Design and Evaluation of pH-Sensitive Pectin Films Infused with Anthocyanin-Rich Extracts from Australian Native Fruits for Intelligent Food Packaging Applications

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2024-10-28 DOI:10.1007/s11483-024-09900-3

Joseph Robert Nastasi, Thomas Owen Hay, Melissa A. Fitzgerald, Vassilis Kontogiorgos

{"title":"Design and Evaluation of pH-Sensitive Pectin Films Infused with Anthocyanin-Rich Extracts from Australian Native Fruits for Intelligent Food Packaging Applications","authors":"Joseph Robert Nastasi, Thomas Owen Hay, Melissa A. Fitzgerald, Vassilis Kontogiorgos","doi":"10.1007/s11483-024-09900-3","DOIUrl":null,"url":null,"abstract":"<div><p>This study investigates the incorporation of anthocyanin-rich extracts from Mountain Pepper Berry (MPB) and Queen Garnet Plum (QGP) into pectin-based films to develop pH-sensitive indicators. Using glycerol as an extraction solvent, significant differences in anthocyanin composition were identified: MPB extracts contained a diverse range of anthocyanin species, with a total content of 267.13 ± 5.21 mg L⁻¹, compared to the predominantly cyanidin-based QGP extracts, with 222.14 ± 1.61 mg L⁻¹. Differences in anthocyanin structures were elucidated using UPLC-Q-ToF-MS/MS analysis. FTIR and UV-Vis spectroscopy were used to assess the compatibility of the extracts with pectin and the homogeneity of anthocyanins within the film structure. Mechanical testing revealed that MPB films exhibited superior tensile strength (8.53 ± 0.51 MPa), stiffness (2274 ± 158.64 gmm<sup>− 1</sup>), and energy to failure (141.7 ± 16.23 J m<sup>− 3</sup>) compared to QGP films, which had lower tensile strength (7.74 ± 0.32 MPa), stiffness (1947 ± 125.82 gmm<sup>− 1</sup>), and energy to failure (115 ± 18.81 J m<sup>− 3</sup>). Both film types displayed similar moisture content (MPB: 48.89%, QGP: 48.13%) and water vapour permeability, indicating comparable barrier properties. When exposed to volatile ammonia, QGP films showed a more pronounced colour change, attributed to their anthocyanin profile, with a notable shift from red to brown. This research highlights the potential of glycerol-extracted anthocyanins from Australian native fruits as functional additives in pectin films, offering promising applications for intelligent packaging with enhanced mechanical performance and responsive colour-changing properties.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8000,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-024-09900-3.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biophysics","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11483-024-09900-3","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

This study investigates the incorporation of anthocyanin-rich extracts from Mountain Pepper Berry (MPB) and Queen Garnet Plum (QGP) into pectin-based films to develop pH-sensitive indicators. Using glycerol as an extraction solvent, significant differences in anthocyanin composition were identified: MPB extracts contained a diverse range of anthocyanin species, with a total content of 267.13 ± 5.21 mg L⁻¹, compared to the predominantly cyanidin-based QGP extracts, with 222.14 ± 1.61 mg L⁻¹. Differences in anthocyanin structures were elucidated using UPLC-Q-ToF-MS/MS analysis. FTIR and UV-Vis spectroscopy were used to assess the compatibility of the extracts with pectin and the homogeneity of anthocyanins within the film structure. Mechanical testing revealed that MPB films exhibited superior tensile strength (8.53 ± 0.51 MPa), stiffness (2274 ± 158.64 gmm^− 1), and energy to failure (141.7 ± 16.23 J m^− 3) compared to QGP films, which had lower tensile strength (7.74 ± 0.32 MPa), stiffness (1947 ± 125.82 gmm^− 1), and energy to failure (115 ± 18.81 J m^− 3). Both film types displayed similar moisture content (MPB: 48.89%, QGP: 48.13%) and water vapour permeability, indicating comparable barrier properties. When exposed to volatile ammonia, QGP films showed a more pronounced colour change, attributed to their anthocyanin profile, with a notable shift from red to brown. This research highlights the potential of glycerol-extracted anthocyanins from Australian native fruits as functional additives in pectin films, offering promising applications for intelligent packaging with enhanced mechanical performance and responsive colour-changing properties.

Graphical Abstract

查看原文本刊更多论文

为智能食品包装应用设计和评估注入澳大利亚本土水果花青素提取物的 pH 值敏感果胶薄膜

本研究探讨了将山胡椒莓（MPB）和石榴皇后梅（QGP）中富含花青素的提取物加入果胶基薄膜中以开发 pH 值敏感指示剂的问题。使用甘油作为提取溶剂，发现了花青素成分的显著差异：MPB 提取物含有多种花青素种类，总含量为 267.13 ± 5.21 mg L-¹，而 QGP 提取物主要含有氰苷，总含量为 222.14 ± 1.61 mg L-¹。花青素结构的差异通过 UPLC-Q-ToF-MS/MS 分析得以阐明。傅立叶变换红外光谱和紫外可见光谱用于评估提取物与果胶的相容性以及花青素在薄膜结构中的均匀性。机械测试表明，与 QGP 薄膜相比，MPB 薄膜的拉伸强度（8.53 ± 0.51 MPa）、刚度（2274 ± 158.64 gmm-1）和破坏能量（141.7 ± 16.23 J m-3）更高，而 QGP 薄膜的拉伸强度（7.74 ± 0.32 MPa）、刚度（1947 ± 125.82 gmm-1）和破坏能量（115 ± 18.81 J m-3）更低。两种薄膜的含水率（MPB：48.89%，QGP：48.13%）和水蒸气渗透率相似，表明其阻隔性能相当。当暴露在挥发性氨气中时，QGP 薄膜显示出更明显的颜色变化，这归因于其花青素特征，从红色明显转变为棕色。这项研究强调了从澳大利亚本地水果中提取的甘油花青素作为果胶薄膜功能添加剂的潜力，为具有更高的机械性能和响应性变色特性的智能包装提供了广阔的应用前景。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.