Plasticizers' effect on pH indicator film based on starch and red grape skin extract for monitoring fish freshness

IF 2.8 4区工程技术 Q2 ENGINEERING, MANUFACTURING

Packaging Technology and Science Pub Date : 2023-02-13 DOI:10.1002/pts.2719

Mariana Moraes Góes, B. Simões, F. Yamashita, Suzana Mali de Oliveira, Gizilene Maria de Carvalho

引用次数: 3

Abstract

This work aimed to develop a novel colorimetric indicator film from cassava starch, isomalt and glycerol with 20% wt.% of grape skin extract (GSE) by casting to be used as an indicator of fish freshness. The plasticizers were used in the concentration of 33% at five levels: 100/0, 70/30, 60/40, 50/50 and 0/100 (%w/w isomalt/glycerol). Fourier transform infrared spectroscopy (FTIR), X‐ray diffraction (XRD) and RGB colour analysis showed the homogenous distribution of GSE in the starch matrix. The presence of GSE reduces the thermal stability, k1 value, solubility, swelling values and the %E and increases the tensile strength (TS), revealing its plasticizing potential action in the presence of isomalt. The influence of pH on the colours of the film containing GSE and its indicator activity were evaluated. The results showed that the film produced operates in a wide pH range, being an excellent candidate as an indicator for monitoring fish freshness.

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增塑剂对以淀粉和红葡萄皮提取物为基础的pH指示膜的影响

以木薯淀粉、异麦芽糖和甘油为原料，添加20% wt.%的葡萄皮提取物(GSE)，通过铸造法制备一种新型比色指示膜，作为鱼类新鲜度的指示膜。增塑剂的使用浓度为33%，分别为100/0、70/30、60/40、50/50和0/100 (%w/w异麦芽糖/甘油)。傅里叶变换红外光谱(FTIR)、X射线衍射(XRD)和RGB颜色分析表明，GSE在淀粉基体中的分布均匀。GSE的存在降低了材料的热稳定性、k1值、溶解度、溶胀值和%E，提高了材料的抗拉强度(TS)，揭示了其在异麦芽糖存在下的塑化潜力。考察了pH值对含GSE薄膜颜色及指示剂活性的影响。结果表明，所制备的膜在较宽的pH范围内工作，是监测鱼类新鲜度的良好候选指标。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Packaging Technology and Science 工程技术-工程：制造

CiteScore

4.90

自引率

7.70%

发文量

审稿时长

>12 weeks

期刊介绍： Packaging Technology & Science publishes original research, applications and review papers describing significant, novel developments in its field. The Journal welcomes contributions in a wide range of areas in packaging technology and science, including: -Active packaging -Aseptic and sterile packaging -Barrier packaging -Design methodology -Environmental factors and sustainability -Ergonomics -Food packaging -Machinery and engineering for packaging -Marketing aspects of packaging -Materials -Migration -New manufacturing processes and techniques -Testing, analysis and quality control -Transport packaging