Vaishali Saroha, Sharad Raghuvanshi, Hina Khan, Dharm Dutt
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Development of Active and Intelligent Film Based on PVOH/Methoxy-Kaolin/Beetroot Extract as Antioxidant and Ammonia Detector Film
In the present study, the active and intelligent films based on PVOH/Methoxy-kaolin with betalains rich beetroot (Beta vulgaris) extract; extracted at low temperature from fresh beetroot. Betacyanin and betaxanthin were the main component of beetroot extract with an extraction yield of 11.74mg/100g and 7.9mg/100g of fresh beetroot, respectively. Beetroot extract showed that stability of betalains components was maintained from pH range 3–9, and degradation starts under highly alkaline environment i.e. above pH 9. Beetroot extract showed a total phenolic content of 1.4mg GAE/g of fresh beetroot and an antioxidant activity of 93.07%. The physical and functional properties of PVOH/methoxy-kaolin film containing 15%, 20%, 30% (v/v) beetroot extract was characterized using FTIR, XRD, and TGA. An increase in d-spacing of methoxy-kaolin was observed due to the addition of beetroot extract in the PVOH/Methoxy-Kaolin matrix. The addition of beetroot extract showed loss on both thermal and mechanical properties. Methoxy-Kaolin showed positive effects by reducing the water vapor permeability of the colorimetric films. Colorimetric films showed a response to 8mM ammonia solution with a change in color from pink to yellow. Colorimetric films with 30% beetroot extract showed a high response to ammonia solution and high antioxidant activity.
期刊介绍：
Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
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