☆ 4.7 Article

Development and characterization of a novel active and intelligent film based on pectin and betacyanins from peel waste of pitaya (Hylocereus undatus)

FOOD CHEMISTRY (2023)

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FOOD CHEMISTRY
卷 404, 期 -, 页码 -

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ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2022.134444

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By-products; Pitaya peel; Pectin; Betacyanins; Intelligent film; pH and ammonia -sensitive

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Chemistry, Applied Food Science & Technology Nutrition & Dietetics

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In this study, a novel active and functional film was developed using pitaya peel waste. The film, made of a combination of pitaya peel pectin and pitaya peel betacyanins, showed potential for monitoring the freshness of shrimp.
In the present study, peel waste of pitaya (Hylocereus spp.) was used to develop a novel active and functional film. The film was developed with a combination of the white-fleshed pitaya peel pectin (WPPP) as a biopolymer and white-fleshed pitaya peel betacyanins (WPPB) as an active constituent, respectively. Furthermore, montmoril-lonite (MMT), a cheap and environmental-friendly silicate material, was introduced into film matrix as a filler to reduce the moisture sensitivity of the film. The effect of the incorporation of WPPB on the properties of WPPP/ MMT films was investigated. The colorimetric response of WPPP/MMT/WPPB to pH and ammonia was exam-ined, respectively. Moreover, WPPP/MMT/WPPB-2 was employed to monitor the freshness of shrimp. The color of the film changed from redness to reddish-brown, and further to brownness, echoing the shrimp turned from fresh to spoiled. Therefore, WPPP/MMT/WPPB-2 composite films showed promise for the applications in monitoring the freshness of shrimp.

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