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A Facile Strategy for Development of pH-Sensing Indicator Films Based on Red Cabbage Puree and Polyvinyl Alcohol for Monitoring Fish Freshness

This study aimed to develop a novel pH-sensing biopolymer film based on red cabbage puree (RCP) incorporated with polyvinyl alcohol (PVA), which was utilized for monitoring fish freshness during storage at 25 °C. A homogenized RCP suspension with a mean particle size of 12.86 ± 0.03 μm and a total a...

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Autores principales: Wu, Hejun, Jiao, Chun, Li, Shasha, Li, Qingye, Zhang, Zhiqing, Zhou, Man, Yuan, Xiangyang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9653917/
https://www.ncbi.nlm.nih.gov/pubmed/36359984
http://dx.doi.org/10.3390/foods11213371
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author Wu, Hejun
Jiao, Chun
Li, Shasha
Li, Qingye
Zhang, Zhiqing
Zhou, Man
Yuan, Xiangyang
author_facet Wu, Hejun
Jiao, Chun
Li, Shasha
Li, Qingye
Zhang, Zhiqing
Zhou, Man
Yuan, Xiangyang
author_sort Wu, Hejun
collection PubMed
description This study aimed to develop a novel pH-sensing biopolymer film based on red cabbage puree (RCP) incorporated with polyvinyl alcohol (PVA), which was utilized for monitoring fish freshness during storage at 25 °C. A homogenized RCP suspension with a mean particle size of 12.86 ± 0.03 μm and a total anthocyanin concentration of 292.17 ± 2.65 mg/L was directly used as a film-forming substance and anthocyanin source to blend with PVA, showing visual changes in color and ultraviolet-visible spectra within a pH of 2–12. Rheological and microstructural studies certified the strong interactions and good compatibility between the RCP and PVA, resulting in better mechanical properties and water resistance of the composite film than those of a pure RCP film, but without affecting its pH sensitivity. When used for fish freshness monitoring at 25 °C, the developed RCP/PVA film presented visible color differences from purple to yellow, which corresponded to the spoilage threshold of the total volatile basic nitrogen and the total viable count in fish samples. The study highlights that anthocyanin-rich purees of fruits and vegetables, in this case red cabbage puree, can be fully utilized to develop eco-friendly pH-sensing indicator films for intelligent food packaging.
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spelling pubmed-96539172022-11-15 A Facile Strategy for Development of pH-Sensing Indicator Films Based on Red Cabbage Puree and Polyvinyl Alcohol for Monitoring Fish Freshness Wu, Hejun Jiao, Chun Li, Shasha Li, Qingye Zhang, Zhiqing Zhou, Man Yuan, Xiangyang Foods Article This study aimed to develop a novel pH-sensing biopolymer film based on red cabbage puree (RCP) incorporated with polyvinyl alcohol (PVA), which was utilized for monitoring fish freshness during storage at 25 °C. A homogenized RCP suspension with a mean particle size of 12.86 ± 0.03 μm and a total anthocyanin concentration of 292.17 ± 2.65 mg/L was directly used as a film-forming substance and anthocyanin source to blend with PVA, showing visual changes in color and ultraviolet-visible spectra within a pH of 2–12. Rheological and microstructural studies certified the strong interactions and good compatibility between the RCP and PVA, resulting in better mechanical properties and water resistance of the composite film than those of a pure RCP film, but without affecting its pH sensitivity. When used for fish freshness monitoring at 25 °C, the developed RCP/PVA film presented visible color differences from purple to yellow, which corresponded to the spoilage threshold of the total volatile basic nitrogen and the total viable count in fish samples. The study highlights that anthocyanin-rich purees of fruits and vegetables, in this case red cabbage puree, can be fully utilized to develop eco-friendly pH-sensing indicator films for intelligent food packaging. MDPI 2022-10-26 /pmc/articles/PMC9653917/ /pubmed/36359984 http://dx.doi.org/10.3390/foods11213371 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Wu, Hejun
Jiao, Chun
Li, Shasha
Li, Qingye
Zhang, Zhiqing
Zhou, Man
Yuan, Xiangyang
A Facile Strategy for Development of pH-Sensing Indicator Films Based on Red Cabbage Puree and Polyvinyl Alcohol for Monitoring Fish Freshness
title A Facile Strategy for Development of pH-Sensing Indicator Films Based on Red Cabbage Puree and Polyvinyl Alcohol for Monitoring Fish Freshness
title_full A Facile Strategy for Development of pH-Sensing Indicator Films Based on Red Cabbage Puree and Polyvinyl Alcohol for Monitoring Fish Freshness
title_fullStr A Facile Strategy for Development of pH-Sensing Indicator Films Based on Red Cabbage Puree and Polyvinyl Alcohol for Monitoring Fish Freshness
title_full_unstemmed A Facile Strategy for Development of pH-Sensing Indicator Films Based on Red Cabbage Puree and Polyvinyl Alcohol for Monitoring Fish Freshness
title_short A Facile Strategy for Development of pH-Sensing Indicator Films Based on Red Cabbage Puree and Polyvinyl Alcohol for Monitoring Fish Freshness
title_sort facile strategy for development of ph-sensing indicator films based on red cabbage puree and polyvinyl alcohol for monitoring fish freshness
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9653917/
https://www.ncbi.nlm.nih.gov/pubmed/36359984
http://dx.doi.org/10.3390/foods11213371
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