Srisanthiya Saravanan, Nor Adilah Abdullah, Nur Nabilah Hasanah, Ezzat Mohamad Azman, Nur Hanani Zainal Abedin, Ismail-Fitry Mohammad Rashedi
{"title":"通过加入蝶豌豆花花青素开发基于精米淀粉/琼脂的智能薄膜以监测对虾的新鲜度","authors":"Srisanthiya Saravanan, Nor Adilah Abdullah, Nur Nabilah Hasanah, Ezzat Mohamad Azman, Nur Hanani Zainal Abedin, Ismail-Fitry Mohammad Rashedi","doi":"10.17576/jsm-2024-5301-07","DOIUrl":null,"url":null,"abstract":"The natural plant-derived pH indicator film which monitors food freshness during storage has gained attention among researchers due to consumer awareness of food quality, freshness, and food safety. This study aims to develop a semolina/agar-based film (S/A) incorporated with anthocyanins from butterfly pea flower extract (BPE) as a freshness indicator for tiger prawns and freshwater prawn during 4 days of storage at 4±1 °C. The semolina/agar-based butterfly pea extract (S/A/BPE) films were developed with different concentrations of BPE (3, 6, and 9%) by casting method. Increasing BPE up to 9% in the S/A film increased the thickness and moisture content, lowering the films’ water permeability. The film also had a smoother surface structure with a darker colour. Different pH solutions (pH 2.0-12.0) also changed the colour of films, depending on the BPE concentrations. The application of S/A/BPE films on tiger prawns and freshwater prawns caused colour changes from dark blue at day 0 (fresh stage) to intense green at day 2 (beginning of spoilage) indicating the spoilage of samples. The pH values of both prawns were gradually increased. However, no major changes were observed in the texture profile analysis. These results indicate that S/A/BPE film has the potential to be used as a pH indicator film to detect the freshness of prawn samples.","PeriodicalId":21366,"journal":{"name":"Sains Malaysiana","volume":null,"pages":null},"PeriodicalIF":0.7000,"publicationDate":"2024-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Development of Semolina Starch/Agar-Based Intelligent Films by Incorporating Butterfly Pea Flower Anthocyanins to Monitor the Freshness of Prawns\",\"authors\":\"Srisanthiya Saravanan, Nor Adilah Abdullah, Nur Nabilah Hasanah, Ezzat Mohamad Azman, Nur Hanani Zainal Abedin, Ismail-Fitry Mohammad Rashedi\",\"doi\":\"10.17576/jsm-2024-5301-07\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The natural plant-derived pH indicator film which monitors food freshness during storage has gained attention among researchers due to consumer awareness of food quality, freshness, and food safety. This study aims to develop a semolina/agar-based film (S/A) incorporated with anthocyanins from butterfly pea flower extract (BPE) as a freshness indicator for tiger prawns and freshwater prawn during 4 days of storage at 4±1 °C. The semolina/agar-based butterfly pea extract (S/A/BPE) films were developed with different concentrations of BPE (3, 6, and 9%) by casting method. Increasing BPE up to 9% in the S/A film increased the thickness and moisture content, lowering the films’ water permeability. The film also had a smoother surface structure with a darker colour. Different pH solutions (pH 2.0-12.0) also changed the colour of films, depending on the BPE concentrations. The application of S/A/BPE films on tiger prawns and freshwater prawns caused colour changes from dark blue at day 0 (fresh stage) to intense green at day 2 (beginning of spoilage) indicating the spoilage of samples. The pH values of both prawns were gradually increased. However, no major changes were observed in the texture profile analysis. These results indicate that S/A/BPE film has the potential to be used as a pH indicator film to detect the freshness of prawn samples.\",\"PeriodicalId\":21366,\"journal\":{\"name\":\"Sains Malaysiana\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.7000,\"publicationDate\":\"2024-01-31\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Sains Malaysiana\",\"FirstCategoryId\":\"103\",\"ListUrlMain\":\"https://doi.org/10.17576/jsm-2024-5301-07\",\"RegionNum\":4,\"RegionCategory\":\"综合性期刊\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"MULTIDISCIPLINARY SCIENCES\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Sains Malaysiana","FirstCategoryId":"103","ListUrlMain":"https://doi.org/10.17576/jsm-2024-5301-07","RegionNum":4,"RegionCategory":"综合性期刊","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"MULTIDISCIPLINARY SCIENCES","Score":null,"Total":0}
Development of Semolina Starch/Agar-Based Intelligent Films by Incorporating Butterfly Pea Flower Anthocyanins to Monitor the Freshness of Prawns
The natural plant-derived pH indicator film which monitors food freshness during storage has gained attention among researchers due to consumer awareness of food quality, freshness, and food safety. This study aims to develop a semolina/agar-based film (S/A) incorporated with anthocyanins from butterfly pea flower extract (BPE) as a freshness indicator for tiger prawns and freshwater prawn during 4 days of storage at 4±1 °C. The semolina/agar-based butterfly pea extract (S/A/BPE) films were developed with different concentrations of BPE (3, 6, and 9%) by casting method. Increasing BPE up to 9% in the S/A film increased the thickness and moisture content, lowering the films’ water permeability. The film also had a smoother surface structure with a darker colour. Different pH solutions (pH 2.0-12.0) also changed the colour of films, depending on the BPE concentrations. The application of S/A/BPE films on tiger prawns and freshwater prawns caused colour changes from dark blue at day 0 (fresh stage) to intense green at day 2 (beginning of spoilage) indicating the spoilage of samples. The pH values of both prawns were gradually increased. However, no major changes were observed in the texture profile analysis. These results indicate that S/A/BPE film has the potential to be used as a pH indicator film to detect the freshness of prawn samples.
期刊介绍:
Sains Malaysiana is a refereed journal committed to the advancement of scholarly knowledge and research findings of the several branches of science and technology. It contains articles on Earth Sciences, Health Sciences, Life Sciences, Mathematical Sciences and Physical Sciences. The journal publishes articles, reviews, and research notes whose content and approach are of interest to a wide range of scholars. Sains Malaysiana is published by the UKM Press an its autonomous Editorial Board are drawn from the Faculty of Science and Technology, Universiti Kebangsaan Malaysia. In addition, distinguished scholars from local and foreign universities are appointed to serve as advisory board members and referees.