Functional pH-Sensitive Film Containing Purple Sweet Potato Anthocyanins for Pork Freshness Monitoring and Cherry Preservation
An antioxidative and pH-sensitive multifunctional film, incorporating anthocyanin-rich purple sweet potato extract (PPE) was fabricated from polyvinyl alcohol (PVA) and sodium alginate (SA)/sodium carboxymethyl cellulose (CMC-Na). The film was composed of 6:4 PVA:SA/CMC-Na (mass ratio, SA:CMC-Na at...
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/5/736 |
| _version_ | 1797264537825574912 |
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| author | Fahui Ke Duanwu Liu Juanjuan Qin Min Yang |
| author_facet | Fahui Ke Duanwu Liu Juanjuan Qin Min Yang |
| author_sort | Fahui Ke |
| collection | DOAJ |
| description | An antioxidative and pH-sensitive multifunctional film, incorporating anthocyanin-rich purple sweet potato extract (PPE) was fabricated from polyvinyl alcohol (PVA) and sodium alginate (SA)/sodium carboxymethyl cellulose (CMC-Na). The film was composed of 6:4 PVA:SA/CMC-Na (mass ratio, SA:CMC-Na at 1:1) with added PPE, and changed color with changes in pH, and also had useful UV-blocking, antioxidant, mechanical, and water vapor barrier properties, which enable its use as a food coating film. In addition, the incorporation of 300 mg PPE increased the biodegradability of the film in soil from 52.47 ± 1.12% to 64.29 ± 1.75% at 17 days. The pH sensitivity of the film enabled its successful use for the evaluation of pork freshness. Cherries coated with the film had an extended shelf life from 3–4 to 7–9 days, during storage at 25 °C. Consequently, the multifunctional film can be applied to packaging for real-time pH/freshness monitoring and for effectively preserving the freshness of meat and fruit. |
| first_indexed | 2024-04-25T00:30:29Z |
| format | Article |
| id | doaj.art-da962906a49d42c697011fe4ef19d0ae |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-04-25T00:30:29Z |
| publishDate | 2024-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-da962906a49d42c697011fe4ef19d0ae2024-03-12T16:44:18ZengMDPI AGFoods2304-81582024-02-0113573610.3390/foods13050736Functional pH-Sensitive Film Containing Purple Sweet Potato Anthocyanins for Pork Freshness Monitoring and Cherry PreservationFahui Ke0Duanwu Liu1Juanjuan Qin2Min Yang3College of Science, Gansu Agricultural University, Lanzhou 730070, ChinaCollege of Science, Gansu Agricultural University, Lanzhou 730070, ChinaCollege of Science, Gansu Agricultural University, Lanzhou 730070, ChinaCollege of Science, Gansu Agricultural University, Lanzhou 730070, ChinaAn antioxidative and pH-sensitive multifunctional film, incorporating anthocyanin-rich purple sweet potato extract (PPE) was fabricated from polyvinyl alcohol (PVA) and sodium alginate (SA)/sodium carboxymethyl cellulose (CMC-Na). The film was composed of 6:4 PVA:SA/CMC-Na (mass ratio, SA:CMC-Na at 1:1) with added PPE, and changed color with changes in pH, and also had useful UV-blocking, antioxidant, mechanical, and water vapor barrier properties, which enable its use as a food coating film. In addition, the incorporation of 300 mg PPE increased the biodegradability of the film in soil from 52.47 ± 1.12% to 64.29 ± 1.75% at 17 days. The pH sensitivity of the film enabled its successful use for the evaluation of pork freshness. Cherries coated with the film had an extended shelf life from 3–4 to 7–9 days, during storage at 25 °C. Consequently, the multifunctional film can be applied to packaging for real-time pH/freshness monitoring and for effectively preserving the freshness of meat and fruit.https://www.mdpi.com/2304-8158/13/5/736pH-sensitive packaging filmpurple sweet potato extractpolyvinyl alcoholsodium alginatesodium carboxymethyl cellulosebiodegradability |
| spellingShingle | Fahui Ke Duanwu Liu Juanjuan Qin Min Yang Functional pH-Sensitive Film Containing Purple Sweet Potato Anthocyanins for Pork Freshness Monitoring and Cherry Preservation Foods pH-sensitive packaging film purple sweet potato extract polyvinyl alcohol sodium alginate sodium carboxymethyl cellulose biodegradability |
| title | Functional pH-Sensitive Film Containing Purple Sweet Potato Anthocyanins for Pork Freshness Monitoring and Cherry Preservation |
| title_full | Functional pH-Sensitive Film Containing Purple Sweet Potato Anthocyanins for Pork Freshness Monitoring and Cherry Preservation |
| title_fullStr | Functional pH-Sensitive Film Containing Purple Sweet Potato Anthocyanins for Pork Freshness Monitoring and Cherry Preservation |
| title_full_unstemmed | Functional pH-Sensitive Film Containing Purple Sweet Potato Anthocyanins for Pork Freshness Monitoring and Cherry Preservation |
| title_short | Functional pH-Sensitive Film Containing Purple Sweet Potato Anthocyanins for Pork Freshness Monitoring and Cherry Preservation |
| title_sort | functional ph sensitive film containing purple sweet potato anthocyanins for pork freshness monitoring and cherry preservation |
| topic | pH-sensitive packaging film purple sweet potato extract polyvinyl alcohol sodium alginate sodium carboxymethyl cellulose biodegradability |
| url | https://www.mdpi.com/2304-8158/13/5/736 |
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