An intelligent chitosan/polyvinyl alcohol film with two types of anthocyanins for improved color recognition accuracy and monitoring fresh-cut pineapple freshness

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Packaging and Shelf Life Pub Date : 2024-12-01 DOI:10.1016/j.fpsl.2024.101402

Fanze Meng , Xirui Yan , Francis Ngwane Nkede , Mohammad Hamayoon Wardak , Tran Thi Van , Fumina Tanaka , Fumihiko Tanaka

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Abstract

In this study, chitosan (CS), polyvinyl alcohol (PVA), and sodium tripolyphosphate (STPP) were used as bases to introduce a blend of black wolfberry (BW) and red cabbage (RC) anthocyanins. The chelation reaction of CS, PVA, and STPP resulted in the composite anthocyanins being fixed within the matrix with an appropriate ratio of composite anthocyanins stably distributed in the film. The FTIR and X-ray analyses revealed that the addition of both types of anthocyanins strengthened hydrogen bond interactions. Moreover, the CP/BR-4 film exhibited excellent antioxidant, mechanical, and antibacterial properties, as well as a sensitive and rapid response to acidic substances. The freshness of pineapples stored under refrigeration for 6 d was also evaluated, showing more significant color changes with the CP/BR-4 film than the other treatment groups. Therefore, the composite anthocyanin film can potentially serve as an intelligent film for the detection of postharvest freshness in practical applications.

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一种具有两种花青素的智能壳聚糖/聚乙烯醇膜，用于提高颜色识别精度和监测鲜切菠萝的新鲜度

本研究以壳聚糖（CS）、聚乙烯醇（PVA）和三聚磷酸钠（STPP）为基料，引入黑枸杞（BW）和红甘蓝（RC）花青素的共混物。CS、PVA和STPP的螯合反应使复合花青素固定在基质内，并使复合花青素以适当比例稳定分布在膜内。FTIR和x射线分析表明，两种花青素的加入都增强了氢键相互作用。此外，CP/BR-4薄膜表现出优异的抗氧化、机械和抗菌性能，以及对酸性物质的敏感和快速反应。对冷藏6 d后菠萝的新鲜度进行了评价，发现CP/BR-4薄膜处理后菠萝的颜色变化比其他处理组更为显著。因此，该复合花青素膜在实际应用中有可能作为采后新鲜度检测的智能膜。

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来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.