The application of film based on gelatin/hydroxymethyl cellulose and red beetroot betalain in smart food packaging.

IF 1.8 4区农林科学 Q3 CHEMISTRY, APPLIED Food Science and Technology International Pub Date : 2024-07-23 DOI:10.1177/10820132241266112

Khadije Abdolmaleki, Farahnaz Rezaei, Reza Mohammadi, Leila Zare, Saeed Shahmoradi

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Abstract

Edible films containing anthocyanin and betacyanin as indicators of freshness are promising systems for food smart packaging. This research aimed to develop a smart color film for food packaging using gelatin/hydroxypropylmethyl cellulose (HPMC) and red beet betalain. In this study, edible films with different ratios of gelatin to HPMC were prepared successfully, and the ratio of 3:1 was determined as optimal samples based on water vapor permeability (WVP) and mechanical properties. Betalain with different concentrations was then added to the optimal film, and the physical and mechanical properties of the resulting films were evaluated. Also, TVB-N test to assess their ability to detect beef meat and shrimp spoilage was studied. The addition of betalain improved the solubility, WVP, mechanical properties, and 2,2-diphenyl-l-picrylhydrazyl free radical scavenging activity of the film. As a final point, the incorporation of betalain into the gelatin/HPMC films can be used to indicate the freshness of food.

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基于明胶/羟甲基纤维素和红甜菜根甜菜素的薄膜在智能食品包装中的应用。

含有花青素和甜菜红素作为新鲜度指示剂的可食用薄膜是食品智能包装的前景看好的系统。本研究旨在利用明胶/羟丙基甲基纤维素（HPMC）和红甜菜矢车菊素开发一种用于食品包装的智能彩色薄膜。本研究成功制备了明胶与 HPMC 不同比例的可食用薄膜，并根据水蒸气渗透性（WVP）和机械性能确定 3:1 的比例为最佳样品。然后在最佳薄膜中添加了不同浓度的甜菜碱，并对所得薄膜的物理和机械性能进行了评估。此外，还研究了 TVB-N 测试，以评估其检测牛肉和虾变质的能力。加入甜菜碱后，薄膜的溶解度、WVP、机械性能和 2,2-二苯基-1-苦基肼自由基清除活性都得到了改善。最后，在明胶/HPMC 薄膜中加入甜菜碱可用于指示食品的新鲜度。

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来源期刊

Food Science and Technology International 工程技术-食品科技

CiteScore

5.80

自引率

4.30%

发文量

审稿时长

18-36 weeks

期刊介绍： Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).