Preparation and Application of pH-Sensitive Film Containing Anthocyanins Extracted from <i>Lycium ruthenicum</i> Murr.
A new pH-sensitive film was developed using <i>Artemisia sphaerocephala</i> Krasch. gum (ASKG), soybean protein isolate (SPI), and natural anthocyanin extracted from <i>Lycium ruthenicum</i> Murr. The film was prepared by adsorbing anthocyanins dissolved in an acidified alcoh...
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MDPI AG
2023-05-01
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| Online Access: | https://www.mdpi.com/1996-1944/16/10/3828 |
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| author | Yucong Zhao Le Gao Jing Wang Ziyan Xue Mengyao Zhang Xueli Ma Guohua Wang Shenghua Lv |
| author_facet | Yucong Zhao Le Gao Jing Wang Ziyan Xue Mengyao Zhang Xueli Ma Guohua Wang Shenghua Lv |
| author_sort | Yucong Zhao |
| collection | DOAJ |
| description | A new pH-sensitive film was developed using <i>Artemisia sphaerocephala</i> Krasch. gum (ASKG), soybean protein isolate (SPI), and natural anthocyanin extracted from <i>Lycium ruthenicum</i> Murr. The film was prepared by adsorbing anthocyanins dissolved in an acidified alcohol solution on a solid matrix. ASKG and SPI were used as the solid matrix for the immobilization of the <i>Lycium ruthenicum</i> Murr. anthocyanin extract, which was absorbed into the film as a natural dye using the facile-dip method. Regarding the mechanical properties of the pH-sensitive film, the tensile strength (TS) values increased approximately 2–5-fold, but the elongation at break (EB) values decreased significantly by about 60% to 95%. With the increase in anthocyanin concentration, the oxygen permeability (OP) values first decreased by about 85%, and then increased by about 364%. The water vapor permeability (WVP) values increased by about 63%, and then decreased by about 20%. Colorimetric analysis of the films revealed variations in color at different pH values (pH 2.0–10.0). Fourier-transform infrared (FT-IR) spectra and XRD patterns indicated compatibility among ASKG, SPI, and anthocyanin extracts. In addition, an application test was conducted to establish a correlation between film color change and carp meat spoilage. At storage temperatures of 25 °C and 4 °C, when the meat was totally spoiled, the TVB-N values reached 99.80 ± 2.53 mg/100 g and 58.75 ± 1.49 mg/100 g, and the film’s color changed from red to light brown and from red to yellowish green, respectively. Therefore, this pH-sensitive film could be used as an indicator to monitor the freshness of meat during storage. |
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| institution | Directory Open Access Journal |
| issn | 1996-1944 |
| language | English |
| last_indexed | 2024-03-11T03:32:17Z |
| publishDate | 2023-05-01 |
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| record_format | Article |
| series | Materials |
| spelling | doaj.art-60866c1e0ecd4516839a896ac8dd3e032023-11-18T02:16:48ZengMDPI AGMaterials1996-19442023-05-011610382810.3390/ma16103828Preparation and Application of pH-Sensitive Film Containing Anthocyanins Extracted from <i>Lycium ruthenicum</i> Murr.Yucong Zhao0Le Gao1Jing Wang2Ziyan Xue3Mengyao Zhang4Xueli Ma5Guohua Wang6Shenghua Lv7College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi’an 710021, ChinaCollege of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi’an 710021, ChinaCollege of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi’an 710021, ChinaCollege of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi’an 710021, ChinaCollege of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi’an 710021, ChinaCollege of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi’an 710021, ChinaCollege of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi’an 710021, ChinaCollege of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi’an 710021, ChinaA new pH-sensitive film was developed using <i>Artemisia sphaerocephala</i> Krasch. gum (ASKG), soybean protein isolate (SPI), and natural anthocyanin extracted from <i>Lycium ruthenicum</i> Murr. The film was prepared by adsorbing anthocyanins dissolved in an acidified alcohol solution on a solid matrix. ASKG and SPI were used as the solid matrix for the immobilization of the <i>Lycium ruthenicum</i> Murr. anthocyanin extract, which was absorbed into the film as a natural dye using the facile-dip method. Regarding the mechanical properties of the pH-sensitive film, the tensile strength (TS) values increased approximately 2–5-fold, but the elongation at break (EB) values decreased significantly by about 60% to 95%. With the increase in anthocyanin concentration, the oxygen permeability (OP) values first decreased by about 85%, and then increased by about 364%. The water vapor permeability (WVP) values increased by about 63%, and then decreased by about 20%. Colorimetric analysis of the films revealed variations in color at different pH values (pH 2.0–10.0). Fourier-transform infrared (FT-IR) spectra and XRD patterns indicated compatibility among ASKG, SPI, and anthocyanin extracts. In addition, an application test was conducted to establish a correlation between film color change and carp meat spoilage. At storage temperatures of 25 °C and 4 °C, when the meat was totally spoiled, the TVB-N values reached 99.80 ± 2.53 mg/100 g and 58.75 ± 1.49 mg/100 g, and the film’s color changed from red to light brown and from red to yellowish green, respectively. Therefore, this pH-sensitive film could be used as an indicator to monitor the freshness of meat during storage.https://www.mdpi.com/1996-1944/16/10/3828<i>Artemisia sphaerocephala</i> Krasch. gumsoybean protein isolate<i>Lycium ruthenicum</i> Murr.anthocyanin extractpH-sensitive film |
| spellingShingle | Yucong Zhao Le Gao Jing Wang Ziyan Xue Mengyao Zhang Xueli Ma Guohua Wang Shenghua Lv Preparation and Application of pH-Sensitive Film Containing Anthocyanins Extracted from <i>Lycium ruthenicum</i> Murr. Materials <i>Artemisia sphaerocephala</i> Krasch. gum soybean protein isolate <i>Lycium ruthenicum</i> Murr. anthocyanin extract pH-sensitive film |
| title | Preparation and Application of pH-Sensitive Film Containing Anthocyanins Extracted from <i>Lycium ruthenicum</i> Murr. |
| title_full | Preparation and Application of pH-Sensitive Film Containing Anthocyanins Extracted from <i>Lycium ruthenicum</i> Murr. |
| title_fullStr | Preparation and Application of pH-Sensitive Film Containing Anthocyanins Extracted from <i>Lycium ruthenicum</i> Murr. |
| title_full_unstemmed | Preparation and Application of pH-Sensitive Film Containing Anthocyanins Extracted from <i>Lycium ruthenicum</i> Murr. |
| title_short | Preparation and Application of pH-Sensitive Film Containing Anthocyanins Extracted from <i>Lycium ruthenicum</i> Murr. |
| title_sort | preparation and application of ph sensitive film containing anthocyanins extracted from i lycium ruthenicum i murr |
| topic | <i>Artemisia sphaerocephala</i> Krasch. gum soybean protein isolate <i>Lycium ruthenicum</i> Murr. anthocyanin extract pH-sensitive film |
| url | https://www.mdpi.com/1996-1944/16/10/3828 |
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