Development and application of visual fish freshness indicator film incorporated with anthocyanins encapsulation by whey protein-propylene glycol alginate nanoparticles

Yongkang Lv; Ge Shi; Zengtao Ji; Ce Shi; Yongkang Luo; Hui Hong; Yuqing Tan; Xinting Yang

doi:10.1016/j.ijbiomac.2024.137054

Development and application of visual fish freshness indicator film incorporated with anthocyanins encapsulation by whey protein-propylene glycol alginate nanoparticles

Int J Biol Macromol. 2024 Oct 29:137054. doi: 10.1016/j.ijbiomac.2024.137054. Online ahead of print.

Authors

Yongkang Lv¹, Ge Shi², Zengtao Ji³, Ce Shi⁴, Yongkang Luo¹, Hui Hong⁵, Yuqing Tan¹, Xinting Yang³

Affiliations

¹ Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100097, China.
² Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100097, China; Information Technology Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; Key Laboratory of Cold Chain Logistics Technology for Agri-product, Ministry of Agriculture and Rural Affairs, Beijing 100097, China; National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China.
³ Information Technology Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; Key Laboratory of Cold Chain Logistics Technology for Agri-product, Ministry of Agriculture and Rural Affairs, Beijing 100097, China; National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China.
⁴ Information Technology Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; Key Laboratory of Cold Chain Logistics Technology for Agri-product, Ministry of Agriculture and Rural Affairs, Beijing 100097, China; National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China. Electronic address: [email protected].
⁵ Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100097, China; Center of Food Colloids and Delivery for Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.

PMID: 39481698
DOI: 10.1016/j.ijbiomac.2024.137054

Abstract

Intelligent indicator packaging has gained increased attention in meeting the demand for reducing food waste and mitigating the risk of food poisoning. This study focused on the preparation, characteristics, and application of freshness indicator films based on polyvinyl alcohol (PVA) and anthocyanins (ACNs)-encapsulated whey protein (WP)-propylene glycol alginate (PGA) nanoparticles. The successful encapsulation of ACNs by WP-PGA nanoparticles improved the stability of ACNs and their encapsulation efficiency (EE) reached 95.34 %. The incorporation of nanoparticles into the structure of the PVA films was justified by SEM, XRD, and ATR-FTIR, and resulted in a decrease in water vapor permeability (WVP) from 15.76 (×10^-7 g·m^-1·Pa^-1·h^-1) to 8.40 (×10^-7 g·m^-1·Pa^-1·h^-1) and an increase in scavenging rate of DPPH radical from 1.47 % to 18.92 %. The light-blocking property and mechanical properties of the films were also improved, and they showed visible color change in response to pH 2-12 and high color stability after 14 days of storage at 4 °C and 25 °C. Furthermore, the freshness indicator films underwent a noticeable transformation from rosy red to gray at bighead carp head spoilage. Therefore, the encapsulation of ACNs using WP-PGA nanoparticles provides a promising non-destructive and real-time freshness indication of aquatic products during both storage and transportation processes.

Keywords: Anthocyanin; Encapsulation; Freshness indicator film; Propylene glycol alginate; Whey protein.