Novel pH-sensitive films based on starch/polyvinyl alcohol and food anthocyanins as a visual indicator of shrimp deterioration

Intelligent packaging can provide better preservation and advanced convenience for consumers. In this study, corn starch and polyvinyl alcohol (PVA) were used to produce films. Two easily accessible anthocyanin sources-purple sweet potato extracts (PSPE) and red cabbage extracts (RCE), were added re...

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Bibliographic Details
Published in:International journal of biological macromolecules 2020-02, Vol.145, p.768-776
Main Authors: Zhang, Kailong, Huang, Tung-Shi, Yan, Hao, Hu, Xinzhong, Ren, Tian
Format: Article
Language:English
Subjects:
Corn starch
Intelligent packaging
Shrimp freshness
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Summary:Intelligent packaging can provide better preservation and advanced convenience for consumers. In this study, corn starch and polyvinyl alcohol (PVA) were used to produce films. Two easily accessible anthocyanin sources-purple sweet potato extracts (PSPE) and red cabbage extracts (RCE), were added respectively to evaluate their potential of indicating food freshness. Film incorporated with PSPE or RCE showed distinguishable color changes in different buffers. Water vapor permeability (WVP) was not significantly (p > 0.05) affected by addition of RCE or lower level PSPE. As the extract content increased, a significant (p 
ISSN:0141-8130
1879-0003
DOI:10.1016/j.ijbiomac.2019.12.159