Cited by 325Nanocomposite Films for Food PackagingPostharvest Quality and Shelf Life ManagementMeat and Animal Product Quality

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Chitosan/corn starch blend films with extract from Brassica oleraceae (red cabbage) as a visual indicator of fish deterioration

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Silva-Pereira, Mayra Cristina, Teixeira, José Augusto, Pereira-Júnior, Valdir Aniceto, Stefani, Ricardo·2015·LWT - Food Science and Technology

DOI 10.1016/j.lwt.2014.11.041

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Abstract

Chitosan and Starch are polymers that can be obtained from renewable sources, with good film-forming properties and many applications in food industry, such as active and smart-packaging, which can monitor and inform consumers about food conditions in real-time. Hence, we report here a system for pH monitoring based on Chitosan, Corn Starch and red cabbage extract, all inexpensively obtained from renewable sources. The system was produced from medium molecular weight Chitosan, Corn–Starch and phytochemical extract from Brassica oleracea var. capitata (Red Cabbage). TG-DSC, FT-IR, Water Vapour Transmission Rate, as well as light microscopy were used to characterize the system. The colour variation after activation in different pH range was measured with the CIELab methodology. In order to validate the use of this system as a fish spoilage detection sensor, application tests were conducted with fish fillets. The results show that the system has good optical and morphological properties and is very sensitive to pH variations. During the application test, the system visually indicated pH changes. Thus, the system shows a clear response to pH variation of the samples. Therefore, it has potential to be used as a visual indicator of the storage and consumption conditions of food.

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Background
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“…nano-chitosan particle (pva-chnp) From red to green (Ma et al. 2018) Red cabbage extract Chitosan corn starch From transparent to blue to yellow (Silva-Pereira et al. 2015) Red cabbage extract Pectin From pink to blue green (Dudnyk et al. 2018) Red cabbage extract Alginate beads From red to…”
Background
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“deterioration; they reported a 7-day shelf life at the refrigeration temperature for the fish sample (Silva-Pereira et al. 2015).”
BackgroundInfluential
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Background
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Result
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“This effect may be explained by the fact that the incorporated additives reduce the intramolecular interactions between the different components of the film matrix (Kim, Baek, & Song, 2018; Silva-Pereira et al., 2015; Yong, Wang, Bai, et al., 2019).”
Background
Chemistry and photochemistry of natural plant pigments: the anthocyanins
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Applications of Chitosan as Food Packaging Materials
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Dordević, S., Jamróz, E., Kulawik, P., Tkaczewska, J., & Đorđević, Đ. (2019) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2019.03.050 · Cited by 109
Recent Advances and Applications in Starch for Intelligent Active Food Packaging: A Review
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Highly biologically active and pH-sensitive collagen hydrolysate-chitosan film loaded with red cabbage extracts realizing dynamic visualization and preservation of shrimp freshness
Ren, G., He, Y., Lv, J., Zhu, Y., Xue, Z., Zhan, Y., Sun, Y., Luo, X., Li, T., Song, Y., et al. (2023) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2023.123414 · Cited by 104
Review and Perspectives of sustainable, biodegradable, eco-friendly and flexible electronic devices and (Bio)sensors
Teixeira, S. C., Gomes, N. O., de Oliveira, T. V., Fortes-Da-Silva, P., Soares, N. D. F. F., & Raymundo‐Pereira, P. A. (2023) · Biosensors and Bioelectronics X · doi:10.1016/j.biosx.2023.100371 · Cited by 103
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Biocompatible film sensors containing red radish extract for meat spoilage observation
Chayavanich, K., Thiraphibundet, P., & Imyim, A. (2019) · Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy · doi:10.1016/j.saa.2019.117601 · Cited by 100
Biodegradable films based on commercial κ-carrageenan and cassava starch to achieve low production costs
Barizão, C. L., Crepaldi, M. I., Santos, O. O., de Oliveira, A. C., Martins, A. F., Garcia, P. S., & Bonafé, E. G. (2020) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2020.09.150 · Cited by 100
Anthocyanin – A Natural Dye for Smart Food Packaging Systems
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“A similar study was conducted in which hybrid corn starch/chitosan/purple cabbage extract was developed in order to monitor the fish decay [95].”
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Valorization of coffee parchment waste (Coffea arabica) as a source of caffeine and phenolic compounds in antifungal gellan gum films
Mirón-Mérida, V. A., Yáñez‐Fernández, J., Montañez‐Barragán, B., & Barragán‐Huerta, B. E. (2018) · LWT · doi:10.1016/j.lwt.2018.11.013 · Cited by 90
Synthesis and characterization of a low solubility edible film based on native cassava starch
Silva, O. A., Pellá, M. C. G., Pellá, M. G., Caetano, J., Simões, M. R., Bittencourt, P. R. S., & Dragunski, D. C. (2019) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2019.01.132 · Cited by 89
Nanocellulose for Sensing Applications
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Properties and biological activity of chitosan-coix seed starch films incorporated with nano zinc oxide and Artemisia annua essential oil for pork preservation
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Exopolysaccharide riclin and anthocyanin-based composite colorimetric indicator film for food freshness monitoring
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Influence of beet flour on the relationship surface-properties of edible and intelligent films made from native and modified plantain flour
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Recent advances in the fabrication of pH-sensitive indicators films and their application for food quality evaluation
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“These indicators evaluate the freshness or degree of deterioration of perishable food products by changing their color in accordance with the changing pH of food products (Silva-Pereira et al. 2015; Kuswandi et al. 2012; Liu et al. 2017).”
Background
Progress and Prospective of the Industrial Development and Applications of Eco-Friendly Colorants: An Insight into Environmental Impact and Sustainability Issues
Renita, A. A., Gajaria, T. K., Sathish, S., Kumar, J. A., Lakshmi, D. S., Kujawa, J., & Kujawski, W. M. (2023) · Foods · doi:10.3390/foods12071521 · Cited by 76
Chitosan-Based Composites: Development and Perspective in Food Preservation and Biomedical Applications
Kumar, A., Yadav, S., Pramanik, J., Sivamaruthi, B. S., Jayeoye, T. J., Prajapati, B. G., & Chaiyasut, C. (2023) · Polymers · doi:10.3390/polym15153150 · Cited by 74
Effect of chitosan addition on the properties of films prepared with corn and cassava starches
Luchese, C. L., Pavoni, J. M. F., dos Santos, N. Z., Quines, L. K., Pollo, L. D., Spada, J. C., & Tessaro, I. C. (2018) · Journal of Food Science and Technology · doi:10.1007/s13197-018-3214-y · Cited by 73
“N) stretching band groups (Silva-Pereira et al. 2015), which are characteristics from chitosan and lactic acid solution.”
Background

Authors: Silva-Pereira, M. C., Teixeira, J. A., Pereira-Júnior, V. A., & Stefani, R.
Affiliations: Universidade Federal de Mato Grosso (BR)
Corresponding author: Stefani, Ricardo
ORCID: Teixeira, José Augusto
Stefani, Ricardo
Venue: LWT - Food Science and Technology
Publisher: Elsevier BV
Published: 2015-04
Volume: 61
Issue: 1
Pages: 258-262
ISSN: 0023-6438 (ISSN-L)
DOI: 10.1016/j.lwt.2014.11.041
OpenAlex: W2073947773
Cited by: 323
References: 26
Citations by year: 2026: 25 · 2025: 24 · 2024: 40 · 2023: 29 · 2022: 35 · 2021: 47 · 2020: 35 · 2019: 31 · 2018: 27 · 2017: 14 · 2016: 11 · 2015: 5
FWCI: 3.55
Type: journal article
Language: en
Open access: bronze
doi.org
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
www.elsevier.com/legal/tdmrep-license (tdm)
www.elsevier.com/open-access/userlicense/1.0/ (vor, 240 d)
Locations: LWT (publishedVersion)
Funders: FAPEMAT (835327/2009)
Topics: Physical Sciences › Materials Science › Biomaterials › Nanocomposite Films for Food Packaging
Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
Keywords: chitosan, corn starch, red cabbage extract, cabbage, edible films, acid-base indicators, fish spoilage detection, smart packaging, active packaging, color change, fish fillets

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Chitosan/corn starch blend films with extract from Brassica oleraceae (red cabbage) as a visual indicator of fish deterioration

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