Characterization and Application of Guar Gum/Polyvinyl Alcohol-Based Food Packaging Films Containing Betacyanins from Pokeweed (Phytolacca acinosa Roxb.) Berries and Silver Nanoparticles
Abstract
:1. Introduction
2. Results and Discussions
2.1. pH-Sensitive Color-Changing Capacity of PB
2.2. Structural Characterization of Films
2.3. Color-Related Properties of Films
2.4. Barrier Properties of Films
2.5. Mechanical Properties of Films
2.6. Thermal Property of Films
2.7. Antioxidant Activity of Films
2.8. Antimicrobial Activity of Films
2.9. Application of Films in Indicating the Quality of Shrimp
3. Materials and Methods
3.1. Materials, Chemicals and Microbial Strains
3.2. Extraction and Characterization of Pokeweed Betacyanins
3.3. Development of Films
3.4. Characterization of Films
3.4.1. Structural Characterization
3.4.2. Color-Related Properties
3.4.3. Barrier Properties
3.4.4. Mechanical Properties
3.4.5. Thermal Property
3.4.6. Antioxidant Activity
3.4.7. Antibacterial Activity
3.5. Application of Films
3.6. Statistical Analysis
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
Sample Availability
References
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Film | L* | a* | b* | ΔE |
---|---|---|---|---|
GP | 88.86 ± 0.02 a | –0.37 ± 0.11 d | –1.37 ± 0.04 a | 4.98 ± 0.73 e |
GP-AgNPs | 76.27 ± 0.06 b | –0.02 ± 0.03 d | –1.95 ± 0.08 a | 13.55 ± 0.06 d |
GP-AgNPs-PB1 | 70.96 ± 0.14 c | 11.18 ± 0.14 c | –5.59 ± 0.34 b | 23.54 ± 0.06 c |
GP-AgNPs-PB2 | 60.99 ± 0.19 d | 24.78 ± 0.25 b | –11.28 ± 0.16 c | 40.69 ± 0.12 b |
GP-AgNPs-PB3 | 54.44 ± 0.44 e | 34.53 ± 0.39 a | –14.94 ± 0.28 d | 52.71 ± 0.15 a |
Time (h) | TVB-N of Shrimp (mg/100 g) | Color of Films | ||||
---|---|---|---|---|---|---|
GP | GP-AgNPs | GP-AgNPs-PB1 | GP-AgNPs-PB2 | GP-AgNPs-PB3 | ||
0 | 5.08 ± 0.21 g | |||||
8 | 9.10 ± 0.28 f | |||||
16 | 12.69 ± 0.31 e | |||||
24 | 16.94 ± 0.15 d | |||||
32 | 23.22 ± 0.11 c | |||||
40 | 32.01 ± 0.23 b | |||||
48 | 46.02 ± 0.16 a |
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Huang, X.; Song, J.; Xu, F.; Yun, D.; Li, C.; Liu, J. Characterization and Application of Guar Gum/Polyvinyl Alcohol-Based Food Packaging Films Containing Betacyanins from Pokeweed (Phytolacca acinosa Roxb.) Berries and Silver Nanoparticles. Molecules 2023, 28, 6243. https://doi.org/10.3390/molecules28176243
Huang X, Song J, Xu F, Yun D, Li C, Liu J. Characterization and Application of Guar Gum/Polyvinyl Alcohol-Based Food Packaging Films Containing Betacyanins from Pokeweed (Phytolacca acinosa Roxb.) Berries and Silver Nanoparticles. Molecules. 2023; 28(17):6243. https://doi.org/10.3390/molecules28176243
Chicago/Turabian StyleHuang, Xiaoqian, Jiangfeng Song, Fengfeng Xu, Dawei Yun, Chenchen Li, and Jun Liu. 2023. "Characterization and Application of Guar Gum/Polyvinyl Alcohol-Based Food Packaging Films Containing Betacyanins from Pokeweed (Phytolacca acinosa Roxb.) Berries and Silver Nanoparticles" Molecules 28, no. 17: 6243. https://doi.org/10.3390/molecules28176243