Preparation, Characterization, and Application of pH-Response Color-Changeable Films Based on Pullulan, Cooked Amaranth (<i>Amaranthus tricolor</i> L.) Juice, and Bergamot Essential Oil
Pullulan-based smart packaging films were prepared by mixing cooked amaranth juice and bergamot essential oil. The impact of cooked amaranth juice and bergamot essential oil on the color-changeability, structural characterization, and barrier, antioxidant, mechanical and thermal properties of pullul...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/14/2779 |
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| author | Fengfeng Xu Dawei Yun Xiaoqian Huang Bixue Sun Chao Tang Jun Liu |
| author_facet | Fengfeng Xu Dawei Yun Xiaoqian Huang Bixue Sun Chao Tang Jun Liu |
| author_sort | Fengfeng Xu |
| collection | DOAJ |
| description | Pullulan-based smart packaging films were prepared by mixing cooked amaranth juice and bergamot essential oil. The impact of cooked amaranth juice and bergamot essential oil on the color-changeability, structural characterization, and barrier, antioxidant, mechanical and thermal properties of pullulan-based films was determined. Results showed the cooked amaranth juice contained pH-response color-changing betacyanins. The pullulan films containing cooked amaranth juice were color-changeable in pH 9–12 buffers and in ammonia vapor. The color-changeable property of betacyanins in cooked amaranth juice was unaffected by bergamot essential oils. The inner structure of pullulan films was greatly affected by cooked amaranth juice, forming big and ordered humps in film cross-sections. The crystallinity of pullulan films was improved by the combined addition of cooked amaranth juice and bergamot essential oil. Among the films, the pullulan film containing cooked amaranth juice and 6% bergamot essential oil showed the highest UV-vis light barrier property, antioxidant activity, and tensile strength; while the pullulan film containing cooked amaranth juice and 4% bergamot essential oil showed the highest oxygen barrier property and thermal stability. Moreover, the pullulan films containing cooked amaranth juice were able to monitor the freshness of shrimp by presenting color changes from reddish purple to dark red. |
| first_indexed | 2024-03-11T01:04:54Z |
| format | Article |
| id | doaj.art-b2127e97049f45a59125fd673b2ecaa7 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T01:04:54Z |
| publishDate | 2023-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-b2127e97049f45a59125fd673b2ecaa72023-11-18T19:21:22ZengMDPI AGFoods2304-81582023-07-011214277910.3390/foods12142779Preparation, Characterization, and Application of pH-Response Color-Changeable Films Based on Pullulan, Cooked Amaranth (<i>Amaranthus tricolor</i> L.) Juice, and Bergamot Essential OilFengfeng Xu0Dawei Yun1Xiaoqian Huang2Bixue Sun3Chao Tang4Jun Liu5College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaPullulan-based smart packaging films were prepared by mixing cooked amaranth juice and bergamot essential oil. The impact of cooked amaranth juice and bergamot essential oil on the color-changeability, structural characterization, and barrier, antioxidant, mechanical and thermal properties of pullulan-based films was determined. Results showed the cooked amaranth juice contained pH-response color-changing betacyanins. The pullulan films containing cooked amaranth juice were color-changeable in pH 9–12 buffers and in ammonia vapor. The color-changeable property of betacyanins in cooked amaranth juice was unaffected by bergamot essential oils. The inner structure of pullulan films was greatly affected by cooked amaranth juice, forming big and ordered humps in film cross-sections. The crystallinity of pullulan films was improved by the combined addition of cooked amaranth juice and bergamot essential oil. Among the films, the pullulan film containing cooked amaranth juice and 6% bergamot essential oil showed the highest UV-vis light barrier property, antioxidant activity, and tensile strength; while the pullulan film containing cooked amaranth juice and 4% bergamot essential oil showed the highest oxygen barrier property and thermal stability. Moreover, the pullulan films containing cooked amaranth juice were able to monitor the freshness of shrimp by presenting color changes from reddish purple to dark red.https://www.mdpi.com/2304-8158/12/14/2779pullulanessential oilcooked amaranth juicebetacyaninssmart packaging |
| spellingShingle | Fengfeng Xu Dawei Yun Xiaoqian Huang Bixue Sun Chao Tang Jun Liu Preparation, Characterization, and Application of pH-Response Color-Changeable Films Based on Pullulan, Cooked Amaranth (<i>Amaranthus tricolor</i> L.) Juice, and Bergamot Essential Oil Foods pullulan essential oil cooked amaranth juice betacyanins smart packaging |
| title | Preparation, Characterization, and Application of pH-Response Color-Changeable Films Based on Pullulan, Cooked Amaranth (<i>Amaranthus tricolor</i> L.) Juice, and Bergamot Essential Oil |
| title_full | Preparation, Characterization, and Application of pH-Response Color-Changeable Films Based on Pullulan, Cooked Amaranth (<i>Amaranthus tricolor</i> L.) Juice, and Bergamot Essential Oil |
| title_fullStr | Preparation, Characterization, and Application of pH-Response Color-Changeable Films Based on Pullulan, Cooked Amaranth (<i>Amaranthus tricolor</i> L.) Juice, and Bergamot Essential Oil |
| title_full_unstemmed | Preparation, Characterization, and Application of pH-Response Color-Changeable Films Based on Pullulan, Cooked Amaranth (<i>Amaranthus tricolor</i> L.) Juice, and Bergamot Essential Oil |
| title_short | Preparation, Characterization, and Application of pH-Response Color-Changeable Films Based on Pullulan, Cooked Amaranth (<i>Amaranthus tricolor</i> L.) Juice, and Bergamot Essential Oil |
| title_sort | preparation characterization and application of ph response color changeable films based on pullulan cooked amaranth i amaranthus tricolor i l juice and bergamot essential oil |
| topic | pullulan essential oil cooked amaranth juice betacyanins smart packaging |
| url | https://www.mdpi.com/2304-8158/12/14/2779 |
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