Review
Polymer Science
Reza Abedi-Firoozjah, Shima Yousefi, Mahshid Heydari, Faezeh Seyedfatehi, Shima Jafarzadeh, Reza Mohammadi, Milad Rouhi, Farhad Garavand
Summary: Anthocyanins are effective antioxidants and antimicrobial agents, as well as pH-sensitive indicators that can improve food shelf life and detect changes in packaged food. Red cabbage anthocyanins (RCAs) are particularly valuable in food packaging due to their ability to adapt to a wide range of pH values.
Article
Agricultural Engineering
Kiattichai Wadaugsorn, Theeraphorn Panrong, Phanwipa Wongphan, Nathdanai Harnkarnsujarit
Summary: Blending of plasticized hydroxypropyl cassava thermoplastic starch (TPS) with polybutylene adipate terephthalate (PBAT) via blown-film extrusion was studied. Higher DS values were found to increase film clarity and glossy surface, reduce crystallinity, improve hydrophilicity, mechanical properties and compatibility between PBAT and TPS. Modified DS in hydroxypropyl starch efficiently improved clarity, mechanical and barrier properties of bioplastic packaging.
INDUSTRIAL CROPS AND PRODUCTS
(2022)
Article
Biochemistry & Molecular Biology
Liwei Wang, Chengyu Yang, Xiaoli Deng, Jiangsong Peng, Jinwei Zhou, Guohua Xia, Cunshan Zhou, Yuping Shen, Huan Yang
Summary: Abundant starch was isolated from Dioscorea zingiberensis C.H. Wright, and an intelligent packaging film indicating food freshness was developed using the starch. Butterfly pea flower extract was used to render the film intelligent and progressively blue-violet. The film showed improved flexibility and resistance to UV and oxidation, and exhibited distinguishable color changes with different pH levels and exposure to ammonia. When used to monitor the freshness of chicken, the film displayed obvious color changes, indicating its deterioration. Therefore, the newly developed film can serve as an intelligent packaging material, prolonging shelf life and indicating food freshness.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Biochemistry & Molecular Biology
Gerui Ren, Ying He, Junfei Lv, Ying Zhu, Zhengfang Xue, Yujing Zhan, Yufan Sun, Xin Luo, Ting Li, Yuling Song, Fuge Niu, Min Huang, Sheng Fang, Linglin Fu, Hujun Xie
Summary: In this study, pH sensitive colorimetric films with considerable biological activities were prepared for accurate and efficient detection of food freshness. The films exhibited good mechanical properties, high barrier ability, excellent thermal stability, and significant antioxidant and antimicrobial activity. They also showed a sensitive response to pH and ammonia, and provided a dynamic visual color switching for real-time monitoring of freshness via smartphone APP. This multifunctional film has great potential in food preservation and freshness monitoring.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Phanwipa Wongphan, Theeraphorn Panrong, Nathdanai Harnkarnsujarit
Summary: Modified starch improves the compatibility and properties of PBAT biodegradable films. The hydrophobicity of starch affects the dispersion and morphology of starch granules, which in turn influences the film properties and crystallinity.
FOOD PACKAGING AND SHELF LIFE
(2022)
Article
Polymer Science
Mindu Zam, Itthi Niyumsut, Kazufumi Osako, Saroat Rawdkuen
Summary: This study aimed to develop intelligent monolayer and multi-layered biodegradable films incorporated with red cabbage extract (RCE) as a freshness indicator. The multi-layered film showed advantages in terms of thickness, tensile strength, and water vapor permeability, but performed worse in terms of dye leaching and moisture content compared to the chitosan film. The multi-layered film demonstrated good results when used to monitor fish freshness.
Review
Food Science & Technology
Congli Cui, Na Ji, Yanfei Wang, Liu Xiong, Qingjie Sun
Summary: Starch-based films are degradable, renewable, cost-effective, and have functional properties such as antibacterial, anti-oxidation, and intelligent responses. Adding plant extracts, essential oils, and nanoparticles can enhance the performance of starch films, while exploring new biologically active starch-based films is important for future research.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Phanwipa Wongphan, Nathdanai Harnkarnsujarit
Summary: The study investigated the effects of different degrees of substitution of hydroxypropyl cassava starch with agar and maltodextrin on the microstructure and properties of edible packaging films. The findings suggested that higher DS starch and agar improved extrusion processability, while maltodextrin increased plasticization and reduced network strength, affecting the overall performance of the films. The combination of agar and maltodextrin also influenced the water vapor and oxygen permeability of the films, showing potential for enhancing the properties of the packaging materials.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Materials Science, Paper & Wood
Mohammad Shayan, Jaegyoung Gwon, Meen S. Koo, Danbee Lee, Achyut Adhikari, Qinglin Wu
Summary: In this study, a pH-sensitive packaging film was prepared by immobilizing anthocyanins in red cabbage extract (RCE) on a sustainable substrate made of cellulose nanocrystals (CNCs) and nano-fibrillated cellulose (NFC). The incorporation of RCE changed the morphology and properties of the suspension, as well as the physical, optical, and mechanical properties of the films. The film containing 30 wt% RCE showed the best performance with the shortest response time to alkaline pH, indicating its potential application in the seafood packaging industry.
Article
Chemistry, Applied
Liming Liu, Weina Wu, Luman Zheng, Jiahao Yu, Peilong Sun, Ping Shao
Summary: An intelligent colorimetric film was developed for monitoring the freshness of mushrooms. The film incorporated anthocyanin-loaded ovalbumin-carboxymethyl cellulose nanocomplexes (OVA-CMC-ACNs) into a corn starch/polyvinyl alcohol matrix. The film exhibited a denser structure, higher mechanical properties, and better thermal stability compared to films with free anthocyanins. The intelligent film showed a clear color change in response to CO2 gas and pH buffer, allowing for visual monitoring of mushroom freshness during storage. The results suggest that the prepared film has great potential for intelligent food packaging.
Article
Polymer Science
Min-Rui Chia, Ishak Ahmad, Sook-Wai Phang
Summary: In this study, a starch/polyaniline (starch/PANI) biopolymer film was successfully synthesized and investigated as an ammonia sensor for intelligent food packaging. The film showed good sensor performance and selectivity, making it a potential candidate for indicating food edibility.
Article
Food Science & Technology
Danar Praseptiangga, Dea Widyaastuti, Camellia Panatarani, I. Made Joni
Summary: The study fabricated and characterized films based on SRiC/CS with SiO2-ZnO nanoparticles to address environmental issues caused by plastic packaging materials. Increasing CS content improved transparency and reduced surface roughness, while nanoparticle incorporation enhanced the functional properties of the films.
Article
Chemistry, Multidisciplinary
Rekha Rose Koshy, Arunima Reghunadhan, Siji K. Mary, Kiran Thomas, K. R. Ajish, Sabu Thomas, Laly A. Pothen
Summary: pH-sensitive intelligent film is an innovative packaging material that can visually detect changes in ammonia and acidity. The study found that films incorporated with anthocyanin showed distinguishable color changes in different pH buffers and demonstrated good sensitivity for ammonia detection. This food-grade material can be used to detect spoilage of meat and seafood, as well as monitor ammonia concentration in fish farming ponds.
NEW JOURNAL OF CHEMISTRY
(2022)
Article
Engineering, Environmental
Eslem Kavas, Pinar Terzioglu, Yusuf Sicak
Summary: This study developed ecofriendly composite films using cassava starch and polyvinyl alcohol as the film-forming matrix, betanin and nano-calcium carbonate as the pH sensitive pigment and nanofiller. The properties of the films containing different amounts of natural additives were compared, including color, mechanical, thermal, structural, ammonia sensitivity, and bioactivity properties. The results demonstrate the convenience of the composite films for active and intelligent packaging applications.
JOURNAL OF POLYMERS AND THE ENVIRONMENT
(2023)
Article
Food Science & Technology
Nurnabila Afiqah Azlim, Abdorreza Mohammadi Nafchi, Nazila Oladzadabbasabadi, Fazilah Ariffin, Pantea Ghalambor, Shima Jafarzadeh, A. A. Al-Hassan
Summary: The study developed a novel intelligent pH-sensing indicator using dragon fruit anthocyanin as a natural dye to monitor food freshness. Results showed that the addition of anthocyanin improved the appearance and color of the film, reduced transparency, and increased elongation.
FOOD SCIENCE & NUTRITION
(2022)
Article
Chemistry, Applied
Deepika Sharma, Gregory R. Ziegler, Federico M. Harte
Summary: Fabrication of bead-free nanofibers from pure casein is challenging due to its self-aggregation tendency. In this study, the influence of pH, ethanol content, ionic environment, and casein concentration on the solubility and solution characteristics of casein-based spinning dopes was analyzed. The addition of tetrasodium pyrophosphate (TSPP) reduced bead defects and improved the properties of the nanofibers. The viscosity of the solution depended on the casein concentration, and bead-free nanofibers were obtained at a concentration higher than the entanglement concentration (C-e).
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Smriti Shrestha, Leonie Van't Hag, Victoria Haritos, Sushil Dhital
Summary: This study investigated the pasting properties, structural formation, and molecular changes of mungbean, green lentil, and yellow pea proteins during high moisture extrusion (HME). The results showed that protein composition and conformation played important roles in the structural development and molecular changes during HME.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Shi Liu, Na Sun, Kunyu Ren, Xubin Tan, Lanxin Li, Zhe Wang, Shicheng Dai, Xiaohong Tong, Huan Wang, Lianzhou Jiang
Summary: In this study, self-assembled soy protein nanoparticles (SPN) were successfully prepared and used for encapsulation of lutein, 8-carotene, and curcumin. The encapsulated natural pigments showed improved stability, especially curcumin. This study provides a new approach for extending the use of lipophilic natural edible pigments in food products.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jianming Wang, Ziyun Liu, Kaiwen Zheng, Zhe Yuan, Chen Yang
Summary: By combining with high methoxyl pectin (HMP), the emulsifying properties of oat protein isolate (OPI) were improved. The OPI-HMP complex formed soluble complexes under specific pH conditions, exhibiting excellent emulsifying activity and stability, making it suitable as a delivery system for lipid soluble bioactive compounds in food and biomedical applications.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Zihao Yin, Junzhe Zou, Mengwei Wang, Ruonan Huang, Yuemiao Qian, Mingyong Zeng, Fangwei Li
Summary: Phycocyanin, a protein prone to degradation under acidic conditions and unstable at high temperatures, has limited application in food. This study successfully combined phycocyanin with whey protein isolate using protein coprecipitation and chitosan coating to form composite particles, which maintained the color and colloidal stability of phycocyanin. The composite particles showed minimal color changes and retained high pigment retention rates after heating. Furthermore, the composite particles exhibited excellent antioxidant capacity. This breakthrough expands the application of phycocyanin in acidic beverages and other food forms.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Yuting Su, Qian Zhou, Hui Xu, Manting Huang, Siqian Li, Jiayi He, Ka-Wing Cheng, Mingfu Wang
Summary: By developing the CM-Cur/QT complex, the solubility and stability of quercetin were improved, leading to enhanced bioavailability. The complex showed increased bio-accessibility and antioxidant efficacy during in vitro digestion, and facilitated the internalization of quercetin in macrophages, exerting a potential synergistic anti-inflammatory effect.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Sheliang Zhao, David Julian Mcclements, Xuebo Liu, Fuguo Liu
Summary: The low oral bioavailability of some bioactive ingredients is a challenge in the supplement and functional food areas. This study designs natural carriers that can simultaneously deliver both hydrophobic and hydrophilic bioactive ingredients, thereby increasing their ability to exert synergistic effects.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Md Easdani, Shabbir Ahammed, Md Nazmus Saqib, Fei Liu, Fang Zhong
Summary: Compiling hydrophobic and hydrophilic proteins to form a mechanically reliable bilayer film with improved water barrier properties and hydrophobicity is challenging. By introducing cross-linkers, the film exhibits compatible and flexible surfaces, enhanced color and transparency, and controlled water vapor permeability. The bilayer film shows potential for improving value-added functional properties.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Tian-Qi Zhou, Xue-Chen Wang, Ling-Yi Gao, Jia-Nan Yan, Hai-Tao Wu
Summary: This study investigated the synergetic gelation of curdlan gum (CG) and gellan gum (GG) at different ratios. The optimal gelation was achieved at a mass ratio of 1:1 and a total concentration of 0.6%. The gel properties were influenced by the CG/GG ratio, with the strongest gel observed at a ratio of 5:5. The improved gel properties were attributed to hydrogen bonds between CG and GG. The CG/GG binary composite gel exhibited increased water holding capacity as the CG/GG ratio decreased. Furthermore, the microstructure of the CG/GG gel was denser and more homogeneous, supporting its stronger gel rigidity and water holding capacity.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jialin Sun, Zihao Wei, Changhu Xue
Summary: In this study, porous gelatin microspheres (PGMs) with surface and internal porous structure were developed for the controlled release and rapid functional response of anthocyanins (ANCs). The loading of ACNs was achieved through electrostatic interaction, resulting in a high loading capacity. ACN@PGMs exhibited long-term controlled release, improved storage stability, and ammonia responsiveness, making them suitable for applications as antioxidant factors and food freshness indicators in the food industry.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xinlai Dou, Yanling Hao, Ying Sun, Pin Yang, Linlin Liu, Yinyuan He, Yanguo Shi, Chunhua Yang, Fenglian Chen
Summary: In this study, chitosan hydrochloride/carboxymethyl starch sodium (CHC-CMS-Na) nanogels were prepared as a baking additive and showed potential in improving bread quality.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xinya Wang, H. Douglas Goff, Steve W. Cui
Summary: This study thoroughly investigated the synergistic gelation between yellow mustard gum (YMG) and kappa-carrageenan using multiple techniques. The results showed that the interaction between YMG and kappa-carrageenan was mainly polymer associations, and YMG affected the gel formation process of kappa-carrageenan.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jielong Zhang, Dasong Liu, Xiumei Tao, Jun Tang, Xiaoyu Peng, Thom Huppertz, Xiaoming Liu, Peng Zhou
Summary: The effect of enzymatic dephosphorylation on the structure of casein micelles in caprine micellar casein concentrate was studied. The results showed that with increasing dephosphorylation, the molar mass decreased, the radii decreased, the hydration increased, and the internal protein inhomogeneity disappeared.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Wentao Ma, Chao Yuan, Bo Cui, Tian Gao, Li Guo, Bin Yu, Meng Zhao, Feixue Zou
Summary: This study investigated the influence of highly-branched cyclic dextrin (HBCD) on the physiochemical properties of x-carrageenan (KC) gels. The addition of HBCD significantly enhanced the storage modulus and freeze-thaw stability of KC gels. HBCD promoted the distribution of KC chains and aggregation of KC helixes, resulting in a compact network structure and reduced water loss. Furthermore, HBCD strengthened the thermal reversibility of KC gels through enhanced hydrogen-bonding interactions.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Ya-Ru Wang, Qin Yang, Yi-Xuan Jiang, Han-Qing Chen
Summary: This study successfully improved the aqueous solubility, thermal stability, and antioxidant activity of RES by using ovalbumin fibrils as nanocarriers. The pH value was found to have an impact on the formation and properties of the complex, with the best interaction observed at pH 2.0.
FOOD HYDROCOLLOIDS
(2024)