The highly stable indicator film incorporating roselle anthocyanin co-pigmented with oxalic acid: Preparation, characterization and freshness monitoring application

Jiayin Huang; Zhiheng Hu; Gaoshang Li; Yaoxian Chin; Zhisheng Pei; Qian Yao; Dan Li; Yaqin Hu

doi:10.1016/j.foodres.2023.113416

The highly stable indicator film incorporating roselle anthocyanin co-pigmented with oxalic acid: Preparation, characterization and freshness monitoring application

Food Res Int. 2023 Nov;173(Pt 2):113416. doi: 10.1016/j.foodres.2023.113416. Epub 2023 Aug 29.

Authors

Jiayin Huang¹, Zhiheng Hu², Gaoshang Li¹, Yaoxian Chin³, Zhisheng Pei³, Qian Yao⁴, Dan Li⁵, Yaqin Hu⁶

Affiliations

¹ College of Food Science and Engineering, Yazhou Bay Innovation Institute, Hainan Tropical Ocean University, Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Sanya, Hainan 572022, China; Institute of Food Engineering, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China.
² Institute of Food Engineering, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China; Hainan Key Laboratory of Herpetological Research, College of Fisheries and Life Science, Hainan Tropical Ocean University, Sanya, Hainan 572022, China.
³ College of Food Science and Engineering, Yazhou Bay Innovation Institute, Hainan Tropical Ocean University, Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Sanya, Hainan 572022, China.
⁴ Key Laboratory of Medicinal and Edible Plants Resources Development of Sichuan Education Department, Sichuan Industrial Institute of Antibiotics, School of Pharmacy, Chengdu University, Chengdu, Sichuan 610106, China.
⁵ Department of Food Science & Technology, Faculty of Science, National University of Singapore, Singapore 117542, Singapore.
⁶ College of Food Science and Engineering, Yazhou Bay Innovation Institute, Hainan Tropical Ocean University, Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Sanya, Hainan 572022, China. Electronic address: 1004346262@qq.com.

PMID: 37803754
DOI: 10.1016/j.foodres.2023.113416

Abstract

A novel stable PVA/HPMC/roselle anthocyanin (RAE) indicator film co-pigmented with oxalic acid (OA) was prepared, its properties, application effects and stability enhancement mechanism were investigated correspondingly. The structural characterization revealed that more stable network was formed due to the co-pigmentation facilitated generation of molecular interactions. Meanwhile, the co-pigmentation improved film mechanical and hydrophobic properties compared to both PVA/HPMC/RAE newly prepared (PHRN) or stored (PHRS) film, expressing as higher tensile strength values (12.25% and 14.44% higher than PHRN and PHRS), lower water solubility (7.22% and 10.09% lower than PHRN and PHRS) and water vapor permeability values (33.20% and 21.05% lower than PHRN and PHRS) of PVA/HPMC/RAE/OA newly prepared (PHON) or stored (PHOS) film. Compared with the PHRS film, the PHOS film still presented more distinguishable color variations when being applied to monitor shrimp freshness, owing to the stabilization behaviors of co-pigmentation in anthocyanin conformation. Hence, the co-pigmentation was an effective strategy to enhance film stability, physical and pH-responsive properties after long term storage, leading to better film monitoring effects when applied in real-time freshness monitoring.

Keywords: Co-pigmentation; High stability; Indicator film; Real-time monitoring; Roselle anthocyanin.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Anthocyanins* / chemistry
Hibiscus*
Oxalic Acid
Permeability
Tensile Strength

Substances

Anthocyanins
Oxalic Acid