Production of novel bio-transfer films composed from polyvinyl alcohol/sodium caseinate enhanced with bonded anthocyanins from poinsettia for minced meat preservation in double sheet system

• Published in: Journal of food measurement & characterization 2024-08, Vol.18 (8), p.6956-6972
• Main Authors: Abdin, Mohamed, Saleh, Mohamed N., Sakr, Hazem, El-Bana, Mohamed, Kamel, Reham M., El-kholy, Mohamed M., Fadly, Enas El, Salama, Mohamed Abdelbaset
• Format: Article
• Language: English
• Subjects: Anthocyanins; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Cold storage; Color; Cryopreservation; crystal structure; Engineering; Euphorbia pulcherrima; Food preservation; Food Science; Fourier transform infrared spectroscopy; Fourier transforms; Infrared analysis; Meat; Mechanical properties; Minced meat; Opacity; Original Paper; permeability; peroxide value; Physical characteristics; Physical properties; Polypropylene; polypropylenes; Polyvinyl alcohol; Sodium; sodium caseinate; strength (mechanics); Surface layers; Surface stability; texture; Thermal stability; total volatile basic nitrogen; Water vapor
• ISSN: 2193-4126; 2193-4134
• DOI: 10.1007/s11694-024-02706-4

This research explored the creation of new bio-transfer films composed of Polyvinyl alcohol (PVA), sodium caseinate (SC), and purified anthocyanin extract from poinsettia leaves (PAE). The films underwent evaluation to assess their color, physical characteristics, surface texture, crystalline structure, mechanical strength, and thermal stability. Incorporating up to 0.8% of purified anthocyanin extract (PAE) into the film matrix resulted in an opaque red color ( a* = 43.96) and increased the opacity to 3.42 A/mm. This addition also made the films less permeable to water vapor, with a permeability rating of 1.021 (× 10 − 10 g.m − 1 s − 1 pa − 1 ). The film surfaces remained smooth and crack-free at lower concentrations, but became rougher when the PAE concentration reached 1.2%. Fourier transform infrared (FT-IR) analysis indicated physical interactions between the PAE extract and the Polyvinyl alcohol (PVA)/sodium caseinate (SC) matrix. These films demonstrated strong thermal stability. Furthermore, the inclusion of PAE effectively stabilized the pH, total volatile basic nitrogen (TVB-N), and peroxide value (PV) of minced meat during cold storage compared with polypropylene (PP) and un covered samples (UC), showcasing its potential as an exceptional bio-transfer medium for anthocyanins. It was recommended that the utilization of anthocyanin-based bio-transfer films not only reduce minced meat loss during storage but also promotes sustainability efforts in food preservation.