Remedio Leandro Neodini, Parada-Quinayá Carolina
Centro de Investigación en Bioingeniería, Universidad de Ingenieria y Tecnologia UTEC, Jr. Medrano Silva 165, Lima 15063, Peru.
Bioengineering and Chemical Engineering Department, Universidad de Ingenieria y Tecnologia UTEC, Jr. Medrano Silva 165, Lima 15063, Peru.
Polymers (Basel). 2025 Jun 29;17(13):1813. doi: 10.3390/polym17131813.
Intelligent films (IFs) incorporating natural colorants and biodegradable materials offer innovative solutions for monitoring food freshness and spoilage. This study evaluated the impact of varying the PVA-APN ratio on films formulated with Peruvian Purple Potato starch (APN) and anthocyanin extract (AE). The research focused on the effects of PVA on physicochemical and mechanical characteristics, as well as the color changes observed when the films were used with seafood. The results indicated a decrease in chroma * and an increase in chroma * when the films were in contact with different buffer solutions (from acidic to alkaline). Solubility decreased with higher starch concentrations and the mechanical properties revealed a reduced tensile strength and elongation with increased APN concentration. The films effectively indicated freshness, with the best Δ values for the 50:50 formulations (13.6 ± 1.6 and 12.04 ± 2.8 for fish and shrimp, respectively), making them promising candidates for intelligent seafood packaging.
含有天然色素和可生物降解材料的智能薄膜（IFs）为监测食品新鲜度和变质提供了创新解决方案。本研究评估了改变聚乙烯醇（PVA）与秘鲁紫土豆淀粉（APN）比例对含APN和花青素提取物（AE）薄膜的影响。该研究聚焦于PVA对物理化学和机械特性的影响，以及薄膜与海鲜一起使用时观察到的颜色变化。结果表明，当薄膜与不同缓冲溶液（从酸性到碱性）接触时，色度降低而色度增加。溶解度随淀粉浓度升高而降低，机械性能显示随着APN浓度增加拉伸强度和伸长率降低。这些薄膜有效地指示了新鲜度，50:50配方的薄膜具有最佳的Δ值（鱼和虾分别为13.6±1.6和12.04±2.8），使其成为智能海鲜包装的有前景的候选材料。
