อิทธิพลการเสื่อมสภาพด้วยแสงของฟิล์มบ่งชี้พีเอชที่ประกอบด้วยเจลลาตินและสารสกัดแอนโทไซยานินจากดอกอัญชัน
คำสำคัญ:
บรรจุภัณฑ์อัจฉริยะ, แอนโทไซยานิน, อายุการใช้งานผ่านการกระตุ้นด้วยแสงบทคัดย่อ
วัตถุประสงค์ของงานวิจัยนี้เพื่อศึกษาฟิล์มเจลาตินอัจฉริยะที่สามารถย่อยสลายทางชีวภาพฟิล์มมีส่วนประกอบของสารสกัดแอนโทไซยานินร้อยละ 0 ถึง 30 โดยน้ำหนัก จากวิธีการสกัดด้วยอัลตร้าโซนิค ฟิล์มที่กระตุ้นด้วยพีเอชโดยเปลี่ยนสีจากน้ำเงินเป็นสีแดง จากการทดสอบเสถียรภาพของแอนโทไซยานินโดยกระตุ้นด้วยแสงเป็นเวลา 15 วัน สีของฟิล์มเกิดการเปลี่ยนเปลงอย่างมีนัยสำคัญ เนื่องจากการเสื่อมสภาพของแอนโทไซยานิน โดยมีค่าลดลงของปริมาณสีแอนโทไซยานินอยู่ในช่วงร้อยละ 1.21 – 3.92 ของฟิล์มที่มีปริมาณแอนโทไซยานินร้อยละ 0 ถึง 30 โดยน้ำหนัก การทดสอบความต้านทานแรงดึงลดลงภายหลังการกระตุ้นด้วยแสง การเติมสารสกัดแอนโทไซยานินมีฤทธิ์เพื่อเป็นสารต้านอนุมูลอิสระ ส่งผลให้เพิ่มเสถียรภาพของสมบัติทางกล จากผลดังกล่าวมา ฟิล์มที่ได้เป็นฟิล์มบ่งชี้พีเอชที่เป็นมิตรต่อสิ่งแวดล้อมสำหรับบรรจุภัณฑ์อาหาร
เอกสารอ้างอิง
1 Tanase EE, Popa EM, Rapa M, Popa O, Popa IV. Biodegradation study of some food packaging biopolymers based on PVA. Bull Univ Agric Sci Vet Med Cluj-Napoca Anim Sci Biotechnol. 2016 Mar;73(1):89–94.
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
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
