Department of Food Engineering, Faculty of Agriculture, Tekirdag Namik Kemal University, 59030 Tekirdag, Türkiye.
Department of Food Engineering, Faculty of Engineering, Kirklareli University, 39100 Kirklareli, Türkiye.
Int J Biol Macromol. 2022 Nov 1;220:627-637. doi: 10.1016/j.ijbiomac.2022.08.113. Epub 2022 Aug 19.
Anthocyanins were extracted from a winery solid by-product (Vinasse) and added to fish gelatin (FG) and polyvinyl alcohol (PVA) matrices to create freshness monitoring labels. Three different colorimetric indicator smart films [PWE = polyvinyl alcohol with wine extract (WE), FWE = fish gelatin with WE, and PFWE = polyvinyl alcohol and FG blended film with WE] were generated and examined for their suitability to monitor the freshness of shrimp. The mechanical and optical properties, ammonia sensitivity, and colorimetric analysis of smart films were determined. Fourier transform-infrared spectroscopy (FTIR) was used to evaluate the interaction of anthocyanins with FG and PVA and changes in the film's chemical composition with storage. The film surfaces were characterized with atomic force microscopy (AFM). The incorporation of WE enhanced the films' flexibility by providing plasticizer and surfactant properties. The PWE film showed the best color stability. The FWE film showed the least amount of total color change with exposure to ammonia gas and was deemed suitable for refrigerated food packaging. The color of all indicator films showed significant changes suggesting that PWE, FWE, and PFWE films can be utilized in the intelligent packaging application for protein-rich foods to detect spoilage.
花色苷从酿酒厂固体副产物（酒糟）中提取出来，添加到鱼明胶（FG）和聚乙烯醇（PVA）基质中，以创建新鲜度监测标签。生成了三种不同的比色指示剂智能薄膜[PWE=含葡萄酒提取物（WE）的聚乙烯醇，FWE=含 WE 的鱼明胶和 PFWE=含 WE 的 PVA 和 FG 共混膜]，并对其监测虾新鲜度的适用性进行了评估。测定了智能薄膜的机械和光学性能、氨敏性和比色分析。傅里叶变换红外光谱（FTIR）用于评估花色苷与 FG 和 PVA 的相互作用以及薄膜化学成分随储存时间的变化。用原子力显微镜（AFM）对薄膜表面进行了表征。WE 的加入通过提供增塑剂和表面活性剂性能提高了薄膜的柔韧性。PWE 薄膜显示出最佳的颜色稳定性。FWE 薄膜在暴露于氨气时显示出最小的总颜色变化，被认为适合冷藏食品包装。所有指示薄膜的颜色都发生了明显变化，表明 PWE、FWE 和 PFWE 薄膜可用于富含蛋白质的食品的智能包装应用，以检测变质。
