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Smart colorimetric indicator films prepared from chitosan and polyvinyl alcohol with high mechanical strength and hydrophobic properties for monitoring shrimp freshness.
Khan, Jehangir; An, Haoyue; Alam, Shah; Kalsoom, Saima; Huan Chen, Shu; Ayano Begeno, Teshale; Du, Zhenxia.
Afiliación
  • Khan J; College of Chemistry, Beijing University of Chemical Technology, Beijing 100029, People's Republic of China.
  • An H; College of Chemistry, Beijing University of Chemical Technology, Beijing 100029, People's Republic of China.
  • Alam S; Department of Entomology, PMAS-Arid Agriculture University, Rawalpindi, Pakistan.
  • Kalsoom S; Department of Chemistry, PMAS-Arid Agriculture University, Rawalpindi, Pakistan.
  • Huan Chen S; College of Chemistry, Beijing University of Chemical Technology, Beijing 100029, People's Republic of China.
  • Ayano Begeno T; College of Chemistry, Beijing University of Chemical Technology, Beijing 100029, People's Republic of China.
  • Du Z; College of Chemistry, Beijing University of Chemical Technology, Beijing 100029, People's Republic of China. Electronic address: duzx@buct.edu.cn.
Food Chem ; 445: 138784, 2024 Jul 01.
Article en En | MEDLINE | ID: mdl-38387319
ABSTRACT
This work aimed to develop and characterize a colorimetric indicator films based on chitosan (CS), polyvinyl alcohol (PVA), and shikonin (SKN) from radix Lithospermi by casting method. The prepared films can serve as smart packaging for monitoring shrimp freshness which having excellent antimicrobial and antioxidant activity. The shikonin containing films have better hydrophobicity, barrier properties, and tensile strength. The release kinetics analysis shows that the loading amount causes a prolonged release of SKN from the prepared films. Increasing SKN in the CS/PVA film from 1 wt% to 2 wt% improved antibacterial effect for 24 h. Additionally, pH-sensitive color shifts from reddish (pH 2) to purple-bluish (pH 13) were visually seen in shikonin based solutions as well as films. The CS/PVA/SKN film detected shrimp deterioration at three temperatures (25, -20, and 4 °C) through color change. This study introduces a favorable approach for smart packaging in the food industry using multifunctional films.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Alcohol Polivinílico / Naftoquinonas / Quitosano Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
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Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Alcohol Polivinílico / Naftoquinonas / Quitosano Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article Pais de publicación: Reino Unido