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Yi F, Hou F, Zhan S, Song L, Zhang R, Han X, Sun X, Liu Z. Preparation, characterization and application of pH-responsive smart film based on chitosan/zein and red radish anthocyanin. Int J Biol Macromol 2023; 253:127037. [PMID: 37742899 DOI: 10.1016/j.ijbiomac.2023.127037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2023] [Revised: 09/13/2023] [Accepted: 09/21/2023] [Indexed: 09/26/2023]
Abstract
This research was aimed at developing a novel pH-responsive smart film made of chitosan, zein and red radish anthocyanin (RRA). The morphology, interaction, crystallization, thermal stability, physiochemical properties and pH sensitivity of films were analyzed. The smart film was applied to monitor the freshness of mushroom (Agaricus bisporus). The results of morphology (SEM) and spectrum (FT-IR and XRD) indicated that the incorporation of RRA could enhance the interaction between polymer matrix. The addition of RRA had no significant effect on the thermal stability of films. The chitosan/zein/red radish anthocyanin (C/Z/R) films exhibited higher tensile strength, Young's modulus, hydrophobicity, antioxidant activity and lower elongation at break. The C/Z/R films had stronger water vapor and gas barrier capacity. The C/Z/R films showed a pH-sensitive color variation from red (pH 2) to green (pH 12) and good reversibility under alkaline and acidic environment. The prepared smart film could be successfully used for the quality monitoring of mushroom.
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Affiliation(s)
- Fangxuan Yi
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, Shandong, PR China
| | - Fanyun Hou
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, Shandong, PR China
| | - Shouqing Zhan
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, Shandong, PR China
| | - Lisha Song
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, Shandong, PR China
| | - Rongfei Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, Shandong, PR China
| | - Xiangbo Han
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, Shandong, PR China
| | - Xia Sun
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, Shandong, PR China
| | - Zhanli Liu
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, Shandong, PR China.
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Chayavanich K, Thiraphibundet P, Imyim A. Biocompatible film sensors containing red radish extract for meat spoilage observation. Spectrochim Acta A Mol Biomol Spectrosc 2020; 226:117601. [PMID: 31622828 DOI: 10.1016/j.saa.2019.117601] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/08/2018] [Revised: 07/22/2019] [Accepted: 10/06/2019] [Indexed: 06/10/2023]
Abstract
pH-sensitive films were developed based on biocompatible materials and natural pH sensitive dye. The films were successfully fabricated using starch/gelatin and red radish anthocyanin. The colors of films could be differentiated by naked eye within 5 min changing from orange to grey-purple at pH 2-12 and captured by a smartphone. The color parameters were evaluated by the Image J software. In addition, the color change of films was observed in ammonia gas atmosphere. The color stability of sensing films was evaluated and the results indicated that the films had great stability and were able to store more than two weeks. The results from intra-day and inter-day color response study showed good precision. Finally, the pH-sensitive films could be applied to real samples for real-time meat spoilage observation.
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Affiliation(s)
- Kasitnun Chayavanich
- Center of Excellence on Petrochemical and Materials Technology, Chulalongkorn University, Bangkok, 10330, Thailand; Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand
| | - Pattara Thiraphibundet
- Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand; Nanotec-CU Center of Excellence on Food and Agriculture, Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Apichat Imyim
- Center of Excellence on Petrochemical and Materials Technology, Chulalongkorn University, Bangkok, 10330, Thailand; Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand.
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