Chitosan and Starch Based Intelligent Films with Anthocyanins from Eggplant to Monitor pH Variations
The objective of this study was to develop and characterize a pH indicator based on chitosan (C) and starch (S) including anthocyanins from eggplant to indicate food quality changes through the detection of changes in the pH of packaged food products. Anthocyanins were extracted with solvents includ...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Turkish Science and Technology Publishing (TURSTEP)
2019-12-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/2705 |
| _version_ | 1797916151399841792 |
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| author | Seren Bilgiç Ece Söğüt Atıf Can Seydim |
| author_facet | Seren Bilgiç Ece Söğüt Atıf Can Seydim |
| author_sort | Seren Bilgiç |
| collection | DOAJ |
| description | The objective of this study was to develop and characterize a pH indicator based on chitosan (C) and starch (S) including anthocyanins from eggplant to indicate food quality changes through the detection of changes in the pH of packaged food products. Anthocyanins were extracted with solvents including ethanol and water (7:3, V:V) (EgP-E) and water (EgP-W) in acidic pH. The pH indicator films were obtained incorporating anthocyanin as 1.5 g extract/100 g film solution. The optical, mechanical and water vapor permeability properties were used to characterize the pH indicator films. The total monomeric anthocyanin content and phenolic content of extract solutions were also determined. Color variations of pH indicator films were measured by a colorimeter after immersion in different pH buffers (pH 2.0–10.0). Initially, dried C films and S based films were observed in a violet color and a magenta color, respectively. C and S films with anthocyanins showed color variations from pink (in acidic pH) to bluish-green (in neutral pH) and to violet (in basic pH) in different pH values. The water vapor permeability of films with anthocyanins was higher than films without anthocyanins. Additionally, C and S based films including anthocyanins extracted with water showed better permeability values. C:EgP-W and S:EgP-W films presented higher elasticity values when compared with films including ethanolic extracts (p |
| first_indexed | 2024-04-10T12:52:39Z |
| format | Article |
| id | doaj.art-51580e9b94b048ff82d94b00f0a4e397 |
| institution | Directory Open Access Journal |
| issn | 2148-127X |
| language | English |
| last_indexed | 2024-04-10T12:52:39Z |
| publishDate | 2019-12-01 |
| publisher | Turkish Science and Technology Publishing (TURSTEP) |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj.art-51580e9b94b048ff82d94b00f0a4e3972023-02-15T16:13:41ZengTurkish Science and Technology Publishing (TURSTEP)Turkish Journal of Agriculture: Food Science and Technology2148-127X2019-12-017sp1616610.24925/turjaf.v7isp1.61-66.27051349Chitosan and Starch Based Intelligent Films with Anthocyanins from Eggplant to Monitor pH VariationsSeren Bilgiç0Ece Söğüt1Atıf Can Seydim2Department of Food Engineering, Suleyman Demirel University, IspartaDepartment of Food Engineering, Suleyman Demirel University, IspartaDepartment of Food Engineering, Suleyman Demirel University, IspartaThe objective of this study was to develop and characterize a pH indicator based on chitosan (C) and starch (S) including anthocyanins from eggplant to indicate food quality changes through the detection of changes in the pH of packaged food products. Anthocyanins were extracted with solvents including ethanol and water (7:3, V:V) (EgP-E) and water (EgP-W) in acidic pH. The pH indicator films were obtained incorporating anthocyanin as 1.5 g extract/100 g film solution. The optical, mechanical and water vapor permeability properties were used to characterize the pH indicator films. The total monomeric anthocyanin content and phenolic content of extract solutions were also determined. Color variations of pH indicator films were measured by a colorimeter after immersion in different pH buffers (pH 2.0–10.0). Initially, dried C films and S based films were observed in a violet color and a magenta color, respectively. C and S films with anthocyanins showed color variations from pink (in acidic pH) to bluish-green (in neutral pH) and to violet (in basic pH) in different pH values. The water vapor permeability of films with anthocyanins was higher than films without anthocyanins. Additionally, C and S based films including anthocyanins extracted with water showed better permeability values. C:EgP-W and S:EgP-W films presented higher elasticity values when compared with films including ethanolic extracts (phttp://www.agrifoodscience.com/index.php/TURJAF/article/view/2705anthocyaninchitosaneggplantph indicator intelligent packagingstarch |
| spellingShingle | Seren Bilgiç Ece Söğüt Atıf Can Seydim Chitosan and Starch Based Intelligent Films with Anthocyanins from Eggplant to Monitor pH Variations Turkish Journal of Agriculture: Food Science and Technology anthocyanin chitosan eggplant ph indicator intelligent packaging starch |
| title | Chitosan and Starch Based Intelligent Films with Anthocyanins from Eggplant to Monitor pH Variations |
| title_full | Chitosan and Starch Based Intelligent Films with Anthocyanins from Eggplant to Monitor pH Variations |
| title_fullStr | Chitosan and Starch Based Intelligent Films with Anthocyanins from Eggplant to Monitor pH Variations |
| title_full_unstemmed | Chitosan and Starch Based Intelligent Films with Anthocyanins from Eggplant to Monitor pH Variations |
| title_short | Chitosan and Starch Based Intelligent Films with Anthocyanins from Eggplant to Monitor pH Variations |
| title_sort | chitosan and starch based intelligent films with anthocyanins from eggplant to monitor ph variations |
| topic | anthocyanin chitosan eggplant ph indicator intelligent packaging starch |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/2705 |
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