TY - JOUR
T1 - Intelligent films based on pectin, sodium alginate, cellulose nanocrystals, and anthocyanins for monitoring food freshness
AU - Lei, Yanlin
AU - Yao, Qiyue
AU - Jin, Zhenhui
AU - Wang, Yi Cheng
N1 - Funding Information:
This project was support by a USDA-NIFA Hatch grant (ILLU-698-353). Y. Lei thanks support from the Chinese Scholarship Council. Part of the work was carried out in the Materials Research Laboratory Central Research Facilities at the University of Illinois. We would like to thank Jade Wang for assistance with scanning electron microscopy. The Q-Tof Ultima mass spectrometer that we used in this research was purchased in part with a grant from the National Science Foundation's Division of Biological Infrastructure (DBI-0100085). We also thank Dr. Furong Sun at the UIUC Mass Spectrometry Laboratory for helping us with the UPLC-PDA-ESI-MS experiments.
Funding Information:
This project was support by a USDA-NIFA Hatch grant (ILLU-698-353). Y. Lei thanks support from the Chinese Scholarship Council. Part of the work was carried out in the Materials Research Laboratory Central Research Facilities at the University of Illinois. We would like to thank Jade Wang for assistance with scanning electron microscopy. The Q-Tof Ultima mass spectrometer that we used in this research was purchased in part with a grant from the National Science Foundation’s Division of Biological Infrastructure (DBI-0100085). We also thank Dr. Furong Sun at the UIUC Mass Spectrometry Laboratory for helping us with the UPLC-PDA-ESI-MS experiments.
Publisher Copyright:
© 2022 Elsevier Ltd
PY - 2023/3/15
Y1 - 2023/3/15
N2 - To address consumer-level food waste, and pollution from commercial plastics, we developed intelligent films using sodium alginate (SA), pectin (PC), cellulose nanocrystals (CNCs), and anthocyanins extracted from red cabbage (RCA). We also investigated two methods of reinforcing these films – cross-linking (CL), and the addition of CNCs. Both together and separately, these methods improved SA/PC films’ mechanical properties and thermal stability. The optimal SA/PC/CNCs/RCA/CL films exhibited pH-dependent color-response properties and high water resistance. These were then tested as colorimetric freshness indicators for shrimp samples, both through seepage and the monitoring of volatile compounds. The colors of the indicators changed from lilac to dark green to greenish-yellow after storage at 25 °C for 72 h, whereas at 4 °C, they changed much more slowly over the same time period. This demonstrated the excellent potential of such films to reduce food waste by providing real-time warnings of pH variation resulting from spoilage.
AB - To address consumer-level food waste, and pollution from commercial plastics, we developed intelligent films using sodium alginate (SA), pectin (PC), cellulose nanocrystals (CNCs), and anthocyanins extracted from red cabbage (RCA). We also investigated two methods of reinforcing these films – cross-linking (CL), and the addition of CNCs. Both together and separately, these methods improved SA/PC films’ mechanical properties and thermal stability. The optimal SA/PC/CNCs/RCA/CL films exhibited pH-dependent color-response properties and high water resistance. These were then tested as colorimetric freshness indicators for shrimp samples, both through seepage and the monitoring of volatile compounds. The colors of the indicators changed from lilac to dark green to greenish-yellow after storage at 25 °C for 72 h, whereas at 4 °C, they changed much more slowly over the same time period. This demonstrated the excellent potential of such films to reduce food waste by providing real-time warnings of pH variation resulting from spoilage.
KW - Colorimetric films
KW - Food waste reduction
KW - Intelligent packaging
KW - Red cabbage anthocyanins
KW - Total volatile basic nitrogen
KW - pH-responsive
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U2 - 10.1016/j.foodchem.2022.134528
DO - 10.1016/j.foodchem.2022.134528
M3 - Article
C2 - 36444010
AN - SCOPUS:85140048634
SN - 0308-8146
VL - 404
JO - Food chemistry
JF - Food chemistry
M1 - 134528
ER -