Preparation and characterization of active and intelligent packaging films based on cassava starch and anthocyanins from Lycium ruthenicum Murr.

Preparation and characterization of active and intelligent packaging films based on cassava starch and anthocyanins from Lycium ruthenicum Murr. Int J Biol Macromol. 2019 May 07;: Authors: Qin Y, Liu Y, Yong H, Liu J, Zhang X, Liu J Abstract Lycium ruthenicum Murr. is a functional food with abundant anthocyanins. Since anthocyanins can change colors under different pH conditions, pH-sensitive packaging films were developed based on cassava starch and L. ruthenicum anthocyanins (LRA). Effect of LRA content on the physical, structural, antioxidant and pH-sensitive properties of starch-LRA films were evaluated. In addition, starch-LRA films were applied to monitor the freshness of pork. Spectroscopic analysis showed LRA contained six kinds of anthocyanins. The incorporation of LRA significantly enhanced the water vapor and ultraviolet-visible light barrier ability, tensile strength and antioxidant potential of starch film. Moreover, the barrier, antioxidant and pH-sensitive properties of starch-LRA films were closely related with LRA content. However, the thermal stability of starch film was not affected by LRA. Fourier transform infrared and X-ray diffraction analyses revealed intermolecular interactions (hydrogen bonds) formed between starch and LRA in the films. Starch-LRA films are pH-sensitive and could change their colors in different buffer solutions (pH 2-13). When applied to monitor the freshness of pork, starch-LRA films exh...
Source: International Journal of Biological Macromolecules - Category: Biochemistry Authors: Tags: Int J Biol Macromol Source Type: research