Journal
FOOD HYDROCOLLOIDS
Volume 124, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2021.107293
Keywords
Anthocyanins; Plant source; Intelligent packaging; Freshness monitoring; Labels
Categories
Funding
- National Natural Science Foundation of China [31571788]
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Anthocyanins were extracted from 14 plants and were used to develop intelligent packaging labels for monitoring the freshness of pork and shrimp. The properties of the labels, such as light blocking, antioxidant capacity, and pH-dependent color-changing ability, were greatly influenced by the source of anthocyanins.
Anthocyanins were extracted from 14 plants including blackberry, blueberry, black eggplant, black plum, black soybean, cranberry, Chinese bayberry, grape, haskap berry, Lycium ruthenicum, mulberry, purple cabbage, purple rice and purple sweetpotato. The obtained anthocyanins-rich extracts were immobilized in starch/polyvinyl alcohol matrices to develop intelligent packaging labels for pork and shrimp freshness monitoring. Results showed the total phenolic content and total anthocyanin content of 14 plant extracts were 156.84-423.89 mg/g and 34.15-228.62 mg/g, respectively. Micro-structural characterization revealed the extracts interacted with matrices through hydrogen bonding, which slightly increased the crystallinity of labels. The extracts made labels turned violet, bluish violet, or brown. Meanwhile, the UV-Vis light blocking, antioxidant and pH-dependent color-changing abilities of labels were also elevated by extracts. Among all the labels, the label with haskap berry extract presented the highest light blocking ability, while the label with blackberry extract or blueberry extract exhibited the highest antioxidant ability. Moreover, the label with purple cabbage extract was suitable for pork freshness monitoring while the label with black eggplant peel extract or Lycium ruthenicum extract was suitable for shrimp freshness monitoring. Therefore, the micro-structural, optical, antioxidant and pH-sensitive properties of anthocyanins-rich labels were greatly influenced by the source of anthocyanins.
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