College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, PR China.
Testing Center, Yangzhou University, Yangzhou 225009, PR China.
Int J Biol Macromol. 2020 Nov 15;163:898-909. doi: 10.1016/j.ijbiomac.2020.07.065. Epub 2020 Jul 10.
Anthocyanins and betacyanins are two different types of natural pigments. In this study, active and intelligent packaging were prepared by adding anthocyanins or betacyanins or anthocyanins/betacyanins mixture (in the weight ratios of 3:1, 1:1 and 1:3) into starch/polyvinyl alcohol (PVA) films. The physical and functional properties of developed films were compared. Results showed anthocyanins were more pH-sensitive than betacyanins. However, betacyanins were more beneficial to improve the compactness of the films and had stronger hydrogen bonding interactions with film matrix as compared with anthocyanins. The addition of anthocyanins and/or betacyanins slightly decreased the crystallinity of the films but significantly increased the ultraviolet-visible light barrier, water vapor barrier, antioxidant, antimicrobial, and ammonia-sensitive properties of the films. Moreover, the barrier, antioxidant and antimicrobial properties of the films increased with the increase of betacyanins proportion. Amongst different films, the film containing anthocyanins/betacyanins mixture in the weight ratio of 1:3 presented obvious color changes when the film was utilized to monitor the freshness of pork. Our results suggested betacyanins was more beneficial to enhance the barrier, antioxidant and antimicrobial properties of starch/PVA films. Starch/PVA films simultaneously added with anthocyanins and betacyanins were more suitable to monitor the freshness of pork.
花色苷和甜菜苷是两种不同类型的天然色素。在这项研究中，通过向淀粉/聚乙烯醇（PVA）薄膜中添加花色苷或甜菜苷或花色苷/甜菜苷混合物（重量比为 3:1、1:1 和 1:3），制备了活性和智能包装。比较了所开发薄膜的物理和功能特性。结果表明，花色苷比甜菜苷对 pH 值更敏感。然而，与花色苷相比，甜菜苷更有利于提高薄膜的致密性，并与薄膜基质具有更强的氢键相互作用。添加花色苷和/或甜菜苷略微降低了薄膜的结晶度，但显著提高了薄膜的紫外可见光阻隔性、水蒸气阻隔性、抗氧化、抗菌和氨敏性。此外，随着甜菜苷比例的增加，薄膜的阻隔、抗氧化和抗菌性能也随之提高。在不同的薄膜中，当薄膜用于监测猪肉的新鲜度时，含有重量比为 1:3 的花色苷/甜菜苷混合物的薄膜呈现出明显的颜色变化。我们的结果表明，甜菜苷更有利于提高淀粉/PVA 薄膜的阻隔、抗氧化和抗菌性能。同时添加花色苷和甜菜苷的淀粉/PVA 薄膜更适合监测猪肉的新鲜度。
