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Int J Biol Macromol. 2019 Aug 1;134:993-1001. doi: 10.1016/j.ijbiomac.2019.05.175. Epub 2019 May 24.

Preparation of pH-sensitive and antioxidant packaging films based on κ-carrageenan and mulberry polyphenolic extract.

Author information

1
College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
2
Testing Center, Yangzhou University, Yangzhou 225009, China.
3
College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China. Electronic address: junliu@yzu.edu.cn.

Abstract

In this study, antioxidant and pH-sensitive κ-carrageenan based films were developed by incorporating different amounts of mulberry polyphenolic extract (MPE). Due to abundant anthocyanin content, MPE showed pH-sensitive property with solution color changed from red to purple and final gray when pH value increased from 2 to 13. When MPE was incorporated into κ-carrageenan film, the composite films presented blue color. Notably, the incorporation of 2 and 4 wt% of MPE could significantly increase the thickness, tensile strength, thermal stability, antioxidant activity and pH-sensitive property of κ-carrageenan film. However, the moisture content, water vapor permeability, UV-vis light transmittance and elongation at break were greatly reduced when 2 and 4 wt% of MPE were incorporated. In addition, κ-carrageenan-MPE films exhibited heterogeneous and rougher surfaces as compared with κ-carrageenan film. The existence of intermolecular interactions between MPE and κ-carrageenan matrix was confirmed by infrared spectroscopy and X-ray diffraction. When applied to monitor the freshness of milk, κ-carrageenan-MPE films showed evident color changes as milk deteriorated after storage at 40 °C for 8 h. Our results suggested that κ-carrageenan-MPE films could be used as novel active and intelligent food packaging materials.

KEYWORDS:

Anthocyanins; Antioxidant; Mulberry; pH-sensitive; κ-Carrageenan

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