The DOI matches its Crossref record; 49 of the 49 references it cites were found in a registry or an index.
Development of active and intelligent packaging by incorporating betalains from red pitaya (Hylocereus polyrhizus) peel into starch/polyvinyl alcohol films
Abstract
Abstract This study aims to develop active and intelligent packaging films based on starch/polyvinyl alcohol incorporated with betalains-rich red pitaya (Hylocereus polyrhizus) peel extract. The microstructure, physical and functional properties of the films with different contents of the extract (0.25, 0.50 and 1.00 wt% on starch basis) were measured. Results showed betacyanins were the main components in the extract, which presented significant color changes under alkaline conditions. Scanning electron microscopy observation revealed the compactness of the films was improved by the extract addition. Fourier transform infrared spectroscopy revealed that betacyanins in the extract could interact with starch, polyvinyl alcohol and glycerol through hydrogen bonds. The incorporation of the extract enhanced the water vapor barrier and ultraviolet–visible light barrier ability, and mechanical, antioxidant and antimicrobial potential of the films. The film containing 1.00 wt% of the extract was more sensitive to ammonia than other films. When applied to monitor the freshness of shrimp, the film containing 1.00 wt% of the extract presented visible color changes due to the accumulated volatile nitrogen compounds during the spoiling process of shrimp. Our results suggest the film containing 1.00 wt% of the extract can be used as active and intelligent packaging in food industry.
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Citations
Cites
Polysaccharide-based films and coatings for food packaging: A review
Cazón, P., Velazquez, G., Ramírez, J. A., & Vázquez, M. (2017) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2016.09.009 · Cited by 1,345
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Betalains: properties, sources, applications, and stability – a review
Azeredo, H. M. C. (2009) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2007.01668.x · Cited by 728
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Antioxidant and antiproliferative activities of red pitaya
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Zhang, X., Liu, Y., Yong, H., Qin, Y., Liu, J., & Liu, J. (2019) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2019.03.009 · Cited by 599
Self-citationZhai, X., Shi, J., Zou, X., Wang, S., Jiang, C., Zhang, J., Huang, X., Zhang, W., & Holmes, M. (2017) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2017.02.014 · Cited by 594
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Recent Advances on Edible Films Based on Fruits and Vegetables—A Review
Otoni, C. G., Avena‐Bustillos, R. J., Azeredo, H. M. C., Lorevice, M. V., Moura, M. R., Mattoso, L. H. C., & McHugh, T. H. (2017) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12281 · Cited by 559
Water vapor permeability of edible starch based films
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Cited by
Anthocyanin food colorant and its application in pH-responsive color change indicator films
Roy, S., & Rhim, J.-W. (2021) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2020.1776211 · Cited by 592
Bhargava, N., Sharanagat, V. S., Mor, R. S., & Kumar, K. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.09.015 · Cited by 549
Biological Properties and Applications of Betalains
Sadowska-Bartosz, I., & Bartosz, G. (2021) · Molecules · doi:10.3390/molecules26092520 · Cited by 404
Omerović, N., Djisalov, M., Živojević, K., Mladenović, M., Vunduk, J., Milenković, I., Knežević, N. Ž., Gadjanski, I., & Vidić, J. (2021) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12727 · Cited by 367
Prospect of Polysaccharide-Based Materials as Advanced Food Packaging
Nešić, A., Cabrera-Barjas, G., Dimitrijević-Branković, S., Davidović, S., Radovanović, N., & Delattre, C. (2019) · Molecules · doi:10.3390/molecules25010135 · Cited by 325
Metadata
- Authors
- Qin, Y., Liu, Y., Zhang, X., & Liu, J.
- Venue
- Food Hydrocolloids
- Publisher
- Elsevier BV
- Published
- 2020-03
- Volume
- 100
- Pages
- 105410
- ISSN
- 0268-005X (ISSN-L)
- OpenAlex
- W2977392525
- Cited by
- 428
- References
- 49
- FWCI
- 9.23
- Type
- journal article
- Language
- en
- Open access
- closed
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