ارزیابی ویژگی‌های فیلم‌های هوشمند حساس به pH بر پایه نشاسته/کتیرا و آنتوسیانین گیاه پنیرک

نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه شیلات، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران

2 گروه شیلات، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران.

چکیده

در مطالعه حاضر تاثیر افزودن عصاره آنتوسیانین گیاه پنیرک (5/0، 1 و 2 درصد) بر ویژگی‌های ساختاری(طیف‌سنجی مادون قرمز، آزمون پراش پرتو ایکس، میکروسکوپ الکترونی روبشی)، فیزیکی (درصد رطوبت، حلالیت، نفوذپذیری به بخارآب)، مکانیکی (مقاومت کششی و افزایش طول در لحظه پاره شدن)، رنگ، حساسیت به pH و آمونیاک فیلم‌های بر پایه کامپوزیت نشاسته/صمغ کتیرا مورد مطالعه قرار گرفت. نتایج نشان داد که حلالیت و رطوبت در فیلم‌های حاوی آنتوسیانین بطور معنی‌داری کمتر از فیلم نشاسته/صمغ کتیرا می‌باشد. میزان نفوذپذیری به بخارآب فیلم‌ها با افزایش غلظت آنتوسیانین افزایش یافت. همچنین با اضافه شدن آنتوسیانین به فیلم، مقاومت کششی فیلم‌ها کاهش یافته و کمترین مقاومت در فیلم حاوی 2 درصد آنتوسیانین مشاهده شد. فیلم‌های تهیه شده نسبت به تغییرات pH حساس بوده و در عرض کمتر از 5 ثانیه تغییر رنگ نشان دادند. رنگ فیلم‌های حاوی عصاره در شرایط اسیدی، خنثی و قلیایی به ترتیب صورتی، بنفش و سبز گردید. همچنین فیلم‌های نشانگر حاوی 5/0 و 1 درصد عصاره آنتوسیانین، در غلظت‌های 8/0 و 4/1 مولار آمونیاک حساسیت بالایی به بخار آمونیاک نشان داده و تغییر رنگ بعد از 20 دقیقه مشاهده گردید. در مطالعه حاضر تاثیر افزودن عصاره آنتوسیانین گیاه پنیرک (5/0، 1 و 2 درصد) بر ویژگی‌های ساختاری(طیف‌سنجی مادون قرمز، آزمون پراش پرتو ایکس، میکروسکوپ الکترونی روبشی)، فیزیکی (درصد رطوبت، حلالیت، نفوذپذیری به بخارآب)، مکانیکی (مقاومت کششی و افزایش طول در لحظه پاره شدن)، رنگ، حساسیت به pH و آمونیاک فیلم‌های بر پایه کامپوزیت نشاسته/صمغ کتیرا مورد مطالعه قرار گرفت. نتایج نشان داد که حلالیت و رطوبت در فیلم‌های حاوی آنتوسیانین بطور معنی‌داری کمتر از فیلم نشاسته/صمغ کتیرا می‌باشد. میزان نفوذپذیری به بخارآب فیلم‌ها با افزایش غلظت آنتوسیانین افزایش یافت. همچنین با اضافه شدن آنتوسیانین به فیلم، مقاومت کششی فیلم‌ها کاهش یافته و کمترین مقاومت در فیلم حاوی 2 درصد آنتوسیانین مشاهده شد. فیلم‌های تهیه شده نسبت به تغییرات pH

کلیدواژه‌ها

عنوان مقاله [English]

Evaluation of properties of intelligent pH-sensitive films based on starch/tragacanth and common mallow (Malva sylvestris) anthocyanins

نویسندگان [English]

  • Fatemeh Noghani Bahambari 1
  • Houman Rajabi Islami 2
  • Mehdi Shamsaie Mehrjan 2
1 Department of Fisheries, Science and Research Branch, Tehran, Iran.
2 Department of Fisheries, Sciences and Research Branch, Islamic Azad University, Tehran, Iran.
چکیده [English]

The effect of addition of Malva sylvestris extract on the structural (FT-IR, XRD, SEM), physical (moisture, water solubility, WVP), mechanical (TS and elongation at break) properties, color, sensitivity to pH and ammonia of starch/tragacanth films were investigated. Results showed that the moisture content and water solubility were significantly lower in the films containing anthocyanins than control starch/tragacanth film. WVP of films were decreased with increasing the anthocyanins concentration. The TS of films were decreased with addition of anthocyanins and lowest TS were observed in the films containing 2% anthocyanins. The extracted anthocyanins were sensitive to the pH changes and lower 5 s the color change was observed. The color of films were pink, purple and green at acidic, neutral and alkaline, respectively. Furthermore, the films containing 0.5 and 1% anthocyanin extract were sensitive to the 0.8 and 1.4 M ammonia and after 20 min the color change were observed. The effect of addition of Malva sylvestris extract on the structural (FT-IR, XRD, SEM), physical (moisture, water solubility, WVP), mechanical (TS and elongation at break) properties, color, sensitivity to pH and ammonia of starch/tragacanth films were investigated. Results showed that the moisture content and water solubility were significantly lower in the films containing anthocyanins than control starch/tragacanth film. WVP of films were decreased with increasing the anthocyanins concentration. The TS of films were decreased with addition of anthocyanins and lowest TS were observed in the films containing 2% anthocyanins. The extracted The effect of addition of Malva sylvestris extract on the structural (FT-IR, XRD, SEM), physical (moisture, water solubility, WVP), mechanical (TS and elongation at break) properties, color, sensitivity to pH and ammonia of starch/tragacanth films were investigated. Results showed that the moisture content and water solubility were significantly lower in the films containing anthocyanins than control starch/tragacanth film. WVP of films were decreased with increasing the anthocyanins concentration. The TS of films were decreased with addition of anthocyanins and lowest TS were observed in the films containing 2% anthocyanins. The extracted anthocyanins were sensitive to the pH changes and lower 5 s the color change was observed. The color of films were pink, purple and green at acidic, neutral and alkaline, respectively. Furthermore, the films containing 0.5 and 1% anthocyanin extract were sensitive to the 0.8 and 1.4 M ammonia and after 20 min the color change were observed. The effect of addition of Malva sylvestris extract on the structural (FT-IR, XRD, SEM), physical (moisture, water solubility, WVP), mechanical (TS and elongation at break) properties, color, sensitivity to pH and ammonia of starch/tragacanth films were investigated. Results showed that the moisture content and water solubility were significantly lower in the films containing anthocyanins than control starch/tragacanth film. WVP of films were decreased with increasing the anthocyanins concentration. The TS of films were decreased with addition of anthocyanins and lowest TS were observed in the films containing 2% anthocyanins. The extracted The effect of addition of Malva sylvestris extract on the structural (FT-IR, XRD, SEM), physical (moisture, water solubility, WVP), mechanical (TS and elongation at break) properties, color, sensitivity to pH and ammonia of starch/tragacanth films were investigated. Results showed that the moisture content and water solubility were significantly lower in the films containing anthocyanins than control starch/tragacanth film. WVP of films were decreased with increasing the anthocyanins concentration. The TS of films were decreased with addition of anthocyanins and lowest TS were observed in the films containing 2% anthocyanins. The extracted anthocyanins were sensitive to the pH changes and lower 5 s the color change was observed. The color of films were pink, purple and green at acidic, neutral and alkaline, respectively. Furthermore, the films containing 0.5 and 1% anthocyanin extract were sensitive to the 0.8 and 1.4 M ammonia and after 20 min the color change were observed. The effect of addition of Malva sylvestris extract on the structural (FT-IR, XRD, SEM), physical (moisture, water solubility, WVP), mechanical (TS and elongation at break) properties, color, sensitivity to pH and ammonia of starch/tragacanth films were investigated. Results showed that the moisture content and water solubility were significantly lower in the films containing anthocyanins than control starch/tragacanth film. WVP of films were decreased with increasing the anthocyanins concentration. The TS of films were decreased with addition of anthocyanins and lowest TS were observed in the films containing 2% anthocyanins. The extracted The effect of addition of Malva sylvestris extract on the structural (FT-IR, XRD, SEM), physical (moisture, water solubility, WVP), mechanical (TS and elongation at break) properties, color, sensitivity to pH and ammonia of starch/tragacanth films were investigated. Results showed that the moisture content and water solubility were significantly lower in the films containing anthocyanins than control starch/tragacanth film. WVP of films were decreased with increasing the anthocyanins concentration. The TS of films were decreased with addition of anthocyanins and lowest TS were observed in the films containing 2% anthocyanins. The extracted anthocyanins were sensitive to the pH changes and lower 5 s the color change was observed. The color of films were pink, purple and green at acidic, neutral and alkaline, respectively. Furthermore, the films containing 0.5 and 1% anthocyanin extract were sensitive to the 0.8 and 1.4 M ammonia and after 20 min the color change were observed. The effect of addition of Malva sylvestris extract on the structural (FT-IR, XRD, SEM), physical (moisture, water solubility, WVP), mechanical (TS and elongation at break) properties, color, sensitivity to pH and ammonia of starch/tragacanth films were investigated. Results showed that the moisture content and water solubility were significantly lower in the films containing anthocyanins than control starch/tragacanth film. WVP of films were decreased with increasing the anthocyanins concentration. The TS of films were decreased with addition of anthocyanins and lowest TS were observed in the films containing 2% anthocyanins. The extracted

کلیدواژه‌ها [English]

  • Smart packing
  • Strach
  • tragacanth extract
  • Anthocyanins
  • Common mallow

مراجع

شاه‏ملکی م، بیگ‌محمدی ف. و موحدی ف. (1400). بهینه‎سازی تولید بیوکامپوزیت نشاسته ترموپالستیک با پرکننده سلولز. نشریه پژوهش‌های صنایع غذایی، 31(4)، 97-113.
رسولی م، روستایی پ و بابایی آ. (1396) بررسی و مقایسه انبارمانی ارقام مختلف انگور در شرایط کنترل شده. پژوهش‏های میوه‏کاری. 2(1)، 61-74.
Abedi-Firoozjah, R, Yousefi S, Heydari M, Seyedfatehi F, Jafarzadeh S, Mohammadi R, Rouhi M, and Garavand F. (2022). Application of red cabbage anthocyanins as pH-sensitive pigments in smart food packaging and sensors. Polymers, 14(8), 1629. https://doi.org/10.3390/polym14081629
Ahmadiani N, Robbins, RJ, Collins, TM, & Giusti, M M. (2014). Anthocyanins contents, profiles, and color characteristics of red cabbage extracts from different cultivars and maturity stages. Journal of agricultural and food chemistry, 62(30), 7524-7531. https://doi.org/10.1021/jf501991
Alizadeh-Sani M, Tavassoli M, McClements D J, & Hamishehkar H. (2021). Multifunctional halochromic packaging materials: Saffron petal anthocyanin loaded-chitosan nanofiber/methyl cellulose matrices. Food hydrocolloids, 111, 106237. https://doi.org/10.1016/j.foodhyd.2020.106237
Almasian A, Najafi F, Eftekhari M, Ardekani MRS, Sharifzadeh, M, & Khanavi M. (2020). Polyurethane/carboxymethylcellulose nanofibers containing Malva sylvestris extract for healing diabetic wounds: Preparation, characterization, in vitro and in vivo studies. Materials Science and Engineering: C, 114, 111039. https://doi.org/10.1016/j.msec.2020.111039
Algarra M, Fernandes A, Mateus N, de Freitas V, da Silva J C E & Casado J. (2014). Anthocyanin profile and antioxidant capacity of black carrots (Daucus carota L. ssp. sativus var. atrorubens Alef.) from Cuevas Bajas, Spain. Journal of Food Composition and Analysis, 33(1), 71-76. https://doi.org/10.1016/j.jfca.2013.11.005
Amjadi S, Nazari M, Alizadeh SA & Hamishehkar H. (2020). Multifunctional betanin nanoliposomes-incorporated gelatin/chitosan nanofiber/ZnO nanoparticles nanocomposite film for fresh beef preservation. Meat science, 167, 108161. https://doi.org/10.1016/j.meatsci.2020.108161
ASTM (1995). Standard test methods for water vapor transmission of material, E 96-95. Annual book of ASTM, American Society for Testing and Material. Philadelphia, PA.
ASTM (2002). Standard Test method for Tensile Properties of Thin Plastic Sheeting. Annual book of ASTM Standards. Designation D882-02. Philadelphia, PA: American Society for Testing Materials.
Choi I, Lee J Y, Lacroix M & Han, J. (2017). Intelligent pH indicator film composed of agar/potato starch and anthocyanin extracts from purple sweet potato. Food chemistry, 218, 122-128. https://doi.org/10.1016/j.foodchem. 2016.09.050
Dong H, Ling Z, Zhang X, Zhang X, Ramaswamy S, & Xu F. (2020) Smart colorimetric sensing films with high mechanical strength and hydrophobic properties for visual monitoring of shrimp and pork freshness Sensors and Actuators B: Chemical, 309, 127752 https://doiorg/101016/jsnb2020127752
Ezati P, Tajik H, Moradi M, & Molaei R. (2019) Intelligent pH-sensitive indicator based on starch-cellulose and alizarin dye to track freshness of rainbow trout fillet International journal of biological macromolecules, 132, 157-165 https://doiorg/101016/jijbiomac201903173
Ezati P, Tajik H, & Moradi M. (2019) Fabrication and characterization of alizarin colorimetric indicator based on cellulose-chitosan to monitor the freshness of minced beef Sensors and Actuators B: Chemical, 285, 519-528 https://doiorg/101016/jsnb201901089
Ezati P, Bang Y J, & Rhim J W. (2021) Preparation of a shikonin-based pH-sensitive color indicator for monitoring the freshness of fish and pork Food chemistry, 337, 127995 https://doiorg/101016/j 2020127995
Farina A, Doldo A, Cotichini V, Rajevic M, Quaglia M G, Mulinacci N, & Vincieri, F F. (1995) HPTLC and reflectance mode densitometry of anthocyanins in Malva silvestris L: a comparison with gradient-elution reversed-phase HPLC Journal of pharmaceutical and biomedical analysis, 14(1-2), 203-211 https://doiorg/101016/0731-7085(95)01632-5
Guiga, W, Swesi, Y, Galland, S, Peyrol, E, Degraeve, P, & Sebti I. (2010) Innovative multilayer antimicrobial films made with Nisaplin® or nisin and cellulosic ethers: Physico-chemical characterization, bioactivity and nisin desorption kinetics Innovative Food Science & Emerging Technologies, 11(2), 352-360 https://doiorg/10 1016/jifset 2010 01008
Huang J, Chen M, Zhou Y, Li Y, & Hu Y. (2020) Functional characteristics improvement by structural modification of hydroxypropyl methylcellulose modified polyvinyl alcohol films incorporating roselle anthocyanins for shrimp freshness monitoring International Journal of Biological Macromolecules, 162, 1250-1261 https://doiorg/101016/jijbiomac202006156
Huang S, Xiong, Y, Zou Y, Dong Q, Ding F, Liu X, & Li, H. (2019) A novel colorimetric indicator based on agar incorporated with Arnebia euchroma root extracts for monitoring fish freshness Food Hydrocolloids, 90, 198-205 https://doiorg/101016/jfoodhyd201812009
Jiang G, Hou X, Zeng X, Zhang C, Wu H, Shen G, Li S, Luo Q, Li M, Liu X, Chen A, Wang Z & Zhang Z. (2020) Preparation and characterization of indicator films from carboxymethyl-cellulose/starch and purple sweet potato (Ipomoea batatas (L) lam) anthocyanins for monitoring fish freshness International Journal of Biological Macromolecules, 143, 359-372 372 https://doiorg/101016/jijbiomac201912024
Kurek, M, Garofulić, I E, Bakić, M T, Ščetar, M, & Uzelac, V D (2018) Development and evaluation of a novel antioxidant and pH indicator film based on chitosan and food waste sources of antioxidants Food Hydrocolloids, 84, 238-246 https://doiorg/101016/jfoodhyd201805050
Liu, J, Wang, H, Guo, M, Li, L, Chen, M, Jiang, S, Li, X & Jiang, S (2019) Extract from Lycium ruthenicum Murr Incorporating κ-carrageenan colorimetric film with a wide pH–sensing range for food freshness monitoring Food Hydrocolloids, 94, 1-10 https://doiorg/10 1016/jfoodhyd 201903008
Liang, T, & Wang, L (2018) Preparation and characterization of a novel edible film based on Artemisia sphaerocephala Krasch gum: Effects of type and concentration of plasticizers Food Hydrocolloids, 77, 502-508 https://doiorg/101016/jfoodhyd201710028
Meng, Y, Luo, H, Dong, C, Zhang, C, He, Z, Long, Z, & Cha, R (2020) Hydroxypropyl guar/cellulose nanocrystal film with ionic liquid and anthocyanin for real-time and visual detection of NH3 ACS Sustainable Chemistry & Engineering, 8(26), 9731-9741 https://doiorg/101021/acssuschemeng0c01833
Mallakpour, S, & Abbasi, M (2020) Hydroxyapatite mineralization on chitosan-tragacanth gum/silica@ silver nanocomposites and their antibacterial activity evaluation International journal of biological macromolecules, 151, 909-923 https://doiorg/101016/jijbiomac202002167
Mohammadalinejhad, S, Almasi, H, & Moradi, M (2020) Immobilization of Echium amoenum anthocyanins into bacterial cellulose film: A novel colorimetric pH indicator for freshness/spoilage monitoring of shrimp Food Control, 113, 107169 https://doiorg/101016/jfoodcont2020107169
Naghdi, S, Rezaei, M, & Abdollahi, M (2021) A starch-based pH-sensing and ammonia detector film containing betacyanin of paperflower for application in intelligent packaging of fish International Journal of Biological Macromolecules, 191, 161-170 https://doiorg/101016/jijbiomac202109045
Pereira, P F, & Andrade, C T (2017) Optimized pH-responsive film based on a eutectic mixture-plasticized chitosan Carbohydrate Polymers, 165, 238-246 https://doiorg/101016/jcarbpol201702047
Pirsa, S, Mohtarami, F, & Kalantari, S (2020) Preparation of biodegradable composite starch/tragacanth gum/nanoclay film and study of its physicochemical and mechanical properties Chemical Review and Letters, 3(3), 98-103  https://doiorg/1022034/CRL20202294831055
Roy, S, & Rhim, J W (2021) Anthocyanin food colorant and its application in pH-responsive color change indicator films Critical Reviews in Food Science and Nutrition, 61(14), 2297-2325 https://doiorg/10 1080/104083982020 1776211
Roy, S, & Rhim, J W. (2021) Gelatin/agar-based functional film integrated with Pickering emulsion of clove essential oil stabilized with nanocellulose for active packaging applications Colloids and Surfaces A: Physicochemical and Engineering Aspects, 627, 127220 https://doiorg/101016/jcolsurfa2021127220
Roy, S, Kim, H J, & Rhim, J W. (2021) Effect of blended colorants of anthocyanin and shikonin on carboxymethyl cellulose/agar-based smart packaging film International Journal of Biological Macromolecules, 183, 305-315 https://doiorg/101016/jijbiomac202104162
Ranjbar-Mohammadi, M. (2018) Production of cotton fabrics with durable antibacterial property by using gum tragacanth and silver International journal of biological macromolecules, 109, 476-482 https://doiorg/101016/ jijbiomac201712093
 Rawdkuen S, Faseha A, Benjakul S, & Kaewprachu P. (2020) Application of anthocyanin as a color indicator in gelatin films Food Bioscience, 36, 100603 https://doiorg/101016/jfbio2020100603
Siriwoharn T, Wrolstad R E, Finn C E & Pereira C B. (2004) Influence of cultivar, maturity, and sampling on blackberry (Rubus L Hybrids) anthocyanins, polyphenolics, and antioxidant properties Journal of agricultural and food chemistry, 52(26), 8021-8030 https://doiorg/101021/jf048619y
Wada L, & Ou B. (2002) Antioxidant activity and phenolic content of Oregon caneberries Journal of Agricultural and Food Chemistry, 50(12), 3495-3500 https://doiorg/101021/jf011405l
Wang X, Yong, H, Gao L, Li L, Jin M, & Liu J. (2019) Preparation and characterization of antioxidant and pH-sensitive films based on chitosan and black soybean seed coat extract Food hydrocolloids, 89, 56-66 https://doiorg/101016/jfoodhyd201810019
Wu, X, Gu, L, Prior, R L, & McKay, S. (2004) Characterization of anthocyanins and proanthocyanidins in some cultivars of Ribes, Aronia, and Sambucus and their antioxidant capacity Journal of agricultural and food chemistry, 52(26), 7846-7856 https://doiorg/101021/jf0486850
Yong, H, & Liu, J (2020) Recent advances in the preparation, physical and functional properties, and applications of anthocyanins-based active and intelligent packaging films Food Packaging and Shelf Life, 26, 100550 https://doiorg/101016/jfpsl2020 100550
Yousefi, H, Su, H M, Imani, S M, Alkhaldi, K, M Filipe, C D, & Didar, T F. (2019) Intelligent food packaging: A review of smart sensing technologies for monitoring food quality ACS sensors, 4(4), 808-821 https://doiorg /101021/acssensors9b00440
Zia J, Mancini, G Bustreo M, Zych A, Donno R, Athanassiou A, & Fragouli D. (2021) Porous pH natural indicators for acidic and basic vapor sensing Chemical Engineering Journal, 403, 126373 https://doiorg/101016/ jcej2020126373
Zhai X, Shi, J, Zou, X, Wang, S, Jiang, C, Zhang, J, Huang, X, Zhang W & Holmes, M. (2017) Novel colorimetric films based on starch/polyvinyl alcohol incorporated with roselle anthocyanins for fish freshness monitoring Food Hydrocolloids, 69, 308-317 https://doiorg/101016/jfoodhyd201702014
Zhang J, Zou X, Zhai X, Huang X, Jiang C & Holmes M. (2019) Preparation of an intelligent pH film based on biodegradable polymers and roselle anthocyanins for monitoring pork freshness Food Chemistry, 272, 306-312 https://doiorg/101016/jfoodchem201808041
پژوهش های صنایع غذایی
دوره 33، شماره 2
تیر 1402
صفحه 125-141

فایل ها

هم رسانی

ارجاع به این مقاله

آمار