with anthocyanins was used to detect changes in the pH of packaged food products when subjected to improper storage temperatures.
556 citations
TL;DR: In this paper, a combinaison de proteines de gluten de ble avec un ester diacetyl tatarique de monoglycerides, reduit la permeabilite a la vapeur d'eau, augmente la force et maintient la transparence.
Abstract: Des films composes comestibles, comprenant d'une part une structure matricielle a base de gluten de ble et d'autre part differents lipides comme barriere a l'humidite, ont ete teste pour leurs permeabilites a la vapeur d'eau, leurs dispersions dans l'eau, leurs proprietes mecaniques et leurs opacites. Les effets des lipides sur les proprietes fonctionnelles de ces films, dependent des caracteristiques des lipides utilises et des interactions lipide-structure matricielle proteique. La cire d'abeille, lipide solide et hydrophobique, est le lipide le plus efficace pour ameliorer les proprietes barrieres de ces films. Mais ces films sont opaques, fragiles et facilement degradables dans l'eau. La combinaison de proteines de gluten de ble avec un ester diacetyl tatarique de monoglycerides, reduit la permeabilite a la vapeur d'eau, augmente la force et maintient la transparence
542 citations
TL;DR: Antioxidant levels of purified anthocyanin extracts were much higher than expected from anthochenin content indicating synergistic effect of anthocianin mixtures.
Abstract: A series of cyanidin-based anthocyanin pigments was investigated to determine the effect of structural variation on a number of chemical and physical properties: CIELAB color coordinates, visual detection thresholds, hydration constants (pKH), and in vitro antioxidant activities (ORAC). In addition to individual isolated compounds, purified total pigment isolates from blackberry, elderberry, black carrot, red cabbage, and sweet potato were also examined. Acylation with cinnamic acids shifted color tonality (hue angle) to purple, and markedly increased pKH and antioxidant activity, but lowered the visual detection threshold. Glycosidic substitution at the 5 position moved tonalities toward purple and decreased pKH, and tended to lower the ORAC value, but raised the visual detection threshold. Increasing the number of sugar substituents at the 3 position also affected all of these parameters, however, the extent was not predictable. Antioxidant levels of purified anthocyanin extracts were much higher than ...
396 citations
TL;DR: Glycosylated and acylated anthocyanins were rapidly degraded by the intestinal microflora after anaerobic incubation with a human faecal suspension, indicating a rapid degradation could be one major reason for the poor bioavailability of anthcyanins in pharmacokinetic studies.
Abstract: Anthocyanins, which are found in high concentrations in fruit and vegetable, may play a beneficial role in retarding or reversing the course of chronic degenerative diseases. However, little is known about the biotransformation and the metabolism of anthocyanins so far. The aim of the study was to investigate possible transformation pathways of anthocyanins by human faecal microflora and by rat liver microsomes as a source of cytochrome P450 enzymes as well as of glucuronyltransferases. Pure anthocyanins, an aqueous extract of red radish as well as the assumed degradation products were incubated with human faecal suspension. The incubation mixtures were purified by solid–phase extraction and analysed by HPLC/DAD/MS and GC/MS. Quantification was done by the external standard method. Furthermore the biotransformation of anthocyanins by incubation with rat liver microsomes in the presence of the cofactor NADPH (as a model for the phase I oxidation) and in the presence of activated glucuronic acid (as a model for the phase II glucuronidation) was investigated. Glycosylated and acylated anthocyanins were rapidly degraded by the intestinal microflora after anaerobic incubation with a human faecal suspension. The major stable products of anthocyanin degradation are the corresponding phenolic acids derived from the B–ring of the anthocyanin skeleton. Anthocyanins were not metabolised by cytochrome P450 enzymes, neither hydroxylated nor demethylated. However they were glucuronidated by rat liver microsomes to several products. The gut microflora seem to play an important role in the biotransformation of anthocyanins. A rapid degradation could be one major reason for the poor bioavailability of anthocyanins in pharmacokinetic studies described so far in the literature. The formation of phenolic acids as the major stable degradation products gives an important hint to the fate of anthocyanins in vivo.
387 citations