Preparation and characterization of corn starch-based antimicrobial indicator films containing purple corncob anthocyanin and tangerine peel essential oil for monitoring pork freshness

QiJie Chen; Peng Zhang; Na You; YiNing Xu; YaZeng Zhang; PengCheng Luan; BenPing Lin; ZhengMin Wang; Li Zhang

doi:10.1016/j.ijbiomac.2023.126320

Preparation and characterization of corn starch-based antimicrobial indicator films containing purple corncob anthocyanin and tangerine peel essential oil for monitoring pork freshness

Int J Biol Macromol. 2023 Aug 12:251:126320. doi: 10.1016/j.ijbiomac.2023.126320. Online ahead of print.

Authors

QiJie Chen¹, Peng Zhang², Na You², YiNing Xu², YaZeng Zhang², PengCheng Luan², BenPing Lin², ZhengMin Wang², Li Zhang²

Affiliations

¹ School of Chemistry and Chemical Engineering, Changsha University of Science and Technology, Changsha, Hunan Province 410114, People's Republic of China. Electronic address: chenqijie@csust.edu.cn.
² School of Chemistry and Chemical Engineering, Changsha University of Science and Technology, Changsha, Hunan Province 410114, People's Republic of China.

PMID: 37579905
DOI: 10.1016/j.ijbiomac.2023.126320

Abstract

A novel antibacterial indicator film was prepared by mixing corn starch with tangerine peel essential oil (TEO) Pickering emulsion emulsified by ultrasonic and esterified modified starch (UDSt), and then incorporated with purple corncob anthocyanin (PCA), which was used to monitor the freshness of pork. The results showed that the UDSt can effectively stabilize the TEO emulsion. PCA showed obvious color changes at different pH. With the increase of pH, the color of film changed from red to yellow, and its response to volatile ammonia changed from pink to cyan, showing better response ability. The loading of TEO conferred the film excellent bacteriostatic ability against E. coli and S. aureus. The film also had good ability of light blocking and free radical scavenging. In the process of pork deterioration, the antibacterial indicator film changed from pink to yellow, which was closely related to pork quality and had a good linear indicator correlation. The addition of TEO reduced the release of PCA in the antibacterial indicator film and helped to maintain the functional properties of the film. This type of antibacterial indicator film had considerable application potential in indicating food freshness.

Keywords: Anthocyanin; Antibacterial indicator film; Corn starch.