Effect of Light-Aging on Intelligent pH Indicator Film Composed of Gelatin and Extracted Anthocyanin from Butterfly Pea
Keywords:
Intelligent packaging, Anthocyanin, Light agingAbstract
The aim of this work was to study properties of biodegradable based gelatin gilm containing extracted anthocyanin from butterfly pea. The films incorporated with 0-30 wt% anthocyanin were prepared using ultrasonic extraction. The films activated by pH showed the change of color from blue to red. The stability over time of films was observed after 15 days of continuous light exposure. The color of films significantly changed due to degradation of anthocyanin. The reduction of color was observed in range of 1.21-3.92 % for film incorporated 0-30 wt%anthocyanin. The tensile strength of films decreased after light exposure. The addition of anthocyanin acted as antioxidant agent which could improve the mechanical stability. Based on the results, the obtained film would be environmentally friendly pH indicator for intelligence food packaging.
References
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2 Cano AI, Cháfer M, Chiralt A, González-Martínez C. Biodegradation behavior of starch-PVA films as affected by the incorporation of different antimicrobials. Polym Degrad Stab. 2016 Oct;132:11–20.
3 Ge L, Zhu M, Li X, Xu Y, Ma X, Shi R, et al. Development of active rosmarinic acid-gelatin biodegradable films with antioxidant and long-term antibacterial activities. Food Hydrocoll [Internet]. 2018;83(February):308–316. Available from: https://doi.org/10.1016/j.foodhyd.2018.04.052
4 Prommajak T, Raviyan P. Physical properties of gelatin extracted from skin of Thai panga fish ( Pangasius bocourti Sauvage ). Food Appl Biosci J [Internet]. 2013;1(3):131–145. Available from: http://www.agro.cmu.ac.th/fabjournal/data/2013 V1/12_FABJ1_3_2013.pdf
5 Fang Z, Zhao Y, Warner RD, Johnson SK. Active and intelligent packaging in meat industry. Trends Food Sci Technol [Internet]. 2017;61(2):60–71. Available from: http://dx.doi.org/10.1016/j.tifs.2017.01.002
6 Choi I, Lee JY, Lacroix M, Han J. Intelligent pH indicator film composed of agar/potato starch and anthocyanin extracts from purple sweet potato. Food Chem. 2017 Mar;218:122–128.
7 Liu B, Xu H, Zhao H, Liu W, Zhao L, Li Y. Preparation and characterization of intelligent starch/PVA films for simultaneous colorimetric indication and antimicrobial activity for food packaging applications. Carbohydr Polym [Internet]. 2017;157:842–9. Available from: http://dx.doi.org/10.1016/j.carbpol.2016.10.067
8 Anthika B, Kusumocahyo SP, Sutanto H. Ultrasonic Approach in Clitoria ternatea (Butterfly Pea) Extraction in Water and Extract Sterilization by Ultrafiltration for Eye Drop Active Ingredient. Procedia Chem [Internet]. 2015;16(6):237–44. Available from: http://linkinghub.elsevier.com/retrieve/pii/S1876619615001941
9 Pereira VA, de Arruda INQ, Stefani R. Active chitosan/PVA films with anthocyanins from Brassica oleraceae (Red Cabbage) as Time–Temperature Indicators for application in intelligent food packaging. Food Hydrocoll. 2015 Jan;43:180–188.
10 Castañeda-Ovando A, Pacheco-Hernández M de L, Páez-Hernández ME, Rodríguez JA, Galán-Vidal CA. Chemical studies of anthocyanins: A review. Food Chem [Internet]. 2009;113(4):859–871. Available from: http://dx.doi.org/10.1016/j.foodchem.2008.09.001
11 Musso YS, Salgado PR, Mauri AN. Gelatin based films capable of modifying its color against environmental pH changes. Food Hydrocoll [Internet]. 2016;61:523–530. Available from: http://dx.doi.org/10.1016/j.foodhyd.2016.06.013
12 Makasana J, Dholakiya BZ, Gajbhiye NA, Raju S. Extractive determination of bioactive flavonoids from butterfly pea (Clitoria ternatea Linn.). Res Chem Intermed. 2017;43(2):783–799.
13 C. Veggi P, T. Santos D, Fabiano-Tixier A-S, Le Bourvellec C, Angela A. Meireles M, Chemat F. Extraction of Polyphenols and Anthocyanins from the Jambul (Syzygium cumini) Fruit Peels. Food Public Heal [Internet]. 2013;3(3):119–129. Available from: http://article.sapub.org/10.5923.j.fph.20130303.02.html
14 Uranga J, Etxabide A, Guerrero P, Caba K De. Food Hydrocolloids Development of active fi sh gelatin fi lms with anthocyanins by compression molding. Food Hydrocoll [Internet]. 2018;84(April):313–320. Available from: https://doi.org/10.1016/j.foodhyd.2018.06.018
15 Ma Q, Ren Y, Gu Z, Wang L. Developing an intelligent film containing Vitis amurensis husk extracts: The effects of pH value of the film-forming solution. J Clean Prod [Internet]. 2017;166:851–859. Available from: http://dx.doi.org/10.1016/j.jclepro.2017.08.099
16 Akhtar MJ, Jacquot M, Jasniewski J, Jacquot C, Imran M, Jamshidian M, et al. Antioxidant capacity and light-aging study of HPMC films functionalized with natural plant extract. Carbohydr Polym [Internet]. 2012;89(4):1150–1158. Available from: http://dx.doi.org/10.1016/j.carbpol.2012.03.088
17 Zhai X, Shi J, Zou X, Wang S, Jiang C, Zhang J, et al. Novel colorimetric films based on starch/polyvinyl alcohol incorporated with roselle anthocyanins for fish freshness monitoring. Food Hydrocoll [Internet]. 2017;69: 308–317. Available from: http://dx.doi.org/10.1016/j.foodhyd.2017.02.014
18 Cerruti P, Malinconico M, Rychly J, Matisova-Rychla L, Carfagna C. Effect of natural antioxidants on the stability of polypropylene films. Polym Degrad Stab [Internet]. 2009;94(11):2095–2100. Available from: http://dx.doi.org/10.1016/j.polymdegradstab.2009.07.023
19 Vejdan A, Mahdi S, Adeli A, Abdollahi M. LWT - Food Science and Technology Effect of TiO 2 nanoparticles on the physico-mechanical and ultraviolet light barrier properties of fi sh gelatin / agar bilayer fi lm. LWT - Food Sci Technol [Internet]. 2016;71:88–95. Available from: http://dx.doi.org/10.1016/j.lwt.2016.03.011
