http://scholars.ntou.edu.tw/handle/123456789/16809
Title: | Active and intelligent gellan gum-based packaging films for controlling anthocyanins release and monitoring food freshness | Authors: | Li-Ting Wu I-Lin Tsai Yi-Cheng Ho Yu-Hao Hang Chi Lin Min-Lang Tsai Fwu-Long Mi |
Keywords: | Active film;Intelligent packaging;Gellan gum;Controlled release;Antimicrobial;Colorimetric pH indicator | Issue Date: | 15-Feb-2021 | Publisher: | Elsevier | Journal Volume: | 254 | Start page/Pages: | 117410 | Source: | Carbohydrate Polymers | Abstract: | Active and intelligent packaging films with multiple functions including antioxidant, antibacterial and colorimetric pH indicator properties were developed by incorporating Clitoria ternatea (CT) extract into gellan gum (G) film. G enhanced the stability of CT anthocyanins and allowed the anthocyanins to release from G film in a pH-responsive behavior. Heat-treated soy protein isolate (HSPI) was able to interact with G and CT anthocyanins through the formation of electrostatic forces and covalent bonds. G film blended with HSPI greatly reduced the swelling capacity of G/HSPI composite film and controlled the anthocyanins release at pH greater than 6.0. The physical and mechanical properties of G films such as hydrophobicity, water vapor permeability, swelling capacity and tensile strength were also significantly modified by addition of HSPI to G films. The smart films changed their color with the increase of total volatile basic nitrogen (TVBN) values during progressive spoilage of shrimp, revealing their potential application for monitoring seafood freshness. |
URI: | http://scholars.ntou.edu.tw/handle/123456789/16809 | ISSN: | 0144-8617 | DOI: | 10.1016/j.carbpol.2020.117410 |
Appears in Collections: | 食品科學系 |
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