Zhang, J, Zou, X, Zhai, X et al. (3 more authors) (2019) Preparation of an intelligent pH film based on biodegradable polymers and roselle anthocyanins for monitoring pork freshness. Food Chemistry, 272. pp. 306-312. ISSN 0308-8146
Abstract
This study aims to develop an intelligent indicating film based on biodegradable polymers incorporated with roselle anthocyanins to monitor pork freshness. Three different films were prepared by using two substances of starch, polyvinyl alcohol and chitosan. The UV–vis spectra and color of anthocyanins changed at pH 2–12. SEM photographs showed that the compatibility of films was improved with the addition of anthocyanins. Furthermore, the polyvinyl alcohol/chitosan/roselle anthocyanins film had the highest tensile strength (98.28 MPa). The starch/polyvinyl alcohol/roselle anthocyanins film had the highest antioxidant activity (524.07%) and the best color stability. The starch/polyvinyl alcohol/roselle anthocyanins film showed visible changes from red to green when employed to monitor the freshness of pork stored at 25 °C, before the TVB-N value of the pork gradually increased to the rejection limit (15 mg/100 g) at 36 h. Therefore, the indicator film can be used to monitor pork freshness for intelligent packaging.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2018 Elsevier Ltd. All rights reserved. This is an author produced version of an article published in Food Chemistry. Uploaded in accordance with the publisher's self-archiving policy. |
Keywords: | Intelligent packaging; Pork; Freshness; Roselle anthocyanins; Film |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 19 Oct 2021 13:06 |
Last Modified: | 19 Oct 2021 13:06 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.foodchem.2018.08.041 |
Related URLs: | |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:179318 |