201. Preparation of an intelligent film based on chitosan/oxidized chitin nanocrystals incorporating black rice bran anthocyanins for seafood spoilage monitoring
- Author
-
Jie Pang, Jishuai Sun, Chunhua Wu, Xuan Kang, Yaqin Hu, Pingyun Zheng, Meiyu Chen, Yujun Ge, and Yuanzhao Li
- Subjects
Polymers and Plastics ,Infrared ,Black rice ,Food spoilage ,Color ,Chitin ,02 engineering and technology ,010402 general chemistry ,01 natural sciences ,Antioxidants ,Chitosan ,Matrix (chemical analysis) ,Anthocyanins ,chemistry.chemical_compound ,Penaeidae ,Food Preservation ,Tensile Strength ,Materials Chemistry ,Animals ,Bran ,Organic Chemistry ,Fishes ,Food Packaging ,Membranes, Artificial ,Oryza ,Hydrogen-Ion Concentration ,021001 nanoscience & nanotechnology ,0104 chemical sciences ,Food packaging ,chemistry ,Food Storage ,Seafood ,Nanoparticles ,Indicators and Reagents ,0210 nano-technology ,Nuclear chemistry - Abstract
A novel intelligent film was developed by immobilizing 1%, 3% and 5% black rice bran anthocyanins (BACNs) into oxidized-chitin nanocrystals (O-ChNCs)/ chitosan (CS) matrix. The ultraviolet-visible spectrum of BACNs solutions showed color variations from red to greyish green in a range of pH 2.0-12.0. Fourier transform infrared spectrum and atomic force microscope of the films showed that O-ChNC and BACNs were well dispersed into the CS matrix. Although the incorporation of BACNs decreased the mechanical and barrier properties of the CS/O-ChNCs/BACNs (COB) films, it endowed the COB films with excellent UV-barrier, antioxidant and pH sensitivity character. The results of the application trial showed that the COB films containing 3% of BACNs (COB-3) were able to monitor the spoiling of fish and shrimp by visible color changes. Therefore, the developed COB-3 films could be used as an intelligent food packaging for monitoring animal-based protein food spoilage.
- Published
- 2019