Active and intelligent gellan gum-based packaging films for controlling anthocyanins release and monitoring food freshness

Li-Ting Wu; I-Lin Tsai; Yi-Cheng Ho; Yu-Hao Hang; Chi Lin; Min-Lang Tsai; Fwu-Long Mi

doi:10.1016/j.carbpol.2020.117410

Active and intelligent gellan gum-based packaging films for controlling anthocyanins release and monitoring food freshness

Carbohydr Polym. 2021 Feb 15:254:117410. doi: 10.1016/j.carbpol.2020.117410. Epub 2020 Nov 30.

Authors

Li-Ting Wu¹, I-Lin Tsai², Yi-Cheng Ho³, Yu-Hao Hang¹, Chi Lin⁴, Min-Lang Tsai⁵, Fwu-Long Mi⁶

Affiliations

¹ Department of Food Science, National Taiwan Ocean University, Keelung 20224, Taiwan, ROC.
² Department of Biochemistry and Molecular Cell Biology, School of Medicine, College of Medicine, Taipei Medical University, Taipei City 11031, Taiwan, ROC; Department of Pharmaceutical Sciences, School of Pharmacy, Taipei Medical University, Taipei City 11031, Taiwan, ROC.
³ Department of Bioagricultural Science, National Chiayi University, Chiayi 60004, Taiwan, ROC; Ph.D. Program of Agriculture Science, National Chiayi University, Chiayi 60004, Taiwan, ROC.
⁴ Graduate Institute of Medical Sciences, College of Medicine, Taipei Medical University, Taipei City 11031, Taiwan, ROC.
⁵ Department of Food Science, National Taiwan Ocean University, Keelung 20224, Taiwan, ROC. Electronic address: tsai5122@gmail.com.
⁶ Department of Biochemistry and Molecular Cell Biology, School of Medicine, College of Medicine, Taipei Medical University, Taipei City 11031, Taiwan, ROC; Graduate Institute of Medical Sciences, College of Medicine, Taipei Medical University, Taipei City 11031, Taiwan, ROC; Graduate Institute of Nanomedicine and Medical Engineering, College of Biomedical Engineering, Taipei Medical University, Taipei City 11031, Taiwan, ROC. Electronic address: flmi530326@tmu.edu.tw.

PMID: 33357896
DOI: 10.1016/j.carbpol.2020.117410

Abstract

Active and intelligent packaging films with multiple functions including antioxidant, antibacterial and colorimetric pH indicator properties were developed by incorporating Clitoria ternatea (CT) extract into gellan gum (G) film. G enhanced the stability of CT anthocyanins and allowed the anthocyanins to release from G film in a pH-responsive behavior. Heat-treated soy protein isolate (HSPI) was able to interact with G and CT anthocyanins through the formation of electrostatic forces and covalent bonds. G film blended with HSPI greatly reduced the swelling capacity of G/HSPI composite film and controlled the anthocyanins release at pH greater than 6.0. The physical and mechanical properties of G films such as hydrophobicity, water vapor permeability, swelling capacity and tensile strength were also significantly modified by addition of HSPI to G films. The smart films changed their color with the increase of total volatile basic nitrogen (TVBN) values during progressive spoilage of shrimp, revealing their potential application for monitoring seafood freshness.

Keywords: Active film; Antimicrobial; Colorimetric pH indicator; Controlled release; Gellan gum; Intelligent packaging.

MeSH terms

Anthocyanins / chemistry*
Clitoria / chemistry*
Color
Colorimetry / methods
Food Packaging / methods*
Food Quality*
Hydrogen-Ion Concentration
Indicators and Reagents
Permeability
Plant Extracts / chemistry*
Polysaccharides, Bacterial / chemistry*
Seafood
Smart Materials / chemistry*
Soybean Proteins / chemistry
Static Electricity
Steam
Tensile Strength

Substances

Anthocyanins
Indicators and Reagents
Plant Extracts
Polysaccharides, Bacterial
Smart Materials
Soybean Proteins
Steam
gellan gum